Don't forget regional distinctions as you travel within Provence, Sara Moulton advises. You'll get different dishes and specialties everywhere you visit. When ordering, it's wisest to eat what's in season. Brasserie literally means brewery, and at one time, the clientele went to these places more for the beer than for the food. Nowadays, though, a brasserie is a place of casual dining and snacks, frequently open late into the night, although brasseries range in character from chic and trendy to distinctly downmarket.
Many bistros are small, where the owner also is the cook, but some are larger and more upmarket.
The carte, or menu, always will be posted outside, usually listing that day's specials, or plats du jour. The menu often is a good deal, but not always, so look over the carte as well. Restaurants are the upper echelon of French dining, usually with known chefs and well-appointed dining rooms. The bill is called l'addition, and it will almost always include the tip.