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Moderator
Join Date: May 2007
Posts: 2,262
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Quote:
Originally Posted by serene56
BBO????
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http://www.arubachamber.com/BBO/Nota_WTS_eng.pdf
"Landsverordeningbelasting op bedrijfsomzetten" or "belasting op bedrijfsomzetten" or Turnover Tax (TT)
"The BBO is characterized as a cumulative tax on the sales of producers and traders. The BBO is levied at each stage in the production and distribution chain. Cumulative or cascade effect is increased with a number of economic transactions. With the introduction of the BBO the government would like to tax not only the value added product by economic agents, but costs incurred for production. Taking into account the full production cycle, we can say, that multiple taxation of inputs is attributable to the BBO."
Quote:
Originally Posted by serene56
With the maid service do we tip EVERY day? is it per person or per night?
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Per night and not mandatory, just nice thoughtful considereation, especially for service above and beyond.
For restaurants, for those not familiar,
"How much should I tip?From the late Aruban Restaurateur, Roger Coster</B>, speaking of some of his establishments... "Our company writes in all our menus:
The 15% Service Charge added to your bill is a gratuity divided among our kitchen & service staff according to a point system & is part of their salary. However please fell free to tip where individual service has been excellent.
The restaurants & hotels hold a percentage of the 15% to cover breakage - In addition the service charge is taxed as being a part of the salary. If the service is good I never fail to leave an additional 5 to 10% to insure promptness ( T.I.P. )
If service is bad I do not leave one penny more.
We have instructed our staff not to give a verbal answer in regards to the TIP question but just bring the menu back to the guest.
In Miami Beach with its large clientele of Europeans & Latins the 15% has become customary.
I believe that our menu statement reflects with integrity the truth about the 15%."
Another explanation from the Aruba Tourism Authority (Atlanta):"The hotel employees do pool their tips & get this in their pay Cheques. If you decide to add some more, s/he gets it at the end of his/her shift that same day. But some of the independent restaurants do it differently. "Service Charge" does not necessarily always mean that the server gets this. I was shocked, I am sure you will be too. This goes to the back staff (cook, dishwasher, etc). Breakage & Insurance: this is a very ludicrous. I have not patronized none of these establishments."
Some restaurants do not add the service charge & allow you to tip as you feel best. In all of our trips we have always left an additional amount to the server if we felt that the service warranted it (which 9 out of 10 times it does). It is a personal choice, many people feel that what they [the employees] get is what they get, if it has to be split, so be it."
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