Tipping in Europe
Across Europe, tipping is a small thank-you rather than part of the wage. Round up, or leave 5–10% at a sit-down meal when service was good, and check whether service is already on the bill.
Restaurant tipping by country
| Country | At restaurants |
|---|---|
| Italy | Round up or 5–10% |
| Spain | Round up or 5–10% |
| France | Service included; coins or 5% |
| Germany | 5–10%, stated aloud |
| United Kingdom | 10–12.5% unless service charge |
| Netherlands | Round up, 5–10% at dinner |
| Portugal | Round up or 5–10% |
| Greece | Round up or 5–10% |
| Ireland | 10–15% at restaurants |
| Austria | 5–10%, stated aloud like Germany |
| Switzerland | Service included; round up |
| Scandinavia | Service included; round up |
Habits that differ from the US
- Service included: In France, "service compris" is built into prices by law; in Switzerland and the Nordic countries service is also included. Leftover coins are plenty.
- Say it, don't leave it: In Germany and Austria, tell the server the total you want to pay as you hand over money.
- Cover charges: Italy's coperto and Portugal's couvert (bread and olives brought to the table) are charges, not tips. In Portugal you can send the couvert back if you don't want it.
- Service charge on the bill: Common in the UK and Ireland at 10–12.5%. If present, no more is needed.
Questions people ask
Do you tip in Europe?
Yes, but modestly. Service staff earn regular wages, and many bills include service. Rounding up or leaving 5–10% for good service is the norm across most of Europe.
Should I tip 20% in Europe like in the US?
No. 20% is far above local custom almost everywhere in Europe. 10% is generous.
Is it better to tip in cash in Europe?
Yes. Card terminals often have no tip option, so a few coins or a note left on the table or handed over is simplest.