Contactless Payments are the way to go in Europe!

Contactless Payments are the way to go in Europe!

Contactless payments are the way to go, especially since the evolution of COVID-19 and pandemic panics. If you are not sure what this is, you need to study before going on your trip.

 

 

 

 

Contactless payment technology enables payment transactions via a contactless chip embedded in payment cards, tags, key fobs, watches, and mobile phones. The chip communicates with a reader device that uses radio frequency or Near Field Communication (NFC) standards.

Contactless payment “machines” and devices can be found in restaurants, bars, pubs, public transportation vending machines, food and soda machines, parking meters and payment machines, taxi cabs, buses, hotels, and many other locales.

Recently issued credit cards will have a “fan-shape” icon (like shown above) printed on them if contactless-enabled.

iPhones, SmartPhones, Apple Watch, GooglePay, and ApplePay will need to be “set-up” with credit card and account information BEFORE LEAVING HOME.

In Restaurants, split the bill, no problem!

If you are out dining with a group and want to split the bill, try this:

  1. Don’t worry about telling the waiter beforehand.  Everyone should order their meal “on one tab.”
  2. Enjoy your meal.
  3. Ask for the check when you are ready for it.  Don’t ask for it to be split!
  4. 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.
  5. Ask the waiter to bring the “machine.”  He will show up with a portable credit card device.
  6. Tell the waiter how much you want to pay.  Swipe, insert, or tap the machine and that about will go on your card.
  7. Repeat the process with the others at the table.

 

Hint on Tipping in Europe

Hint on Tipping in Europe

Updated: September 30, 2022

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:
  1. Don’t worry about telling the waiter beforehand.  Everyone should order their meal “on one tab.”
  2. Enjoy your meal.
  3. Ask for the check when you are ready for it.  Don’t ask for it to be split!
  4. 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.
  5. Ask the waiter to bring the “machine.”  He will show up with a portable credit card device.
  6. Tell the waiter how much you want to pay.  Swipe, insert, or tap the machine and that about will go on your card.
  7. 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.

Restaurant Survival Guide for Travelers

Restaurant Survival Guide for Travelers

 

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 helloplease, 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!
Dublin Dining Recommendations

Dublin Dining Recommendations

I’ve visited Dublin many times, in fact all my tours to Ireland begin and end in Dublin City. When I’m leading a tour, I usually arrive a day or two before the group tour, and have a few days to do some exploring on my own to discover new places to eat, see, and experience. I’ve spent years poking around Europe’s nooks and crannies in search of excellent food, good wine, better beer, and sparkling water. I guarantee you’ll experience some outstanding restaurants that serve up amazingly fresh and local dishes on all my tours in Europe. But for this post, I’ll give you some of my best dining picks for Dublin City.

  • THE OLD STOREHOUSE -3 Crown Alley- Temple Bar https://theoldstorehouse.ie/ I’ve been visiting this popular pub for 10 years now. Manager Robbie and his capable waitresses, waiters, bartenders, and cooks, will make you feel right at home, The food is remarkable and varied. There is a fine selection of starters, mains, and desserts, all of which are sure to please. There is nothing of the notion of bland pub-grub here, everything is fresh and hot right out of their small kitchen. I tasted most of their main courses and must say they are all excellent. My favorites are: Beer Battered Fish and Chips, West of Ireland Seafood Chowder, Steamed-Fresh Connemara Mussels in a cream sauce, Traditional Guinness and Irish Beef Casserole, and Irish Cottage Pie. I hear the desserts are good, but by the time I finish a pint and a meal, I’ve never had room for the sweets.
  • TOMAHAWK STEAKHOUSE – 2-5 Essex Street East – Temple Bar https://tomahawksteakhouse.ie/ It is pricy, but their dry-aged Delmonico steaks are wonderful. An added bonus is its oyster bar serving fresh oysters from Ireland and Europe.
  • THE CHOPHOUSE– 2 Shelbourne Road – Ballsbridge – Dublin 4 http://thechophouse.ie/ A bit out from Dublin’s city center, but worth the 30-minute walk or €10 taxi fare. The 10 oz. Dry-aged Irish prime Ribeye is the best cut of Irish-raised beef I’d had on the island. Additionally, they have a varied menu including chicken, duck, pork, and a selection of tasty starters as well.
  • Baan Thai Leopardstowne – P, Central Park, Carmanhall and Leopardstown, Dublin, D18 N2W6, Ireland http://www.baanthai.ie/ We often stay with our groups in the Leopardstowne suburbs of Dublin. When I think of the best Thai food, my mind wanders to Baan Thai. They have all the traditional selections served in a decorative dinner room.
  • THE IRISH HOUSE PARTY DINNER & TRAD SHOW – The Irish House Party The Lansdowne Hotel 27 Pembroke Road Dublin 4. https://www.theirishhouseparty.com/ For an evening of traditional music, dancing, stories, and good food to boot, try The Irish House Party at the Lansdowne Hotel. Show up at 18:30 and order your food off a three-course menu selection. Enjoy dinner and a fine music and dance show featuring excellent musicians.
  • AN EVENING OF FOOD, FOLKLORE, AND FAIRIES AT O’SHEA’S PUB 19 Talbot St, North City, Dublin 1, D01 FA49, Ireland https://irishfolktours.com/ Similar to the House Party mentioned above but here you’ll enjoy stories told by engaging and entertaining Irish folks with a passion for the old art of storytelling. Good food selected from a 3-course set menu with lots of choices.
  • More suggestions to come…

To truly understand a David McGuffin tour, you have to see it to believe it. This film documents the journey of four travelers on David’s “Taste of Ireland” tour. Filmed on location in Ireland, we hope it will give you a sample of just what to expect on a David McGuffin tour to Europe.

A Walk around Trastevere

A Walk around Trastevere

le Clarisse a Trestevere

October 4 – A walk around Trastevere – Earlier today, I took the Frecciarossa, the fast train, down from Milano to Rome. From Termini Station, I took a taxi to my B&B in the neighborhood of Trastevere. Le Clarisse e Trastevereis located just off the main drag (Viale Trastevere) in an old convent surrounded by a quiet courtyard filled with olive and lemon trees. Although the building is ancient, the rooms and public spaces are updated for the 21st Century traveler.

That evening, I struck out for a walk around Trastevere, the historic old neighborhood. The cobbled streets are narrow, and many are for pedestrians only, which makes wandering around easy and stress-free. Tonight, there was a festival celebration. October 4 is the feast day of Saint Francis of Assisi. It marks the day in 1226, when the saint from Assisi, Umbria, died. Just by chance, I came upon the procession and joined in for a few blocks toward the church.

Join me as I walk around in Trastevere
Watch this video on YouTube

Later, I drifted towards the Piazza Santa Maria in Trastevere, a vast outdoor square, with a fountain, bell tower, and church. The Basilica is old! The floor plan and walls date from the mid-4th Century, and practically everything else was renovated in the mid-12th Century, making it one of the oldest churches in Rome. Medieval mosaics dominated both the interior and exterior, with scenes from Christ’s and Mary’s life.  But tonight, there was a festival happening in another part of the neighborhood. October 4 is the feast day of Saint Francis of Assisi. It marks the day in 1226, when the saint from Assis, Umbria, died. Just by chance, I came upon the procession and joined in for a few blocks toward the church.

I don’t even remember the name of the pizza place I chose. I was working on instinct, and notice this place was packed with mostly Romans, not tourists. Families and groups of young people filled all the tables, and they all seemed to be enjoying their pizza and having a good time. I joined the queue at the door, and after about ten minutes, I got a table. A fast-talking/fast-moving waiter came by and dropped a menu on my table. I quickly ordered my drink before he ran away to help someone else. Sitting back and looking around, I noticed the patrons were enjoying watching the swift and gruff waiters hustling from one table to the other. A lot of action, but not too much service. A young guy at the next table leaned over saying, “We come here to drink and watch the waiters run around, if we get pizza, it is a bonus!”  

Checking back in my journal, I found this entry, It is fun to note that even the local Romans are “entertained” by the fast-moving waiters and their super-slow service. If I were here with a group, this would be bad. But, for me tonight, it is entertainment.

Ultimately, I did get a pizza, and it was good. The pizza, mixed with the wine, ambiance, locale, and festive atmosphere, made for an enjoyable evening! You never know what you are going to come across when you wander.  

Even though I did not get the name of the restaurant, I did make a sketch. Maybe next time I am in Rome, I’ll try to find this place again! 

DM-Jornal-2014-1004-1
Scoula Italiano Pizzaoli – Molto Importante
It is important to note that the pizza makers here must have an education at the school for Italian pizza makers.