Restaurant Tipping: How Much to Tip Servers, Bartenders & Hosts

Updated June 2026 · 6 min read

Restaurant tipping is one of those rituals that everyone does but almost no one is taught. The "right" amount depends on the country you're in, the type of establishment, the size of your party, and whether a service charge has already been added to the bill. This guide walks through the most common scenarios so you can leave the table without that nagging "did I tip enough?" feeling.

The quick rule of thumb (United States)

• Sit-down restaurant: 18–22% of the pre-tax total. 20% is the most common default.
• Buffet (with table service): 10%.
• Counter service / fast-casual: $1–2 or 10%, optional.
• Takeout: 0–10%. More for large or complicated orders.
• Delivery: 10–15% with a $3 minimum.
• Bartender: $1–2 per drink, or 15–20% on a tab.

Pre-tax or post-tax?

Etiquette guides in the US generally agree: calculate your tip on the pre-tax subtotal. The server's effort doesn't change because your state has a higher sales tax, so they shouldn't get a bonus from it. In practice, most diners tip on the post-tax total because it's easier — the difference on a $50 meal is about $1. Easy Tip Split lets you choose: just enter the subtotal if you want to be strict, or the grand total if you want simplicity.

What if there's a service charge?

Many restaurants add an automatic "service charge" or "gratuity" — usually 18–20% — for large parties (typically 6 or more). If it's on the bill, that is the tip. You don't need to add more unless service was exceptional. The same applies in the UK, where many sit-down restaurants add a discretionary 12.5% service charge: ask to have it removed if service was bad, but don't pay twice.

Bartenders, sommeliers, and the rest of the team

At nicer restaurants, your bill funds more than just the server. Sommeliers usually share in the wine portion of the tip; bussers and food runners share in the food tip. You don't need to tip separately — a single 20% on the full bill is split out by the restaurant. The exception is the coat check ($1–2 per coat) and the valet ($2–5 on pickup), which are paid directly.

At the bar, a per-drink tip is fine for simple orders ($1 on a beer, $2 on a cocktail). If you're running a tab, switch to a percentage at the end — bartenders making complex cocktails are doing a server's job and deserve a server's tip.

Group dining: the math gets harder

Splitting a bill across a table is where most people start arguing. Two strategies work:

• Even split: add up the total, tip on it, divide by the number of people. Fast and fair if everyone ordered roughly the same.
• Itemized: each person pays for what they ordered, plus their share of tax and tip. Use this when one person had only water and another had three cocktails.

Read more in our bill-splitting strategies guide.

Tipping abroad

US-style tipping is a US-style problem. Most of the world either includes service in the price, rounds up to the nearest currency unit, or treats tips as a small bonus rather than the server's wage. Check our country-by-country tipping guide before you travel.

Bottom line

In the US, default to 20% on the pre-tax total. Check the bill first for an included service charge. For large parties, expect an automatic gratuity. Anywhere else, look up local norms — tipping a Japanese server can be just as awkward as not tipping a New York one.