Dining Out in France: A Quick and Easy Guide for Tourists

Sometimes our North American clients have anxiety about the social norms and expectations of dining out during their trips. We often answer questions like: how much do I tip in France? How do I interact with the server? So, we here at France for All thought it might be helpful to make this simple guide to dining out while visiting the Hexagon.

Restaurant Culture

Culturally, eating is not just a biological act, it is a communal event to be taken seriously and enjoyed together. With that in mind, a meal is not rushed. 2-3 hours for dinner is standard (but not required). This expanded duration also informs the lack of pressure on restaurant staff. In our experience, this can be difficult for North Americans to adjust to because at home there is an internal clock against taking more than the socially acceptable amount of time at a table. This does not exist in France.

The French palate is generally excited by complexities of flavor rather than strong ones. There are exceptions and plenty of places to find strong flavors in Paris, but generally heavy spices or sweetness is not the goal of a French chef. 

Tipping

The big topic–-tipping–-is actually quite simple. You can go through life here without tipping at all and it is socially acceptable. Servers in France have a full salary, healthcare, and time off. This cost of business is included in the pricing of the restaurant. Of course, this also means that the servers don’t need to deliver excellent service as they will make the same amount of money whether or not they are pleasant with clients.

However, we understand that this lack of tipping makes Americans very uncomfortable, so we want to share that it is also socially acceptable to leave small tips, like this:

• 20 or so centimes if you stop for a coffee and a pastry at a café

• For a restaurant bill around 40-50 euros, leaving a one or two euro coin on the table

• Anything above 50 and you can generally (but not always) ask them to round up the bill to add a small tip, e.g., if four people have a bill of 136, they might ask the total to be 140 euros.

• For Michelin fine dining with a high price tag, service is also included in the cost of the experience, but you can comfortably leave 20 euro in these instances.

Again, none of this is necessary, and you will generally see French people engage in this kind of tipping only if the service and experience was notably good.

The Menu

Generally, the French eat in stages, with each course being delivered and cleared at the same time: entrees (which are appetizers), followed by les plats (main course), an optional fromage (cheese) course to share, ending with dessert and coffee. It is completely acceptable to share any or all courses.

Often a restaurant will offer a formule (formula) plan for a set price that is a mix of two or three courses of your choice among a set list. This is often a better price but will not include everything on the full menu or some items may have a supplement fee (e.g., lobster).

The Dining Dance

Typically, approach the front door/host stand with a friendly “Bonjour!” and indicate that you would like a table to be seated. The exception to this is the traditional outward-facing cafe tables, where you can take an open table if you see one. (Even then, it is still a bit more polite to engage with staff and ask for the table you would like).

Once you are seated, the servers will automatically engage with you to take your order. However, if not, or if you want their attention for nearly anything else other than ordering, make eye contact, or give them a small and discreet hand gesture and they will come to the table. An “Excusez-moi, monsieur/madame….” is also acceptable.

When you are ready to order, close your menu.  This indicates you are ready to order. Everyone’s menu should be closed otherwise the staff may think that person is still considering their choices.

When you are finished with your course, place your fork and knife on the plate to show that you are done.

 Do not stack empty plates or move them off to the side, let the server manage the plates and silverware. 

At the end of the meal, you can ask for “L’addition, s’il vous plait,” or make the universal hand symbol for the check. 

Most of the time, they will bring a handheld card machine to the table (it is possible they will ask you to go to the register or bar as well, but that is less common). Contact-less payments are nearly everywhere and should work if your card allows it, and depending on the contact-less limit, the server may ask you to insert the card. Culturally, the French only use debit cards and therefore a PIN is needed when a card is inserted, but North American credit cards users don’t usually know their PIN. Sometimes it is helpful to say something like “C’est une carte americaine…” for them to move the process beyond the PIN stage. You may or may not be asked to sign.

It is culturally acceptable and easy to split bills between cards in whatever way the table would like to manage it.

Bon appetit!

Most importantly, enjoy your meals and this backbone of French culture. Embrace these little tidbits to enhance your experience. Savor each bite and the beautiful, simple ritual of appreciating each meal.