David drove to Maho Market to pick up a Johnny cake and a cup of coffee for me. I like to warm the Johnny cake in the microwave for a few seconds after adding a piece of aged Gouda. I usually top it with a little jam as well, but since this trip is shorter than our October stay, we kept our grocery shopping minimal—condiments didn’t make the cut.
We stayed on-site today at Beachside Villas. Spent about an hour on the beach in front of our unit, but the waves were too rough for me to go in. David, however, took a ride on the waves with his boogie board.
For lunch, we walked over to D’s Beach Bar—an easy stroll right on the sand, no need for shoes or sandals, just beach attire and a cover-up. I had a frozen mojito, and David went for a rum punch. We each ordered an appetizer since we were saving room for a big dinner at Lee’s Grill later. No pictures, but we had the bang bang shrimp and garlic parmesan wings (served with ranch or blue cheese). The wings had great flavor, though they were on the smaller side, with eight in the order.
Back at Beachside, we took a walk down to the pool. It was a beautiful day, with a cool breeze—refreshing and pleasant.
To avoid the nightmare traffic we saw on Airport Road the night before, we decided to leave later for dinner so David made a 7:30 PM reservation at Lee’s Roadside Grill. Left BSV at 6:30p and reached The Greenhouse for a cocktail in just 20 minutes—no traffic at all. Turns out, reservations weren’t necessary at Lee’s, maybe 7 tables were taken.
The main reason for dining at Lee’s was for me to get lobster. I already knew it the price was $29.95 per pound, and most likely they would be large. I ended up with a 3.5-pound lobster, with sides of plantains and coleslaw. It’s noted on the menu that the lobster is slathered with garlic and butter. It was good that was it $105 good , no.
David ordered a 12-ounce sirloin with rice and peas, plus potato salad. I love their potato salad and plantains, so we shared. he enjoyed his steak at medium rare.
When the bill came, the printed amount had one price than a higher handwritten total. I asked the waiter about it, and he explained that 10% was tax and 5% was a tip the staff shared. If we wanted to leave an extra tip it would be appreciated , and needed to be in cash. I know tipping/serving policies here have been discussed at length, but here’s my thought process: I just spent $105 on a lobster— what’s a little more ?
I don't mind the 15% but call it what it is and not a "tax". No "tax" in St Maarten except the 5% tot that can't legally be added to the bill. That's what you get for asking.
All this stuff is out of control. Local place here adds surcharges for every labor category. I don’t need to know the business model. Price your product accordingly and I’ll just the value accordingly and return or not. I always found it to be petty at Morton’s steakhouse to pay X for a steak and then pay for Y for a baked potato and vegetable. Built it in your price and charge Z.
Is this added tip/tax new at Lee's? I have not seen it before and have always left 20% or more in cash as a tip. I seem to remember that they either told us the tip was not included or had written it on the check. As a side note, Lee's wife told me they use Goya plantains. We can find them here at the smaller Walmart Markets.
I ate at Lee's 3 times on my recent trip. Twice at the bar (a meal once and appetizer another time) and once at a table with my local friend and don't recall any added charge. I would like to think Lee's employees would not mislead people and I don' t know the person in the picture weighing the lobster, but nothing really surprises me when it comes to this tipping/service charge/tax situation.
There is no 10% tax that I am aware of. There is a 5% turnover tax but that is NOT to be listed as a line item on a bill, although I know some restaurants have done this.
To each their own but if anything is added, that is a service charge IMHO regardless of what someone is told (and this is why I never ask). If service was good and I know the server, I will often leave another 5% or so but once you ask, you open yourself up to being misled.
I agree with you that I opened it up, but I was just supposed to pay it and not ask what the difference was in the dinner charge?? And the waiter said he was new. He had been there three weeks.
I agree with you that I opened it up, but I was just supposed to pay it and not ask what the difference was in the dinner charge?? And the waiter said he was new. He had been there three weeks.
You have to do what you are comfortable with. As I stated, if anything is added, I consider it all to be the service charge. I have encountered the tax and split of anything added to a bill as well. That is between the business owner and the server and not really my concern. Perhaps since he was new, he was misinformed or took it upon himself to try to explain the bill. Lee's seems to have a pretty decent computer system and order entry so I would think adding anything would not be easy. Tough call for sure.
I would think that Lee would like to know what this new employee said and did. As a business owner i would want to know too as it will have some repercussions if not corrected. I have never had a S/C added to my bill at Lees in all the years eating there both at old and new location.
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