adrian

...and of course, etiquette doesn't require you to do a lot of things.. but normal generosity, and acting nicely gets you a long way, and can be educational in the process...

I would be ashamed to leave a 5% tip at ,say, Guy Savoy or Taillevent, and I assure all of you that the true gastronome's regularly, almost systematically leave much more, even Madame Wells... I live in Paris, and know the score

I'm not necessarily agreed with the notion that restaurants may want to "get a little out of Americans"... maybe in some touristy hell-trap... but any restaurant of quality deserves a little extra... the French regulations say that you do not have to pay for service, but this doesn't mean that the waitstaff is getting anything out of it... As for tipping in a Michelin starred restaurant, in my opinion, it's a sacrelage not to! Anyone leaving such establishments, tasting the art of gastronomy, taking part in all these places have to offer, and then leaving without expressing their gratitude would come off as a "plouk"..

Guy Savoy has deserved the third star for a long while now.. especially after completely refurbishing the restaurant. The staff is fantastic- motivated knowledgable, and enthusiastic, while remaining friendly. The products are unbeatable. The cuisine creative and simple. It remains a great favorite of mine. Savoy has also, a generous personality, and it reflects in the general ambience. I was disappointed by a recent lunch at L'Arpege, when Savoy still had only two stars... I feel he is much better...