Tipping Etiquette Guide

Tipping is more than just adding money to a bill—it's a way to show appreciation for service and support workers who depend on gratuities. This guide covers the dos and don'ts of tipping etiquette.

General Tipping Principles

1. Always Tip for Table Service

If you sit down and someone takes your order and serves you, tipping is expected. The standard is 18-20% of the pre-tax bill. Servers in the US often earn a reduced minimum wage with the expectation that tips will make up the difference.

2. Consider the Full Service

Your tip should reflect the entire service experience, not just the food or end result. Consider friendliness, attentiveness, problem-solving, and extra effort. Don't reduce tips for issues outside the server's control (like slow kitchen).

3. Be Prepared

Always carry some cash for tips, especially for services like valet, bellhops, or hair stylists. While many places accept card tips, cash is often appreciated more and ensures the worker receives the full amount.

Cash vs. Card Tipping

Both are acceptable, but they have different implications:

• Cash tips are received immediately, in full, and workers may have more discretion over reporting. Many service workers prefer cash.
• Card tips are convenient and create a record. They may be subject to processing fees (which some businesses pass to workers) and are automatically reported.

When tipping through apps (Uber, DoorDash, etc.), the tip typically goes to the worker, but there may be a delay before they receive it.

When to Increase Your Tip

• Exceptional service: When service goes above and beyond expectations
• Difficult conditions: Delivery in bad weather, moving in extreme heat
• Extra effort: Special requests fulfilled, problems solved gracefully
• Holidays: Workers sacrifice time with family to serve you
• Complex services: Detailed tattoos, color corrections, large moves
• Regular customers: Building relationships with consistent, generous tips

When It's Okay to Tip Less

Reducing tips should be rare and reserved for genuinely poor service, not minor issues:

• Rude or dismissive treatment
• Complete neglect (not checking on you, ignoring requests)
• Major errors that went unaddressed

Remember: Don't reduce tips for things outside the worker's control (slow kitchen, restaurant policies, being busy). If service was truly terrible, speak to management rather than just leaving a poor tip.

Special Situations

Group Dining

Many restaurants add automatic gratuity (usually 18-20%) for large groups (typically 6+). Check your bill before adding more. If automatic gratuity isn't added, tip as normal or slightly higher since larger groups require more work.

Using Coupons or Discounts

Always tip on the original price before discounts, not the reduced amount. The server did the same amount of work regardless of your coupon.

Complimentary Services

If you receive a free service (complimentary upgrade, free drink), tip as if you paid full price. The person providing the service still worked for you.

Bad Food but Good Service

If the food was bad but the server was good, tip normally on the original bill. Address food issues with management separately—don't punish the server for kitchen problems.

When You Can't Afford to Tip Well

If tipping appropriately would strain your budget, consider adjusting your plans rather than undertipping. Choose counter service over table service, or cook at home. Service workers depend on tips to pay their bills.

Tipping Around the World

US tipping culture is among the most generous in the world. When traveling:

• Europe: Service charges are often included; small additional tips (5-10%) appreciated
• Japan: Tipping can be considered rude; excellent service is expected as standard
• UK: 10-15% for table service; check if service charge is included
• Australia: Tipping not expected but appreciated; wages are higher
• Canada: Similar to US; 15-20% is standard

Common Tipping Mistakes to Avoid

1. Forgetting to tip on pre-discount prices - Your coupon doesn't reduce their work
2. Only tipping at checkout - For hotel housekeeping, tip daily since different people clean
3. Ignoring the rest of the staff - Don't forget shampoo person, busser, food runners
4. Assuming delivery fees are tips - Delivery fees rarely go to drivers
5. Not tipping owners - The old rule of skipping owner tips is outdated
6. Tipping only in words - "You were great!" doesn't pay bills

Building Good Tipping Habits

Good tipping isn't just about money—it's about respect and recognition:

• Keep small bills and coins handy for quick tips
• Know the standards before you receive service
• Thank the worker verbally AND with a tip
• Tip promptly—don't make them wonder if you forgot
• Be consistent with regular service providers