Vegas:tips for concierge and restaurant prices
 

After reading a post about tipping, I have a question about tipping the concierge. I booked three nights at Bellagio and when I got my confirmation the letter said to contact the concierge at a given phone number to get tickets, etc. Since our whole reason for staying at Bellagio was to have a better shot at getting tickets for "O", I called. I asked the concierge about tickets to all three Cirque shows and told her we were staying at Bellagio and I understood that there were seats reserved for their guests. She did book tickets for me for all three shows on the exact evenings and times I specified. I did not specify any particular seating area but she assured me that we would have excellent seats. I did ask for the 125 seats for "O" to make sure we didn't have to pay the max. Should we tip the concierge when we pick up our tickets at the hotel? Since there are so many concierges there, I am not sure who actually helped me either.

Also, I have been reading about all of the restaurants and they sound wonderful, but it seems very expensive. I expect to spend some money, but I know at least one of my friends going may not feel comfortable paying 75-85 for her dinner every night although she enjoys the good things like all of us from time to time. On the other hand, one of my other friends who is going will not worry about cost at all and she will probably prefer the more upscale places. So , being the trip planner I am, how do I strike a balance??? Help!

I would put a $20 tip in an envelope and drop it by the concierge. Explain to them that you called ahead and got set up with tickets and you like to thank them for th service. They probably pool tips so it won't matter. If you don't know who you spoke to than that's really the only thing to do. If the person you encounter in Vegas just keeps the tip for themselves than you can only figure it all works out in the end as everyone else probably does the same.

As for your dining situation, I would just plan a variety of price level meals ahead of time and find out who wants to go to what. When I do this type of thing I just make sure to get a good estimate of what the pricier meals will cost (estimate on the high sign) and make it clear to the cheapskates that if they want to go, they better be ready to pay up.

Before I take on the task of being Trip Planner,I make it abundantly clear that everyone will be involved.As I see it the TP is a coordinator not so much a decision maker.Its not easy.There is always at least one in the group who treats it as his/her last journey of life.There is also at least one who is able to make the airfare jst by the skin of their teeth.And there are those in the middle.To have a good trip,everyone's wishes must be accomodated.And after everyone makes it very clear that they all understand the program.Whether via email or live and in color,restaurants are always an issue.I ask pointedly if a particular dollar amount is acceptable.That is a Yes or No question, period.That way, we can eliminate an uneasiness once we arrive at the destination.There are of course problems,like on our last trip when poor Andy's car broke down the very day he was flying out.He didnt feel like paying a fortune for food so we went to plan B.Everyone in the group also has to agree that a degree of flexibility may have to be maintained.If you want to plan, you have to have one.If you want to be spontaneous,that can work too.

Loki's answer about the concierge was spot on. Also, good advice from both posters about dinner reservations.
You need not spend a fortune to have some good quality meals in an interesting environment in LV. The range is very broad.

I also agree with Loki's tipping advice; I would add that the Bellagio's computer system may have noted which concierge helped you, so you could try calling and finding out her name.

At the Bellagio, try eating at Olives for lunch instead of dinner. It is one of the fancy places, tasty, and lunch is WAY cheaper than dinner... plus you get fountain views. It's a nice way to strike a balance between being upscale & cost conscious.