Category: Misc

My wife and I enjoy eating out to explore new methods of preparing and presenting food. To facilitate discussion and comparison of different restaurants, we have developed a 5-point rating system.

We have defined five key criteria: ambiance and vibe, wine by the glass options, presentation, and plating, the overall “yummy quotient,” and dessert quality (See image below).

We then assign a numerical value to each criterion from 1 to 5, reflecting different levels of satisfaction, with 1 being the lowest and 5 being the highest; 25 is a perfect score; zero is not.

1 – Poor: The experience did not meet expectations; major issues occurred.

2 – Fair: The experience was below average; some aspects were unsatisfactory.

3 – Good: The experience was satisfactory; met basic expectations.

4 – Very Good: The experience was enjoyable; many positive aspects.

5 – Excellent: The experience exceeded expectations; exceptional service and quality.

Here it is all put together:

There is no right or wrong in this discussion. These are the factors we consider essential. I encourage you to create your own list. Below is an explanation of each criterion we use.

Ambiance, vibe, and service

For us, restaurant ambiance is about the style and character of the restaurant’s atmosphere, defined by its lighting, decor, color scheme, textures, and service, which together create a unique energy or vibe.

Wine by the glass options or pairing

We love to drink wine, but we don’t always want to order a whole bottle. In fact, our preference is to order by the glass or a paring, allowing us to have different wines with each course. Better yet, a wine pairing thought through and provided by the restaurant is our preferred solution.

Additionally, the glass is essential. For instance, my wife and I traveled by train from Bordeaux to Paris yesterday to spend the day in the Montparnasse area before heading to Cyprus for seven days via Charles de Gaulle Airport.

Last night, we dined at “Le Dôme Café,” a “Paris Institution,” open since 1898, 127 years. They offer a decent selection of wines by the glass, with prices ranging from € 8 to well over € 22 per glass. I ordered two glasses of the higher-priced wines.

So, how does “Le Dôme Café,” a “Paris Institution,” quote unquote, serve me my wine? They give it to me in a commercial wine glass, similar to what you’d find at a pub. You know the kind that you can drop on the floor, and it does not break; it bounces.

In my opinion, the wine glass should match the wine served. Lower-priced wine, commercial wine glass. Like THE WALL in Lyon’s Croix-Rousse neighborhood, where you can drink wine for 3,50 euros a glass. Hey, for 3,50 euros a glass and outdoor seating, I would drink out of a paper cup or take a swig straight out of the bottle, for that matter.

Higher-priced wine? Open the cabinet and bring out the RIEDEL glassware. You would think that a “Paris Institution,” like Le Dôme Café, would know better after 127 years in business.

Presentation and plating

Ultimately, a good meal comes down to taste. What we call its “Yummy quotient.” However, taste is not just a single sense as we have been taught: sight, smell, hearing, taste, and touch. It encompasses sight, smell, and touch as well.

For example, we see our food before we taste it, and as the saying goes, “the first taste is always with the eyes.”¹ The foundation of food presentation and plating is to enhance visual appeal. Even simple visual cues, such as the color of a food or drink, have been shown to influence our overall experience of it.² “

Taste is a combination of all our senses, along with our past experiences. This is why skilled chefs dedicate considerable time and resources to making food look appealing.

Yummy quotient

The term “yummy quotient” refers to the deliciousness of food. Many restaurants beautifully present and plate meals, but they often lack authentic flavor—what we call “yummyness.”

Yummy food is essential to us. For example, during our time in Toulouse, we visited several one-star restaurants where the dishes were beautifully presented and plated—a true vision to behold. However, the taste did not match the presentation. As a chef once said to me, “Often, MICHELIN star flavor is on the bill.” So, after each meal, we hurried over to “Fufu Ramen Toulouse” to satisfy my craving for genuinely delicious food (To learn more about FuFu Ramen, check out my post titled “Casual Dining Restaurants in Bordeaux“).

In fact, I watched a YouTube video last week hosted by Thomas Keller, chef-owner of “The French Laundry,” a MICHLINE 3-star restaurant in Yountville, California. He emphasized the importance of the plate not only looking appealing but also tasting delicious, or its “yummyness.”

On a related note, the same applies when rating people. If you know someone who is not “yummy,” you know what I mean. Yumminess is key.

Dessert quality

We are not big dessert people, but we have come to learn that a well-executed dessert is the perfect ending to a meal.

We’ve visited many restaurants that excel in their entrees and main courses, but fall short when it comes to delivering a quality dessert. It’s as if we’ve entered the Twilight Zone, where we are transported to a mirrored universe, and a version of the restaurant exists, but it sucks.

Frankly, if a restaurant can not make quality desserts, I would prefer that they partner with the best local pastry chef or pâtisserie and outsource.

References

1. Spence, C., Levitan, C. A., Shankar, M. U., & Zampini, M. (2010). Does food color
   influence taste and flavor perception in humans? Chemosensory Perception, 3,
   68–84. doi:10.1007/s12078-010-9067-z. ↩︎
2. Zellner, D. A. (2013). Color-odor interactions. A review and model. Chemosensory
   Perception, 6, 155–169. doi:10.1007/s12078-013-9154-z. ↩︎

French bureaucracy is often seen as an example of the absurdity found in administrative systems. It is characterized by an overwhelming amount of rules, regulations, and procedures that can make simple tasks overly complicated.

Many people find themselves navigating a complex maze of paperwork, forms, and approvals that seem to make little sense. This results in inefficiencies and delays, leading to confusion and frustration, particularly at the prefecture level, which I experienced firsthand when attempting to extend my student visa.

The French Bureaucrat: Playful Advice

Conversation between Bonvivant365 and a French friend:

Bonvivant365: I’m surprised by the challenges I’ve faced in renewing my student visa. I have all the necessary documents and began the process well in advance.

French friend: Now, you know what we, French people, suffer every day. 😊

French friend: Do not expect anything from the French administration in July and August, as they are on vacation.

French friend: Do not expect much in September, either; it’s the time when everyone returns to work.

French friend: Wednesdays are not a reliable day for communication, as they are reserved for children’s activities.

French friend: Lastly, don’t expect them to be fully prepared on Fridays, as they are getting ready for the weekend.

Bonvivant365: Did you write this or copy it from someone?

French friend: No, no, I write it from experience, and I should have added: never expect anything from them on Mondays, as they are too tired after the weekend.

French friend: Finally, know that when a French bureaucrat is late to work in the morning, they leave early to avoid being late twice in one day.

Do you tip in Europe? To tip or not to tip, that is the question.

I have been traveling to Europe since 1990 and have struggled with this question for years. So, you are not alone.

In contrast to the United States, where tipping is expected and essential for the livelihood of many service workers, employees in the European hospitality sector earn a livable wage. As a result, tipping is not expected or necessary. Instead, it is considered a gesture of appreciation for exceptional service. Here’s what I have learned and what I do:

Cafes

We often stop at cafes for an espresso. When I pay in cash, we usually leave small change as a tip. For instance, if a coffee costs €1.50 and we pay with a €2 coin, I typically leave 50 cents as a tip.

However, if I pay the exact amount, there is no small change left over, but if I have some small coins in my pocket, I may leave those as a gratuity if the service was exceptional; otherwise, we do not leave anything. I’ve noticed that this practice is also common among the French and other Europeans.

If we spend more time at the table and have more food and drinks, I tend to round up the bill or leave a tip of 2 to 3 euros when the total is under 50 euros and the service is exceptional. However, based on my observations of other tables, 9 of 10 French or European customers do not leave a tip in these situations.

Cassual Restaurants

Last fall, my wife and I had the pleasure of meeting an older French couple who live in Paris. We observed how they appreciated exceptional service during several lunches by leaving a small tip. For instance, if the bill were 100 euros, they would leave a 5-euro tip as a token of their gratitude, essentially 5%. This is the tipping approach I have adopted since then. However, based on my observations while looking around at other tables as diners leave, 9 of 10 French or European patrons do not tip.

Taxis

Regarding taxi or Uber drivers, I generally do not tip for short rides unless the service was exceptional. For example, I might tip if the driver gets out to open the doors, helps with grocery bags, or is engaging and provides valuable advice during the ride.

Long Car transfers

I typically tip around 5 percent of long transfers if the driver is friendly and manages the bags well in and out of the car. If we have a lot of luggage and the driver helps carry it in and out of our hotel or Airbnb, I increase the tip to 10 percent.

Hotel staff

Regarding hotel staff, I tip the doorman 1 euro per bag for assistance, with a maximum tip of 5 euros, unless there is a good reason to tip more. For extra helpful staff or the concierge, I tend to tip a few euros or more, depending on the level of assistance.

Tour guides

Regarding tipping tour guides, I generally tip between 5 percent and 10 percent of the total tour price. If the guide is friendly and provides a good experience for small group tours, I tip around 5 percent, assuming that others will also contribute. However, for private tours, I tend to tip 10 percent.

In summary

Adjusting to tipping practices in Europe can be challenging and takes some getting used to.

It does not help that staff in tourist areas often expect tips because American tourists have inadvertently trained them to expect them. So you might feel some external or internal pressure. Avoid the false quilt.

As mentioned earlier, tipping practices vary depending on the situation. Small coins or a tip of 5 percent are generally considered adequate, while a tip of 10 percent is seen as generous.

Tipping is not the norm in Europe. Therefore, don’t feel pressured—externally or internally—to leave a tip. It should only be used as a gesture of appreciation for exceptional service. If the service is indifferent or poor, I would not tip.