Services Offered
Dine-around Events

Group Dining Information

GROUP DINING INFORMATION
One of Travel Services most successful programs over the years has been our Dine-Around Program. Puerto Rico boasts many very fine restaurants carefully selected for their fine food, service and ambiance. The owner/chefs at most are graduates of the finest culinary schools in the United States and Europe, and include many award winners.

One of the most interesting aspects of our program is the opportunity it affords the visitor to join in with San Juan society at some of these fine dining establishments and to actually feel like a participant in the local scene.

TIMING
During the winter season, all restaurants try to get two sittings out of each table each evening. Thus, we schedule our guests’ arrival at the dine-around restaurants no later than 7:30 PM for the first seat-ing. While the second seating will normally take place at about 9:30 PM, there is always the slight possibility of having to wait a bit longer for tables to be cleared and re-set. We always recommend that seatings be in the general dining area, at tables for six and eight, so that the intimacy and ambi-ance of the establishment can be fully appreciated. Additionally, it is always best to try to avoid Thursday, Friday or Saturday evenings if possible since these are the busiest nights of the week for the restaurants.

DRESS
While most of the establishments mentioned herein will accept guests without a jacket, we recom-mend that all men bring one along. All of the restaurants are air conditioned, another reason to bring a jacket. A simple cocktail dress or evening pants are fine for the ladies.

A-LA-CARTE DINING
The ultimate is, of course, to allow participants to select from the restaurant's menu. We have found that the alternative of a mini-menu, featuring an appetizer, salad, choice of two or three house spe-cialties for the main course, with appropriate side dishes, bread, butter, desert and coffee or tea, not only helps to control costs, but also ensures a high level of service for the group.

WINE AND DRINKS
House wines run from $20.00 and up, per person per half bottle including tip. Cocktails run approxi-mately 8.50 per drink including tip. The drinks can be handled in several ways; on a COD basis, in which case each table will be presented with a drink bill at some point during the evening, or you may authorize a separate wine and drink tab, or you may pre-authorize X bottles of wine (for example a ½ bottle of wine per person) to be added to the bill for the evening. In addition most restaurants custom-arily offer mineral water at additional charge, please let us know if you prefer that it not be offered and tap water be served.

GRATUITIES
All of the rates we quote will normally include a 20% gratuity, with 15% going to the waiters, 3% to the captains, and 2% to the Maitre D'. We find that this level of tipping ensures us the consistently excel-lent service that our groups require.

STAFFING
In any Dine-Around Restaurant where we have at least 30 participants a Travel Services staff mem-ber will advance the restaurant to review the arrangements for the evening and welcome the partici-pants. The staff person will remain on site to circulate amongst the tables, ensuring that service is proceeding smoothly and will settle the billing at the end of the evening.

TRANSFERS
Please use the appropriate transfer rate for your particular hotel area, as contained within our Service Manual.

Authorized clients can view current rate and availability information by accessing their online accounts.