At a full-service sit-down restaurant in the US, the standard tip is 15 to 20 percent of the pre-tax bill, according to the Emily Post Institute. Most diners tip 18 to 20 percent for solid service; 15 percent is the accepted floor for adequate service. Tipping anxiety is common, and the math is easier than it looks -- this guide covers every scenario you are likely to encounter.
The Standard Sit-Down Restaurant Tip
The 15-to-20-percent range has been the recognized benchmark for table-service restaurants for decades, and the National Restaurant Association confirms it remains the current norm in its dining etiquette guidance. In practice, many diners have moved toward 18 to 20 percent as the default, particularly in major cities where the cost of living is higher and servers rely on tips as a primary component of their income.
Standard Tip Range
18 to 20 percent is where most US diners land for competent, attentive service at a sit-down restaurant. Fifteen percent is the accepted minimum for adequate service. Exceptional service -- an unusually attentive server, a complicated dietary situation handled with care, a server who genuinely improved your evening -- warrants going higher.
A practical way to remember it: if you leave roughly one-fifth of your bill, you are on solid ground. At a $80 dinner for two, that is $16 at 20 percent or $12 at 15 percent.
What counts as good, adequate, or poor service?
Tipping etiquette is not about punishing servers for problems outside their control. A long wait that traces back to a kitchen delay, a dish that was not quite right because the kitchen made it that way, a loud table nearby -- none of those reflect on the server. The tip is a reflection of the server's effort, attentiveness, and hospitality. Most service professionals give genuine effort most of the time.
If service was genuinely poor -- the server was absent, rude, or made avoidable errors without acknowledgment -- the Emily Post Institute still recommends leaving something, typically around 10 percent, rather than nothing. A zero tip is rarely interpreted as a performance rating; it is more often assumed to be an oversight.
How to Calculate the Tip
The single most useful trick: move the decimal point one place left to get 10 percent, then adjust from there.
On a $75 bill: 10 percent is $7.50. Twenty percent is $15. Eighteen percent is about $13.50.
Pre-tax or post-tax?
Tipping on the pre-tax subtotal is perfectly correct and widely practiced -- the Emily Post Institute notes that calculating the tip on the pre-tax amount is acceptable and common. The practical difference is modest: on an $80 meal in a city with 8 percent sales tax, tipping on the pre-tax $80 versus the post-tax $86 amounts to about $1.20 at 20 percent. Either approach is fine. Use whichever is easier to calculate in the moment.
What about expensive wine?
Standard etiquette is to tip on the full bill including wine and alcohol, unless the wine is notably high-end. If you order a $200 bottle, applying the full 20 percent to that alone would be $40 on top of whatever the food tip is. In that situation, it is reasonable to tip a slightly lower percentage on the wine portion -- or to tip the sommelier separately (more on that below). For a $50 or $60 bottle ordered at the table, just include it in the bill and tip normally.
Tipping by Service Type
Not every restaurant visit looks the same. Here is how to think about tipping across the most common formats.
| Service type | Typical tip | Notes |
|---|---|---|
| Sit-down, full service | 18-20% | 15% floor for adequate service |
| Bar or cocktail service | $1-2 per drink or 15-20% of tab | Either method is widely accepted |
| Takeout from full-service restaurant | 10% or $1-3 flat | Optional; reflects packaging and order work |
| Counter service / fast casual | None expected | Tip jar is voluntary |
| Third-party app delivery | 15-20%, $3-5 minimum | Goes to the driver, not the platform |
| Direct restaurant delivery | 15-20% | Same as app delivery |
| Buffet | 5-10% | For the server handling drinks and clearing |
| Large party with auto-gratuity | Check the bill first | Do not add a second tip on top |
Takeout and counter service
When you pick up food directly from a full-service restaurant, there is meaningful labor behind it -- someone packed your order, handled any modifications, and kept track of it for the right time. A tip of around 10 percent, or a dollar or two, is a reasonable acknowledgment of that work, according to standard etiquette guidance. It is not obligatory, but it is appreciated, particularly at restaurants where you are a regular.
At a pure counter-service or fast-casual spot -- order at the counter, pick up at a window -- there is no established social norm that requires tipping, even when a tip screen appears at checkout. You decide.
Delivery
Delivery deserves a full tip, and the National Restaurant Association's guidance reflects that. The driver is performing meaningful work -- transportation, time, effort navigating your building -- and typically earns little or nothing from the platform's delivery fee. Fifteen to 20 percent of the food subtotal is appropriate, with a floor of $3 to $5 on smaller orders where the percentage alone would be too low. Tip the driver. The delivery fee charged by the app is platform revenue, not the driver's pay.
On delivery platform fees
The service fee, delivery fee, and "expanded range fee" you see on delivery apps go to the platform, not to the person who brought your food. Tip the driver as a separate line item -- that money reaches them directly.
Buffets
A buffet server typically handles drinks, clears plates, and maintains the table throughout your meal. They do not carry individual dishes from the kitchen, but they are working. Five to 10 percent of the bill is the commonly cited range for buffet tipping, according to etiquette guidance from the Emily Post Institute. If your server was particularly attentive, going toward 10 percent is appropriate.
Large Parties, Auto-Gratuity, and Service Charges
Check the bill before you fill in the tip line
Many restaurants add an automatic gratuity -- typically 18 to 20 percent -- for parties of six or more. This is a restaurant policy, not a voluntary tip, and it is disclosed on the menu or when you make your reservation. If it is already on your bill, that amount IS the tip. Do not fill in an additional tip on top of it unless you genuinely want to go beyond what was charged. Double-tipping is a real and easy mistake to make.
Auto-gratuity for large parties exists because coordinating service for a big table is significantly more demanding than a standard two-top, and because the social dynamics of splitting a check often leave servers with less than they earned. The National Restaurant Association notes that large-party policies are a common and accepted practice in the industry.
A service charge is slightly different. Some restaurants -- particularly newer concepts experimenting with no-tipping models -- add a flat service charge (often 18 to 22 percent, sometimes labeled "hospitality fee" or "service included") to every table's bill, regardless of party size. This typically replaces the tip entirely, and the restaurant distributes it among kitchen and front-of-house staff. If you see a service charge on the bill, read how it is described. If it says "gratuity included" or "tip included," you are done. If the description is unclear, it is reasonable to ask your server.
For a deeper look at how dining format affects your total spend, see Dine-In vs Takeout vs Delivery: What You Actually Pay.
Tipping the Sommelier and the Bartender
The sommelier
If a sommelier assists you -- recommending a bottle, decanting, explaining pairings -- their expertise warrants a separate acknowledgment. The Emily Post Institute suggests tipping the sommelier roughly 10 percent of the wine portion of the bill, either in cash left on the table or by noting it separately on the receipt. If the dollar amount on a very expensive bottle feels disproportionate, a flat $20 to $30 in cash is a gracious alternative.
If your server handled both food service and wine recommendations without a dedicated sommelier, a single tip to the server at the standard percentage is correct.
The bartender
At a full-service restaurant bar, the recognized standard is $1 to $2 per drink for individual cocktails or a tab-based approach of 15 to 20 percent at the end, according to Emily Post Institute guidance. Both methods are accepted. If you move from the bar to a table and your tab does not carry over, make sure you tip at the bar before you leave.
When You Are at a Special-Occasion Restaurant
Choosing a restaurant for a significant occasion -- anniversary, birthday, milestone dinner -- often means spending more per person than a typical night out, and the service level is usually higher. The standard tipping range still applies: 18 to 20 percent of the pre-tax bill. There is no special "fancy restaurant premium" to the percentage. The dollar amount is naturally higher because the bill is higher. That said, if the service matched the occasion in a meaningful way, tipping toward 20 to 25 percent is a generous and appropriate response.
For guidance on selecting the right venue for the evening, see How to Choose a Restaurant for a Special Occasion.
Understanding how restaurant price tiers work can also help set realistic expectations before the check arrives -- see Restaurant Price Tiers Explained: What $ to $$$$ Really Means.
A note on tipping anxiety
Uncertainty about tipping is extremely common, and it is not a sign of inexperience. The rules have multiplied alongside new service formats and payment technology. The guiding principle is straightforward: tip based on the effort and care of the person serving you, not on guilt or confusion about what the payment screen is suggesting. A calm read of the bill before you sign is the most useful habit you can develop.
Putting It Together
Tipping well is not complicated once you know the framework. For a sit-down restaurant, 18 to 20 percent of the pre-tax bill covers the overwhelming majority of situations. Fifteen percent remains the etiquette floor for adequate service. For takeout from a full-service restaurant, a small tip -- 10 percent or a flat dollar or two -- is appreciated but not required. For delivery, tip the driver at full table-service rates. For buffets, tip 5 to 10 percent for beverage and clearing service. And always read your bill for auto-gratuity before adding anything extra.
For context on what a typical restaurant meal costs before the tip, see Average Cost of a Restaurant Meal in the US.
The goal of tipping etiquette is not to follow a formula robotically -- it is to recognize the work of the people who made your meal happen and to leave them feeling fairly treated. That intent, combined with a reasonable percentage, covers almost every situation you will face.
Frequently asked questions
What is the standard tip at a sit-down restaurant?
The Emily Post Institute recommends 15 to 20 percent of the pre-tax bill as the standard range at a full-service sit-down restaurant in the US. Most diners land on 18 to 20 percent for competent service, with 15 percent considered the floor for adequate service and higher amounts for exceptional care.
Should I tip on the pre-tax or post-tax total?
Tipping on the pre-tax subtotal is entirely acceptable and widely practiced. The difference on a typical restaurant bill is small -- a few dollars at most -- so either approach is fine. If the math is easier on the total, use the total. Neither choice is considered rude by established etiquette standards.
Do I have to tip on an auto-gratuity or service charge?
No. If the restaurant has already added an auto-gratuity or service charge to your bill -- common for parties of six or more -- that amount takes the place of the tip. Adding an additional tip on top is generous but not expected. Always read the bill before filling in the tip line.
How much should I tip for takeout or counter service?
Tipping for takeout and counter service is optional, according to standard etiquette guidance. A common range for takeout from a full-service restaurant is 10 percent or a flat dollar or two, in recognition of the packaging and order-handling work. At a pure counter or fast-casual spot, there is no social obligation to tip.
What should I tip the sommelier?
The Emily Post Institute suggests tipping the sommelier separately from the server, typically 10 percent of the wine portion of the bill, either in cash or noted separately on the receipt. If the server handled both food service and wine, a single combined tip to the server is appropriate.