Watch for places adding "Tax" which is really a service charge....seeing it more and more often again. Check menu prices in places before you eat..we've found out we can have an excellent gourmet meal now at "The Clubhouse at Frenchmans" for the same price as a really cr%$py meal with bad service in a so called "local " place ( one that adds service charge for takeaway BTW). Ask about "market price" for lobster before you pay $100 for one like a friend of ours did..and ,no, it was not huge.Drink prices seem to go up and up..$4 and $5 beers are quite the norm now in roadside shacks..delighted to see the prices that we'll be paying at " Rita's Coolout"..refreshing. Some places are still wonderful but they are the higher end eateries which, as said, are now about equal to the simple places we used to go for local cuisine...$44 for a takeaway steak and fries?? Sharkey's has been a refreshing new find and highly recommended..Capriccio in RT has some of the best value, best tasting, pizza and pasta and we love Brandywine and , of course, The Dove..and , of course, Bananakeet..Just some "food" for thought!

Thanks, Mal!

... and as a minor "add-on" (no pun intended) to Manpot's comments....

When "called" on the Tax charge - be prepared to hear:
"Yes, but it goes to the owner, and we don't see it"

It's total nonsense folks...
But the psychology of using guilt - is amazing
... and profitable

why are you so sure the owners not taking some of the "service charge"?

In fairness to the restaurants here, they buy their "tickets" or order forms ... or whatever you call them from local stationary shops. They all come with "Tax" printed on them and this is the area almost all of them use to insert their service charge. I am not excusing them, I am just explaining why they do it.

Most of the websites tell you that the service charge is included on the bill, but some don't. You have to ask because some of the servers aren't exactly up front about it. Slimy I know, but it is what it is. A simple sign some place visible to customers advising them that a gratuity is included in their bill would be very helpful.

One of the beefs I have is with restaurants that serve the exact same item at lunch as they do for dinner (same quantity too) but charge more for it at dinner. That's just a money grab and because of that, I won't eat dinner at those places. That is pure greed ... nothing more.

Charging $4.00 for a beer I can understand ... but more than that is getting a little crazy, particularly in some of the roadside and beach shacks. In high end restaurants with a great view, proper tables with comfortable chairs that aren't made of plastic, fabulous ambience, great service and high overheads, you should expect to pay more.

Sadly, it seems that greed is driving some restaurateurs and other businesses too. They aren't satisfied with a decent profit, they want more, more, more.

Having said that, I have been spending a lot of time and money in restaurants over the past 8 months as I have been busy building pages for all the restaurants in the BVI. There are still a lot of really good places with reasonable prices around, you just have to ask the right questions before sitting down and ordering your meal.

I agree ... Capriccio's has some of the best value around and great food too. The Clubhouse is my absolute favourite and Hog Heaven on Virgin Gorda is right up there as well. I like Sharky's, D'Best Cup in Soper's Hole, Brandywine is terrific and offers fabulous service too. And I personally think D' Coal Pot is wonderful. Pirate's Bight is getting up there on my list of favourites as well.

I also like the Watering Hole in Road Town, Captain Mulligan's at Nanny Cay, Dove Love, Emile's and Red Rock in East End.

Other places often offer spotty or poor service, ridiculous pricing or food that often disappoints and is inconsistent.

One thing that doesn't change is that restaurants that don't have a continual supply of "one time tourists", don't offer good service and good food ... simply don't do much business in the off season and that is why they charge ridiculous fees at the height of the season. They need to make a killing in high season in order to make it through the long, hot summer.

THAT is part of the reason why many places close over the low season. Without the unsuspecting tourist to pickpocket, they don't have the local trade to keep them going. If you see a relatively busy restaurant in low season, chances are they serve good food at reasonable prices ... year 'round. Of course some close so the staff can take a much needed holiday for part of the time too. But some close for 2 to 3 months! In my opinion, that says a lot about the restaurant and their ability to provide what people actually want.

If I were in that business and believed in my product, I would be open at least 11 months a year. I think 4 weeks is more than enough time to recharge your batteries.

But charging a [color:"red"]service charge[/color] on [color:"red"]take out[/color] food ... that just takes the cake! No way would I pay that. No way in the world.

Guess I can add one more question to ask in future! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Thanks for the heads up Mal.

Hate to say it Lianne but the service charge for takeout was one of your favorite places!!(No one of mine..but my friends tell me I'm just unlucky..four times in a row!!)I agree with your other favorites!!

I still believe there is a big difference between a gratuity and a service charge. You can not have a "one and done" attitude in the U.S. and be successful. Lianne, I am not sure success and closing for a few months is hand and hand. I have friends in the ski areas who have very successful restaurants and close in the fall and spring (mud season)

I think I know which one you are referring to. I will have to check my bill next time because if that's the case, I will make sure the owner knows in no uncertain terms that that is just ... well you know.

sail2wind: to answer your question:
I have no way of knowing if the owner scoops the tips - and maybe they do

But - it does not change my comment
"It's total nonsense"

Re: takeout - Manpot - have you also noticed that takeout - which is typically the same price - will be of lower quality & quantity than table service...

Somehow it posted twice. I got an error message so thought the first one hadn't gone through. Sorry.

Yes, I agree ... it doesn't apply in all cases. However, there are sufficient populations in certain parts of the islands to keep (some) restaurants going year 'round. The problem is that some prefer to "ding" people with ridiculous prices but know the locals won't or can't pay those prices, so they opt close.

If they offered good food, good service and reasonable prices at least 11 months a year, I am certain that many would have a much easier time of building a solid base of local clientelle. Even if they were to run on a reduced "summer menu" with reduced staff, at least they would still be in the running as far as local business goes.

Locals will support anyone who supports them. But if you are out to hose tourists and don't care one iota about building a loyal local trade ... that says a lot in my book.

It is really hard for waiters, waitresses chefs, bartenders, etc. (some making as little as $4.00 per hour plus tips and some who are single parents) to be laid off for two or three months a year. Is it any wonder that some of them don't inform the unsuspecting customers that a tip is already included in the bill? It's still slimy though.

As to the thing about some owners taking part of the tips, several places do that and I have that on absolute trustworthy authority from a good friend in the business. I think that's really sad.

So..we support the places that take good care of us..we send our guests to them..we recommend them to strangers ( sent a group of six from Arkansas to The Clubhouse for brunch..they sought me out to thank me and rave about it) I love that..I have learned my lesson naming names when I feel ripped off ( great to get a call from management abusing me for complaining..not offering to fix the problem or offering a solution..hopefully the sale of that place has gone through..and about time!!)Nuff said..enjoy some great food down here..and watch for add ons!!

Manpot, I jot down your recommendations and listen for new ones! Thanks.

Cheers, RickG

So if the service charge is not the gratuity, what is it? Are we to allow restaurants to now charge "resort fees"? If I was told by a server that they do not see the service charge, I would ask them to remove it then and I will tip in cash.

service charges are very common in Europe, in Venice, we were warned to watch for exorbitant service charges especially in San Marco and the Grand Canal. Many restaurants off the main areas have signs "No Service Charge Here"

Let's show the restaurants the "Spirit Airlines" business model....

Then..."resort fee" will be the least of the grumbling...LOL

ohhhh... I just know I'm gonna regret posting this....

Thanks for the update. Yes, I am fine with "service charge" on checks as I believe like the US, servers are underpaid down here and rely on tips. In the states many restaurants add a gratuity to tables of "x or more". They do that primarily because it's easier to be a schmuck in a crowd and short arm the wait staff. I understand from this site that many European countries do not understand the concept of tipping. Since the BVI is a mix of North American and European travelers for the most part, I clearly get the "service fee"...as long as go to wait staff.

On a happy note I was excited to see the old chef and Doreen back at the village Cafe after greatly missing them last two trips. , The shrimp appetizer and the grouper entree made for a great arrival after a long day of travel. Today we assured ourselves the islands best cheeseburger had not changed and Doreen had not lost her touch with piña coladas and dirty banana drinks. It was all good.

I noticed another of our favorites, Chez Bamboo had a sign out they are open for lunch now. That will be a must do a few times this trip.

Diet coke is in short supply last night and today on island..admiral is getting the shakes. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> think we will find some tomorrow container was in today.

Diet Coke is in short supply 'cause Cash&Carry put it on sale.... and flats and flats of them are sitting in my laundry room

I'm getting the shakes also... but it's because this wasn't the caffeine free variety... darn

Anyway... what am I bid ??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Rofl.gif" alt="" />

We have the gratuity, not service charge, for parties of 8 or more on the menu. However, the auto grat is at our discretion.

The service charge is just one point I'm trying to make..the other is that ..if you want a great meal go to a high end place and pay about the same! Forgot to add the lovely " Scaramouche" to my list..lovely place, amazing food..charming hosts and staff...Dont you love it when you ask " Can I get a half order of that?"...."Of course"!!!

We have the gratuity, not service charge, for parties of 8 or more on the menu. However, the auto grat is at our discretion.

We took it off due to new IRS rulings.

The fact is employees in a lot of BVI restaurants lack a smile and positive attitude.
You dine to enjoy yourself and not have to look at wait staff with attitudes that make you want to barf and ruin your evening.
The reason a service charge has been added is because a lot of people stopped tipping or tipped minimally do to the lack of service

"We took it off due to new IRS rulings"

can you please explain?

I'm basically saying the BVI started adding Service charges about 15 years ago because the service was nonexistent and the wait staff recieved minimal tips. Now the service is still the same but they're guaranteed a large tip.

Automatic (forced) gratuities are taxed as non-tip wages - rule changed in 2012 but wasn't enforced until last year.

I don't mind paying 4 dollars for a beer or 5 or 6 for a painkiller but some places are going crazy. 7 dollars for a caribe and 9 to 11 for a painkiller is nuts. Sadly I have had to drop a few old favorites off my list.
G

Interesting! This practice seems to be spreading. In fact, the head of DLCA recently spoke out about the practice of adding a gratuity in the USVI.

It is definitely a growing trend in St. Maarten also. One must be careful anywhere that shows a "TAX" which appears to be about 15%, to inquire if it is actually tax. If it is in fact service charge, that's all I'm leaving, period. This trend will only cause service to deteriorate. If the server knows they are getting 15%, regardless of what service they provide, what is their incentive to provide good service? None..

I thought I read recently the BVI's has no restaurant tax? Assuming that, I agree. If the owner wants to add a 15% service charge - there's your employee's tip! If the owner decides to steal some/all of it I didn't create that situation - the owner did! With that said, I've been to several places in Europe where the servers are paid a working wage and the norm is to leave a little change for superior service. One place in France the waiters had to cross the street to get to most of the tables and they were working very hard; we left our change. Just because we are used to the "good service for a good tip" paradigm doesn't mean that is the only right way. I worked for over 30 years without tips, I just wanted to keep my job. Incentive enough.

TIPS.." To Insure Prompt Service"...

Had to pay 5 GBP in St Marks just to use the bathroom, and to make it worse the women cleaner had a permenant stool (excuse the pun) in there watching every move I made <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />

In that case Nick you should have insisted on being the Tipee! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />