Mumof4mice
DIS Veteran
- Joined
- May 4, 2018
I think this post does a good job of illustrating the fundamental differences between different member groups. (Note I chose the word "groups" very carefully, as opposed to classes, levels, etc.) I'm not looking to infer any individual member's thoughts or to paint different member groups with a broad brush, but suffice it to say that people tend to look out for their own interests and advocate for positions that support those interests.
We often see car analogies on here and oftentimes they hit the spot. But I'm going to shy away from that for a minute and go with a different analogy that hopefully does a good job of illustrating at least my perception of the differences between member groups. DVC is like a great steak. I can go to my local butcher and get a nice, grass-fed, pasture-raised, 10oz Filet Mignon for about $20. Or, I can go to the local steak house and order the same steak for $50. The steak is exactly the same. The way I go about acquiring it is completely different. But that doesn't make one way wrong and the other one right. Some people want the quality steak but don't want to pay for it to be prepared and served to them. They don't mind the added inconvenience (think ROFR but for meat) and they end up with a great meal at a lower price. Others don't want to be bothered and just want the steak brought to them ready to eat and then not have to clean up afterward. Neither way is right or wrong and depending on how you view things in general, one way likely speaks to you personally.
Let's bring this back to the post I'm responding to. I completely agree that DVC is a luxury item, but my approach, my mindset even, is completely different than yours. Even if I am spending a lot of money on this purchase, my way of thinking does not allow me to do so in a way that costs more than it otherwise could have. As long as there is resale, I likely won't be buying direct. As long as my butcher is still in business, I'll probably be cooking my own steaks. But I'll concede that while we are enjoying the same exact meal, the guy at the steakhouse is probably having more fun than I am. Just as he would concede that I spent less on the experience than he did. Different strokes for different folks as they say.
Love the steak analogy.
ETA: my butcher dry-ages whole grass-fed, pasture-raised, Filet Mignon/sirloins for me. This is our preferred way to enjoy steak. But on occasion, especially when vacationing at WDW, we'll still order steak!
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