by The Paris waiters have long been famous for being grumpy – but now an investigation has been determined that some also seem dishonest.
Uncornry tourists in Paris are calculated up to 50 percent more than French customers, as the leading newspaper of the city has determined.
After tourists complained online about the overload, Le Parisien sent a real Parisian to a café on the Champ-de-Mars near the Eiffel Tower.
It also dressed one of his reporters as a typical tourist who had a T-shirt that was decorated with the tower, the coaches, dark glasses and a baseball cap and also with a passable American accent language-wenn with a French twang.
Both sat on the unnamed restaurant and ordered the same dish – lasagna – and drinks, a cola and water and filmed themselves discreetly.
The clear French customer was served a can of cola for € 6.50 (£ 5.63) and offered a carafe of water together with his dish. In the meantime, the “American” was not offered a small can, just a medium -sized or large cola. When it arrived, it was half a liter and cost € 9.50 (£ 8.23).
As far as the water is concerned, the “American” received no offer for a carafe that is free of charge and instead spent another € 6 (£ 5.20) for a small bottle of Vittel.
The couple then went to another nearby café restaurant to test their guideline for tips.
When it was time to pay, the French customer received the invoice that contains an obligatory service fee of 10 percent. However, the “American” customer was asked whether he wanted to tip because “the service is not included”.
When he agreed to add a tip of 10 percent via the card machine, he found that the waiter had shielded the amount and discreetly increased to 15 percent.
Last month, Paris Cafes were caught with the fraud of unsuspecting tourists of good quality.
A hidden sommelier ordered a glass of chablis that cost about € 9 (£ 7.65), but the wine that was served was actually the cheapest on the menu – a Sauvignon of € 5 (€ 4.25). The higher amount was calculated to the customer.
Wine Merchant Marina Giuberti said: “It is a shame for the customer and for the picture of the wine name, for the winemaker and for the restaurant owners who do a good job.”
The Telegraph spoke to Joseph, a 21-year-old waiter, who confirmed that some of the techniques were widespread.
“In a restaurant in which I worked, I was instructed to bring source water with € 7 (£ 6.07) per bottle, unless foreign customers expressly asked for a carafe,” he said: “I confess that I sometimes do not tell you that the service is included when you mention the word tip.”
Marc Mazière, the French customer, an economist, runs a blog called Radin Malin (Slegere Miser), who helps people achieve savings in their daily expenditure.
“It is a daylight raid,” he said. “It is almost abuse of weakness. They know that they are a tourist, they are probably tired and don’t understand much. They use this to raise exorbitant prices.”
Several American tourists who were asked by Le Parisien to restaurant rules thought that they would always have to pay for water because this was their experience. “Usually they bring a bottle of water for which you have to pay, even if we say,” said a woman on a bench in the Tuileries gardens.
Franck Trouet von Ghr, a roof group for hotel and restaurants, said: “It is a shame for the job. You can’t even call these people as a waiter.
“You should know that water and bread in France are free. You can reject a bottle of water. The tip thanked the service when you are very satisfied. Above all, it is not mandatory. These are not the United States.”
He said the pointer of the waiters to increase the top was charged when Emmanuel Macron, the French president, decided three years ago to forego tax on “Le Pourbire”.
Now tips in French restaurants and cafes with a bank card are no longer taxable.
The increase in new wage equipment, which automatically suggests at least 5 percent, has accelerated the trend to get more out of the guests.
However, many restaurants respect the rules, and insiders say that waiters in Paris’ countless cafes, bars and restaurants work hard for bad payments.
