Page 1 of 2 1 2 LastLast
Results 1 to 30 of 48

Thread: Restaurant Tipping Tips

  1. #1

    Restaurant Tipping Tips

    What's the deal with tipping in restaurants?

    I've seen opposing views on tripadvisor. With one saying it's okay not to tip as you are in France, another person saying to round up to nearest 10 (5-20€ max), and another into detail about tip vs servis compris (said this at the bottom of the Langouste menu, think it meant service included, but not a tip in the traditional American sense as it doesn't go direct to waiter/staff and is taxed), and how it's also considered rude to not leave anything.

    I noticed when paying with a card in some restaurants, there's a tip line to tip at your discretion where as other restaurants don't even have a tip line. I wonder if it's because they are more accustomed to Chip & PIN? The more touristy places like ER have the tip line.


    Thanks!

  2. #2
    JEK is offline
    Senior Insider Joined: Jan 2004 In the ether . . . Posts: 51,707
    In France, service is included by law but not a pourboire -- a tip for good service. Some of "us" leave nothing, some of "us" leave 10-15%, but all of us dislike the line for tips and the encouragement some places give to add a 20% tip as at home.
    The Marius 100th Birthday Party -- June 5, 2023

  3. #3
    GayleR is offline
    SBH Insider Joined: Nov 2002 Toronto, Canada Posts: 1,958
    John, I recall a superb post, by Andy (of Hideaway fame) explaining a restauranteur's view which was very informative. Any chance you can locate it?

    P.S. We leave 10% in cash unless there is a tip line that says 20% in which case we leave nothing.

  4. #4
    andynap is online now
    SBH Insider Joined: Oct 2002 Philadelphia Posts: 43,720
    Andy's point of view was interesting but regardless there are few if any times I would not leave a tip- it's ingrained in me. The amount depends tho. A waitperson who ignores us gets less and an attentive one gets more. Simple. And I leave it in Euros not on a credit card slip.


    Andy

  5. #5
    JEK is offline
    Senior Insider Joined: Jan 2004 In the ether . . . Posts: 51,707
    Quote Originally Posted by GayleR View Post
    John, I recall a superb post, by Andy (of Hideaway fame) explaining a restauranteur's view which was very informative. Any chance you can locate it?

    P.S. We leave 10% in cash unless there is a tip line that says 20% in which case we leave nothing.
    The Andy perspective:


    • "I think that everyone should forget about French laws. As you know in SBH, we don't follow them exactly, thank god. The waiters are paid a fixed wage in some places, and on a percentage in others. If the waiter is paid on a percentage, it normally means part of that 15% we talk about, divided between all of the service staff. (on a quiet night 15% of not a lot, is very little). So a tip helps them. If a waiter is paid a fixed wage, it is the thought of tips that will keep him eager to please on a very busy night. Most staff have very high rents to pay, and as you all know, the cost of living is very high. My staff are well paid and work hard, but they still need tips to be able to enjoy life.
      If you leave 5% everyone is happy. I leave 20% wherever I go, but that's just to buy popularity, as I'm such an unpopular guy.
      The bottom line is, leave what you are happy to leave if the service was good, and zilch if it was bad.
      Cheers
      Andy"


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

  6. #6
    A ha! So pourboire is tip in the traditional sense, where as servis compris is service charge included in the bill.

    I will follow the 10-15% guideline next time, thanks!

    I have also found a re-post of Andy's (of the Hideaway) comments upon doing a forum search. Quoted below; apparently this is a question asked by many of people!


    "I think that everyone should forget about French laws. As you know in SBH, we don't follow them exactly, thank god. The waiters are paid a fixed wage in some places, and on a percentage in others. If the waiter is paid on a percentage, it normally means part of that 15% we talk about, divided between all of the service staff. (on a quiet night 15% of not a lot, is very little). So a tip helps them. If a waiter is paid a fixed wage, it is the thought of tips that will keep him eager to please on a very busy night. Most staff have very high rents to pay, and as you all know, the cost of living is very high. My staff are well paid and work hard, but they still need tips to be able to enjoy life.
    If you leave 5% everyone is happy. I leave 20% wherever I go, but that's just to buy popularity, as I'm such an unpopular guy.
    The bottom line is, leave what you are happy to leave if the service was good, and zilch if it was bad.
    Cheers
    Andy"

  7. #7
    JEK is offline
    Senior Insider Joined: Jan 2004 In the ether . . . Posts: 51,707
    French lesson for the day!

    Name:  Screen Shot 2013-12-20 at 9.43.18 AM.jpg
Views: 929
Size:  49.2 KB
    The Marius 100th Birthday Party -- June 5, 2023

  8. #8
    Eve is offline
    SBH Insider Joined: Jun 2008 Boston Posts: 8,044
    Unless you are at Tom Beach and the "beach usher" with the hat, who has ignored you all day, kneels in front of you with your bill and says, "The teep goes on this line"

  9. #9
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,287
    Quote Originally Posted by mentaloriental View Post
    I will follow the 10-15% guideline next time, thanks!

    "I think that everyone should forget about French laws. As you know in SBH, we don't follow them exactly, thank god. The waiters are paid a fixed wage in some places, and on a percentage in others. If the waiter is paid on a percentage, it normally means part of that 15% we talk about, divided between all of the service staff. (on a quiet night 15% of not a lot, is very little). So a tip helps them. If a waiter is paid a fixed wage, it is the thought of tips that will keep him eager to please on a very busy night. Most staff have very high rents to pay, and as you all know, the cost of living is very high. My staff are well paid and work hard, but they still need tips to be able to enjoy life.
    If you leave 5% everyone is happy. I leave 20% wherever I go, but that's just to buy popularity, as I'm such an unpopular guy.
    The bottom line is, leave what you are happy to leave if the service was good, and zilch if it was bad.
    Cheers
    Andy"
    Leave 10-15% if you wish, but in my experience, and as confirmed by The Andy, everybody is perfectly happy with 5%.
    Fils du Sud - Ministre de la Santé

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

  10. #10
    Thank you for the good advice! Will definitely do. They should put this topic in the timeless tips! =]

  11. #11
    I also want to add that I believe a good restaurant/restauranteur or host is probably more flattered that you liked everything so much that you should return to them, especially in the limited time you (or we) have to spend on the island, in addition to the myriad of dining options available.

  12. #12
    Reed is offline
    SBH Insider Joined: Nov 2009 Nantucket - St. Barth's Posts: 1,104
    i have noticed this conversation many times on the forum and I don't remember ever replying. I am not a very frequent resto goer outer as I live here 6 months a year and don't go out frequently due the fact that I cook for a living and enjoy making my own food. Tonight I had the luxury of enjoying a proper junk food meal which was a chili cheese dog avec Velvetta cheese and it was wonderful:) Sometimes the really simple things in life are the most enjoyed... While knowing it is customary to tip only 5-10% by some, and less by locals, I just can't find it in my heart to do that as in my former life I worked for tips. I normally leave 20 % at least. This is even in the event that the service/food is horrible. As in many instances, one doesn't know if the service is slow or off due to the kitchen or if the server is having an off night/day. I always leave a euro per drink tip (even at Le Select). I know it is not necessary and I am not trying to make some sort of point, nor can I state (sadly) that I recently won the lottery, but I know the work that goes into this sort of job. Most of these resto workers are on a a per month payment schedule
    which would frankly allow them to splurge one time a month, on their day off, at one of the places that are frequented daily by people on this forum. I don't really understand why someone would behave differently tip wise here than where they come. Trust me...........all of these people down here are not living in tricked out villas that most here stay at, and in no way are they able to afford going out to the restos visitors can afford. Resto workers are making their living just scrapping by and maybe putting enough loot together to go see their families is France once a year. This is merely my observation as a person that spends some time down here who tips nicely and is ALWAYS sat at a table, even on busy days, when the last minute need arises to go to a resto without making a reservation in advance. Always VERY troubling going out in big groups when people are haggling over the bill about splitting a bottle of water or something, and I leave a proper tip and no one else does.... I have made it a new habit to personally give MY tip to the server to have them know that it came from ME. ADVISE FROM A FORMER HOSPITALITY WORKER. kr.
    "Like" Us on Facebook! http://www.facebook.com/nantucketcatering

  13. #13
    andynap is online now
    SBH Insider Joined: Oct 2002 Philadelphia Posts: 43,720
    As I have said many times before, I tip like I tip at home. I don't why it should change because I'm in St. Barts and some say its France and all that. The only time I tried to tip and it was rejected was in Tahiti and I really tried. I don't know why this subject comes up so often.


    Andy

  14. #14
    JEK is offline
    Senior Insider Joined: Jan 2004 In the ether . . . Posts: 51,707
    Quote Originally Posted by andynap View Post
    As I have said many times before, I tip like I tip at home. I don't why it should change because I'm in St. Barts and some say its France and all that. The only time I tried to tip and it was rejected was in Tahiti and I really tried. I don't know why this subject comes up so often.
    It comes up some many times because it is confusing and we have Newbies. We could just ignore the queries, but I think it is polite to opine.
    The Marius 100th Birthday Party -- June 5, 2023

  15. #15
    Reed is offline
    SBH Insider Joined: Nov 2009 Nantucket - St. Barth's Posts: 1,104
    John,

    In my best opinion, this subject comes up frequently because many read this site and think it is cool to come down here and tip in the best word that I can think of is "cheap" because some people think that resto workers are making tons of loot which they are not, and because they are on a French island where the French don't tip, that is is OK if they don't. I know for a fact that you know many resto staff and I feel pretty sure in stating that these folks are not living a luxurious lifestyle no matter what their "monthly" wage. As Andy stated, do what you do at home. Why should it be any different here? Case closed. Get VIP treatment, don't leave 5 Euro for a 100 plus Euro bill and have people like you and take care of you on your next visit. Seems simple to me. kr
    "Like" Us on Facebook! http://www.facebook.com/nantucketcatering

  16. #16
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,287
    Quote Originally Posted by andynap View Post
    As I have said many times before, I tip like I tip at home. I don't why it should change because I'm in St. Barts and some say its France and all that.
    Because you're not at home (USA) and the employment laws and traditions and circumstances are different. But, if it makes you happy to leave a 15-20% pourboire, I'm sure the locals appreciate your largesse. I do imagine they take you for une bonne poire though.
    And as a wise man once said, "it's your vacation. spend it as you wish. " (or something like that)
    Fils du Sud - Ministre de la Santé

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

  17. #17
    andynap is online now
    SBH Insider Joined: Oct 2002 Philadelphia Posts: 43,720
    Quote Originally Posted by JEK View Post
    It comes up some many times because it is confusing and we have Newbies. We could just ignore the queries, but I think it is polite to opine.
    It's confusing because we make it confusing. Do what you want. End of story.


    Andy

  18. #18
    Reed is offline
    SBH Insider Joined: Nov 2009 Nantucket - St. Barth's Posts: 1,104
    Hey Cass,
    I don't recall you actually being of French origin but please correct me if I am wrong. My VERY simple post which I am not trying to be a jerk by posting, is based on my experience living her for 6 months a year over the last 7 years. I believe I met you and your lovely wife once? Not trying to really be harsh but I live hear and take care of people the way I want to be taken care of. GOOD KARMA, Pass it on....What goes around comes around. Has always worked out for me in life and I am sticking to that policy. kr
    "Like" Us on Facebook! http://www.facebook.com/nantucketcatering

  19. #19
    JEK is offline
    Senior Insider Joined: Jan 2004 In the ether . . . Posts: 51,707
    Quote Originally Posted by andynap View Post
    It's confusing because we make it confusing. Do what you want. End of story.

    https://www.sbhonline.com/forums/thr...hlight=tipping
    The Marius 100th Birthday Party -- June 5, 2023

  20. #20
    Reed is offline
    SBH Insider Joined: Nov 2009 Nantucket - St. Barth's Posts: 1,104
    PS, I don't think anyone on this island thinks I am a fool for tipping properly. I know it has come in very handy (which is not why I do it by the why) when needing last minute service. Are you familiar with that with the time that YOU spend down here? kr
    "Like" Us on Facebook! http://www.facebook.com/nantucketcatering

  21. #21
    JEK is offline
    Senior Insider Joined: Jan 2004 In the ether . . . Posts: 51,707
    Quote Originally Posted by andynap View Post
    It's confusing because we make it confusing. Do what you want. End of story.
    WWMD?
    The Marius 100th Birthday Party -- June 5, 2023

  22. #22
    MIke R is offline
    SBH Insider Joined: May 2003 Stinson Lake - New Hampshire & Provincetown - Cape Cod Posts: 52,003
    We have complicating simple concepts down to an art form in here
    "When the power of love overcomes the love of power the world will know peace" Jimi Hendrix

  23. #23
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,287
    Quote Originally Posted by Reed View Post
    Hey Cass,
    I don't recall you actually being of French origin but please correct me if I am wrong. My VERY simple post which I am not trying to be a jerk by posting, is based on my experience living her for 6 months a year over the last 7 years. I believe I met you and your lovely wife once? Not trying to really be harsh but I live hear and take care of people the way I want to be taken care of. GOOD KARMA, Pass it on....What goes around comes around. Has always worked out for me in life and I am sticking to that policy. kr
    I'm not French at all, Kimberly. And, I readily will defer to our French friends who post here regarding French habits, customs, and traditions relating to le pourboire. Were I wealthy enough to winter on Saint-Barth my habits and POV might be different. As it is, I'm just a bloke who sacrifices during the year to spend a bit of time in Saint-Barth (in modest accommodations) each year. But, I still leave a pourboire...always. Never less than 5%, never more than 10%. It's always most appreciated, as the usual pourboire, again, from my observations, is 0.0%. I've been visiting France for 20+ years, though, and leaving a 20% pourboire is hardly standard or expected. By my bonne poire comment I was referring to what servers on Saint-Barth must think of Americans who fall for that tip line on their receipt and think they're supposed to tip 15-20% like in the USA. But, perhaps if a server waits on someone who looks as if he or she can afford to winter on the island the expectation is for a little wealth redistribution. I wouldn't know. Bien à toi.
    Fils du Sud - Ministre de la Santé

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

  24. #24
    JEK is offline
    Senior Insider Joined: Jan 2004 In the ether . . . Posts: 51,707
    Quote Originally Posted by mentaloriental View Post
    What's the deal with tipping in restaurants?

    I've seen opposing views on tripadvisor. With one saying it's okay not to tip as you are in France, another person saying to round up to nearest 10 (5-20€ max), and another into detail about tip vs servis compris (said this at the bottom of the Langouste menu, think it meant service included, but not a tip in the traditional American sense as it doesn't go direct to waiter/staff and is taxed), and how it's also considered rude to not leave anything.

    I noticed when paying with a card in some restaurants, there's a tip line to tip at your discretion where as other restaurants don't even have a tip line. I wonder if it's because they are more accustomed to Chip & PIN? The more touristy places like ER have the tip line.


    Thanks!
    The OP had this question. Perhaps in the future we should just ignore a Newbies question since "we" all know the answer and are complicating the topic
    The Marius 100th Birthday Party -- June 5, 2023

  25. #25
    andynap is online now
    SBH Insider Joined: Oct 2002 Philadelphia Posts: 43,720
    Quote Originally Posted by JEK View Post
    The OP had this question. Perhaps in the future we should just ignore a Newbies question since "we" all know the answer and are complicating the topic
    You are correct in answering the post but as the thread gets longer it gets confusing with pourboire and all of that. Andy's post is a perfect answer or a simple " the tip as we know it is not included." IMO


    Andy

  26. #26
    marybeth is offline
    SBH Insider Joined: May 2004 Pittsburgh, PA Posts: 3,354
    Quote Originally Posted by Mike R View Post
    We have complicating simple concepts down to an art form in here
    +1



    Kimberly and Andy,
    Randy and I are with you. I think I comes from being former service industry workers, not being wealthy. We also save up for our annual trip and hope we are viewed as generous, not foolish.


    mb

  27. #27
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,287
    Quote Originally Posted by marybeth View Post
    +1



    Kimberly and Andy,
    Randy and I are with you. I think I comes from being former service industry workers, not being wealthy. We also save up for our annual trip and hope we are viewed as generous, not foolish.


    mb
    MB, I'm a former professional chef ("service industry worker" also). Let's wait to hear from Pascale and Islander and our other French forum amis, but I think they'll say that a 10% pourboire is considered "generous". I'm curious as to what they'll say regarding a 20% pourboire...
    Fils du Sud - Ministre de la Santé

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

  28. #28
    marybeth is offline
    SBH Insider Joined: May 2004 Pittsburgh, PA Posts: 3,354
    Hi Cass,By service workers, I was thinking of those who rely on tips for a significant portion of their income. This did not include chefs where I worked. I'm curious for the local viewpoint as well. mb

  29. #29
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,287
    You're right, MB. All the places I worked the waiters made more money for less work... :)
    Fils du Sud - Ministre de la Santé

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

  30. #30
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,287
    "Why is it so hard for people to accept the fact that the French do not need to tip since it is already included in the addition?" PascaleSchmidt

    "The client may (or not) leave a tip. There is absolutely no obligation to leave any tip on top of the check amount...." Islander

    "It's common to leave a 5% to 10% cash on the table (after the check has been paid), but only if you were satisfied with the service. If not, leave nada." Islander

    "It is true that most europeans won't leave any tip. In Europe. In St Barths, local customs, inspired by the North American way (due to the fact that a good percentage of clients come from that part of the world), are slightly different. So you will find europeans, in St Barths, leave a tip." Islander

    "take some cash (euro, USD, pesetas, pounds...) and leave the equivalent of 5 to 10% of the total bill amount on the table, if, and only if, you're satisfied with the service. This is not mandatory. This is a gratuity "tip"." Islander

    Name:  photo-3.jpg
Views: 452
Size:  84.6 KB
    JEK




    Fils du Sud - Ministre de la Santé

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

Similar Threads

  1. Non-restaurant tipping
    By JulesKY in forum SBHonline Archives
    Replies: 10
    Last Post: 05-13-2013, 03:25 PM
  2. Replies: 4
    Last Post: 03-22-2007, 08:09 AM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •