maryella
SBH Insider
yes trying to get a reservation there 3 months in advance was like trying to get an audience with the pope.
Nils Dufau Admonishes Restaurant Association
- Thread starter cassidain
- Start date
yes trying to get a reservation there 3 months in advance was like trying to get an audience with the pope.
cassidain
Senior Insider
good question. Monsieur Dufau indicates there are five or six in his crosshairs. I’m confident la guérite is one of the 5-6.
which are candidates for the remaining 4-5?
jrosen
Senior Insider
Nils Dufau is a good man! I have a long history with him dating back to when he had the scooter/ motorcycle rental in the parking lot of the St. Jean gas station. He understands the whole concept of service and how it is the foundation of tourism. We are fortunate to have him in our corner.
D'accord!
KevinS
Senior Insider
I like Nils too, and I too have known him since the days of the Harley t-shirts (great gifts for my biker friends). For me, I would be happier if he would name and shame the 5-6 problem restaurants, but that isn't the French way of doing things. Most of us can give a pretty good guess of who they are, but guesses are not appropriate here.
cassidain
Senior Insider
JJHarrington
SBH Member
All:ahhh, where’s the fun in that ?
Twenty Five years coming to SB doesn’t necessarily make one wiser or smarter (like to think so, but not always true); am thinking that local restaurants take advantage of the fact that new arrivals (no matter how old) do not (1) want to get into an argument with a local restaurant, and (2) are not necessarily keyed into credit card processing and the like.
So, what I ran into during our most recent 14 day stay was restaurants presenting a bill (uh…hours to get l’ addition - the bill - but another story for another post) and 2 rates would be on bill — Euros, of course, and USD $$. The difference between Euro and USD was not current exchange at .13 or .14, but .25. Almost double.
When we presented our Credit Card should we have insisted that the bill/l’addition on our credit card be charged in Euros? Would it have made any difference? Or can they do the same 1.25 upcharge if we are using U.S. credit card.
Wont help us now, but for the guests who are arriving some guidance might be helpful here (and for us next time).
Thanks
JJH
Goodie
SBH Member
Great question JJ. I would have circled the euro option and crossed out the U.S. option on the bill and paid with credit card. In times past, I was always charged euros (with no U.S. option) and my credit card company would automatically calculate an on-the-spot currency conversion and the currency conversion calculation would appear on my credit card statement. However, I suspect that the 1.25 conversion rate you referenced would apply to only those paying in U.S. dollars cash which I suppose is the right of the proprietor who then has to deal with the currency exchange risk and the hassle of converting dollars to Euros. Others, please chime in…
We ate at Black Ginger, one of our favorite restaurants, last night for our first meal of this trip. When the waitress came over to run our credit card she asked if I wanted to add a tip. I told her that I thought that it was "service compris" and she said "no, it isn't." I was surprised, and told her to add 20 euros, which she thanked me for. BTW, I'm fluent in french (lived and went to school in France), and this conversation was completely in french.
My husband and I have been coming to SBH for 18 years, and I've never had this happen. I was pretty disappointed because we love Black Ginger and always have two dinners there on our two week trips.
My husband and I have been coming to SBH for 18 years, and I've never had this happen. I was pretty disappointed because we love Black Ginger and always have two dinners there on our two week trips.
Your experience was very unfortunate, & someone should say something to the owner (“Patrick?”) . . . not to interfere with tipping, but to put a stop to the falsehood that service compris is not included. I’m a willing — at times even generous — tipper & do so in appreciation of good service and awareness of the high cost of living on SBH. I dislike, however, the dishonesty of saying that there’s no service compris in the tab.
elgreaux
Senior Insider
If everyone stopped tipping for a few weeks maybe the over-zealous waiters would stop asking for tips..
JEK
Senior Insider
I think that there’s a fair issue in waitstaff people asking if patrons would like to add a tip to a credit card payment since many people don’t know that it’s either that or cash, if they want to add a tip. I only object to staff telling patrons that there’s no service compris.
That is, credit card charging in SBH restaurants generally does not — unlike practice in the US — have a line for a tip. Perhaps the best way to handle the situation would be to present, with each bill, a small card that explains the situation.
This exact scenario happened at every single restaurant i went to, in February, with the exception of Nikki Beach. "Would you like to add a gratuity for my service". I have learned my lesson this time however. I will bring Euros just for tipping and eliminate the on the spot showdown. Write down 0 on the tab and leave the amount that i want to in cash.
Leon
Senior Insider
I would suggest a short sticky in the restaurant section of this forumette (unless it is already there), explaining that the service charge included in each bill in every SBH eatery per French laws, and whoever says otherwise is simply lying. Add to that that the tipping on the top of the bill should be totally volunteer, is up to the dining client, and could be added to the credit card bill or paid in cash as the client wishes. Etc.
Leon
Senior Insider
I think the contracts between the merchants and credit card issuing banks, as well Visa, MC, and Amex (don't know about Diners Club and others) dictate that the payment should be processed in the county's currency.
JEK
Senior Insider
No one topic has ever taken as many column inches as this issue - do a search. :nerd:
Yes, service is included and built into the prices on the menu. No, a pourboire (tip) is not included and may be added by a satisfied customer. Some people leave 5-10%, some people leave 2-3 euros regardless of the total, usually in cash. If using a chip and pin the extra amount can be added by the server at the time the card is handed over and processed at the table. If the card is taken off the table to the register (to be mag swiped) you are much more likely to see the dreaded tip line on the slip that is returned. My feeling is this practice of the tip line has grown and grown in the past 5 years.
We can lecture to ourselves and post reminders, but the vast majority who visit and tip American style never set eyes on this Forum. Oh, the servers would be the last ones to provide a card explaining all this
Yes, service is included and built into the prices on the menu. No, a pourboire (tip) is not included and may be added by a satisfied customer. Some people leave 5-10%, some people leave 2-3 euros regardless of the total, usually in cash. If using a chip and pin the extra amount can be added by the server at the time the card is handed over and processed at the table. If the card is taken off the table to the register (to be mag swiped) you are much more likely to see the dreaded tip line on the slip that is returned. My feeling is this practice of the tip line has grown and grown in the past 5 years.
We can lecture to ourselves and post reminders, but the vast majority who visit and tip American style never set eyes on this Forum. Oh, the servers would be the last ones to provide a card explaining all this
Leon
Senior Insider
No one topic has ever taken as many column inches as this issue - do a search. :nerd:
Yes, service is included and built into the prices on the menu. No, a pourboire (tip) is not included and may be added by a satisfied customer. Some people leave 5-10%, some people leave 2-3 euros regardless of the total, usually in cash. If using a chip and pin the extra amount can be added by the server at the time the card is handed over and processed at the table. If the card is taken off the table to the register (to be mag swiped) you are much more likely to see the dreaded tip line on the slip that is returned. My feeling is this practice of the tip line has grown and grown in the past 5 years.
We can lecture to ourselves and post reminders, but the vast majority who visit and tip American style never set eyes on this Forum. Oh, the servers would be the last ones to provide a card explaining all this
John,
With all due respect, I see a contradiction in your very meaningful comment. On one hand your are saying, this subject is raised a lot in the forum, but on another hand, you are arguing that the concise intro (sticky?) will not be useful as most the people who need the education are not on the forum. I agree with you that the restorateurs are the best position to educate but alas, they won't do it unless forced by the law (should we maybe lobby the Collectivity for that?). So, I think we can at least educate the forum members, who I see are still confused. And no they won't run Search, I think based on many already answered questions being asked and discussed over and over again. As they say, it is my 50 Euro cents.
