How Much to Tip at Restaurants

For a standard sit-down meal at a casual or mid-range restaurant, 15–20% of the pre-tax bill is the accepted range. 15% signals "service was fine," while 18–20% says "good to great service." If your server went above and beyond — remembered your allergy, handled a complicated order gracefully, was exceptionally friendly — bump it to 20% or higher.

A quick mental math trick: find 10% of your bill (just move the decimal point), then add half of that for 15%, or double it for 20%. For a $60 bill: 10% = $6, so 15% = $9 and 20% = $12. Easy.

At upscale restaurants, the baseline expectation is 20%, with 25% reserved for truly outstanding experiences. Fine dining involves a higher level of service — multiple courses, wine pairings, detailed menu explanations, attentive but not intrusive timing. That level of skill and professionalism warrants a higher tip.

Also keep in mind that fine dining bills tend to be higher, so even 20% represents a significant dollar amount. Some high-end restaurants include a service charge — always check your bill before adding a tip on top.

Places where you order at a counter, carry your own food, and bus your own table fall into a gray area. Tipping here is appreciated but not expected in the traditional sense. If there's a tip jar or a tablet screen, $1–2 or 10–15% is a generous gesture. Don't feel pressured by the 25% option on the screen — it's there for people who want to be extra generous, not as the expected baseline.

Even at buffets, someone is refilling your drinks, clearing plates, and maintaining the dining area. A tip of 10–15% is appropriate. If you had a server who was particularly attentive — keeping your water full, clearing plates quickly, bringing extra plates — lean toward 15%.

Pre-pandemic, tipping for takeout was uncommon. These days, 10–15% has become a common gesture, especially for large, complex, or customized orders. For a quick pickup of a single entree, rounding up or adding $1–2 is perfectly fine. The staff still packages your food, double-checks the order, and hands it off — a small tip acknowledges that effort.

Many restaurants automatically add an 18–20% gratuity for parties of 6 or more (sometimes 8+). This exists because large tables are labor-intensive and sometimes under-tip. Always check your bill — if auto-gratuity is included, you don't need to add more, though you can if the service was exceptional.

If there's no auto-gratuity on a large party bill, tip at least 20%. Serving a big group is significantly harder than a two-top, and your server is managing more requests, split checks, and timing.

This is the toughest question in tipping. Even with poor service, most etiquette experts recommend leaving at least 10–15%. Why? Because your server might be having a terrible day, be short-staffed, or dealing with kitchen issues beyond their control. A reduced tip sends the message without stiffing someone who depends on tips to pay rent.

If the service was truly awful — rude, neglectful, or offensive — leave 10% and speak to a manager. Leaving zero should be reserved for extreme cases and is generally considered inappropriate in the US.

Important distinction: slow food is usually a kitchen issue, not a server issue. Your server doesn't cook your meal. If the food took forever but your server was communicative and apologetic, tip normally and address the food issue with management.

Some people tip less at breakfast because the bill is smaller, but the percentage should stay the same — 15–20%. A $15 breakfast with a 20% tip is only $3, but that $3 matters to your server. The level of service at a diner breakfast is just as involved as a dinner service, so tip accordingly.