On our final day in South Caicos, we intentionally slowed everything down.
With no early plans, we slept in and enjoyed a leisurely “late breakfast” under bright sunshine.
Keeping with the relaxed pace, we arranged no activities. With my leg still injured, even pickleball was not an option. So we simply wandered around the resort and took photos.
We later sat by the pool, letting time pass slowly. The service continued to impress. As soon as we sat down, iced water was brought over, followed later by a refreshing guava juice. Many of the pool staff appeared to be from Africa, which reminded me of what Edgar mentioned during the jeep tour—that many workers here come from Haiti due to high labor demand and relatively flexible immigration policies.
At lunch time, with the same beautiful ocean view, we enjoyed our last lunch in South Caicos at Salterra’s Cobo restaurant.
Around 2 p.m., we returned to the beachfront restaurant Cobo for lunch. By now, the piña colada had become my go-to cocktail. Soon, a large plate of nachos arrived, topped with melted cheese, guacamole, black beans, salsa, and a touch of sour cream—rich and flavorful. Another dish, grilled beef, surprisingly came with rice—our first rice meal of the trip.
I had always thought dining in New York was expensive, usually about 130% of menu prices after tax and tips. Here, it was even higher. In addition to menu prices similar to New York, the bill included 12% tax, 10% service charge, and 5% facility fee, plus an extra tip line. Based on ChatGPT’s advice, an additional 5% tip was appropriate. Overall, dining here turned out to be even more costly than in New York.
Our butler suggested leaving the hotel at 4:30 or 5:00 for our 6 p.m. flight. We chose 4:30, and the hotel arranged a taxi in advance.
These past few days had followed a slow rhythm—no detailed planning, no fixed schedules, even the wing foiling lessons were spontaneous. This kind of travel suited a quiet place like South Caicos perfectly.
Salterra, a Luxury Collection Resort & Spa, South Caicos occupies an entire stretch of coastline. Though just over a year old, its service was nearly flawless. From pool staff to restaurant servers, instructors, and our butler, everyone went above and beyond, leaving a lasting impression.
At 4:30, the taxi carried not only our luggage but also the memories of the past few days as we slowly departed for the airport.
During the ride, we spoke with the driver, a local who had worked in the Bahamas and New York City before returning home.
I asked him about Edgar’s comment that there were no banks on the island. He confirmed it. There had once been a bank operating a couple of days a week, but it was discontinued. Now, there is only one ATM. He runs a construction business and has to travel by boat to the main island to withdraw cash for payroll, often carrying several thousand dollars—something he considers risky. He also mentioned that the main island used to have gang-related incidents, though things have been much calmer in recent months. He also stressed that the gang activities only happens in the residential area, not the hotel area.
Just before 6 p.m., our small 20-seat plane took off.
From above, the water looked incredibly clear. Many passengers seemed to be local workers heading home. The flight felt more like a shuttle than a typical airline.
At 6:20, we landed in Providenciales. The drive to our hotel took just over 20 minutes, but the taxi cost $60 and was cash only—confirming what we had heard about high transportation costs.
By the time we arrived, night had fallen. The hotel, illuminated by warm lights, radiated a tropical charm.
Travel Logistics
Accommodation: 
Transportation: Taxi
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