{"id":4332,"date":"2013-07-17T12:03:56","date_gmt":"2013-07-17T10:03:56","guid":{"rendered":"https:\/\/www.horecatrends.com\/the-paris-guide-to-tourists\/"},"modified":"2013-07-17T12:03:56","modified_gmt":"2013-07-17T10:03:56","slug":"the-paris-guide-to-tourists","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/","title":{"rendered":"The Paris guide to tourists"},"content":{"rendered":"<p>Frenchmen have the image that they are often unfriendly to tourists and that they only speak their own language. The French who work in the tourism industry can now read the book &#8216;<a href=\"http:\/\/doyouspeaktouriste.fr\/Guide_DoYouSpeakTouriste.pdf\" target=\"_blank\">Do you speak touriste<\/a>&#8216;. This booklet is an initiative of CCIR and CRT from Paris and includes information for taxi drivers, restaurant staff and shop workers how to deal with tourists from different countries. The Dutch people often go on vacation in groups, spend an average of \u20ac 139,= per day and approximately 55% of the visitors would love to return within one or two years to Paris, according to the booklet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Frenchmen have the image that they are often unfriendly to tourists and that they only speak their own language. The French who work in the <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/\"> read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[98,105,106,113,81,85,89,1,123],"tags":[],"class_list":["post-4332","post","type-post","status-publish","format-standard","hentry","category-hotel-sector","category-leisure-sector-2","category-government","category-hospitality","category-drinks-sector","category-fast-food-sector","category-restaurant-sector","category-uncategorized","category-promotion"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Paris guide to tourists | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Paris guide to tourists | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Frenchmen have the image that they are often unfriendly to tourists and that they only speak their own language. The French who work in the read more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2013-07-17T10:03:56+00:00\" \/>\n<meta name=\"author\" content=\"Peter Arends\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Arends\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/\",\"name\":\"The Paris guide to tourists | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2013-07-17T10:03:56+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Paris guide to tourists\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen &amp; Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\",\"name\":\"Peter Arends\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"caption\":\"Peter Arends\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Paris guide to tourists | horecatrends.com","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/","og_locale":"en_US","og_type":"article","og_title":"The Paris guide to tourists | horecatrends.com","og_description":"Frenchmen have the image that they are often unfriendly to tourists and that they only speak their own language. The French who work in the read more","og_url":"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/","og_site_name":"horecatrends.com","article_published_time":"2013-07-17T10:03:56+00:00","author":"Peter Arends","twitter_misc":{"Written by":"Peter Arends","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/","url":"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/","name":"The Paris guide to tourists | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2013-07-17T10:03:56+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61"},"breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/the-paris-guide-to-tourists\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"The Paris guide to tourists"}]},{"@type":"WebSite","@id":"https:\/\/www.horecatrends.com\/#website","url":"https:\/\/www.horecatrends.com\/","name":"horecatrends.com","description":"Van Spronsen &amp; Partners horeca-advies","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.horecatrends.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61","name":"Peter Arends","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g","caption":"Peter Arends"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/4332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=4332"}],"version-history":[{"count":0,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/4332\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=4332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=4332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=4332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}