Gators Dockside at Spanish Springs - Bad Service

[Bryan]

On Saturday evening, 6/18/11, my bride and I went for dinner at Gators Dockside at Spanish Springs. We arrived about 5 PM and were seated promptly (no waiting list). By 5:10 PM we had both ordered drinks and our dinner. By 5:35 PM, when no dinner had come, my wife stopped our waitress and asked about them. Her dinner then came shortly thereafter, BUT NOT MINE! By 5:50 PM, when my dinner still had not arrived, we called the waitress over and cancelled my dinner. I ate part of hers. When the bill came, I paid but asked to speak to the manager. A lady who identified herself as the Assistant Manager came to the table. We explained what had happened and our dissatisfaction with the service. She said she would look into why the two dinners were not served together. She also gave me the General Managers business card and wrote on it that we would get 20% off two meals on our next visit and initialed it. I just wanted to let everyone know we were not very happy with the service that particular evening. A couple eating together should expect to receive their meals together. It was busy but not overly so - no waiting list for seating, at least. We have eaten there numerous times in the past without problems so am hoping this was an anomaly. We will probably try one more time and see what happens but poor service like that is one quick way to run off your customers. It's not like The Villages doesn't have alternative places nearby where we could eat. And it is also not like there are so many potential customers during the summer months that they can afford to drive a few off.:icon_hungry:

[memason]

Sounds to me like you were well compensated for your inconvenience... That's about all a manager can do, as well as trying to make sure it doesn't happen again or to others.

After this bad service, did you leave a tip? If so, why?

Just wondering . . .

[Bryan]

Yes, I left a tip - about a normal tip for the adjusted bill which had my dinner taken off of it. I was never one to "shoot the messenger" nor under tip a waitress/waiter for bad food that they didn't cook. I have been know to leave a one penny tip for really really bad service though - so they DO NOT think I just forgot and DO know I was really displeased! I was thinking this was the kitchens fault. Other than my meal never being served, everything else was prompt and efficient - seated, initial order, drinks, etc. Hindsight is 20/20 and now I am reconsidering that idea. Maybe I should not have tipped as it was part her job to follow-up with the kitchen (not mine). Too late now though - can't unring the bell, get the toothpaste back in the tube, nor take back the tip!

[JenAjd]

I would surmise that perhaps your order got lost...however that being said the waitress should have realized it when she brought out your wife's order!!! I would think they'd have hussled and gotten your meal up as quickly as possible when you all asked about it!! I would think posting this online and also voicing your concerns with the ass't manager that hopefully they'd ramp up their service from here on out!! No excuse for losing an order during the "slow season"!!!!

[memason]

Yes, I left a tip - about a normal tip for the adjusted bill which had my dinner taken off of it. I was never one to "shoot the messenger" nor under tip a waitress/waiter for bad food that they didn't cook. I have been know to leave a one penny tip for really really bad service though - so they DO NOT think I just forgot and DO know I was really displeased! I was thinking this was the kitchens fault. Other than my meal never being served, everything else was prompt and efficient - seated, initial order, drinks, etc. Hindsight is 20/20 and now I am reconsidering that idea. Maybe I should not have tipped as it was part her job to follow-up with the kitchen (not mine). Too late now though - can't unring the bell, get the toothpaste back in the tube, nor take back the tip!

Thanks Bryan, for your explanation.

I struggle with tipping, in the general sense. Not because of the money, but for what it has become. There is an EXPECTATION that you are going to tip 20-30% with every service you receive. Therefore, restaurants in particular, have reduced wages to offset the expected tips a server receives. In my opinion, this is just a subsidized program to reduce costs for the restaurant. I do tip, but not because I want to, in most cases. It's rare that I receive restaurant service that I consider above and beyond the job description of a server; therefore, worthy of a tip.

I'm sure I'll be in the minority, on this issue...

[Bogie Shooter]

I would surmise that perhaps your order got lost...however that being said the waitress should have realized it when she brought out your wife's order!!! I would think they'd have hussled and gotten your meal up as quickly as possible when you all asked about it!! I would think posting this online and also voicing your concerns with the ass't manager that hopefully they'd ramp up their service from here on out!! No excuse for losing an order during the "slow season"!!!!

The poster also said, "We have eaten there numerous times in the past without problems so am hoping this was an anomaly." . If that is true why all the fuss. There was a problem, the manager fixed it in an acceptable manner so, why the harsh thread title of "bad service"? And now you are asking them to ramp up their service.......

[Brewster]

The poster also said, "We have eaten there numerous times in the past without problems so am hoping this was an anomaly." . If that is true why all the fuss. There was a problem, the manager fixed it in an acceptable manner so, why the harsh thread title of "bad service"? And now you are asking them to ramp up their service.......

I agree, it was a one off deal, brush it off and move forward. I have eaten there many times and even when they are busy, I have not had any problems.
I dont agree with fixing everything with the cash register either. We see it everytime we go out to dinner, someone complaining about something, " food is too hot" "food is too cold" "food is too spicy" etc.....its like someone is always looking for something for free. I dont always blame the waiter/waitress, as one poster stated, it can be a kitchen issue, so why blame the person bringing the food. I feel sorry for some of these resturant workers as for some folks, nothing is ever right.

And as a final thought, how many of us have brought the manager over when the service was over and above? I know I do.

Brew

[zcaveman]

I struggle with tipping, in the general sense. Not because of the money, but for what it has become. There is an EXPECTATION that you are going to tip 20-30% with every service you receive.

20% is for exceptional service. I have yet to get that. I round and usually do below 20%. I am usually between 15 and 20. Where did the 30% come from?

[Bill-n-Brillo]

..... Where did the 30% come from?

To me, 30% would be for a server who "knocked it out of the park".

Bill :)

[zcaveman]

20% if they knock it out of the park - whatever that means.

[Pturner]

I usually round up and give 20 percent. I thought I was a good tipper. 30 percent? Yawser!

[BowleesCreekYachtClub]

I am always concerned when I see a header like "Gators Dockside at Spanish Springs - Bad Service." After all, the questionable service can be a a single bad experience and often it is rectified by the management . . . BUT the header always remains "Gators Dockside at Spanish Springs - Bad Service". Doesn't seem right to me. Allan.

[Bill-n-Brillo]

20% if they knock it out of the park - whatever that means.

Sorry - didn't intend to create any confusion.

"Knock it out of the park" to me means they went far above and beyond a typical expectation I would have for a server.

Bill :)

[memason]

Yikes! 30%... What was I thinking ? i think i must have gotten carried away with that post.... No, I would never tip 30%.

Point is, tipping is a strange custom. Some have said, they are not gonna stiff the wait staff because the food was bad. So what if the food is great and the wait staff is terrible. Do you take a tip to the kitchen?

Just saying....

[CaliforniaGirl]

Yikes! 30%... What was I thinking ? i think i must have gotten carried away with that post.... No, I would never tip 30%.

Point is, tipping is a strange custom. Some have said, they are not gonna stiff the wait staff because the food was bad. So what if the food is great and the wait staff is terrible. Do you take a tip to the kitchen?

Just saying....

Yes! I've tipped busboys who gave better service than the server.
That said, I basically overtip - some small effort to make up for the cheapskates. Can't tell you how many times I'll see a couple get up from a meal and throw a dollar on the table like it's 1975.

My personal pet peeve is poor service given to single diners. I am single and frequently dine alone. I expect the same service that the table of 2 next to me gets. Servers will occasionally ignore me - take my order, bring my food and disappear - and lavish attention on the table that they expect will leave a larger tip. When I dine alone, I always leave 30-40% so the server is not "penalized" for serving a single. The last time I received poor service (breakfast at Perkins, with my server fawning over the table next to me), I left a note on the table that said "Tip: Don't ignore single diners - they do dine with friends as well. For your monetary tip, see the cashier." When I paid the cashier, I put a $5 bill in the charity jar by the cash register and told the cashier to thank my server for her contribution.

[gerryann]

I am always concerned when I see a header like "Gators Dockside at Spanish Springs - Bad Service." After all, the questionable service can be a a single bad experience and often it is rectified by the management . . . BUT the header always remains "Gators Dockside at Spanish Springs - Bad Service". Doesn't seem right to me. Allan.

Thats exactly my feelings. This header will remain forever...for a restaurant that had a problem ONE NIGHT? That's too bad. That header will stick in a lot of peoples minds, and they may pass up a good experience at a usually good eating establishment.

[Bogie Shooter]

I am always concerned when I see a header like "Gators Dockside at Spanish Springs - Bad Service." After all, the questionable service can be a a single bad experience and often it is rectified by the management . . . BUT the header always remains "Gators Dockside at Spanish Springs - Bad Service". Doesn't seem right to me. Allan.

:agree:

[Brewster]

As with any review about anything, I always concider the reviewer.
If its some silly concern I pass it off, if you state you were served a rat on a plate, OK, I'll listen. So many times it is trivial and for me, Im not going to write a place off for something that may happen to any place of business.

When it comes to a resturant, what is it we want?, Good food, good service good atmosphere, and i know for most good price.

[Schaumburger]

Yes! I've tipped busboys who gave better service than the server.
That said, I basically overtip - some small effort to make up for the cheapskates. Can't tell you how many times I'll see a couple get up from a meal and throw a dollar on the table like it's 1975.

My personal pet peeve is poor service given to single diners. I am single and frequently dine alone. I expect the same service that the table of 2 next to me gets. Servers will occasionally ignore me - take my order, bring my food and disappear - and lavish attention on the table that they expect will leave a larger tip. When I dine alone, I always leave 30-40% so the server is not "penalized" for serving a single. The last time I received poor service (breakfast at Perkins, with my server fawning over the table next to me), I left a note on the table that said "Tip: Don't ignore single diners - they do dine with friends as well. For your monetary tip, see the cashier." When I paid the cashier, I put a $5 bill in the charity jar by the cash register and told the cashier to thank my server for her contribution.


CaliforniaGirl,

Amen to what you posted. As a single, I tip 25% for exceptional service. About 3 weeks ago I was in the Cincinnati area visiting my sister and her family. Took my 9 year old niece to a late lunch after we visited the aquarium in Newport, KY right across the river from Cincinnati. The restaurant was not busy (after 2:00 pm). We might as well have been invisible for as much attention as we received from the server. That night my sister, her daughter and I went to Red Robin in Florence, KY near their home. The waitress was one of the best I've had in years. She stopped by our table several times to see if everything was OK or if we needed anything. Had to laugh about your comment on the people who leave $1.00 tips like it was still 1975. My 81 year old dad will leave a $2 tip for a $40 check. I will leave another $5 on the table, and my dad asks me what I'm doing. I'm 50 and I haven't lived in his house since 1979, and I bought my townhouse on my own in 1998, but he still wants to know what I do with my $. :)

Raise a toast to those who provide exceptional service!

[CaliforniaGirl]

Cheapness is not age-related.

I used to go out to dinner with my dearly departed mother, and we would (quietly) make fun of all the folks ordering "water with lemon" (what local servers call a "Villages Coctail"), making lemonade at the table. My mother (a cheap old people :D) used to say "if I can't afford to buy a beverage I'll stay home." Same goes for tipping.

For those who oppose tipping, consider this - in order to pay servers a living wage, menu prices would have to increase considerably - not only to cover additional wages, but also the higher employer costs (social security & medicare taxes, unemployment, worker's comp.) You would pay more to dine out, and your server would have absolutely no incentive to provide anything more than the barest minimum required service. I would rather pay less for my meal and reward someone bending over backward to please me, or "penalize" a lesser-inclined server. That gives control to ME rather than to a restaurant owner. Seems like a win-win to me.

[ilovetv]

In a way, servers are on commission. They are paid FL tipped-worker minimum wage of $4.29/hour.

They have direct incentives to either work hard and fast to please their customers, which in turn drives future business and revenues upward for the owners; or servers can do the minimum, giving customers the incentive to not return, and to patronize a competitor's restaurant where they can relax and enjoy themselves....and where they'll not be embarrassed to invite guests.

If you can afford to live in TV, you can afford to pay a server 15-20% tip.

[golf2140]

In a way, servers are on commission. They are paid FL tipped-worker minimum wage of $4.29/hour.

They have direct incentives to either work hard and fast to please their customers, which in turn drives future business and revenues upward for the owners; or servers can do the minimum, giving customers the incentive to not return, and to patronize a competitor's restaurant where they can relax and enjoy themselves....and where they'll not be embarrassed to invite guests.

If you can afford to live in TV, you can afford to pay a server 15-20% tip.

:BigApplause:

[swrinfla]

Some reminiscences in this thread! So, this aging Villager searches his mind to see if he can out-reminisce the others!

My grandmother lived during her last years in a very upscale residential hotel in St. Louis. When I visited her once (probably in 1952, if not earlier), she treated me to a wonderful ice cream sundae in her hotel's restaurant.

I vividly remember being hugely embarrassed because she was going to leave a tip of less than $1, for a bill of some $15 - $20 - our party also included my parents and my aunt and uncle, as well as Grandma! My father and aunt were her children! They were also embarrassed, and, years later, my father acknowledged that "She was always the cheapest woman I ever knew!"

Later, I understood, also, that part of her pecuniary outlook was due to the fact that our server was not only a "colored," but also a "darkie." I still blush at her attitude!

Of course, many folks now think that my tendency to tip 18% - 20% is over-kill!

Know what? I do what I please! :highfive:

SWR
:beer3:

[ladydoc]

Yes! I've tipped busboys who gave better service than the server.
That said, I basically overtip - some small effort to make up for the cheapskates. Can't tell you how many times I'll see a couple get up from a meal and throw a dollar on the table like it's 1975.

My personal pet peeve is poor service given to single diners. I am single and frequently dine alone. I expect the same service that the table of 2 next to me gets. Servers will occasionally ignore me - take my order, bring my food and disappear - and lavish attention on the table that they expect will leave a larger tip. When I dine alone, I always leave 30-40% so the server is not "penalized" for serving a single. The last time I received poor service (breakfast at Perkins, with my server fawning over the table next to me), I left a note on the table that said "Tip: Don't ignore single diners - they do dine with friends as well. For your monetary tip, see the cashier." When I paid the cashier, I put a $5 bill in the charity jar by the cash register and told the cashier to thank my server for her contribution.

I like your style!!!

[Brewster]

give them a tip, cuz what are they gonna do, line your coffin with your money?

[Bryan]

Seems like this thread had been hijacked to be a tipping discussion - but that is OK, it's an open forum and it goes where the participants want it to go. My question has to do with tipping in cash directly to the server or, as many do, adding it to the credit card bill - which is better? I personally usually add it to my credit card bill so I have a better handle on costs and a written receipt for the full amount. I sometimes wonder it the restaurant actually gives it to my server or if it goes into a "pool" that is split by all wait staff. I know that, on cruises, the "daily" tips added to your on-board charges for room steward, waiter, and assistant waiter and the 15% added to all shipboard charges like wine, drinks, are split among the entire service staff crew (but not the "real" sailors nor the entertainers, I don't think). So which is preferred by most - add it to the charge card bill or leave cash on the table?

For those mathematicians among us, do you include or exclude the tax on your bill when calculating the tip?

[l2ridehd]

Comments on prior posts.

California girl, I like how you think. I also dine alone sometimes. And you are so right about the servers thinking small tip. I tip based on service quality. As low as 5% to make a point that you were awful to as high as 30% to say great job. I will even over tip when going someplace where they add it to the bill to recognize good service. However I do it based on service with "average" getting 15% of total bill including tax.

Water with lemon? Do it all the time. Why? Because I want to avoid sugar based drinks and I don't want the Aspertane in the diet drinks. I will usually order wine or beer as well if appropriate. I just prefer water to the other available drinks. And the Florida water requires lemon to be drinkable. So if the server thinks that's a sign of a poor tipper, so be it. Their loss.

I prefer the standard of tipping well for good service vs the European way of paying a good salary and the wait staff have no incentive to provide good. service

[CaliforniaGirl]

Water with lemon? Do it all the time. Why? Because I want to avoid sugar based drinks and I don't want the Aspertane in the diet drinks. I will usually order wine or beer as well if appropriate. I just prefer water to the other available drinks. And the Florida water requires lemon to be drinkable. So if the server thinks that's a sign of a poor tipper, so be it. Their loss.

Don't get me wrong...there is nothing wrong with ordering water with lemon, I do it frequently myself - when that is what I want to drink with my meal. I was specifically referring to the ones who order it, then dump sugar or sweetener in it to make lemonade. I just personally find that an overt demonstration of cheapness, kind of like smuggling your own popcorn into a movie theater.