tipping in France
 

what are the general customs regarding tipping in France? I understand that it is not the custom to tip waiters, is this correct? how about cab drivers, etc? thanks.

The tip is included but it doesn't hurt to leave the small change, especially for a coffee or a glass of wine on the terrace. I always give the taxi or shuttle drivers a small tip usually less than 5 Euro

Do not tip in cafés or restaurants. Small change up to the nearest whole euro is fine. Anything more indicates lack of awareness.

Tip taxi drivers 5%.

I always leave about a 5% tip in nice restaurants if I receive good service. Never more than 10E, however.

Stu Dudley

Hi L,

You should recognize the difference between a "service charge" (15% included in the price) and a "tip", which is a token of appreciation for service well rendered.

It is customary to round up for decent resto service. Likewise for a cab.
At restos, leave the tip in cash on the table. If you add it to your CC, it goes to the boss.

For poor service. Leave a penny tip.

Enjoy your visit.

((I))

we have learned over time that tipping is not really expected there as it is in the US...we tipped the first trip and now feel like suckers for not realizing that it is not really expected. I agree with the others, a few coins or round up, but don't leave the 15-20% tip you would in the US.

We usually round up for cabs or just 1 or 2 Euros.

Tips are rounded up to the next euro. A 2-euro tip is completely over the top.

>>A 2-euro tip is completely over the top.<<

So - if my wife & I have a very enjoyable 180E birthday/anniversary dinner with kirs & 5 courses at a nice restaurant (Michelin 1 star) and take 3 hrs for the dinner, a 2E tip would be too much???? or is that 4E for two????

I would probably tip about 8-10E.

Stu Dudley

Stu,
But is not the bill "service compris" (by law?) which implies that the 'standard' tip is already built in?

I've followed the round-up/small change rule.

Stu, many French diners in that place would not leave any tip at all.

<i>a 2E tip would be too much?</i>

Yes Stu it is too much.

In a French restaurant the star of the establishment is not he who brings the drinks nor cleans off the tables. The star, the backbone of any restaurant in France is the chef. This is the man who deserves your praise, your admiration or lack thereof. Leaving extra coins on the table is not a recognition of his abilities nor of his execution.

If you really enjoy your dinner, send word to him then return and support his restaurant as you see fit.

>>Stu,
But is not the bill "service compris" (by law?) which implies that the 'standard' tip is already built in?<<

See Ira's note above. Service is included - but the tip is not.

We dine at around 30 to 40 restaurants each year in France. Usually we dine at the "better" places, but not the more formal Michelin 4 & 5 "knife & fork" restaurants or the Michelin 2 & 3 stars. We stay in Gites or apartments where we prepare meals ourselves, so we don't dine out every night. We save our money so we can dine at restaurants where we can find dishes that I can't or won't prepare at home. At an exceptional restaurant in San Francisco (where we reside), if we receive "exceptional" service, I'll tip 20% for a dinner that takes 2 1/2 hours or longer. Friends who we dine with do the same. The "standard" service charge in France is around 12.5 to 15%, I believe.

>>Stu, many French diners in that place would not leave any tip at all.<<

Yep - I've seen them do that too. I did that myself 30 years ago when we had a lot less money.

Stu Dudley

Stu,
I knew you have lost of experience. Just trying to figure out the options.
I may test the tipping technique in June :)

"many French diners in that place would not leave any tip at all."

Just as many would. Leaving €2 after a €180 meal is miserly. Better not to leave anything then.
What's amusing is that when people pay € 4.80 for a drink they'll leave small change, i.e. 20 cts but if they pay €48
for a meal, they'll consider that €2 is over the top !

It is a shame not to respect the traditions of a country, but to use Stu's example I think I will refuse to tip anywhere the next time I return to the U.S. I will just tell them that visitors should impose their local customs when they go to another country.

The "star" may be the chef (as Sarastro said) but the service one receives is hopefully the icing on the cake. The quality of service (and we may all have differing definition of that) can make or break the meal. That goes the world over, whether it's a casual 10 euro meal or a michelin starred one.

Recommendations on tipping in France from the French embassy in Washington DC:
"The bill in restaurants and cafés often includes a 15 percent tip. It is referred to "service compris." However, it is customary to leave small change unless you are dissatisfied. If the service is not included in the price, "service non compris," a 15 percent tip is customary. However, in chic restaurants, leave a generous tip.

Tipping in France is not compulsory but recommended.

Hotels

€1.50 for room service and €1-€1.50 per bag to porters.

Taxi drivers

About 10 percent of the metered charge.

Hairdresser

About 10 percent

Others

Small tips (€.50) are reasonable for cloakroom and washroom attendants and theater ushers. Tip museum tour guides €.75-€1.50. It is also standard practice to tip tour guides and bus drivers after an excursion €1.50 or more. Service station attendants are not tipped for giving gas or oil, but get €.75-€1.50 for checking tires.

"

http://www.ambafrance-us.org/spip.php?article380

Myself, I tip in all countries in western Europe when I am satisfied with the service delivered. However, not as high % of the bill as in the US.

Here is what the Fodors guide says:

"Bills in bars and restaurants include a service charge, but it is customary to round up your bill with some small change unless you are dissatisfied. The amount varies: anywhere from .50E if you've merely bought a beer, to 1-3E (or more) after a meal."

It doesn't specify what the cost of the meal would be where you would tip 1-3E (or more). Certainly the "tip" on a 50E meal at a "steak/frites" place would be less than a 180E meal at a "nice" restaurant.

Stu Dudley

0.50€ as a tip for a beer is ridiculous.

I feel guilty if I don't tip at least 10%. Kerouac, am I really offending someone by leaving a 10% tip? I guess because I am in the service business, I feel different about tipping. I used to leave 20% but my husband feels 10% is good.