Tipping

pat mentioned a service charge at a bar or restaurant, which leads me to my question...

In the US tipping "culture" is completely out of hand, where anyone can put a cup out and ask for a "tip," even if they didn't help you!
In Europe, one leaves a Euro or so if service is good, but it's not expected.

What's the "culture" in SXM?

This is always somewhat subjective but this is our take:

On the Dutch side:
Many times tip is included as a line item on the bill, if that's the case that's all we do unless the service is exceptional, then we may put another 5% on.
If no tip is included we usually do 15%, unless the service is exceptional, then we may put another 5% on.
If it's a happy hour that really reduces prices then we leave 20 to 25%

On the French side supposedly employees are paid more so we usually leave between 10% and 15% depending on service.

Loaded question. It’s gotten very ugly lately and im working on a letter to the government/paper/tourist board etc. have witnessed aggressive staff complaining to patrons that the added 15-20-% doesn’t go to them and we are expected to tip them out another 15-20%. Got very ugly at 3 Amigos a few nights ago. And two other places where we left cash on table it was looked at with an attitude like it wasn’t enough. All I know is I’m tired of staff complaining to patrons that they don’t get it and if that’s the case SHAME ON OWNERS to not raise their prices and pay their staff accordingly. This is the Dutch side.

Great points!

I agree but I have also been harassed on the French side for not tipping when I didn't feel it was worthy of a tip.

Not a French vs Dutch side issue. French side doesn’t add a line item “service charge”. It’s included as in France and if service is good you leave a bit extra. Dutch side is completely different.

Well said, Kim. IMHO, the whole tipping thing is way out of control.

If you are charged a fee for a service on the Dutch side that, to me, is the gratuity. End of discussion!

And if the service was exceptional, then perhaps a few dollars given directly to the waitperson in cash. But sadly, the inclusion of the service charge all too often leads to the decline in the quality of service and sometimes the demeanor of the wait staff as well. True Sint Maarteners, if you can find any, are generally a very kind and happy people so that, too, can also figure into your approach to tipping.

The French service staff is supposedly far better paid than the Dutch so basically we do the same there as we do on the Dutch side having been told by many in the know not to leave the higher percentage like we normally might do..

Did you see the look and attitude from the waiter the other night! It’s getting beyond irritating!!!

Kim--For sure, tipping is out of control. I do not expect to get attitude from a server if I don't leave enough to suit them. I'm surprised that you went to Three Amigos at all. Do you go there a lot?? We went there, one and done. Didn't like the food, prices too high for what it is, drinks expensive, inside hot as hades. Server was OK, I guess, I don't really remember.

tipping has become a big issue on SBH, so much so that the local government has asked customers to report establishments that obligate/bully their customers into tipping, often by handwriting a "tip" line on the bill or flat out asking for a tip...the government acknowledges staff are paid a fair wage, and tipping should be purely at the discretion of the customer, so it is unacceptable for waitstaff to be intimidating customers into tipping...i don't know if anything like this is happening on the french side of SXM

Wow, that's interesting re St. Barts. I personally have not really experienced much of a problem with tipping in St. Martin.

We like 3 Amigos for what it is. Quick drink or snack.

Like I said, I thought their food was way overpriced, for what it is, and the drinks were way overpriced also. I would not go back there to 3 Amigos.

I remember the time a few years back we ate at the old Bikini Beach in Orient and forgot to leave a tip before I knew about it usually built into menu prices. Waitress tracked me down at my lounge chair and rudely demanded a tip. I was so shocked and speechless I gave her some green and an apology. Never again.

I agree with you Kim. We go to 3 Amigos on Taco Tues. Their margaritas are only $3.00 and the tacos are only $2.00 each. We like them, and for us, that is pretty much very affordible. As for other times, we feel that they are a little on the expensive side as well.

Kim - agree with you. Although dinner at Astra was not very good at least the server never asked if we wanted to leave more. They add 15% service charge. We paid separately with cc in our group and none were asked to add more

I follow along with what Pat stated, and restating what I have stated before below.

On the Dutch side we tip based on the 15% to 20% usually the 20% and as also stated in this thread if Happy Hour we likely will tip at a higher rate. "IF" a service charge or whatever is added to the tab we consider that part of the tip, and not my fault if that does not go to the wait staff as that is a management issue and the employees issue that chooses to work there. Lots of jobs for good wait staff on island.

French side, 5% is our norm to add although we often end up at 10%.

I completely understand why some places add the line item for a tip/service charge as some nationalities don't tip or tip similar to what the French side norm is. If on the Dutch side and wait staff depending upon that for part or most of their income that is not really fair to these people, but it needs to be clear, not hidden and when they argue then that is my last trip there.

It is all pretty simple in my opinion if you apply what I just wrote, took me years to get comfortable with the French side ways but have not had a single issue and always felt welcome when returning. Speaking of returning, 17 days until our longest stay yet which will be 4 weeks! Whoooop Whooooop!!!

In five days - five weeks.

Exactly! But my issue now is rabid servers demanding more!!! Very intimidating and ruins the evening.

We used to see in the cabs, Tipping is not a city in China! LOL
I tip what I want. I got the evil eye if anyone messes with me.
Once had a waiter who changed the $30 tip to $80 tip.
Called AMEX on him and they came down on him like Men in Black!
Cheers
irina

Here a twist for you.
https://komonews.com/news/nation-wo...st-driver-gratuity-dasher-slow-wait-time

I stay on the French side and eat in Orient Bay or Grand Case exclusively. I was just in Paris and Nice this summer. I now try to speak some basic French with the servers (but I’m not fluent by any means) but I also don’t tip unless service is out of this world. It’s still obvious that I’m American though. Does speaking French make any difference in St Martin? First trip back to the island in a few weeks since 2016. My fluency was terrible back then (bonjour, merci, ça va was about it).

In SXM, tipping is kind of like a mix between the US and Europe. It's not as crazy as the US, but tipping is appreciated for good service. Usually, leaving a few extra bucks for good service is the way to go, but it's not mandatory. It's more about showing your appreciation rather than feeling pressured to tip.

I get it, the French side and their owners pay there staff a higher amount than the Dutch side restaurants. IMHO, these restaurants on the Dutch side are shooting themselves in the foot with this "Service charge" ! The staff is getting the shaft and now begging for a tip. The service was so BAD at Sublime that I had all to do to keep my composer and RUN! Then the waitress had the BALLS to ask for a tip as the table behind us thought they were eating Dave and Busters!! HOLY SH*T Until Lela comes back take this one off the list!! I do feel bad for these people, but I just can't keep over tipping! And I'm in the service business!

Interesting article about tipping.
LINK

This is an interesting conversation!

But like the article sxmscubaman posted, I'm still confused and irritated. It seems like there isn't a "right" way to do it in St. Martin. I want to be fair, but I don't want to go overboard.

It's simple. On the French side, service is included, by law, in the menu price. If you feel your service deserves it, a dollar or two left in cash is appropriate. On the Dutch side, service is not included in the menu price, but may be added as a separate item on the check. If it isn't, then tip as you would in the US. If it is, then add more, or not, as you feel is appropriate.

Nicely said! Concise and an easy explanation.

I wish everyone viewed it like this.

So what is the deal when French side restaurants state on their menus “service NON compris”? What does that mean if it is included?

Was wondering how people tip on a bottle of wine with dinner. On cost of bottle? Doesn't take any more effort to serve a 100 bottle versus a 30 bottle.

It means they’re violating French law.

I don’t think that’s legal in France.

I have an issue with overtipping on a bottle of wine in the US.

Kim, they're lying, and trying to get more money from people who don't know better.

Just another way of lining their pockets on unsuspecting tourist.

Well stated.
Even here in the US where servers have been underpaid forever, we have seen restaurant owners being pressured to pay more to get (and keep) good people.

I, personally do not like an automatic service charge added to my bill anywhere. It's rare, but if you get poor service you're still paying for acceptable service. Yes, you can request a meeting with the person in charge but most people won't do that because they do not choose to be confrontational even when it's warranted.

Like so many other issues, common sense should enable us to do whatever we personally feel is right. That includes not returning to a place that we find excessively greedy.

Tom…I agree. Tipping has become overly complicated in the US to me and that’s what make Europe so appealing. Tap your credit card and walk away. I know of places paying $15/hour now plus then a 20% tip so how does that line up hourly with the skilled workforce (university educated or the trades). I guess I don’t typically appreciate their service more than an employer paying them a livable wage (i.e., why I love the pourboire concept).

The question what’s a Service Charge and what is a tip seems to constantly evolving. But I do know don’t always believe the staff about what the owners pay them because it’s just another ploy for money. I’m sure some restaurants share among the staff and a little to themselves but if they are working in a busy place they can make very good tip money otherwise they would work somewhere better.

French side is easy for us, had dinner, was $80, left $10, they were very happy!