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. Most 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 unnecessary and may be considered 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. Cash payments are fine, but since COVID-19, paying with a credit card is becoming the norm. There is seldom an opportunity to add the tip to the final total, though. If you are dining with a group, remember splitting the bill may be possible at the end of the service, not before.
CONTACTLESS IS THE WAY TO GO!
Since the COVID-19 pandemic, paying contactless with a credit card, phone, watch, ApplePay, or GooglePay is very common.
If you are out dining with a group and want to split the bill, try this:
Don’t worry about telling the waiter beforehand. Everyone should order their meal “on one tab.”
Enjoy your meal.
Ask for the check when you are ready for it. Don’t ask for it to be split!
Look at the check, take out your calculator, and add up the total for what each person (or couple) is paying. Add 5%-10% tip if you want.
Ask the waiter to bring the “machine.” He will show up with a portable credit card device.
Tell the waiter how much you want to pay. Swipe, insert, or tap the machine and that about will go on your card.
Repeat the process with the others at the table.
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, although many taxi companies and cabbies now take credit cards and contactless.
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 to 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 to 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
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 as 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.
When traveling abroad, a good traveler expects to run into cultural differences. With a little planning, we can prepare for the big ones, like the language or local customs. But it is often the little things we take for granted and couldn’t fathom doing differently, that trip us up. So, to help you prepare, here is a guide to the little quirks of dining abroad, from ordering drinks to interacting with your waiter and everything you need to know about refills, ice, water, and tipping.
Drinks
Refills
Free refills on sodas, coffee, tea, or any other beverage are an American thing. In Europe, you purchase your beverages by the glass. In most places, there are no fountain drinks, so if you order a soda, you’ll get a can. And hopefully, it was refrigerated, which brings me to the next item…
Ice
Until recently, Europeans would look at you like you were crazy if you asked for ice with your drink, and then bring you one single cube. It’s not common, it’s not the custom, and it’s only for outsiders. Many restaurants don’t have ice on hand for cooling drinks. Instead, they use it to chill the fish. And you do not want that ice in your drink! The best outcome you can hope for is that the little cubes will lower the drink’s temperature by at least a few degrees before melting away.
We Americans are obsessed with having ice-cold drinks. I recently saw someone put ice in a glass of wine, and I gasped in horror. I thought to myself, “If the Europeans could see you defiling that wine, they would die!” Let’s face it, that extra-large soft drink from your local fast-food joint is just a cupful of ice with a little bit of soda. But the fact is, ninety percent of the world’s population makes do without ice every day and don’t even know what they are missing.
Water
A few years ago, I was hiking in the Alps near Interlaken, Switzerland. I was exploring on my own and checking out some new destinations for my tours. I decided to take on a rather challenging day hike high up in the mountains. Early in the morning, I took a train up to my starting point, and off I went through green meadows that seemed to cascade endlessly down the steep hills under a blue sky dotted with puffy white clouds. It was a perfect day for hiking!
Three hours into the hike, my water bottle was dry, and I was looking for anything to rehydrate my aching body. I came across a little restaurant at one of the highest points on the trail and went in to buy a liter or two of water to get me through the next five hours of hiking. Well, all they had was water with gas! At the time, I hated water with gas, but weighing the possibility of no water for the next five hours or water with gas, I purchased the water. That’s the day I learned to like the stuff.
Europeans have been purchasing their water for as long as I can remember. Originally this stemmed from the idea that tap water was unsanitary or that the natural minerals which bottled “spring water” contained were good for you. Whatever the reason, whether at a grocery store or in a restaurant, it is customary to purchase “bottled mineral water” when dining out. It is even customary to purchase water at the grocery for consumption at home.
Bottled water comes in two varieties: with and without gas. The gas is simply carbonation, CO2, the same stuff that makes a cola fizzy. But drinking it and enjoying it requires an acquired taste (It’s a lot like when you get a fountain drink and the syrup is running low). In North America, two popular brands of “water with gas,” or sparkling water, are Perrier (from France) and San Pellegrino (from Italy). You can find these at most grocery stores and fine-dining establishments in the USA.
When traveling throughout most of Europe, you should plan on paying for a bottle of water with your meal. Doing so will ensure you get fresh and clean water that is reasonably chilled. It will come with glasses but no ice. Two varieties are readily available: with gas, and without gas. It’s not a problem to request either, and most often the waiter will ask which you prefer.
How to request water:
ITALIAN – acqua natuarale senza gas (no gas); acqua con gas / acqua frizzante / acqua gazzata (with gas)
GERMAN – wasser no gas (no gas); wasser mit gas (with gas)
SPANISH – agua sin gas (no gas); agua con gas (with gas)
FRENCH – de l’eau plate (no gas); de l’eau gazeuse (with gas)
Good news! In France it is customary to order a pitcher of fresh tap water at no charge. Simply ask for it! In French, it goes something like this: un carafe d’eau s’il vous plaît.
Interacting with your Waiter
Rule #1: Be kind to your waiter.
This one may seem obvious, but the pressure of interacting with a language barrier tends to make people forget their manners. No one expects tourists to be fluent in a language before they travel, but learning the basics will go a long way. I can’t tell you how many times a simple Buongiorno has prompted Italians to shower me with compliments on my “beautiful Italian.” At the very least, learn how to say hello, please, and thank you, and you will find a lot of friendly people willing to help you struggle through the rest of the conversation.
Rule #2: Be aware of local dining customs.
We Americans are always in a rush. So much so that we eat a lot of our meals on the go. 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. In Europe, this would be considered extremely rude. If you want something, chances are you’ll have to flag your waiter 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 catching up with your friends 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. 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!
Rule #3: Reward your waiter for good service.
Tipping rules vary from country to country, so you’ll want to do some research before you travel. Unlike in the United States, in many countries, waiters must be paid at least the minimum wage. In those countries, a tip is appreciated but not expected, and an excessively large tip can even be seen as an insult.
Here are a few guidelines for tipping.
In France and Italy, a service charge is usually already included in the bill. 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.
In the UK and Ireland, a service charge may be included in your bill. In the UK, the standard is 12.5%. If you can’t tell if it has been included, don’t be embarrassed to ask the waiter. In Ireland, this policy should be listed on the menu. You can still leave an additional tip for particularly good service. If there is no service charge, plan to leave between 10 and 15%. In the pub, people generally do not leave a tip. But here again, if the service was exceptional, the bartender filled several orders, or was very friendly, you can leave a small tip. Here are some more in-depth hints on tipping in Europe.
Summary
Dining abroad doesn’t have to be stressful if you’re aware of a few key differences. There are no free refills on drinks, soda usually comes in a can, no ice for drinks, and you have to purchase water. Remember to specify whether you want still or sparkling water. Being friendly to your waiter will make for an enjoyable experience. Try to learn a few words in the language, because this gesture is much appreciated in non-English-speaking countries. Understand the local customs. Your waiter isn’t ignoring you, he’s giving you privacy to enjoy your meal without interruption. And finally, know the local tipping customs so that you can reward him for good service. With this in mind, you should be all set. Bon appétit!
The Coronavirus lockdown has disrupted the “normal” routine all over the world. Here at home, in Middleburg, Florida, Charlotte and I are spending much of our time keeping to ourselves, working on previously ignored projects around the house, and occasionally running to the store to pick up food or hardware items. Needless to say, I am getting stir-crazy and itching to get back to travel (#BackToTravel)! But, until we can do that safely, cooking is a good substitute for me.
Pizza Done Wrong
Recently, we had worked outside in our yard, all day long. When supper-time rolled around, neither of us felt like cooking, there were no left-overs in the fridge, and restaurants are closed during the pandemic. So, I decided to run up to Papa Murphy’s and get a “bring-home-and-cook-it-yourself” pizza. (I’ve eaten pizza all around the world and have decided Papa Murphy’s Pizza produces the best takeaway alternative to a homemade pie. I like cooking it myself and eating it hot! By the way, I keep it simple too, thin-crust, mushrooms, pepperoni, onions, and bell peppers). It was only 6:30 in the evening, but unfortunately, the store was already closed due to shortened hours! So, I went to the local Pizza Hut, walked in, ordered a pizza, and waited for it in my car. It was semi-warm when I got it home, but we were starving by this time, so we opened the box and dug in.
It was not very good. The crust was overcooked and hard, the red sauce was tart and astringent, and the veggies were not fresh. The pepperoni was the best ingredient. But we ate it!
Next Time, I Made My Own
A few days later, I decided to stock up on the ingredients to make fresh homemade pizza. But, when I got to the grocery store, they had no flour on the shelves. It seems, like toilet paper, flour is a hot-selling item during this pandemic! So, I walked over to the deli counter and purchased a hunk of made-fresh daily pizza dough. I’m not sure if Publix Super Market mixes this up every morning in their deli, or if it arrives frozen and they thaw it out, but regardless, it is pretty good. I also stocked up on my fav four ingredients of pepperoni, bell peppers, sweet onions, and mushrooms. Here’s how it turned out… almost like Italy!
Italian Pizza Done Right
When in Rome, we often begin our Exploring Europe tours with a Day 1 get-together at Mercato Centrale Roma for a pizza lunch before heading out for sightseeing. This is the perfect way to get acquainted with one another and with authentic Italian food. Not only does it house a great pizzeria, but there are also 17 other food stalls selling almost anything to eat or drink that comes to mind when thinking of authentic Italian cuisine. Check out this artisanal pizza from pizzaiolo Gabriele Bonci. Photo thanks to Italy Magazine and their article on Mercato Centrale Roma.
We have searched thousands of photos in our archives for a picture of our groups eating pizza at Mercato Centrale in Rome or Florence. I guess the pizza is too good to document, but we did not find a single photo in our files. So, if you have any photos of pizza at Mercato Centrale or in Italy or your favorite pizzeria at home, send them in and we’ll post ’em!
There are hundreds of pizzerie (that’s plural for pizzeria) all over Rome. Some are better than others, but none of them are bad. If they were, they would be out of business real quick! I like to visit those that are small places with a real wood-fired pizza oven, a pizzaiolo (the man who wears white clothes and makes a pizza), and is located outside of the tourist areas.
Rome- Quattro Fontane
Rome- Testaccio neighborhood
Claudia’s Homemade Pizza
My friends the Del Duca’s live just outside the ancient Etruscan town of Volterra, in Tuscany. I visit with them six or eight times a year, either at their home and agriturismo known as Podere Marcampo or their Ristorante Enoteca Del Duca. Twice a year, we rent out their agriturismo rooms and host 12-15 people on our “Villa Vacation” tour. This is a delight because we get to unpack our stuff for seven consecutive nights and experience what life might be like for a local in Volterra. Each day we go on short excursions to Lucca, Siena, Volterra, San Gimignano, and the Chianti region for sightseeing, wine tasting, and fun. When we return to Podere Marcampo, there is time for relaxing, swimming, sunbathing, hiking, and of course, eating and drinking!
PODERE MARCAMPO
One evening, a few years back, Claudia offered to make pizza for our group and to share her recipe. Here it is.
INGREDIENTS FOR 4 PEOPLE
1.3 lbs all purpose flour
1/2 oz. beer yeast
14 oz. warm water
Half a glass of extra-virgin olive oil
1 tsp. spoon of sugar
1 tsp. of salt
tomato puree
oregano
Dissolve the yeast in warm water. In a bowl, mix the flour with salt, sugar and extra virgin olive oil. Add the water and knead until you get a soft uniform dough. Cover the bowl with a cloth and let the dough rise for 2 hours.
Thereafter, extend the dough with a rolling pin and adjust it in one or more flat oven pans lined with parchment paper. Cover again, and let sit for an hour.
In the meantime make the tomato sauce. Puree fresh tomatoes or purchase quality canned tomato puree. (David’s note – I always use the CENTO brand for whole canned tomatoes and puree. They have no citric acid which is often added as a preservative). Mix in salt, pepper, oregano, and extra-virgin olive oil. Let it rest for at least one hour in the fridge.
Pre-heat the oven to 500°F.
Uncover the dough, place a thin layer of tomato sauce on the dough. Add other ingredients from the list below. Cook for 15-20 minutes.
Mozzarella, sliced potatoes, bacon, rosemary
Mozzarella, spinach (pre-cooked with garlic), and sausage
Tomato, mozzarella, ham, mushrooms, olives
Tomato, mozzarella, sliced veggies, marjoram
Slice and enjoy your homemade pizza!
Claudia is at the far end of the table. There is a bit of her pizza remaining in the photo on the right. These photos were taken at our Villa Vacation Tour in July 2015.
Feel free to leave comments below. Share your favorite photos of pizza and tell us all about your dining experience on one of my social media platforms noted below.
From the Munich Airport, it is a 50 minute S-Bahn (local train) ride into Munich (München) historic town center. The main square, Marienplatz, is alive with activity at any time of the year, but at Christmas, it is festive and filled with the Christkindl Markt (Christ Child Market).
This is Marienplatz. Notice the Christmas Tree, a very important item in any Bavaria town square. Each year, a “perfect” tree is donated from an alpine village in Germany and displayed and decorated in Marienplatz. The village whose tree is selected has the honor of serving their own special recipe Glühwein on the city hall’s courtyard.
The Christmas Tree with the new town hall in the background. The Neues Rathaus (New City Hall) is the ornate building towering over the square. Smack-dab in the center is the glockenspiel which puts on a “show” for all to see at 11:00, 12:00, and 17:00 every day.
Notice this souvenir mug. It promotes Munich’s Christ Child Market 2019 (München Christkindl Markt 2019). Munich and all of Bavaria were once part of the Holy Roman Empire and became the last northern bastion defending the Church against Martin Luther and his reformers in the 16th century. Therefore, Bavaria today is still heavily Catholic (almost 50%) when it comes to religion.
Every Christmas market has its own souvenir ceramic mug. When purchasing your hot drink, notice a placard stating the price of the drink and the deposit (pfand). This deposit ranges from €3-4 per cup. When finished, either keep the mug or return it to get your deposit returned. Often there will be a queue and sign for the mug return (pfandrückgabe).
Fröhliche Weihnachten!
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 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.
The Munich Airport’s (MUC) Terminal 1 and Terminal 2 are linked by a big outdoor covered square, which during December, is turned into a traditional Christmas Market. “Christmas” in German is Weihnachts and market is markt. This adds an extra layer of festive fun to the already customer-friendly airport center.
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Last night was Friday, and the market was filled! Travelers, pulling suitcases, mixed with hundreds of locals out for a night the town. A Christmas market brings everyone together for a common cause… bundle up, visit with friends, get some authentic German “carney” food, have a drink, and enjoy the festive evening.
There are many locations in Europe where I often say, “You can’t do this in Middleburg,” my little hometown in Florida. Especially during the holiday season, we at home tend to get caught up in the hustle and bustle about shopping for relatives, attending Christmas parties, and going through the motions of the holiday, without slowing down an enjoying the experience.
The folks I encountered last night in the market were there to relax, slow down, shop, and enjoy visiting with friends. Stopping for a snack, Charlotte and I were standing at an outdoor table with people we did not know, yet we all had a good experience there together. There were a couple of young ladies at the next table with two Yorkie dogs tethered to the wrists. The dogs loved it! Perfect beggers and fierce to bark when challenged!
We are traveling around several Austria and Bavaria town this coming week, and I hope you will check in here often to see what’s going on in my world.
Fröhliche Weihnachten!
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 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.
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.
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