Credit Card Deposit to Italy?
 

I am trying to make a reservation at a small B&B in Florence. The reservations on their website does not work. When I sent them an e-mail, they said to reply with my credit card info. This scares me. What do you guys do when a place doesn't do deposits or reservations on the internet?

Not knowing your particulars, I usually don't hesitate to give a CC deposit. In fact, I consider it the safest way. CC cos. are very responsive to fraud, IMHO, and respond well to complaints.

What's safer than that? Cash? Personal check that gets cashed right after you send it? I guess maybe you're hesitant to send your CC info via email. I'm more hesitant to give my CC to the waiter who maybe just got out of jail last month or who has a drug problem.

If you are worried about someone grabbing your credit card information from your e-mail, send two separate messages with each one having only half your credit card number. The chances of the two messages being lifted are slim unless you as an individual have been specifically targeted.

This is very common for family driven B&Bs as well even at big hotels - if you want to take advantage of the hotel offered rate vs. secure site rate that needs to compensate someone else in the process.

I split the credit card info in minimum of three pieces using two different media.

I send the part usually not sent by email -- about 8 digits, minus the expiry date by FAX.

After confirming they received the fax, I email the part the online purchase usually send back, last 4 digits. I would add the another 4 digits. But never expiry dates. This way, what travels internet is no much more than what the online vendors send over the internet.

An finally, I send the expiry date alone by Fax.

No business refused this way of sending the info.

Yup agree with above - I do this all the time and so far (knock on wood) never had an issue. Just send in two messages if you are concerned.

(I think giving your card with the number, security number on the back AND your signature on the back to some random restaurant employee who takes it to the back to process is more risky...but thats just me)