Ignorance of a culture can get expensive.
You’re in Paris. You've researched your trip yet are still confused about tipping etiquette. There were as many opinions on what to do/what not to do as cobblestones on a Montmartre
street.
In France, there are no specific services where tipping is legally required. If you encounter a situation where a tip is demanded, it’s not standard practice and you are not obligated to comply.
For cafés, restaurants and anything to do with food service, and this is the area where most of the confusion lies, it doesn’t operate like in the U.S. where workers might rely on tips to make ends meet. Being a server is a profession, and servers are in for the long haul. They’re not students or actors waiting to be discovered, as one older American lady found out during lunch at a Left Bank bistrot. Clasping her hands she said to the waiter, “My, you are handsome! You must be an actor!” to which he sternly replied, “Non! I am a waiter!” clicking his heels.
Paying your bill and walking out without leaving anything extra won’t raise an eyebrow. Tipping in restaurants and cafés or anywhere to do with food/drink isn’t mandatory. In France, servers earn a proper salary, complete with benefits - paid vacation (5 weeks!), all healthcare. It’s hard to fire them and if the establishment changes hands, they usually stay on. They return from their August congés well-rested and cheerful, having been able to afford travel to exotic locales - India, North Africa, Cuba, San Francisco.
A 15% service charge is already built into the price of every item at cafés, bars, and restaurants (the famous “service compris”). It might be noted on the menu and/or bill or not, and won’t be tacked onto your bill separately.
For cafés, restaurants and anything to do with food service, and this is the area where most of the confusion lies, it doesn’t operate like in the U.S. where workers might rely on tips to make ends meet. Being a server is a profession, and servers are in for the long haul. They’re not students or actors waiting to be discovered, as one older American lady found out during lunch at a Left Bank bistrot. Clasping her hands she said to the waiter, “My, you are handsome! You must be an actor!” to which he sternly replied, “Non! I am a waiter!” clicking his heels.
Paying your bill and walking out without leaving anything extra won’t raise an eyebrow. Tipping in restaurants and cafés or anywhere to do with food/drink isn’t mandatory. In France, servers earn a proper salary, complete with benefits - paid vacation (5 weeks!), all healthcare. It’s hard to fire them and if the establishment changes hands, they usually stay on. They return from their August congés well-rested and cheerful, having been able to afford travel to exotic locales - India, North Africa, Cuba, San Francisco.
A 15% service charge is already built into the price of every item at cafés, bars, and restaurants (the famous “service compris”). It might be noted on the menu and/or bill or not, and won’t be tacked onto your bill separately.
Service compris was in that €400 Michelin tab as well as the tiny espresso taken standing at a counter. At café bars, leaving a few “pièces jaunes” - small yellow coins - is common. It’s called a "pourboire” meaning “to drink,” so at the day's end the server will be able to buy a glass of something.
Having said that, some touristy restaurants are now presenting the bill (l'addition) with a “tip line” and digital screens with pre-set tip percentages - 15%, 18%, 20% or 25% along with "custom amount" or "no tip" options U.S.-style - which is naughty, taking advantage of customer ignorance. Choosing not to tip won’t earn you The Evil Eye.
One tactic at mostly trendy fashion-forward restaurants is when the waitress, hand-picked for her allure, glides straight to the payer (often a man), and breathily purrs, “Did you enjoy zee service?” playing on any lingering doubts. If you did, you can simply reply, “Yes!” And if you don’t want to leave anything, you don’t have to.
However if you found that service was exceptional, it’s a nice gesture to leave a little something. Many locals don’t; many round up their bill to the nearest euro. If you still can't shake those feelings of guilt, some leave €5 if they're two, €10 if they're four, and at high-end spots like Michelin-starred restaurants €50, although a modest €2 to €20-tip is fine. As for the tip, cash is preferred. Mais bien sûr, if you feel the service deserves more - especially if you’ve been high-maintenance - don’t hesitate to leave a bit extra.
Remember,
"good service" means that once you've received your order, your waiter
will pretty much leave you alone, not wanting to interrupt your meal.
And I like that.- BPJ
***
Adapted from:
Paris and The French: A Unique Culture - Barbara Pasquet James
