Enough already. This one is done.

Carol Thank you

I can't disagree. But there was good information being shared on that thread, and it's sad that it had to be closed due to the few who insist on being argumentative just for the sake of argument.

I agree

I agree with you that there was a lot of good information.
Would it be appropriate to have a thread which French side restaurants have either 'service non compris' or 'service compris' on their menus or on their bills?
Keep it current to restaurants that people have been to within the last year... just a thought. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

There was actually some value to those discussions vs others threads that I have followed . I am sure the tipping topic will resurface in the near future .

No question this topic will save me a lot of money, as I am sure I double tip after many meals. I will continue to do so in the future but not at the 15- 25% level as in the past

That's a GREAT suggestion. This "problem" never goes away for tourists.

Well, I don't mean to reopen the other thread that Carol closed but as far as listing the restaurants on the French side and mention if service is included or not, French Law imposes all restaurants and bars to include it in their prices.

Consequently, it doesn't matter if their menu, a sign or a staff member says otherwise, the Law is clear and there is no need to add service to the check.

Again, if you are particularly pleased with your experience with a business on the French side, what you can do is leave some extra cash on the table for your waiter. Personally, I never leave more than 5% and the service has to be outstanding for me to pitch in a few extra bucks.

For example, I don't leave anything in a bar when I order a Diet Coke. What the bartender has to do is open the cooler and give me a can and a glass with ice. Big deal! LOL
On the other hand, if I order a cocktail, I generally leave 5% extra if the drink is well mixed, has the right quantity of booze, tastes good and is well presented.

This will be my last contribution on the subject. I hope it helped.

One last post and I'm done too!

My take from the multitude of posts on this subject is that restaurant and bar patrons want consistency that is clearly communicated, either on the menus or on signage.
Realistically, French and Dutch side establishments will be different.
Given that many TTOL posters have, over the years mentioned that they are very good friends with establishment owners and/or managers, perhaps TTOL posters would consider sharing their views and concerns with the restauranteur pals towards bringing more consistency to their business practices. We know, that although these folks may be competitors, they do talk to each other and may be surprised to learn that their current service charge/tipping expectations may be detrimental to their businesses...just sayin.

That makes to much sense for any one to do.

Why does this topic frequently result in arguments? Eat, drink, enjoy, pay, tip (or not), and forget about it. Maybe we 'overtip' if we can't figure out if the 'servis' is 'compris' or not but if we have had a great meal and a great time we don't give it a second thought. It's vacation! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Best comment I've read in a long time.

I agree. I can't figure out why these discussions always end in an argument. If the 15% is included, so be it. If you want to leave a bit more for fantastic service, do so. If you feel you want to leave a little extra on the French side over the price of the check, go ahead. It's your vacation -- relax and do as you wish. Life is too short. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />

Enough already. This one is done. (A quote from Carol)