French Guyana is occupied territory. That's pretty clear. And so it should be deoccupied and the locals will decide whether to use their land as "sovereign' launch port by Europeans.
It's a new world. He who has the biggest guns makes the rules.
I don't like it, but in the Caribbean [probably throughout the world] these days, you really are dealing with the raw realities of power in a way you didn't have to previously.
I doubt the EU has the stomach to confront Trump. And French Guiana is not Africa, there will be no China coming to save them.
On the same day, more soldiers together with the Chief of the Royal Danish Army, General Peter Harling Boysen, started arriving in Greenland, and Denmark announced that a "substantial contribution" of its armed forces would be sent there
On 14 January 2026, Denmark started to send military reinforcements to Greenland[186] to strengthen its military presence.[187] Later that day, it became known that both Sweden[188] and Norway sent military forces to support the Danish Defence in protecting Greenland.[189] The Ministry of Defence on 14 January 2026 announced "an increased military presence in and around Greenland, comprising aircraft, vessels and soldiers, including from NATO allies".[190] After consultations between a group of European countries,[191] Germany announced it was sending a small contingent to Greenland on a reconnaissance mission with other European nations.[192] On 15 January 2026, a French military contingent arrived in Greenland.[26]
- ibid.
Several European leaders including France's Emmanuel Macron advocated using the EU's Anti-Coercion Instrument, a security and trade policy tool known as the "trade bazooka", to target the US in retaliation.[258][259][260][29][261] Under the not-previously-used instrument, the EU may adopt countermeasures, sometimes described as sanctions, including tariffs, restrictions on public procurement, and measures affecting trade and investment.[252][262] Bernd Lange, chair of the European Parliament Committee on International Trade, supported its activation.[263] By 21 January EU countries were described as being increasingly open to using the ACI against the US, with Germany stating it will ask the Commission to explore its use.[264]
French people should be occupied by Guyanans who have no historic connection to France. Apparently that makes sense to some people when it's the other way around.
The article is shining a light on a serious, potentially devastating situation in Europe. You, due to ignorance or misunderstanding, point out that Americans are supposedly stupid because millions of dollars are roughly millions of euros. But the underlying problem is that it is the Europeans that are worried the most about climate change, and are the ones that have refused to implement mitigating strategies that would help overcome the challenge. They lack energy resources, the will to take action, and rely on blaming others for their predicament. But it is stupid Americans with their energy, air conditioning, and water reservoirs.
It follows then that the USA also wants to protect its industries, such as timber, oil and gas, and maple syrup, from Canadian producers that are happy to dump their stuff south of the border for cheaper than US competition.
The US sets the price it pays for Canadian oil, a discount from the market price.
I don't know about timber, but the US maple syrup industry is healthy, just unable to keep up with demand. I think that's a consequence of geography and the time investment required to get mature trees, not Canada undercutting.
I don't really know how the discount is built into the price, but it's a result of the fact that only about 10% of the oil Canada produces can make it to a port to be sold to non-US buyers.
The price is “discounted” as in “it's cheaper than the global market price”, because of the shipping difficulties, but it's not a “discount” in the sense of “americans get a discount because we're nice neighbours and they have a coupon”.
A common point of political contention up here are various pipeline issues, precisely because it potentially permit access to more markets, improving the sale price. (However it would also raise the price of gas in Canada for the same reason, with all the implications that comes with that).
> […] from Canadian producers that are happy to dump their stuff south of the border for cheaper than US competition.
The USD and CAD are not 1:1, as the CAD is 'lower value', so of course stuff made in Canada will generally be less expensive. (The trade off is that imports are more expensive for Canadians.)
My last trip I gave a $10 tip to a waiter in a Spanish restaurant. I apologized that I didn't have euros. The guy smiled broadly and thanked me. If tip "culture" didn't exist in Europe, he would have thought of me as inappropriate and would have given the money back. Like if you try to give a tip to a firefighter, he'd give it back, because it's not appropriate.
Of course you can tip and nobody would refuse one. The difference is tipping is not expected by default and you get same service regardless of your tip. In contrast many years ago a waiter in a NYC restaurant made my then girlfriend crying when the waiter decided that the tip was not big enough. Is this great American service people here keep raving about?
> a waiter in a NYC restaurant made my then girlfriend crying when the waiter decided that the tip was not big enough
That's certainly not the norm in the US. I've eaten in restaurants in every state and have never seen or experienced anything like that. It sounds like you just got a terrible server or restaurant.
He accepted it because he saw you as an American cash cow.
Obviously you will do as you please, but I wish tourists would try to get with the culture. As a European, one of many reasons I don't tip is that I don't want to encourage a class system where anyone who doesn't pay up is seen (and sees themselves) as stingy.
I have not been in a place in Europe where the tips would be rejected. However, universally they are not the norm or expected.
Also about the $10 - they would need to gather quite a few more dollar notes and spend time finding a cash exchange bureau. Else the note is just a memento of a weird American.
In some EU countries the tips have to be counted as salary and income (+social) tax paid, or even they have to be declared as revenue to the restaurant along with the VAT (19-25%) going straight to the state. Of course, when paid in cash - that rarely happens. The point is that the provision exists in the law (so the tips are not unheard of)
The waiter comes by about twice in a visit, asks you "Is there anything you need?". You say "No thanks". And you get upset by that. And then you complain about Americans and their terrible ways. What sense does that make? Can't you see how rude you are? The person simply came by to check, since that person is your waiter and the goal is that you have a tasty and pleasant time.
If I need anything, I will call for the waiter. I do find it intrusive and patronizing if they come and check if I need anything. I'm not "upset" about it, but it does make my dining experience worse. It also gives me the impression they are trying to get me to free up the table as soon as possible.
It is very amusing to me that in a different part of this thread people are complaining that the waiter doesn't come by enough, and here the complaint is the opposite.
The critical difference for me is if they ask while you're eating, perhaps 5 minutes after serving your table, that's OK it means they are genuinely interested in improving your experience and it's an opportunity to correct minor problems.
If they ask after you've eaten, that would be rude, from my British perspective.
The after-meal ask is to see if 1) you want dessert or 2) you want your soft drink refilled or to purchase an additional alcoholic beverage. Honestly, I think the "waiters keep pestering me" perception from Europeans is heavily influenced by the refill checks, which by-and-large aren't a thing in Europe.
Once early in the meal, and once to clear dishes and check for any after-meal orders is fine. But the several interruptions between those two is too much. I'm certainly engaged in conversation, and they're just interrupting it for no good reason.
While I very much agree with your sentiment and to be honest I prefer dining in the USA, it’s naive to think (in most cases) that they actually care about anything other than getting you out of the restaurant as soon as possible to work a new party.
Of course, there’s a bit of future optimization where they want you as a repeat customer, but that manifests in pretending they don’t want you out, not actually feeling that way. It makes sense - a rational revenue maximizing business does want you out but they need to pretend they don’t. The veneer is thin in many cases (though it varies by establishment). Personally, I’d prefer the incentives aligned with being a bit more straightforward, down to earth and without fake flattery.
I remember I had a meal once as a group of 5 about 10 years ago at a beachfront restaurant in Boca. At this group size a tip of 18% was added by default. Our waiter had been so cloying and over the top, calling us friends, etc. When the bill came and I didn’t tip anything other than 18% the waiter started shouting from across the room and made physical contact with me because he thought I hadn’t tipped. It was really a horrible experience, but very telling.
No. After you've ordered, it is rare to order anything else. You might ask for a refill of a beverage or something like ketchup, but the waiter is not expecting more ordering.
It's simply expected by diners that their waiter is there and will help with whatever they need. In Europe you'll wait 20 minutes to get the attention of a waiter for salt or ketchup until your food is cold. Also in Europe this will be described not as dead time waiting for a small thing, but as culture. European culture.
So why do waiters in the USA keep pestering me every 5 minutes asking if I need something else? It's part of the culture, and it gets plenty annoying when I'm trying to enjoy a meal but have to stop mid-bite to say "no, thank you" when I'm clearly not in need of anything else.
The feeling I get from those experiences is that I'm being rushed to clear the table, not that the service is great and always there to help me.
> Also Europeans are not, I think, accustomed to asking for salt, or ketchup, on already seasoned food.
I would expect to find salt, pepper and mustard on the table in a decent restaurant, in my corner of Europe. Not ketchup, though, except in a cheap burger place.
You would in the UK but we are a condiments culture. Quite normal to find two kinds of tomato relish, two kinds of mustard, and if the café is satanic, salad cream or piccalilli. But I don’t think I would dream of asking for salt or pepper or ketchup if they were not already on the table.
> Also Europeans are not, I think, accustomed to asking for salt, or ketchup, on already seasoned food.
Not all us Americans are, either. The only time I can remember asking for such things is when the server forgot to provide ketchup for some fries.
If a restaurant doesn't season the food adequately for me, I'm not going to fix it at the table. I'll just factor that in the next time I decide where to eat.
Also, the vast majority of restaurants I've been to use far too much salt during cooking anyway.
It's amazing how much is attributed to culture. What if I like more salt? European are not accustomed to ask for salt. What if the chef forgot to add salt? You'll wait till your food is cold. It's culture.
I don't know about other European countries (well, I know, but I'm polite), but in France, restaurants will always have salt/pepper and frequently oil/vinegar on each table.
For ketchup, I'm afraid you'll need to stay in the US.
Please stop spreading these... untrue statements, you clearly have very little experience with actual European restaurants. Any decent restaurant has salt&pepper available on all tables, if yours was cleaned and not put back just ask waiter politely. You know how to call a waiter, right? Not much more complex than raising hand at primary school.
One thing is true though, I never ever had to add salt in restaurant in past 25 years, one can ask for pepper/olive oil/etc but salt? They often use too much of it to enhance taste ie in sauces. Maybe get your kidneys and heart checked with such refined palate.
So after you ordered the main meal, after you finished it, is it uncommon in the US to order something afterwards? Like coffee, dessert, an ice cream cup?
Most waitstaff attempt to be observant enough to watch their tables for empty plates, approach the table and clear them off, and ask at that moment if they would like to see a dessert menu.
Ah yes the homogenous European culture. Can't say I've ever really experienced this anywhere other than when its obvious a restuarant is slammed. Spain is probably the worst place I've been for service but the standard is still generally very high, you just need to actually get someones attention they're not going to ask if you're ok all the time. Maybe this is a reflection of the standrd of the places you go or how you treat people?
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