The Ultimate Guide to Tipping in the US: When, Where, and How Much

For sit down restaurants, the standard rule is between fifteen and twenty percent of the pretax bill. Twenty percent is the safe baseline for good service. If the service is exceptional, go to twenty five or even thirty percent. If you are unsure about the atmosphere and service style of a place, read our guide on How to Choose the Perfect Restaurant before you go so you know what to expect. I always tip twenty percent unless something goes truly wrong. And when I say truly wrong, I mean the server forgot about us for forty five minutes and our food arrived cold. Even then, I still leave ten percent because I know the kitchen might have been the real problem.

Bartenders deserve at least one dollar per drink if you are ordering beer or wine. For a complicated cocktail that requires muddling and shaking, I tip two dollars per drink. If you are running a tab, just add fifteen to twenty percent when you close out. I have seen people leave loose change on the bar and walk away. Do not be that person.

Delivery drivers are often forgotten. Whether it is pizza, Chinese food, or a grocery order, those drivers are using their own cars and burning their own gas. I always hand them at least five dollars or fifteen percent of the order total, whichever is higher. If the weather is terrible, I add an extra few bucks. They are out there in the rain so I do not have to cook.

What about counter service where you order at a register and pick up your own food? Those tip jars and digital screens can be confusing. I tip ten percent or a couple of dollars for counter service if the staff is friendly and helpful. They are still making an hourly wage that is usually below the standard minimum.

Hotel staff also rely heavily on tips. Bellhops who carry your bags to the room should get two to five dollars depending on how many bags they handle. Housekeeping deserves two to five dollars per night, left daily with a note so they know it is for them. I used to skip this until a friend who worked at a Marriott told me that housekeepers clean up things most of us do not want to think about. Now I never forget.

Valet parking is another area where people hesitate. Hand the valet two to five dollars when they return your car. If they go above and beyond by helping with directions or luggage, give them a little extra.

The most important rule of tipping is to check your bill carefully. Some restaurants automatically include a service charge for large groups. If you see that line item, you do not need to tip on top of it unless you want to. I made that mistake once at a birthday dinner and ended up paying nearly forty percent in total gratuity.

If you receive terrible service, you are allowed to tip less. But I always suggest asking to speak with a manager first. There may be a reason the service was bad that has nothing to do with your server. Give people the benefit of the doubt, but do not feel obligated to reward outright rudeness.

Tipping is not about showing off your wealth. It is about acknowledging someone who worked hard to make your meal or your stay more pleasant. Since that awkward taxi ride in New York, I have never been caught off guard again. Now I always carry small bills and I never guess. I know the rules and I follow them. Your server will thank you, and you will sleep better knowing you did the right thing.