Tipping in cafes isn't something that is done with the Peruvians. If they leave a tip at all, it will probably be one sol(33 cents), irrespective of the cost of the meal or number in the dining party. Travellers should tip not more than ten p.c. It's not critical to tip more -- and it's not a brilliant idea to show off ones wealth. In a little Lima eaterie with local food, a Peruvian buyer was overheard enlightening her gringo dining partner that he shouldn't leave a tip there. The lady who waited on them, cooked the food, and brought the check is also the owner, she said. In that case, the buyer declared, the person does not expect to be tipped. The man left a tip any way as he is used to doing, which his Peruana partner told him was excessive and fully needless.
Luckily when I came to Peru I learned this right away as I was used to leaving around 18% for my meal in the US.
My friends here cant believe we Americans tip so much,I still leave about 8%-10% tip,as the meal is still ¼ the cost of the food in the US.
Luckily when I came to Peru I learned this right away as I was used to leaving around 18% for my meal in the US.
My friends here cant believe we Americans tip so much,I still leave about 8%-10% tip,as the meal is still ¼ the cost of the food in the US.
Nothing written about food and dining in Peru would be complete without a mention of the nation's drink of Peru. Pisco is an area where the 1st vinyards were planted in South America, so that the name of the conventional Peruvian brandy ( Pisco ) and the drink from which it is formed ( Pisco sour ) originate in that area.
Lately Chile officials have approached Peruvian vinyards about co-promoting Pisco, but Peruvians have strongly pretested any claims on the origion of the drink.
Even the working class in Chile reconize that Pisco came from Peru. Many sweet wines come from the Ica area, but wines from Chile and Argentina are also abounding in Peruvian eateries. A drink that each visitor must try is chicha morada, a drink made of purple maiz ( corn ). And naturally, one must also try the nation's softdrink from Peru, Inca Kola, a thick yellow bubblegum seasoned soda pop that does not have as much kick / carbonation as say a Mt. But do not expect ice, because ice is not typically served in drinks in Peru. Some cafes may have a bit of ice to give to patrons if they ask for it, but it's not something that is typically served there. Even in the warmer climates of the rainforest, soda is typically served cool without ice, and often at a comfortable temperature right in the bottle with a straw
Lately Chile officials have approached Peruvian vinyards about co-promoting Pisco, but Peruvians have strongly pretested any claims on the origion of the drink.
Even the working class in Chile reconize that Pisco came from Peru. Many sweet wines come from the Ica area, but wines from Chile and Argentina are also abounding in Peruvian eateries. A drink that each visitor must try is chicha morada, a drink made of purple maiz ( corn ). And naturally, one must also try the nation's softdrink from Peru, Inca Kola, a thick yellow bubblegum seasoned soda pop that does not have as much kick / carbonation as say a Mt. But do not expect ice, because ice is not typically served in drinks in Peru. Some cafes may have a bit of ice to give to patrons if they ask for it, but it's not something that is typically served there. Even in the warmer climates of the rainforest, soda is typically served cool without ice, and often at a comfortable temperature right in the bottle with a straw
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