Tips

[steelpe]

Well, it seemed to me like they were trying to get me for a much $ as they could. It was weird that it was only stamped on the merchant copy and not mine... Either way I put a big fat 0 on this line.

I have tipped in Euros.... and I did leave them a very good tip as they let us in under dressed and gave us some of the best service since we have been here.... but I probably gave them a little more because of their trickery... oh well.

 

[MIke R]

It was weird that it was only stamped on the merchant copy and not mine...

that part is really disturbing

I don't care how good their food is..no way a place who does business like that is getting my patronage

 

[JEK]

It's Italian, so you would eat there anyway, would you?

 

[MIke R]

no I probably wouldn't.....but that was meant as a blanket statement for anyone who pulls that sort of stunt....

with the amount only being on one copy, they could hypothetically put a zero after say a 50..and you would have no recourse because you have no paper trail whatsoever to prove your point

 

[andynap]

Well there would be a total.

 

[MIke R]

yeah I get that but that can be easily messed with and bartenders have told me quite often cc receipts come back with the tip in and inadvertently no total was filled in.......

its just not right....a cc receipt is a contract between the payer and payee....who wouldn't want the same exact copy of that contract as the other party has??..who would be ok with that????

not me

 

[JEK]

Another reason to use cash or a chip and pin card.

 

[MIke R]

yep....

 

[Voosh]

Cash talks. Tip as you want. Ink slash the "imprinted tip line" and take a photo of "that" bill, preferably with server holding it as you take photo and you say "This is a special moment. Thank you." [Pic? Just for the record.]

We make sure we have plenty of "local cash." Lot easier to tip and folks appreciate not having to "report it. (Wink. Wink.)"

They'll remember, usually, your largesse and appreciating.

Do me well. I will do you right for honest, great service - we truly appreciate same from you. Seems to work.

If it seems like a ripoff, just pay up and walk away without any "extra consideration."

 

[KevinS]

It's perfectly OK to tip in US Dollars if you don't have Euros. The waitstaff won't throw it back.

 

[NHDiane]

We try to tip in Euros whenever possible. Just easier for us unless we forget and spend them all before dinner!

 

[Eve]

Love that, Voosh

 

[jayhawkgirl]

Now I am really confused. Based on information I had previously ascertained through this website, I thought that the island was under the French payment system for employees and tips, and that the small euro cash "tip" was the only tip amount that was either given or not given. I thought that any additional "tip" line added to a bill was an attempt to extract US tourist tipping on top of the French custom of including the service charges in the total bill.
So do the restaurants in St. Barts pay their service staff a regular hourly wage, or is it like the US where service staff gets a minimal slave wage and hopes to make up the difference in tips? I have no problem leaving a small euro tip if the bill already includes an amount for the wait staff's wages, but if it does, I don't feel obligated to leave an additional US sized tip.
So which is it?

 

[MIke R]

you got it right....they are paid normal wages and their services are included in the price of the food so they are not dependent on tips for their wages....so a pour boire left is a good and prudent thing to do

 

[KevinS]

Now I am really confused. Based on information I had previously ascertained through this website, I thought that the island was under the French payment system for employees and tips, and that the small euro cash "tip" was the only tip amount that was either given or not given. I thought that any additional "tip" line added to a bill was an attempt to extract US tourist tipping on top of the French custom of including the service charges in the total bill.
So do the restaurants in St. Barts pay their service staff a regular hourly wage, or is it like the US where service staff gets a minimal slave wage and hopes to make up the difference in tips? I have no problem leaving a small euro tip if the bill already includes an amount for the wait staff's wages, but if it does, I don't feel obligated to leave an additional US sized tip.
So which is it?

As noted in Andy Hall's post, "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)."

You're fine if you leave a pourboire. Again quoting Andy, "If you leave 5% everyone is happy."

I usually at least leave that, sometimes a bit more, sometimes a lot more, and sometimes zero, zip, rien, nada, zilch. I've stiffed waiters in some of the finest restaurants on the island when I've received service that was notably below their standard - and had a few words with management on my way out the door...

 

[ChasBidd]

Return or not to return, that is the real question. These people remember you: day to day, month to month or year to year. SBH is a small environment.

I prefer to be well remembered. So I leave a bit extra on the table. However, that said, I have left nothing and had words like Kevin alluded to on the way out.

 

[MIke R]

yep...I have left nothing...and I have left a generous amount..and all points in between..


one thing is for sure

you don't get a second chance with me....if you blow it, you cease to exist...... and on to the next dining adventure..... somewhere else..never looking back...far too many other good choices

 

[jayhawkgirl]

Thanks for all the information. I know that all of you have a lot more experience on the island than I, and I appreciate understanding what the appropriate etiquette is. Great advice for this winter's trip.

 

[NHDiane]

Same with us Mike. As we do here in the US, I still firmly believe in tipping when service noteworthy. We don't return to a place that doesn't put customer service right up there with their quality of food.

 

[MIke R]

We don't return to a place that doesn't put customer service right up there with their quality of food.

why would you?...you become an enabler if you do...it validates them..

screw that

bye bye....