Restaurants and cafes in France
In all restaurants and cafes of the country, the choice is usually conducted on the menu. The rates declared in it rarely include drinks and practically never – the service charges. It is characteristic that as ordinary water waiters often try to sell mineral water (Evian, Thonon) or gas composition (Badoit, Perrier), which are more expensive. In such cases, it should be simply asked for ordinary water (Carafe d’Eau – literally "decanter water"), and often, in this case, water is served from under the tap: it should not be frightened because it is free and completely safe for drinking, this is a regular local practice. It should also be borne in mind that the French almost never serve ice water – in most bars and machines for creating ice.
The order can be done on the menu with pre-installed dishes and prices (Prixe Fixe) or order individual dishes on La Carte. The typical menu usually includes several sections: snack (Entre’es or Hors d’Oeuvres), Main Dish (Plat), Dessert (DESERT) and Cheese (FROMAGE). Sometimes restaurants offer a certain complex set (usually 2-3 of the most harmony dishes each other), which will cost 5-7% cheaper than if each of the dishes are taken separately. Rates for the La Carte system depend on the policy of the institution (in the fashionable restaurants it is often the only option), but traditionally somewhat more expensive Prixe Fixe.
The schedule of the majority of local restaurants is individual and limited only to the host of the institution. Many, especially prestigious institutions, for breakfast and lunch do not open their doors, and in winter, such restaurants are usually closed. The restaurant, open for breakfast, usually begins its work not earlier than half a day and serves guests up to 13.thirty. Lunch most often starts about 19.00-19.30 and continues until 21.thirty. Restaurants with longer service hours can usually be found only in big cities, and even more often – within the historical center. Oddly enough, but far from tourist areas, restaurants can close and all weekend.
In most high-level restaurants, a preliminary order of the table is obligatory – without it, even a single visitor can be denied, and regardless of that – the restaurant is filled with guests or empty. Therefore, it is strongly recommended to find out in advance at the staff of the hotel or guide features of the work of the neighboring institutions and issue the necessary reservation (no financial load on the guest adds it).
Since the summer of 2009, VAT in most French restaurants is reduced from 19.6% to 5.5%, which made it possible to slightly lower and prices (coffee, for example, in many Paris coffee houses fell to 1 euro per cup).
Young people under the age of 18 can visit bars in case they are accompanied by adults, but no one will sell strong alcoholic beverages. But wine and bright beer are sold almost without restrictions, although there are a number of rules for children and adolescents.
Tips
The allowance for payment for services (12-15%) is usually automatically activated in the account in hotels, restaurants and bars (a separate line is not allocated), so no additional payments are required, but the rule of good tone is considered to leave the service personnel of a trifle (surrender or simply rounding accounts on the big side) together with the score. In cafes and small bars, it is also customary to leave small tips (20-50 cents per cup of coffee, for example) even when servicing. However, in different institutions and the size of the tips, and the order of their payment may be changed very much significantly.
In cafes, bars and some restaurants are cheaper and drinking at the rack than at the table. Typically indicate two prices: Au CompToir (at the rack) and SALLE (at the table), and dinner on street tables near the restaurant or cafe is usually still more expensive (by 10-20%) than indoors.
As wines and drinks are usually not included in the menu, the maintenance of them is carried out through the bar. Accordingly, in the account, these components will be divided, and payment for wine, for example, can be carried out through the bar. Local bartenders and waiters have a whole system for calculating the calculation with the client. In some bars, the table is placed on the table (the client paid out, waiting for the surrender) or an inverted plate (the client paid out and does not wait for delivery), in others there is a special way the corner of the account or put on it. It is not easy to understand this system, because in each area of their orders, and the institutions themselves are not always clearly informed about the payment methods, so it is recommended to seek advice to guide or local residents. Cashless payments take practically in all bars and cafes without restrictions, however, preference is clearly given to "Live money", Especially if the staff sees a foreigner.
Often, the local press suits noisy campaigns against the tourist accounts in cafes and restaurants. Such a problem really exists, especially in places with a large stream of foreign guests, so it is recommended to carefully check the bill before payment. However, it is typical of most of the major cities, – in the province such a small scalp is still deemed a degrading institution and constantly stop. In any case, with good service and the absence of claims to account, additional tips will not be superfluous, especially if you visit this institution will have to.
