Tipping FAQ

The standard tip for restaurant service is 15-20% of the total bill (pre-tax or post-tax). Tip 15% for adequate service, 18-20% for good service, and 20-25% for exceptional service.

For takeout, a tip is optional but appreciated. 10% or $2-5 is customary if you want to tip. The restaurant staff still had to prepare and package your food.

Check if the service charge goes to the staff. If it does, no additional tip is necessary unless service was exceptional. If it goes to the restaurant, consider adding a small tip (5-10%) for the server.

Tip delivery drivers 15-20% of the order total, with a $3-5 minimum. Add more for bad weather, long distances, or large orders. Remember that delivery fees usually go to the company, not the driver.

Yes! Rideshare drivers should be tipped just like taxi drivers. 15-20% is standard, or 10-15% for shorter rides. You can tip through the app after your ride.

Tip your stylist 15-20% of the service cost. If multiple people served you (stylist, colorist, shampoo assistant), tip each person separately. Assistants typically receive $5-10 or 10% of their service.

Yes! Tip $3-5 per night, left daily (not at checkout) since different staff may clean your room each day. Leave cash with a note saying "Housekeeping - Thank you!"

If service was genuinely poor, you can tip 10% or less. However, consider talking to a manager first—the issue might be beyond the server's control (kitchen delays, understaffing). Only skip the tip for truly unacceptable service.

While legally optional, tipping is a strong social expectation in the US for service workers who often earn below minimum wage (as low as $2.13/hour). Only skip the tip for truly unacceptable service, and speak to management about the issue.

Either is acceptable. Tipping on the pre-tax amount is traditional and technically correct, but many people tip on the total for convenience. The difference is usually minimal (1-2%).

For buffets, tip 10% since servers still clear plates, refill drinks, and maintain the dining area. It's less than full-service (15-20%) but servers still provide service.

Both are acceptable. Cash tips go directly to the server immediately and aren't tracked for taxes (though legally must be reported). Card tips are recorded and distributed later, usually the same shift. Many servers prefer cards for safety and convenience.

For simple coffee, tipping is optional but appreciated—$1 or spare change. For complex drinks or food prep, consider 10-15%. Tip jars are for counter service; don't feel obligated.

Tip $1-2 per drink for beer/wine. For cocktails that take time to make, tip 15-20% of the tab or $2-3 per cocktail. If you open a tab, tip 15-20% of the total at the end.

Yes! Always tip on the original bill amount before the discount. Your server provided the same service regardless of your coupon. Discounts are your benefit, not the server's penalty.

Traditionally, you don't tip business owners since they set their own prices. However, modern etiquette has evolved—many owners still rent space or share revenue. When in doubt, offer a tip. If they don't want it, they'll politely decline.

Many restaurants automatically add 18-20% gratuity for parties of 6-8+. Check your bill. If gratuity is included, that's your tip—don't add more unless service was exceptional. If no auto-gratuity, tip 18-20% minimum.

Tipping isn't expected at traditional fast food (McDonald's, etc.). For fast-casual counter service (Chipotle, Panera), tip jars are optional—$1-2 or 10% if you want to tip. No obligation.

For truly terrible service where the server was rude, inattentive, or negligent, you can leave 0-5%. However, first ask yourself: Was it the server's fault or the kitchen/management? Speak to a manager if service was unacceptable. Leaving no tip without explanation helps no one.

Tip each person individually based on their service. At a salon, give 15-20% to the stylist and $5-10 to the assistant. At hotels, tip the bellhop per bag, housekeeping per night, and valet per retrieval. Don't combine tips.