traditionally there is no tipping (except Hong Kong and Macau).
However, hotels that routinely serve foreign tourists allow tipping. An
example would be tour guides and associated drivers.
In Hong Kong, tipping is not expected in budget restaurants.
Mid-scale restaurants typically add a 10% service charge although it is
not given to the wait staff. However, people might leave the small
change left over after paying the bill or tip as a compliment for
Four cycle rickshaws in India.
Tipping is acceptable but not expected in India. Mostly tipping in
employment is given once in a year unofficially to all those who provide
service, by the end user as well as employer.
For example, tips may be given during Diwali
to watchmen, news paper delivery, laundry, postmen and other service
staff by most people annually. Tipping taxi and rickshaw drivers is rare
and not expected. Tipping in restaurant or hotel is most common at 1%
to 5% of actual amount and tips are not part of the salary.
In Israel, tipping in restaurants and bars is expected, usually 10%-15% service charge.
A rickshaw operator pulls two guests near Kyoto.
tipping is not a part of the culture. Japanese people are uncomfortable
with being tipped, and are likely to be confused, amused or possibly
even offended if tipped.
In Jordan, tipping is part of the culture, and it has always been used in restaurants, hotels, taxis, hookah lounges,
coffee shops and bars; and it is expected if you are a regular, though
bars and restaurants may add 5-35% service charge. It is called a tip or
(Arabic: ْبقشيش), which used to be given to laborers in advance to get
better service, or afterwards as an extra reward for their work. It is
both illegal and an insult to tip in public and government offices, the
police, and the military.
Tipping is not customary in Malaysia,
although guests may pay a little more at their discretion, especially
if the service has been particularly good. In established restaurants
there is a mandatory 6% government tax and often an additional 10%
service charge on receipts.
tipping is not common. Bars and restaurants typically add a 10% service
charge although it is not given to the wait staff. Tips are seldom
given in a Hawker centre, coffee shop, or taxi.
In South Korea
tipping is not customary at restaurants, hotels or for taxi service,
but is appreciated. The Koreans are getting more familiar with the
tipping custom now.
tipping is not customary, but all mid and high end restaurants include a
mandatory "10% service charge", which is not given to the service
staff, but rather considered by Taiwanese law as general revenue, as
reported by the Taipei Times in "False Gratuity" on July 9, 2013.
In Thailand a small tip is often left in restaurants. Taking back
small change if you pay with a large bill is somewhat rude. For example
if a meal is 950 baht, and one pays with a 1000 baht note, the remaining
50 baht can be left. A strict percentage is not needed.
In Turkey, tipping, or bahşiş (lit. gift, from Persian
word بخشش, often rendered in English as "baksheesh") is usually
optional and not customary in many places. However, a tip of 5-10% is
expected in restaurants, which is usually paid by "leaving the change".
Cab drivers usually do not expect to be tipped, though passengers may
round up the fare. A tip of small change may be made to a hotel porter.
Buskers often punctuate their performances with requests for tips.
Tipping (bakshish) in Albania
is very much expected almost everywhere. In recent times it has become
more common as many foreigners and Albanians living abroad visit
Albania. Leaving a tip of around 10% of the bill is customary in
restaurants; even porters, guides and chauffeurs expect tips. If you
don't want to leave money for porters, bellhops and the like, duty-free
alcohol is often very welcome – but this must be doled out with
discretion, as some people (such as Muslims) may actually find it
Tips (fooi or pourboire) are not expected in Belgium. When tipping in pubs/restaurant, it will mostly be a simple round up to the nearest integer.
Tips (bakšiš, napojnica) are not expected in cafes and casual
restaurants- especially not from people not earning their own money i.e.
students. However, tips are welcome if the service was good- for
example if it included free refills or a favor like giving tourist
information. Tips between 10%-20% are excepted in more expensive
restaurants and hotels. If guests wants to tip they either pay the price
plus desired tip and say "taman" (no change) or specify how much money
they want back if paying with a large bill.
Tips (napojnica, manča, tip) are sometimes expected, mostly in
restaurants – but they are not mandatory. Restaurant tip is around 3-5%
(or more if you are really satisfied with overall dining experience).
In clubs or cafe bars, on the other hand, it is common to "round up the
bill". It is not common to tip taxi drivers or hairdressers, but it's up
In tourist countries such as Croatia and Singapore, tips can "open a
lot of doors" and surely will leave a good impression, which will be
recognized on your next visit.
Tips (spropitné, dýško,tringelt) are optional
but welcome in taxis, restaurants, and similar services; this usually
involves rounding up the bill to the next multiple of ten korun.
Payments with credit cards are never tipped. According to Czech law,
service must be always included in the bill, however the tip must not
be. In Prague and some other cities often visited by the foreigners
there are often adapted Western practices and tips about 10% are
expected, but not required.
Tips (drikkepenge, lit. "drinking money") are not required in Denmark
since service charges are automatically added to the bill. Tipping for
outstanding service is a matter of choice, but is not expected.
Tips are not at all expected in Finland since any service charges
must be included in the bill by law. However, people might leave the
small change left over after paying the bill or tip as a compliment for
Tips (pourboires) are not expected in France since service
charges are included in the bill. However, French people occasionally
leave the small change left after paying the bill or one or two euros if
they were satisfied with the service quality in some contexts, such as
restaurants, hairdressers, deliveries, ...
Germany and Austria
Coat check staff are usually tipped for their service.
Tipping is not seen as obligatory, as it is in the United States. In
the case of waiting staff, and in the context of a debate about a
minimum wage, some people disapprove of tipping and say that it should
not substitute for employers paying a good basic wage. But most people
in Germany consider tipping to be good manners as well as a way to
express gratitude for good service.
It is illegal, and rarely done, to charge a service fee without the
customer's consent. But a tip of about 5% - 10%, depending on the type
of service, is customary. For example a German usually tips the waiter
but almost never the cashier at a big supermarket. As a rule of thumb
the more personal the service, the more common is tipping for it.
Payments by card can include the tip too, but the tip is usually paid in
cash when the card is handed over.
At times, rather than tipping individually, a tipping box will be
arranged, and often the money is said to be given for a good cause[clarification needed]. Rounding up the bill in Germany is commonplace, sometimes with the comment stimmt so ("keep the change"),
rather than asking for all the change and leaving the tip afterwards.
Or the customer says how much he will pay in total, including the tip:
thus if the basic price is €10.50, the customer might, rather generously
but not unusually, say zwölf ("twelve"), pay with a €20 note and
get €8 in change. When paying a small amount, it is common to round up
to the nearest euro (e.g. €1.80 to €2.00). A pool of service companies
actually uses this for their marketing strategy: Aufrunden bitte ("round up please") and the difference goes to a good cause[clarification needed].
In Greece tipping ("Φιλοδώρημα", transl. filodórima, or the loanword "πουρμπουάρ" from French pourboire)
is commonplace, but not mandatory. Usually an amount on top of the
small change left after paying the bill is left on the table in
restaurants or bars. There is no set formula as to the proper amount,
but for a large bill the tip is usually larger as well. The setting is
also a factor; for instance, dining at an upscale establishment would
merit more consideration to the tip than simply having coffee at a café.
Common tips for a fast-food delivery may be up to 1 or 2 euros, for a
large restaurant order it may be up to 10 or 20 euros but usually not
Strippers are often tipped after their performances.
The Hungarian word for tip is borravaló (literally "money for wine", a loose calque from German: Trinkgeld) or colloquially baksis (from Persian: بخشش bakhshesh), often written in English as backsheesh.
Tipping is widespread in Hungary, the degree of expectation and the
expected amount varies with price, type and quality of service, also
influenced by the satisfaction of the customer.
Depending on the situation, tipping might be unusual, optional,
expected or obligatory. Similarly, some employers calculate into the
wage that the employee would receive tips, while others prohibit
accepting them. In some cases a tip is only given if the costumer is
satisfied, in others it is customary to give a given percentage
regardless the quality of the service, and there are situations when it
is hard to tell the difference from a bribe.
Widespread tipping based on loosely defined customs and its almost
boundaryless transition into bribery is considered a main factor
contributing to corruption. A particular Hungarian case of gratuity is hálapénz ("gratitude money") or paraszolvencia, which is the very much expected – almost obligatory though illegal – tipping of state-employed physicians (Hungary's healthcare system is almost completely state-run and there is an obligatory social insurance system).
In Iceland tipping (þjórfé, lit. "serving money") is not customary and never expected.
Although it has been cited that tipping for taxis is typical, it is not common in practice.
Tips (la mancia) are not customary in Italy, and used only if a special service is given or as thanks for high quality service. Almost all restaurants (with the notable exception of those in Rome) have a price for the service (called coperto)
and waiters do not expect a tip but will not refuse it, especially if
given by foreign customers. In cafés, bars, and pubs it's not uncommon,
on paying the bill, to leave the change saying to the waiter or to the
cashier "tenga il resto" ("keep the change"). Recently tip jars near the cash register are becoming widespread, however in public restrooms they are often forbidden.
Leaving the change is also quite common with taxi drivers. When using a
credit card, it is not possible to add manually an amount to the bill,
so it is possible to leave some coins as a tip.
Small tips are expected in the Netherlands. When tipping in
pubs/restaurant, it will mostly be a simple round up to the nearest
integer. Service is included in the given prices and rates, but leaving a
5-10% tip is considered a kind gesture. In some bars and restaurants
the workers collect all tips in a jar ("fooienpot") of which each
employee gets an equal share.
Tipping is commonly not expected but is often practiced as a remark
of high quality service or as a kind gesture. Tipping is most often done
by leaving small change at the table or rounding up the bill.
Tipping in Poland is not obligatory and expected mostly at
restaurants with a table service. The amount depends on the quality of
the service, and is 10% or more when it was good. Taxi drivers may be
often tipped small amounts, to avoid waiting for the change. Government
workers (policemen, doctors) will often refuse taking a tip, which might
be considered a bribery. It is, however, common practice to leave
flowers or sweets for doctors, nurses or teachers on certain occasions
(such as leaving the hospital or school).
In Portugal tipping ("gorjeta")is mainly customary in restaurants,
taxis, food delivery services, hair sallons and home repair services.
Tips are not given based on percentages and are usually small.
The tip (bacşiş) is usually 10% of the bill and is expected in restaurants, coffee shops, and taxis.
Tipping is optional and its percentage usually expresses level of satisfaction with a service. Tips (sprepitné)
in restaurants, bars and taxis are around 10%. When paying with a
credit card tip in form of a cash money is left on the table together
with a signed bill.
Tipping is not common in Slovenia and most locals don't tip other
than to round up to the nearest Euro. Recently, areas visited by a large
amount of tourists have begun to accept tips at around 10 - 20%.
Tipping ("propina") is customary but not generally considered
mandatory in Spain and depends on the quality of the service received.
In restaurants the amount of the tip, if any, depends mainly on the
economic status of the customer and on the kind of locale, higher
percentages being expected in upscale restaurants. In bars and small
restaurants, Spaniards sometimes leave as a tip the small change left in
their plate after paying a bill.
Outside the restaurant business, some service providers, such as
taxicab drivers, hairdressers and hotel personnel may expect a tipping
in an upscale setting. In 2007 the Minister of Economy Pedro Solbes put
the blame on the excessive tipping for the increase of the inflation.
15% service has been included in menu prices and hence in the bill in
Switzerland by law since 1985. Hence tipping is not expected, although
it is common for a customer to round-up the bill to the nearest franc
for a small amount, or to add a couple of francs (certainly not 10%) to a
larger bill. Anything left in addition is a compliment for great service, but not expected.
Tipping is commonly not expected but is practiced as a remark of high
quality service or as a kind gesture. Tipping is most often done by
leaving small change at the table or rounding up the bill. This is
mostly done at restaurants (less often if payment is done at the desk)
and in taxi cabs (some taxis are very expensive as there is free
pricing, so they might not be tipped). Less often hairdressers are
Golfers often tip the caddies who carry their golf clubs.
Tips of 10% are common in restaurants, but not compulsory. It is a
legal requirement to include all taxes and other obligatory charges in
the prices displayed. Service charges, which may be expressed as
discretionary (although it is very unusual to refuse to pay) or
mandatory, are sometimes levied, more often in London and other large
cities than in other areas. If a restaurant customer feels the service
or product inadequate, he must only pay what he feels is fair value: the
restaurant may contest it in court if it chooses, but the customer
cannot pay nothing, he must pay what he feels is fair value.
The service charge may be included in the bill or added separately. 12.5% is reported as a common amount.
Tipping for other services such as taxis and hairdressers is not
expected, but tips are often given to reward good service. In some large
cities it is customary to tip both taxi drivers and
A tronc is an arrangement for the pooling and distribution to
employees of tips, gratuities and/or service charges in the hotel and
catering trade. The person who distributes monies from the tronc is
known as the troncmaster. When a tronc exists in the UK, responsibility
for deducting pay-as-you-earn taxes from the distribution may lie with the troncmaster rather than the employer.
(The word 'tronc' has its origins in the French for collecting box.) In
June 2008, the Employment Appeals Tribunal ruled that income from a
tronc cannot be counted when assessing whether a wage or salary meets
the national minimum wage as a test case Revenue and Customs Commissioners v Annabel’s (Berkeley Square) Ltd.
North America and The Caribbean
Tipping is customary in restaurants offering traditional table
service. The amount of a tip is ultimately at the discretion of the
patron. In buffet-style restaurants where the waiter brings only beverages, 10% is customary.
Tipping is practiced in Canada in a similar manner to United States.
Quebec provides alternate minimum wage schedule for all tipped
employees. Some other provinces allow alternate minimum wage schedule
for "liquor servers".
According to Wendy Leung from The Globe and Mail, it is a
common practice in restaurants to have servers share their tips with
other restaurant employees, a process called "tipping out." Another newspaper refers to this as a tip pool.
"Tipping out the house (the restaurant) is occasionally explained as a fee for covering breakage or monetary error[s]."
A Member of the Ontario Provincial Parliament, Michael Prue, has introduced a Bill in the Ontario Legislature regarding tipping.
A taxi driver waiting for customers
Workers in small, economy restaurants usually do not expect a significant tip.
However, tipping in Mexico is common in larger, medium and higher end
restaurants. It is customary in these establishments to tip not less
than 10% but not more than 15% of the bill as a voluntary offering for
good service based on the total bill before value added tax, "IVA" in English, VAT.
Value added tax is already included in menu or other service industry
pricing since Mexican Consumer Law requires the exhibition of final
costs for the customer. Thus, the standard tip in Mexico is 11.5% of the
pre-tax bill which equates to 10% after tax in most of the Mexican
territory, except in special lower tax stimulus economic zones.
Gratuity may be added to the bill without the customer's consent, contrary to the law,
either explicitly printed on the bill, or by more surreptitious means
alleging local custom, in some restaurants, bars, and night clubs.
However, in 2012, officials began a campaign to eradicate this
increasingly rampant and abusive practice not only due to it violating
Mexican consumer law, but also because frequently it was retained by
owners or management.
If a service charge for tip ("propina" or "restaurant service
charge") is added, it is a violation of Article 10 of the Mexican
Federal Law of the Consumer and Mexican authorities recommend patrons
require management to refund or deduct this from their bill.
Additionally, in this 2012 Federal initiative to eliminate the illegal
add-ons, the government clarified that contrary even to the belief of
many Mexicans, that the Mexican legal definition of tips ("propinas")
require it be discretionary to pay so that an unsatisfied client is
under no obligation to pay anything to insure the legal definition of a
tip is consistent with the traditional, cultural definition, and going
as far to encourage all victims subject to the increasing illicit
practice report the establishments to the PROFECO, the Office of the Federal Prosecutor for the Consumer, for prosecution.
A server at Luzmilla's restaurant.
Tipping is a widely practiced social custom in the United States. In restaurants, a gratuity of 15% to 20% of the amount of a customer’s check is customary when good service is provided. Tips are also generally given for services provided in golf courses, casino, hotels, food delivery, taxis, and salons.
This etiquette applies to bar service at weddings and any other event
where one is a guest as well. The host should provide appropriate tips
to workers at the end of an event; the amount may be negotiated in the
The Fair Labor Standards Act defines tippable employees as
individuals who customarily and regularly receive tips of $30 or more
per month. Federal law permits employers to include tips towards
satisfying the difference between employees' hourly wage and minimum
wage, although some states and territories provide more generous
provisions for tipped employees. For example, laws in Alaska,
California, Minnesota, Montana, Nevada, Oregon, Washington, and Guam
specify that employees must be paid the full minimum wage of that
state/territory (which is equal or higher than the federal minimum wage
in these instances) before tips are considered.
A tip pool cannot be allocated to employers, or to employees who do
not customarily and regularly receive tips. These non-eligible employees
include dishwashers, cooks, chefs, and janitors.
Until the early 20th century, Americans viewed tipping as inconsistent with the values of an egalitarian, democratic society.
Also, proprietors regarded tips as equivalent to bribing an employee to
do something that was otherwise forbidden, such as tipping a waiter to
get an extra large portion of food. The introduction of Prohibition
in 1919 had an enormous impact on hotels and restaurants, who lost the
revenue of selling alcoholic beverages. The resulting financial pressure
caused proprietors to welcome tips, as a way of supplementing employee
In spite of the trend toward tipping as obligatory behavior, six
states, mainly in the South, passed laws that made tipping illegal.
Enforcement of anti-tipping laws was problematic. The earliest of these laws was passed in 1909 (Washington), and the last of these laws was repealed in 1926 (Mississippi).
The US Government recognizes tips as allowable expenses for federal employee travel.
However, US law prohibits federal employees from receiving tips under
Standards of Ethical Conduct. Asking for, accepting or agreeing to take
anything of value that influences the performance of an official act is
generally not allowed. 
Tipping in the Caribbean varies from island to island. In the
Dominican Republic, restaurants add a 10% gratuity and it is customary
to tip an extra 10%. In St. Barths, it is expected that you tip 10% to
15% if gratuity isn't already included.
Research by tax authorities finds that consistent tax evasion by
waitstaff due to fraudulent declaration is a concern in US and Canada.
In both countries, tip is a taxable income like any other form of earned
Hair stylists are among the service workers who are often tipped for their service.
Tips are considered income. The entire tip amount is treated as
earned wages are, with the exception of months in which tip income was
under $20. According to the IRS, at least 40% of tips to waiters are not reported for taxation.