Ralph&Pam
DIS Veteran
- Joined
- Apr 29, 2001
I like all the seafood, particularly the two types of seared tuna on the seafood table and the caviar on the supplied toast points, the variety of vegtables prepared in interesting ways, the cheese selection, and the chicken parm. I skip the breads to save room for the other stuff and for a selection of desserts.
We like to reserve a table right at the 10 am opening and take pictures of the various buffet tables before it gets too crowded. DW doesn’t drink alcohol, so our server usually offers me a second free drink.
As to the tipping question, my usual tip for brunch or dinner at Palo is $15 per person. Any extra-cost drinks get the 15% autogratuity. I add enough to this to make make it close to 25%, particularly if I’ve asked advice from the sommelier at dinner.
We like to reserve a table right at the 10 am opening and take pictures of the various buffet tables before it gets too crowded. DW doesn’t drink alcohol, so our server usually offers me a second free drink.
As to the tipping question, my usual tip for brunch or dinner at Palo is $15 per person. Any extra-cost drinks get the 15% autogratuity. I add enough to this to make make it close to 25%, particularly if I’ve asked advice from the sommelier at dinner.
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