Short answer: book popular spots, read the bill without stress, keep tipping simple, and follow the local dining rhythm. Small habits make meals smoother and better.

Who this is for: first-time visitors to Paris and beyond who want to order confidently, avoid common pitfalls, and enjoy restaurants like a local.

How French Meals Flow

• Petit déjeuner (breakfast): coffee + croissant/tartine; quick at the bar or relaxed at a table.
• Déjeuner (lunch): roughly 12:00–14:30; many places offer a value formule (set menu).
• Apéro: pre-dinner drink with small bites (18:00–20:00).
• Dîner (dinner): 19:30–22:30+; book on Thu–Sun and for popular bistros.

Reservations & Timing

• When to book: 2–4 days ahead for in-demand bistros; weeks ahead for hot tables and weekends.
• How to book: restaurant website, phone, or trusted apps.
• Be on time: small dining rooms run tight seatings; call if late.
• Party notes: mention stroller/high chair/allergies when reserving.

Café Basics (Bar vs Table)

• At the counter: quick, cheaper; pay at the bar.
• At the table/terrace: slower, pricier; enjoy the people-watching.
• Common orders: “un café” (espresso), “un allongé” (longer), “un crème” (like a small latte).

Reading the Menu (and the Bill)

• Courses: entrée (starter), plat (main), dessert; fromage may appear between plat & dessert.
• Formule/Menu du jour: set-price combos at lunch are great value.
• Carafe d’eau: tap water is free if you ask (“une carafe d’eau, s’il vous plaît”).
• Service: by law, prices include service; the bill shows “service compris”.

Ordering Like a Local

• Ask the server’s pick: helpful for seasonal dishes and wine by the glass.
• Diet needs: say “sans” (without) clearly; French menus are ingredient-driven.
• Bread: with mains and cheese; butter appears mostly at breakfast or high-end tables.

Tipping (Keep It Simple)

• Service compris: built into menu prices; no large tip expected.
• Rounding up: leave small change or round the total for kind service.
• Card machines: some offer a gratuity prompt—add a euro or two if you wish, not required.

Paying the Bill

• Ask for it: “L’addition, s’il vous plaît.” It won’t appear automatically.
• Split checks: possible but slower; tell the server up front if you’ll pay separately.
• Receipts: ask for a ticket if needed for expenses.

Boulangeries, Markets & Street Food

• Boulangerie etiquette: greet, decide quickly, have small coins/card ready.
• Markets: don’t touch produce unless invited; vendors select and bag.
• Quick bites: crêpes, falafel (Le Marais), bakery sandwiches; terraces cost more than takeaway.

Wine & Cheese Basics

• By the glass: easy way to sample regions; ask for local recommendations.
• Cheese course: served before dessert in many bistros; share a plate.
• Apéro hour: spritz, kir, or a glass of wine with olives/charcuterie.

Allergies & Dietary Needs

• Gluten-free: look for naturally GF dishes (grilled fish/meat, salads). Some bakeries have GF options.
• Vegetarian: expanding options in cities; ask for “végétarien”.
• Nut/other allergies: state clearly and confirm with the kitchen.

Small Etiquette Wins

• Greet with “Bonjour/Bonsoir” before ordering; say “merci, au revoir” when leaving.
• Keep voices moderate indoors; space is tight.
• Give servers time—French meals are meant to be unhurried.

Example Orders (By Situation)

• Lunch formule: entrée + plat (or plat + dessert) with a carafe d’eau.
• Apéro: glass of wine + olives/charcuterie plate.
• Bistro dinner: entrée to share, plat each, cheese or dessert, coffee.

Where to Reserve (Helpful Links)

• Restaurant bookings: TheFork (France)
• Paris food tours/classes: choose small groups with clear inclusions and strong recent reviews.
• Markets: check local mairie/tourism sites for market days (e.g., Marché d’Aligre, Marché Bastille).

Useful Phrases

• Une table pour deux, à 20h: a table for two at 8 pm.
• Avez-vous une table en terrasse ? do you have a table on the terrace?
• Sans noix / sans gluten / sans lactose: without nuts / gluten / lactose.
• L’addition, s’il vous plaît: the bill, please.

Common Mistakes (and easy fixes)

• Skipping reservations on weekends: book to avoid long waits.
• Not asking for tap water: request a free carafe if you prefer.
• Expecting fast-turn service: meals are paced; signal politely if you’re in a hurry.
• Leaving a big US-style tip: unnecessary—round up instead.

FAQs

Are service and tax included?
Yes—menu prices include service and VAT. Add a small extra only if you wish.

Can I just order a main?
Absolutely—set menus are optional. Share starters if you want variety.

Is it okay to ask for tap water?
Yes—ask for “une carafe d’eau”. Bottled water is optional.

Do places stay open late?
Kitchen hours vary; book later seatings for 21:00–21:30 dinners, especially Fri/Sat.

Quick CTA

Ready to dine well? Lock a couple of dinners now on TheFork, save the key phrases, and screenshot our bill checklist (service compris, carafe d’eau, optional tip) for easy wins at the table.