Tipping and Credit Cards

Credit cards without PINs will work almost everywhere in France. SOME machines may not take them without a PIN (also for larger amounts at machines). I have a chip and PIN credit card I take with me to Europe just in case I need it. (Saves me waiting in lines vs. using a machine sometimes.) I rarely need it, even at machines. Sometimes it is handy at say a grocery store where there's a line and I can just use the chip and PIN card and make the purchase easier, without confusing the cashier or slowing things down. If there's no rush, I use the chip card without a PIN (usually that card has mileage benefits or something).

Tipping is generally optional in Europe - round up a check or leave a small tip if service was exceptional. You'll find there is no "tip line" on the credit card slips at restaurants.

You never need to tip, you will never be wrong by not tipping.

All credit cards issued in Europe are "chip and PIN". You don't sign, you just put the card in the machine and enter your PIN, the card never leaves your possession.
If you haven't got a PIN, the shop/restaurant should be able to run the card the old way. They may have to work out how to do this, the staff member may not have had to do it before. The problem arises with unmanned machines, train ticket machines for example. There is no person on hand to get your signature. In this case you may have to find a manned sales window, if one exists.

The one thing to watch for is "DCC". When you are presented with the credit card machine, make sure it says the correct amount in Euros. If they have "kindly" converted it to your home currency, refuse to pay until they change it back to the actual amount on the bill (in €). If they convert for you, it will cost you more than visa/mastercard doing the conversion.
The same applies to ATM's. If you get out €xxxx, make sure you are charged €xxxx, and the don't convert it themselves.

Tipping is never required in France. In countries with service wages as low as $2.13 per hour, with no paid vacation, no health care, and few retirement benefits, you should definitely tip. France is not one of those places.

PIN and credit card use varies by the type of card you have as determined by your card issuing bank. At a minimum, you should have a card with a chip. If you plan on purchasing gas at a pay-at-the-pump station, you will need a card with a chip and PIN.

Thank you all for your replies. The tip about gas stations is particularly helpful as we will have a rental car while visiting Normandy. And, since my very first paying job many, many years ago was in a modest little diner, I know exactly which group I identify with. I will gladly lighten my wallet for attentive service.

Marie.. thats a sad conclusion.. you didnt read what Chris wrote. The waiters in France have medical, paid holidays and a decent wage.. a little tipping is fine , but only for GOOD service.. and by little I mean rounding up to nearest euro for a coffee.. and maybe 2-3 euros for lunch or dinner..

I have worked in service also, here however.. not there.. ( as you have not worked there either ) .. I ONLY round up in France as that is their custom.. unfortunately American tourists insist on importing their customs.. and consequently the crappy touristy restaurants now have some waiters with their hands out.. let me assure ( as I was born there and still have friends and relatives there ) that most locals do NOT tip more than a few euros.. and waiters are far to smart to put their hand out to a local.. but there are a few that now hit on obvious tourists.

Why do tourists fret so much about " blending in " , " looking like a local" and " finding backdoors"... yet still insist on importing their values.

And .. as for the post about locals who tip.... please let me assure you they would never tip 15-20 % .... the most generous might do 5% for a great meal and great service.

And no one tips taxi drivers.. period.

I rarely tip in Paris (or France, for that matter.) But if you want to honour service, you will have to deliver the cash, and not by credit card as already noted. At a coffee bar, and in some restaurants, change can be left on the little tray that holds the bill. Or perhaps hand it over directly with a smile and 'merci'. Leaving money under the edge of a plate is gauche although someone will certainly pocket it eventually.

Note that Chris doesn't live in the U.S. Unfortunately, the majority of revolving credit cards issued in the U.S., even if carelessly called "Chip and PIN", tend to operate as "Chip and Signature" while you are abroad. Luckily, workers in most retail industries have adjusted to this, and expect their machine to spit out a paper slip when an American presents a Chip card for payment. So it's not a problem.

You can read pages and pages about this topic, using the Search box top center. The big issue is when you use an American Chip card in a machine that can't present you with a slip of paper to sign. That means ticket machines in unattended rail stations, and machines that place cash onto city transit cards, like Oyster and Navigo. Many Americans find they have no trouble, or no trouble under the local equivalent of $25 or $50. But experiences vary.

It's up to you if you want to tip for service. Some French people do tip waiters, others don't. This reminds me of the "Can I wear tennis shoes and jeans in France?" question where there isn't one correct answer.

My father tips for good service as he was a waiter back in high school. Even when we go to Europe he tips, because he wants to and feels comfortable. If people want to tip, let them tip!

Heavens, I didn't mean to wade into the culture wars, only to behave respectfully in a country where I am a guest. Please don't read so much into my other reply. Thank you again for helpful clarifications.

I round up a little as a tip. It doesn't need to be a big percentage.

I tip most of the time because service in France (with a few exceptions) is head and shoulders above service in the US.

The concept of being attentive without being intrusive would go a long way in the US. I can't count how many times I've been interrupted mid sentence by an American millennial wondering how "we're" doing? As if they care? At the same time, most American wait staff don't anticipate your needs - like noticing you don't have silverware or someone dropped a fork. I find French wait staff are outstanding at being out of the way but available the moment you look their direction. When someone drops a fork, they are there to replace it before you even look for them.

In America, especially New York, I feel like I'm being hurriedly paced through my dinner so I can clear the table for the next guests. That never happens in France, the assumption is the table is yours as long as you want it.