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Thread: Restaurant Tipping Tips

  1. #31
    Dorocke is offline
    SBH Insider Joined: Apr 2004 Charlotte, NC Posts: 2,404
    A good pear?
    Ashley (formerly "AHowell")

  2. #32
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,255
    Quote Originally Posted by Dorocke View Post
    A good pear?
    According to CNRTL:
    "personne naïve; facile à duper"
    Fils du Sud - Ministre de la Santé

    If I can't wear my Havaianas, I ain't goin'...ÀMHA

  3. #33
    jayhawkgirl is offline
    SBH Insider Joined: Dec 2009 Overland Park, KS Posts: 755
    I have received lots of great advice from this forum, and bought into the French (no tipping, except for a cash pour boire occasionally for good service). So yes, I am now more confused.
    Is there any way to know if or which restaurants pay their servers in the American way (i.e., very low base pay, expecting customer tips to make up the difference), or are all the restaurants on the island required by French law or otherwise to pay their servers with a decent hourly wage, and any cash tip left on the table is for the server per French custom?
    As we make an annual trip to the island, we want to do the right thing.
    "When you lose yourself, you find the key to paradise."
    Zac Brown Band

  4. #34
    islander is offline
    SBH Insider Joined: May 2005 Posts: 1,498
    jayhawkgirl,

    There is no "American way" for restaurant owners to pay their servers in St Barths.

    In France (and thus on the island) there is a minimum legal salary for all workers. It is called the "SMIC" (Salaire minimum interprofessionnel de croissance).

    Based on 35 working hours per week, the rate (for 2014) is 9.53 euros per hour or 1,445 euros per month (tax free).

    Many workers on the island earn the SMIC (employees in supermarkets, post offices, banks, administrations, boutiques, restaurants, etc....).

    Not all have positions where tips can be received because they are not in direct contact with (American) visitors.

    Once again, tips are not mandatory. Service is always included in your restaurant check.

    The "pourboire" remains at the client's discretion. Just like it would be at Marché U, your car rental agent, or when buying a baguette at the bakery. It is up to you to leave some extra cash or not.


    See details at: http://www.pole-emploi.fr/candidat/c....jspz?id=38140

  5. #35
    pascaleschmidt is offline
    SBH Insider Joined: Oct 2008 NYC, Nice Posts: 1,493
    Vous vous noyez tous dans un verre d'eau.....

  6. #36
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,255
    Quote Originally Posted by pascaleschmidt View Post
    Vous vous noyez tous dans un verre d'eau.....
    se noyer dans un verre d'eau be as helpless as a babe vi
    make a mountain out of a molehill expr


    se noyer dans un verre d'eau, une goutte d'eau.Être incapable de surmonter une difficulté même mineure.


    Fils du Sud - Ministre de la Santé

    If I can't wear my Havaianas, I ain't goin'...ÀMHA

  7. #37
    islander is offline
    SBH Insider Joined: May 2005 Posts: 1,498
    Pas sûr Pascale, cette question revient tout le temps sur le forum. Pour nous tout cela semble extrêmement simple, mais ce n'est apparemment pas le cas pour nos visiteurs....
    Il s'agit d'un choc de cultures... :)

  8. #38
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,255
    "I leave 20% wherever I go, but that's just to buy popularity, as I'm such an unpopular guy."

    Every successful attempt at humor contains a kernel of truth.
    Fils du Sud - Ministre de la Santé

    If I can't wear my Havaianas, I ain't goin'...ÀMHA

  9. #39
    andy is offline
    SBH Insider Joined: Oct 2002 Englishman in St Barth Posts: 455

    Overtipping

    If you overtip, you will not be looked on as foolish, you will be perceived as generous, you will be remembered, you will get better service next time in a lot of restaurants (hopefully at The Hideaway we treat everybody the same).

    Basically my tipping quote was how it is, but as I said, I personally always leave 20 percent wherever I go...lunch. For 3 at La Plage the other day € 270... I left € 350
    so that's over 20%.
    I didn't feel foolish, I a always get the table I want, and they run around serving me drinks.
    They even play Sweet Caroline now and then !

    But as the man said "whatever you want is good".... but zero is just being cheap, and almost nasty. Anybody who can afford a trip on vacation to St Barth's can at least afford a minimum. The wait staff have enormous rents to pay, you know what filling a fridge at home costs over here... there are no cheap prices at Super U for the locals...

    But I don't think anybody from the forum leaves zero.

    Happy New Year All, better get back to tonight's plans...
    www.hideaway.tv

  10. #40
    andy is offline
    SBH Insider Joined: Oct 2002 Englishman in St Barth Posts: 455
    What's a Kernel?
    Last edited by andy; 12-31-2013 at 01:56 PM. Reason: spelling
    www.hideaway.tv

  11. #41
    JEK is offline
    Senior Insider Joined: Jan 2004 In the ether . . . Posts: 51,686
    Happy New Year Andy!
    Looks like you are taking good care of the staff today!

    Lunch du Staff de fin d'année...huitres, foie gras du chef, saumon....Chateau Talbot et Chateau Fuisse...
    Merci l'équipe pour une super début de saison !
    Andy & Hafida
    Happy New Year to all !

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    The Marius 100th Birthday Party -- June 5, 2023

  12. #42
    PIRATE40 is offline
    SBH Insider Joined: Jan 2005 Sarasota, Florida Posts: 1,768
    I am/have always been an overtipper...especially when the service is great, the wait person and I hit it off..and I am going to be a repeat customer....Like Kimberely, I have a habit of needing last minute requests and favors and I do not mind being regarded as "foolish" because of it. I can afford it, it makes me feel good to make a servers/bartenders night. I am in the ex-service worker catagory so maybe that makes a difference. Here in Sarasota, in season, all the good restaurants are full and I hate making reservations....being recognized and seated, for me, is worth the extra$$ throughout the year...so call me a snob or whatever..it is my money. I don't change that when I travel, and have yet to looked at as "foolish". When I an on SBH, same thing, and if I know the owner/chef, I will always send a drink to them as well....

  13. #43
    soyabeans is offline
    SBH Insider Joined: Feb 2008 NYC Posts: 1,373
    as Vincent 'Vinnie' Antonelli said: It's not tipping I believe in. It's overtipping
    Today is the oldest you've ever been, yet it's the youngest you will ever be......so........ENJOY THE DAY

  14. #44
    andynap is online now
    SBH Insider Joined: Oct 2002 Philadelphia Posts: 43,671
    So if we took a poll from the above posts the winner would be - do whatever you want.


    Andy

  15. #45
    marybeth is offline
    SBH Insider Joined: May 2004 Pittsburgh, PA Posts: 3,343
    Quote Originally Posted by andynap View Post
    So if we took a poll from the above posts the winner would be - do whatever you want.
    +1

    mb

  16. #46
    islander is offline
    SBH Insider Joined: May 2005 Posts: 1,498
    Andy, you certainly are generous, and I respect that. But I think your last comments bring even more confusion into the topic.

    As a local and well-known restaurateur yourself you're not the "usual customer". There is a (silent) tradition amongst professionals on the island to be overtipping when visiting a confrère. This is even true if you're not in the same business field. Most shop owners would do the same, and in the old times (when I was running a business myself on the island), we would use these opportunities to maintain good relationships between merchants. This place is small, and this creates a synergy which is good for all.

    You're absolutely right when you say that life is expensive in St. Barths (food & rent in particular), but if you pay your employees right (and I know for a fact that you do as I know at least one very well), they should not rely on tips to make a living. As I explained earlier, the French legal system protects the employee by guaranteeing a minimum wage -the SMIC-), to such an extend that tipping is NOT part of their expected income. Tips become additional (and obviously welcome) money at the end of the month but shouldn't be seen as a necessity to make ends meet. And this is precisely how it differs from the North American system.

    Once again, many employees outside of restaurants earn minimum wage on the island and don't have a chance to get 15-20% tips on each sale they make (boutiques, shops, supermarkets, watersports, airline, villa rental or car rental employees, etc....). But they DO have to bear the same costs of living as their fellow co-workers in the restaurant business.

    I understand your point of view (and it is a generous one), that all restaurant employees earn as much as possible in tips, but please don't launch the idea that leaving nothing after service is "nasty", because it is not (according to the French laws and local customs).

    BTW, I'm generous too and always leave tips when happy with the service, but I don't HAVE to, and I certainly don't feel OBLIGED to do it.

    Anyhow, this is New Year's Eve and all our thoughts should be to be generous to all surrounding us, including to those hard working in restaurants tonight....

    Happy New Year to all!

  17. #47
    pascaleschmidt is offline
    SBH Insider Joined: Oct 2008 NYC, Nice Posts: 1,493
    oui mais dans les cultures on essaie de respecter et non pas toujours essayer d'avoir raison... si ils veulent donner 100% moi ca je m'en fous mais ne viens pas me dire comment on fait les choses dans mon pays..... voila la difference....

  18. #48
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,255
    Quote Originally Posted by pascaleschmidt View Post
    oui mais dans les cultures on essaie de respecter et non pas toujours essayer d'avoir raison... si ils veulent donner 100% moi ca je m'en fous mais ne viens pas me dire comment on fait les choses dans mon pays..... voila la difference....
    Tu as mis le doigt dessus, ma vieille.
    Fils du Sud - Ministre de la Santé

    If I can't wear my Havaianas, I ain't goin'...ÀMHA

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