So says the BBC in a 2016 report. For me, that’s about 39,950 chances to go wrong when eating out in Paris. I’ve been visiting Paris for decades and have made my fair share of mistakes. In fact, I made a poor choice just a few days ago, and when I was relying on someone else to plan my “Eating Out in Paris” experiences, it was simply just terrible (see my post titled: I Always Came Home Hungry). However, my mistakes are your gain! I’ll not steer you wrong here!
When looking for a place to eat, try to go where the locals hang out. If you see a big menu posted in several languages outside a restaurant, chances are it is a place designed for tourist. A tourist restaurant does not care too much about their food or service because they know the diner will most likely be there only one night in their life. They are not looking for repeat customers!
We all plan to encounter big cultural differences when we travel, but the little things are often a surprise. Here are a few little quirks to be aware of when dining in Paris.
Drinks
When ordering drinks keep in mind there are no free refills. When you order soda, it will come in a can or a bottle. Drinks do not come with ice. If you ask for ice, you’ll likely only get a few cubes. Water is free in France if you ask for un carafe d’eau (uhn-kah-rahf doh). You can also order (and pay for) still or sparkling water. Ask for de l’eau plate (duh loh plaht – still) or de l’eau gazeuse (duh loh gah zuhzz – sparkling).
Time Constraints
Be aware of local dining customs. In Europe, eating is a social event, and a 30-minute lunch is unheard of. Don’t expect your waiter to come by every five minutes to see if you are done. This would be considered extremely rude. If you want something, chances are you’ll have to flag him down. He isn’t being lazy or bad at his job; he’s giving you privacy to enjoy your meal in peace. This is great if you want to spend three hours people-watching at a sidewalk cafe but can be frustrating when you are pressed for time.
If you don’t have much time to eat, consider ordering from the “take away” counter (order your food à emporter – ah om-por-tay). In fact, many restaurants and cafes near busy tourist sites offer the same menu to go. Just pick up your lunch and take it to a nearby park. This is a great option when the weather is nice. Don’t forget to grab a few napkins!
La Formule
In Paris, you’ll find many restaurants that offer meals at a set price for a specific number of courses. This is known as a “menu formule”. The choices will be limited, but it often consists of selections from the restaurant’s normal menu. A three-course meal would include an appetizer (une entrée), the main course (un plat), and a dessert (un dessert). Four courses often include soup (une soupe) at the beginning or cheese (du fromage) at the end of your meal. If the regular menu looks daunting, the formule is an easy-to-order alternative.
Tipping
Reward your waiter for good service. Unlike in the United States, French waiters must be paid at least the minimum wage, so a service charge is usually already included in the bill. A tip is appreciated but not always expected and tipping customs vary by situation. If you stop for drinks, it is customary to leave the change, especially if the service was good. For example, if your bill is 3.50, you can leave .50 on the change tray. However, this is not required. If you are paying with a credit card, there probably won’t be a line on the receipt to leave a tip, so just leave some change on the table. For dinner, a tip of 5-10% is sufficient for all but the fanciest restaurants.
Dessert – I am not a fan of dessert, so I’ll leave that up to you. But if I come across a tasty sweet and I like it, I’ll give it my recommendation and I bet you’ll like it too.
All of my recommendations are linked to TRIP ADVISOR where you can find the address, telephone number and ratings/comments by TripAdvisor contributors. Read my recommendation first, then click through to Trip Advisor for details.
MONTMARTRE
There are many poor places to eat on this hilltop, especially in and around Place du Tertre. Most offer tourist menus, formula menu and drinks a mussels menus. Big groups, especially student groups, come here to eat cheap and poorly-prepared menus. Here is where I Eat Out in Montmartre.
At first glance, this place has the look of any other restaurant on Place du Tertre, but delve farther inside (or outside) for ambiance and good food. They offer street-side tables, suitable for people-watching and a drink or snack. Inside, there are many quiet tables; sit near the piano and bar, not in the back. Also, there is a nice, quiet garden area out back that is far removed from the hub-bub of the square out front. Finally, they offer seating out front, along with all the other restaurants, which still provides the flavor/ambiance of Place du Tertre without feeling as if you are falling off the sidewalk into the street.
Ok, what to eat? I go for traditional French fare. Start with six or twelve escargots served out of the shell with a wonderful blend of butter and herbs. Sop up the remains with the tasty baguette that comes in a basket just for this purpose. Moving on to the main course (les plats) why not go for the confit de canard? This is a very tasty leg and thigh of a duck fried in its own fat. Here at La Crémaillère, it is moist, fall-off-the-bone and crispy good!
Walk through Place du Tertre, on the east side, down the hill beyond the artists. Follow signs to the Salvador Dali Museum. It is just around the corner, to the right from Place du Tertre. This is out of the limelight and commotion of Place du Tertre, and you’ll immediately notice that this is a “locals” hangout. The menu is a bit more expensive than others in the area, but worth it. Try the filet de boeuf; cooked rare (saignant) is the way to go! Add a little butter sauce and roasted potatoes or frites (french fries) and you’ve got a tasty meal.
On a small little lane to the east of Place du Tertre, you could easily miss this restaurant. Not many tables inside or out, but if you get one, you are in for a treat. Some years ago I discovered Le Poulbot when it was the nearest place to pop into during a thunderstorm. Some friends joined me, and we had a wonderful dinner that lasted hours! In the years since I’ve missed chances to dine here because I did not book a table in advance, so be sure to call and ask for a table! The menu is French and I’ve had nothing that was not perfect, even the crème brûlée!
I mentioned that I did not care for dessert. Give it a try here!
I put my group on the Seine river cruise here at Port Neuf. The one-hour cruise takes them upriver to the Cathedral Notre Dame and then down to the Tour Eiffel and back. After the cruise, if my group is not too large, we usually dine at Ma Salle à Manger. Another very small place with a few tables outside on Place Dauphine and a few more inside. The kitchen is through a “manhole” into the cellar. Given the size, I don’t know how they put out the food they do, but they do! This is another place you would do well to call and book in advance.
They offer a very nice formule menu that varies with the season. Count on the French classics done up exceptionally well! In the winter, try their bœuf à la bourguignonne and soupe à l’oignon. The fois gras is pretty good too.
The owners and staff are very friendly. The restaurant is located in a small triangular-shaped “square” covered in sand. Ask to use their boules set if you want to play a bit in the park.
This place is located on Place Dauphine as well. It is more swanky and upscale than Ma Salle à Manger, but has very good food. Plenty of tables inside and a few outside available on nice evenings. The fish, veal shank and confit de canard are good choices.
Years ago, I used to stay in this neighborhood with my groups and, consequently, found some very good places to Eat Out. Place Cambronne is conveniently located on the Métro 6 line and is just a 10-minute walk from the Eiffel Tower. La Place Café has been around for decades. I popped in yesterday for lunch and was not disappointed. My filet de boeuf, cooked rare (saignant), was served with roasted potatoes and a small salad. The steak was smothered in a fresh wine and mushroom gravy, ah so good! Others in my group had farfalle and penne pasta dishes, which, while not French, satisfied them just as well.
Just across the street from La Place Café, with a very similar menu and ambiance. In June 2018, the street and cafe are under renovation and totally shut down. I’ll let you know when I find it open again.
Wow, this was a good find several years ago. Last night (June 2018), four of us stopped in without a reservation. The owner helped us out by asking a couple to move to a two-top and sat us down for dinner. It’s a small place with the boss and two servers on the floor, and I think there is one chef in the tiny kitchen down in the basement. The service, food and wine were wonderful. Steak seems to be a theme with me in Paris, so I went with the chateaubriand (special cut filet steak) and pommes frites. Snails for a starter, of course. Superb menu and everything prepared correctly. They also had an assorted menu. I took a photo and am including it here. Others in my group had homemade pasta, hanger steak, ice cream and the pomme au four, sablé Breton. If you are ever on this side of Paris, go here! Be sure to make a reservation!
Located just around the corner from the Montparnasse Cemetery, Restaurant/Bar Le Smoke is a good find. Sometimes they have live jazz or piped-in music. It seems like a local hangout and the menu is only in French. Don’t let that stop you. Go here, have a drink and get some good food. The waitstaff is friendly and will help you with translations.
Located near St. Sulpice, Chez Julien has been a stop for me for 10 years. Early on the restaurant was billed as “Lou Pescadou, Chez Julien.” I think the young chef Julien took it over a few years back. Regardless, it is worth a visit. Like all of my other recommendations, this place is small, and you should book in advance. I’ve taken several groups of 12 or so people here and we fill up at least half of the tables. The staff is friendly, and the chef is in the kitchen in the back cooking away. I had lamb chops on a recent visit along with escargot as a starter. You know by now, I like my meat rare, but they will prepare your meat to your liking. Give it a try!
Located just across the street from Luxembourg Gardens, near the Palace and main gate. The Trip Advisor reviews are mixed, but I find this to be a very worthy place to eat. Typical French menu with everything from beef, to duck, to fish and more. It is a cut above the other restaurants in the area.
Want a change from French food? Give Tavola di Gio some serious consideration. I’ve dined here a few times, but my meal here last night was fantastic. The burrata with cherry tomatoes, basil and oil was loaded with flavor (not the bland mozzarella we get at home). I then enjoyed the perfectly prepared spaghetti con polpette (meatballs). The pasta was cooked perfectly al dente, dressed with a light but flavorful tomato sauce, blending perfectly with the tender and tasty mini-meatballs. Other menu items include lasagna, other pasta dishes, fresh fish and a few classics such as saltimbocca di Roma.
That’s it for now. I hope you enjoy your dining experience in Paris!
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In the United States, we’ve been raised on a tradition of tipping cabbies, hotel staff, bartenders, waiters and a variety of other service-oriented personnel. Consequently, for Americans it seems normal to provide a tip or gratuity for good service. When traveling in Europe tipping is not near as common as you might think and it certainly is not as lavish. While nothing about tipping is concrete, I hope these guidelines will relieve some stress and help you fit in like a local when traveling through Europe.
The information provided here is based on my extensive travels in Europe and my conversations with restaurant and hotel employees as well as local patrons. I’ve found a few generalities, which I’ll discuss first, and then I’ll dive into a country-by-country account.
Generalities
Europeans tend not to be as generous with their tips as we Americans. In general, European restaurant servers are paid a salary and tips are considered a bonus on top of their wages. When pondering your tip, keep in mind a 5-10 percent tip is normal. Only well-meaning or lavish-spending Americans leave a tip of 15-20 percent. This is absolutely unnecessary and culturally inconsiderate. Anywhere in Europe you’ll be safe by following the lead of Europeans and leaving a euro or two per person in your party. In most cases the tip should be given directly to your server, not left on the table. It is always a good idea to pay for your meal in cash as most Europeans do. Paying with a credit card is common in some countries, but there is seldom an opportunity to add the tip to the final total. If you are dining with a group, remember there is no such thing as “splitting the bill” whether it be with cash or credit card. Please don’t be an arrogant American and try to push our customs on your server; it is rude.
If you take a taxi it is appropriate to round up the fare a euro or two as the cabbie’s tip. Be prepared to pay the fare and tip in cash; there are no credit card machines in taxis.
In hotels, it is appropriate to leave a hotel housekeeper one or two euros a day for their service and provide a euro or two for portage to your room. It is not necessary to tip a doorman or anyone who hails a taxi.
Austria
It is customary give a 10%-15% tip at restaurants. Pay the tip in cash and hand it directly to the waiter when paying your bill. There is a little trick to doing this in “Germanic” countries. Let’s say the bill is €25 and you want to give a €5 tip. Hand the waiter a €50 note and say, “30”. The waiter will give you back 20 euros and keep 5 for himself. You can walk away feeling like a local!
Croatia
Tipping is becoming popular in Croatia with the influx of mass tourism. In a bar or sandwich shop, round up. In restaurants with great service, leave 10%-15%. Always give your tip to the waiter or waitress in the local currency.
If cruising on a private charter along the Croatia coast, plan to tip the captain and crew (collectively) about $50-$60 per person in your party. If there is a cruise tour director, you should tip them about $12 a day per person. This should be done in kunu (the local currency) or euros.
Czech Republic
Often a service charge is included in your bill. If so, it will be clearly stated, usually in English. Whether it is included or not you might consider giving an extra 5%-10% tip for good service. Give your tip, in cash, directly to the waiter or waitress.
France
Tipping in France is not common nor is it expected. Those in the service industry are paid a salary and therefore do not count on tips as part of their income. If service is exceptional, rounding up a euro or two is plenty. Restaurants and cafés typically include a service charge in the price of your meal. It usually is noted on the menu as service compris and will not be a line item on your bill. Some tourist restaurants do not include this (in hopes of getting a bigger tip from Americans). This is noted on the menu as service non compris and in this case a 15% tip is ok.
Germany
It is customary give a 10%-15% tip at restaurants. Pay the tip in cash and hand it directly to the waiter when paying your bill. There is a little trick to doing this in “Germanic” countries. Let’s say the bill is €25 and you want to give a €5 tip. Hand the waiter a €50 note and say, “30”. The waiter will give you back 20 euros and keep 5 for himself. You can walk away feeling like a local!
Greece
The general rule of thumb here is the more expensive the restaurant, the lower the tip. If you dine in an inexpensive taverna and spend €20 or less per person, then tip 10%. Anything over €20 per person, tip 5%.
Ireland
The “old Irish people” never tip. Tipping was never their custom and theirs was a hard life growing up in the mid-20th century. You’ll find them counting their pennies to the tee. The younger Irish, those under 40 years old, usually tip when ordering food but seldom when just having a drink.
Pubs – If you are simply served a drink by the guy/gal behind the bar then no tip is expected. In the countryside, if it is not busy and the bartender “chats you up”, then leave a 15% tip with each drink or at the end of your drinking session. If the bartender is the proprietor, then no gratuity is expected, however it does not hurt to offer to buy him/her a drink.
Restaurants and Pubs that serve food – A 15% tip is standard for good table service. Up to 20% if exceptional service and extra “chatting up.”
Italy
Most often you will find a cover charge and service charge included in the price on the menu. This will be noted, usually at the bottom of the menu, by il coperto and servizio incluso. The cover charge usually includes tap water and bread on the table. The two usually add up to 15%-20%, but you’ll never see that published anywhere. It is considered a generous gesture to round up your bill by a euro or two for exceptional service. Occasionally, you may find servizio non incluso (service not included) at tourist restaurants. In this case a 10% tip, handed to your waiter or left on the table, is fine.
The Netherlands
Value Added Tax (VAT) is included in every bill in the Netherlands. It is not necessary to tip a taxi driver, hotel, restaurant or anyone in the service industry.
Spain
Service is always included at every bar or restaurant in Spain. A tip is not necessary. However, it is acceptable to leave 5%-8% for exceptional service. Give your tip directly to the waiter or waitress in euro cash. Do not leave it on the table.
Switzerland
A service charge is automatically calculated into your bill at restaurants. For great service, you can round up or tip 5%, but it is not expected. Always give your tip directly to the waiter in Swiss Franc cash.
United Kingdom (England, Scotland, Wales and Northern Ireland)
You do not need to tip in pubs when ordering drinks or food at the bar. In restaurants, often a service charge of 12.5% is added, so be sure to check your bill before paying. If no service charge is added, then a 10-15% tip will be appreciated, but it is not expected.
Summary
When tipping in Europe it is important to keep in mind that the tip may already be included in the bill. You can always round up or leave a euro or two for each member of your party, like the Europeans do. A 5-10 percent tip is normal but anything more is excessive, since most servers receive a salary. Be sure to give the tip directly to the server in cash. It is also customary to tip cabbies and hotel staff a euro or two for their service.
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David McGuffin is Founder and CEO of David McGuffin’s Exploring Europe, Inc., based in Middleburg, Florida. You can connect with him on Twitter, Facebook, Google+,LinkedIn and YouTube. David spends his time in Europe organizing and leading small group and independent tours to European destinations. In business since 2001, David has provided exceptional travel opportunities to several thousand satisfied customers. You can find out more about David and his European tours at his website, https://davidmcguffin.com.
When traveling for the first time, the cultural differences can catch you off guard. If you’ve done your research, you’ve probably heard of the big ones, like differences in tipping customs, for example. But the little things that you never expected to be different can really leave you at a loss. From sinks that are operated with foot pedals to toilets with fancy controls, a trip to the bathroom can be the most unexpected “tourist trap”. Here are some tips to navigating toilets, tubs and showers, and bidets abroad.
TOILETS
Public Toilets
For clarity’s sake let’s define a public toilet as any toilet outside a private home or your hotel room. Public toilets vary greatly from country to country in Europe. I’ll try to break it down by toilet type, starting with the best and moving to the worst.
Highway Rest Stops
These are usually the cleanest facilities you’ll find anywhere. Normally highway restaurants are spaced every 100 km or so along major four-laned limited-access highways. In France and Italy, you’ll be expected to give a tip or even pay an entrance fee to use these toilets. The usual cost is fifty euro-cents to one euro per person, so be prepared to have a few euro coins available. In Germany and Austria, you’ll be expected to pay an “admission” fee of a euro or so to enter the toilet area. Upon entering you’ll receive a ticket, be sure to keep it because it can be turned in at the cash register in the store or restaurant for a credit against items purchased.
Toilet facilities can vary widely in restaurants and my general rule is to stay out of them if you can. Most restaurants, especially in towns and cities, are located in century-old buildings which were not originally built with toilets in mind. Consequently, they have been retrofitted with bathrooms that range from disgusting to adequate. The toilets can be especially lousy in restaurants found in France and Italy where they are usually located in a basement or cellar. The worst toilets date from the early 20th century and are basically a simple hole in the floor with a foot rest on either side. Simply step up, aim, go, and drip dry. Others can be a bit more user friendly initially, but flushing can become a problem. The best solution is to look up for something to pull, look down for some to push, or look around for something to lift up or push down. Of course there are clean and modern toilets too, but you’ll need no help with those. Unless it is one of those fully automatic models, in which case you’ll need to move quickly!
Step right up and go!
Amsterdam
In Amsterdam there are public urinals unlike anything I’ve ever experienced. Imagine a pristine canal-side scene: swans floating serenely, bikes cluttering bridges, little boats floating by with couples in love, pastel classical buildings lining the lovely canals, and you’ve got a front row view from the public “pissor”! These public urinals date back a hundred years to the age of art nouveau and the turn of the 20th century. I can’t imagine turn-of-the-century gentlemen needing to go so badly that these things just had to be out canal-side, but who knows? Keep in mind, this description is for real! In Amsterdam (and in Brussels too, I’ve been told) there are public urinals for men. These urinals, known as “pissors” are constructed of thin sheet metal, painted green in color, and divided from the ground up into thirds. The lower third is uncovered and exposes the subject’s (a.k.a. the pisser’s) legs up to the knee. The middle third is constructed of thin, but solid sheet metal covering the “pisser” from the knees to the waist. The final third of the “pissor” is made of sheet metal with small cut-outs in a “plus-sign” design to enable the “pisser” to look out (and the passersby to look in). What a concept! Now for you guys, let me explain what’s going on inside—other than peeing that is. Basically, you walk into this “nautilus” shaped contraption. Once to the center you encounter a flat piece of steel, on which you are to pee, and below is a simple hole in the ground. So while you are standing there doing your business, your pee is splashing all over you, but you’ve got a grand view of all of Amsterdam! There is nothing like it. Try it once just for the thrill!
Automated Toilets
These public toilets are usually found in big cities in France or Belgium and cost about a euro to use. The entire toilet complex is a kiosk which is normally clean and pretty sterile. Here’s how to use these toilets: look at the control panel beside the door; determine if the toilet is occupied or vacant; once vacant press the button and enter; do your business; exit the toilet kiosk. Once you exit, the kiosk will go into self-cleaning mode and spray water, cleaner, and disinfectant all over the interior. Then the entire interior is blown nice and dry. Once the cleaning cycle is completed, the outside door panel will display that the toilet is ready for another customer.
Tubs and Showers
Bathing is necessary and we tend to take it seriously. I mean, how many of you go more than a day without a bath or shower? Well that’s a whole different story in Europe, where daily bathing has just come into vogue in the past few decades. I can’t tell you how many times I’ve stood on crowded subways or buses and been stifled by body odor. So… it’s no wonder that not much thought goes into planning European bath and shower facilities. Today, most newly constructed two-star hotels in Europe have private baths locate en-suite. Most all three-star hotels (old and new) have private baths en-suite. This simply means that sometime in the past ten years, a hotel owner has taken an already small room with no bath or toilet facilities and added an even smaller room with a sink, toilet and tub or shower. But for American travelers, those en-suite facilities are essential. So, here is my “run down” on bathing in each country.
I travel in Europe over 100 days a year sleeping in a different hotel, guesthouse or B&B every other night. It is interesting to note that there is absolutely no standardization in shower and tub water controls. On a recent tour in Scotland and Wales, my travel partners and I had a laugh each morning when we discussed what type of water controls we encountered the night before. Twelve nights and twelve totally different faucets and controls!
Italy
Just last week I was checking out some hotels in Italy and ran across a bathroom that had a sink and toilet, then on the same level there was a curtain dividing the shower area. Now having the shower on the same level as the rest of the room is common for Italy. I often laugh because in an Italian bathroom, it is possible to use the toilet, brush your teeth, and take a shower all at the same time. Well this particular “shower area” had a bidet sticking precariously out from underneath the shower curtain too. Talk about multitasking!
France
Bathrooms are generally small in France. As with Italy, many of the hotels have retro-fitted bathrooms into already small bedrooms. Most often you’ll find a shower, sink, toilet and bidet. Newer hotels come equipped with modern showers and sometimes even tubs.
Spain
Think of Italy without bidets.
Germany and Austria
Bidets are not common here and you’ll also find a better selection of tubs. In many of the larger cities that were destroyed during WWII, you’ll find relatively new and modern hotels featuring bathrooms similar to those back home.
UK
Like France, many of the UK’s hotels are older properties dating from a time when en-suite baths were not common. You’ll find city center hotels similar to those in France. The UK is loaded with B&B’s. These are often private homes located in rural areas that the owners have opened to rent out a room and serve breakfast. These offer a great value and usually come with up-to-date bath facilities. Although it is still common to find “bathrooms-down-the-hall” in B&B’s, it is usually well publicized so you won’t be caught off guard.
Ireland
Here you’ll find mostly up-to-date hotels and B&B’s. Yes, there are exception, so be sure to look at the sales literature or website before booking.
Now certainly there are exceptions to every rule. Every country mentioned sports fancy four- and five-star hotels with huge rooms, marbled baths and air conditioning. You’ll pay extra for this style, but for some it is worth it.
BIDETS
Most of us Americans get a kick out of an encounter with a bidet. To many, it’s often intriguing, entertaining, funny, or even sexy in an odd sort of way. But in many parts of the world, it’s a normal fixture in the bathroom. In French, bidet comes from the word for “pony.” How appropriate, because you ride a bidet much like you would a pony. That is… straddling it.I take a lot of Americans around Europe and believe me, I’ve heard lots of “bidet” stories. Here are some ways in which my tour members have utilized the bidets in their hotel rooms:
a foot washer
a water fountain
a urinal
a place to shave one’s legs
an object for playing “Truth and Dare”
a replacement for bathing
a laundry
a dishwasher
a cooler for beer and wine
Bidets originated in France several centuries ago as a means to wash after using the toilet, after having sex, or even after a day at the office. In short, its purpose is to maintain clean personal hygiene without taking a full shower or bath. So, now you know why lots of Europeans think they are clean when their pits smell to high heaven!
How to use a Bidet
Test the water controls before getting on! Some bidets have high pressure jets that squirt up to the ceiling if turned fully on. Others have a faucet similar to a sink. Some have hot and cold water valves while others have just one water valve. The point here is to SLOWLY test out all the knobs, valves, and controls before getting on.
If you are wearing pants, you have got to take them off! Otherwise hike up your skirt or dress. Then straddle the bidet, facing the wall, so you’ll have full control of the knobs, controls, and valves. Then, by positioning yourself and the faucet, direct the water to the area you want to clean. It’s ok to use soap and your hands. Some people prefer to face away from the wall and manipulate the controls in a contorted manner. I ran across this hilarious video on YouTube that shows you how to do it from a Spaniard’s perspective. Check it out:http://www.youtube.com/watch?v=8cunTYbi9yM
Once finished, use toilet paper to dry off. The towels hanging by the bidet are to dry off your hands after the whole procedure. Don’t stick the towels down there to dry off, or you’ll hear it from the maids the next morning!
My Toilet Story
I was at a restaurant along the Autostrade in Italy where we’d made a stop for lunch. These restaurants are located conveniently every fifty kilometers or so along the major highways in Europe. They have great food, either from a buffet or from a selection of fresh-made sandwiches, and they offer clean bathrooms. When making a tour bus stop, the first thing everyone does is rush off the bus and head to the bathroom. These restaurants (branded as Autogrill) usually have the bathrooms downstairs which are maintained by a female attendant who keeps the bathrooms sort of spotlessly clean. This “cleanliness” usually comes with a compulsory fee of fifty to eighty euro cents per visit to the toilet, but it’s a small price to pay for a clean toilet!
Well, this particular day, the restrooms were booming with business and the lady attendant was having a tough time keeping up with collecting her “tip” and keeping the bathrooms clean. So when I went downstairs and deposited my change in her dish, I noticed the ladies’ line for the toilet was about twenty deep. There was no wait for the men’s room, which I guess you ladies will say is typical.
I walked in the men’s room and headed for the urinal which was just a ceramic tiled trough against the wall. It was “backed up” with guys “going” so I did have to wait here! While waiting, there was a commotion in the hallway. Women were speaking loudly in rapid-fire Italian, only some of which I could understand. But the general tone and message was, “We’re not waiting out here any more, let’s overtake the men’s room!” Moments later, the men’s room was invaded by several Italian women looking for an open stall. Well I had to go, and now it was my turn! So up I stepped, down with the zipper, and …uhmm you get it, right? OK, now I was ready to go, but all the confusion behind me had caused a momentary “blockage.” So there I stood doing nothing! Concentrating real hard and focusing on the wall right in front of me, I began to go… relief! Then to my horror, I felt something hitting my shoes. Had I missed? Looking down I saw a grey mop being swished back and forth between my feet, and behind me holding the handle was the lady attendant going about her business of keeping the toilets tidy!
Summary
I hope this article has given you the confidence to boldly face the bathrooms in Europe. Just remember, public toilets vary in quality. Your best bet is a highway rest stop or a fully automated toilet on the street. The more modern your hotel, the more likely you will encounter the bathing facilities you are used to in the US. Be sure to check the website before booking to ensure your hotel or B&B has private bathrooms. In some countries, the bathroom will also have a bidet, which is meant for cleaning your nether regions.
If you found this article informative, please share it with your friends, family, coworkers and associates. If you have something to add, just leave a comment in the box below. Do you want to learn more about painted sheep and traveling to Europe? There is a wealth of information and special discount pricing on my tours at https://davidmcguffin.com/.
David McGuffin is Founder and CEO of David McGuffin’s Exploring Europe, Inc., based in Middleburg, Florida. You can connect with him on Twitter, Facebook, Google+,LinkedIn and YouTube. David spends his time in Europe organizing and leading small group and independent tours to European destinations. In business since 2001, David has provided exceptional travel opportunities to several thousand satisfied customers. You can find out more about David and his European tours at his website, https://davidmcguffin.com.
It’s great to see the famous sights and big cities when traveling, but the real memories are made in off-the-beaten-path adventures where you get to slow down and experience the country, not just watch it fly by through a tour bus window. The best vacations include a combination of the two. Don’t get me wrong; there are a lot of benefits to traveling on a tour. Tours allow you to travel care-free, with no planning. But sometimes, you have to just wing it and see where the adventure will lead. Here is a story from one of my trips to France and the surprising places you can find when things don’t go as planned.
After a flight up from Madrid, we arrived at Paris’ Charles de Gaulle airport by mid-afternoon. I rented a small car and soon we were out of the airport and on the highway toward Paris. It being Friday afternoon, I was prepared for some traffic jams, but so far it didn’t seem too bad. The highway leaving the airport was virtually free of cars, but by the time we reached the Périphérique, Paris’ big ring-road around the city center, we were in bumper-to-bumper traffic. It wasn’t quite at a standstill, but we were inching along at less than 10 mph.
Traffic jam outside of Paris
Knowing Paris, I figured we were in store for at least an hour of stop-and-go traffic. But surely by the time we turned off the Périphérique and headed southwest it would thin out to nothing. After two hours and less than 20 kilometers, I knew it would be hours before reaching Amboise. To make matters worse we had no hotel reservation, no real plan for the next two days, and no plans for the night’s dinner. What we did know was that reaching Amboise in the afternoon was now out of the question. Luckily I had my GPS unit with me and we got it up and running. After another hour on the highway, in the miserable traffic, we finally found a two-lane road that would take us through the countryside to the Loire Valley. Well anything would be better than sitting in traffic for hours on end…so we took the little road.
Immediately the road was clear, and it was smooth sailing. Until we came to the first town. Friday afternoon must be the time for everyone to get out and go somewhere because there was loads of traffic. Although, it was nowhere near as bad as what we had encountered on the highway. The next hour passed with us speeding along our way in the rural areas between each little town and then slowing down in the town centers. This wasn’t bad though. We got to experience several small rural towns in France.
By now it was getting late, probably close to nine o’clock. I’d planned on finding a hotel in Amboise, but that was still an hour away. It really didn’t matter what time we arrived as long as we could get rooms for the night and a good meal. We were somewhere along the Loire River near Chambord when I saw it…and drove right on by. We had a goal and destination in mind, but that place back there looked like my kind of place. So at the next round-a-bout I did a 180 and decided to go back to check it out.
La Ferme des 3 Maillets
The place was an old two-story stone building with ivy climbing up the side. There, in huge painted-on letters, was a sign advertising “Hotel** and Grill.” Even with my limited French vocabulary I could tell we could find rooms and food. As I pulled into the gravel parking lot I knew I’d made a good choice. There were several cars and the people milling around were all speaking French. I walked into the lobby and really had to dig deep into my French vocab to ask if they had two rooms and dinner. The lady at the desk said “no problem” offered a really good price and booked our dinner for us too.
We settled in and then walked back downstairs for dinner. The restaurant was just what you’d think a farmhouse grill would look like in the US. In sort of the “Cracker Barrel” style, there were ancient tools and other decor hanging from the walls and ceiling. On one wall there was a huge stone fireplace, complete with a cozy fire. Large picture windows looked out onto a little garden and the wheat fields beyond. I think we were one of the last seatings of the evening because all the other tables were either empty or filled with people involved in dessert or conversation.
The food was wonderful! Natalie and I had escargot, an assortment of duck, steak, vegetables, and dessert. All was washed down with a local Loire Valley wine. La Ferme des 3 Maillets is one of those rare finds that only happen if you let go of your inhibitions and get off the beaten path. Even though the staff spoke very little English and Natalie and I spoke very little French, we all managed to get our points across and have a great time.
Often, I have people ask about the idea of the “French being a bit arrogant.” First of all, I don’t buy into the idea and secondly, experiences like this one are proof that this is just a stereotype. The staff at the inn were wonderfully hospitable and went out of their way to make our dinner and our stay a grand experience. I’d go out of my way to eat and stay here again.
Summary
So when you’re traveling, just remember not to panic when things don’t go as expected. It is often the unplanned adventures like this one that turns out to be the most fun. And if you are ever in the Loire River Valley near the town of Avaray, find La Ferme des 3 Maillets, stay a night, have a great dining experience, and really get a chance to explore another side of France.
If you found this article informative, please share it with your friends, family, coworkers, and associates. If you have something to add, just leave a comment in the box below. Do you want to learn more about painted sheep and traveling to Europe? There is a wealth of information and special discount pricing on my tours at https://davidmcguffin.com/.
David McGuffin is Founder and CEO of David McGuffin’s Exploring Europe, Inc., based in Middleburg, Florida. You can connect with him on Twitter, Facebook, Google+,LinkedIn and YouTube. David spends his time in Europe organizing and leading small group and independent tours to European destinations. In business since 2001, David has provided exceptional travel opportunities to several thousand satisfied customers. You can find out more about David and his European tours at his website, https://davidmcguffin.com.
