Tipping at a US restaurant follows a predictable pattern once you know the rules. Here's exactly how it works, from start to finish.
Step 1: Know the Standard Rate
The widely accepted standard for table service in the US is 18%–20% of the pre-tax bill. In major cities like New York, Los Angeles, and San Francisco, 20% is increasingly the floor — anything less can read as dissatisfied. In smaller markets, 15%–18% is still fully acceptable for standard service.
Step 2: Calculate the Tip
Three quick methods:
- The double-tax method: In states with ~8% sales tax, doubling the tax amount gives you roughly 16%. Add a bit more for 20%.
- The 10% method: Move the decimal one place left ($45.00 becomes $4.50). Double it for 20% ($9.00). Simple.
- Use the calculator: How to calculate a tip quickly.
Step 3: Pay on Card or in Cash
When paying by card, you'll write the tip on the receipt after the meal, or enter it on a tablet terminal. When paying cash, leave the tip on the table or hand it to your server directly. Cash tips are generally preferred — they're immediate and avoid processing delays.
By Restaurant Type
- Fine dining: 20%–25% is standard. These servers often work fewer, higher-value tables.
- Casual sit-down: 18%–20% is appropriate.
- Brunch and lunch: Same percentage as dinner — some servers assume brunch guests tip less, which they resent.
- Fast casual (counter service): No expectation, though prompts appear. Skip or leave $1 as a courtesy for good service.
- Fast food: Not expected.
- Buffet: $2–$4 for the person who refills drinks and clears plates. Not the same as a full-service tip.
Large Parties: Watch for Auto-Gratuity
Many US restaurants automatically add 18%–20% gratuity for parties of 6 or more. Always check your bill before adding another tip. The line for an additional tip on top of auto-gratuity is not the same as the standard tip line.
Want a tip suggestion calibrated to your specific city and table circumstances — large party, split checks, bad weather, kids? Use our restaurant calculator: