subject: The Great Holiday You Need To Take [print this page] For first time planners on international getaways, it is best to seek the advice of a travel agent. Most of the time his ideas can oversee the basic information one will need. Here are a couple of beneficial suggestions for those traveling for the first time and who is not up for additional spending.
It is easy to spot those drivers who offer you a ride to your hotel outside the airports. These cars can charge you more than what a metered cab can so do not take their ride. Ride the regular airport coach instead which will only cost you about a dollar.
As soon as you get there change around 5 to 10 dollars into the local tender so you will have cash for transportation. Be familiar with the rate your hotel is giving you and what the inclusions are.
Don't be timid about asking to see the accommodations and satisfying yourself that the rate is the one quoted to you by your travel agent, or whoever arranged your booking. The hotel concierge is always ready to answer your every inquiry. A concierge will be able to sort things out for you and help you out.
The result of converting all your money to the local currency is excess local cash that you will not know how to spend in the end. Going to banks or established money changers is important. Be prepared and know what the current exchange rate is to do away with problems.
A guest is not dutybound to tip the bellboys who see to it that your suit is being pressed and another who brings it back to you. A rotation system is strictly followed by the bellboys so never is it just one person serving you.
Keep in mind that paying for bills before you leave the hotel will save you hassles in the long run. This will allow you to see any errors made in your billings and also get the necessary cash to pay for it.
If you are dealing with a selfdrive car earlier arrangements may be required but gas charges will be your own. For those recognized restaurants it may require you to book a table earlier.
No reservations may dissatisfy you. The empty tables are a sign that many have also reserved prior and there is nothing management can do. Frequently restaurants charge customers with a 10 to 15 percent service fee.
Still, overtipping is practiced by unknowing Americans. If the wine seems to be too costly for you, you can get the house wine or seek the expertise of the waiter to propose ones that are under your budget and still taste good. If the restaurant is equipped with a wine steward, he'll be expecting a modest gratuity when you are ready to leave.
by: John Chambers
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