Bread and table charges in Portugal and Spain
Bread, olives and other small dishes can add to a restaurant bill. Ask what they cost before eating, and decline anything you do not want.
If a waiter puts bread and olives on the table before you order, pause before helping yourself. They may be an extra, even if nobody has asked whether you want them. A quick price check is easier than an argument at the end of lunch.
The details differ between Portugal and Spain. Treat the menu and your order as the starting point, rather than assuming a custom in one country applies across the border.
In Portugal, check the couvert
The Portuguese word couvert often refers to bread, butter, olives or other small starters. These can be pleasant additions to a meal, but they are not automatically complimentary.
Portugal's restaurant rules require prices to be displayed. They also say that an item, including couvert, cannot be charged unless it was requested, consumed or made unusable by the customer.
If you do not want it, leave it untouched and ask the waiter to take it away. If you would like the olives but not the cheese, ask whether they are priced separately. Opening individual packets or eating a little of each dish makes a later dispute much less straightforward.
In Spain, read the whole menu price
Do not assume bread is free throughout Spain, or that every charge called servicio means the same thing. Before ordering, ask about bread, any stated per-person charge and differences between the bar, dining room and terrace.
The Spanish European Consumer Centre's restaurant guidance says prices should be clear and complete, including taxes and additional charges. Ask the price of an off-menu special before choosing it. A spoken recommendation is not a price quotation.
For a set lunch, check whether a drink, bread, dessert or coffee is included. Paying a little more for a clearly priced meal can be better value than choosing a low headline price with several extras.
When the bill arrives
Read the itemised bill before paying. Match the quantities to your table, particularly charges listed per person. If something is unfamiliar, ask what it is rather than assuming it is a tip.
A useful, calm question is: “Could you show me where this charge appears on the menu?” Keep the receipt if the issue is not resolved. For the rest of your Lisbon budget, remember that accommodation tourist tax is a separate cost from restaurant service.