Meal prices listed in RS book

I think they are ballpark but I have never compared the actually prices with what is listed in the book.

In my experience in Italy in 2006, it seemed like they picked a typical entree and listed the range (e.g., 4E to 12E would be low/high end). In Italy you rarely get an American-style "full" meal - first course, second course, veggies, salad, dessert, etc. were always separate chanrges. His book was pretty accurate when the listings were segregated out that way. In Italy, an extra service charge is added (called "coperto") to cover bread & service - so no extra tip usually necessary. Tax extra too I think, but I don't remember getting many detailed receipts.

Dont forget to add the VAT tax - depending on which country you are going to. If you are really trying to calculate a typical day/week with food - the VAT can add a bit. From 7% to 20%. Check out online with google (VAT country X) or in Ricks book. The better option than scrutinizing over menu prices is use a strategy that maximizes your daily food spend. Load up on good breakfast (if included in hotel cost)... lighter lunch on the run like a picnic or farmers-market, and locals joints with daily specials-menus for business folks. In some cities - you may want a fancy larger lunch and then lighter cafe-picnic meal for dinner which is usually more $$$.

Virtually all retail prices in Europe include VAT. It is a north American custom to add tax afterwards as a nasty little surprise. What you see on the menu is what you have to pay. If there is a cover charge, or compulsory service charge, it should be shown on the menu.

Hello Melanie. The price for a meal that Rick gives in his book is the total price. But the prices printed in his books for the year 2008 were acquired by Rick or his assistants in the summer of 2007. I think he asks the hotel managers for the price that will be charged for a room there the following year. But restaurant managers may not know what the prices will be, for food, the following year. Because the prices that they will pay for food and supplies and equipment and insurance may increase. In restaurants in Athens in Greece they add a tax onto the price for food. Thus the price you pay there is higher than the price for food on the menue. The tax is a high percentage. The tax added to the price for wine (with a meal) is a higher percentage than the percentage for the food tax. If you go to Switzerland or the Scandinavian countries, expect the prices for food to be very extremely high.

Melanie, and others, the good thing about posted meal prices in most of Europe is that the given price is the total price, including VAT and service. In the U.S., you can usually count on a 25-30% surcharge on the price of a meal, which takes into account tax and gratuity. Generally in Europe, what you see is what you are charged. One additional saving if you are a wine drinker, house wines are very inexpensive.