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T+L’s guide to gratuity standards for restaurants around the world.

There’s one thing that makes me more anxious than calculating a tip at a restaurant:
tipping at a restaurant overseas. In the past year I’ve flown 50,000 miles to seven
countries. The last time I bought drinks at a bar in Melbourne, I had to restrain myself from
leaving a tip. (It’s just not done down under, mate.) In Paris, I blanked on whether to leave
the server 10 percent, some loose change, or nothing at all. I erred on the side of caution. My
memory was better on a recent trip to Vancouver: in Canada you tip the same as you would here.

But even in the States the correct amount to tip isn’t always clear. According to a 2009
Zagat survey, tips to waitstaff in the U.S. average 19 percent. Many restaurants now print a guide
at the bottom of the check showing amounts based on 15, 18, 20, and even (gulp!) 25 percent.
Smartphones now come with tipping apps for the mathematically challenged, such as the Tipulator
function for the iPhone.

Some restaurants, including Chez Panisse, in Berkeley, California, and Per Se, in New York City,
have introduced a European-style service charge (17 and 20 percent, respectively). Others have
considered such a change only to discover that their customers disapproved. According to Paul
Bolles-Beaven, president of Union Square Hospitality Group’s Core Restaurant Division
(Gramercy Tavern; Union Square Café), in New York City, many diners prefer the current system:
“We talked to guests and they were horrified, as if we were taking away the right to show
gratitude,” he says.

In much of Europe, Australia, Japan, and other places where leaving a large tip is uncommon,
servers are paid a living wage. But base pay for waiters in the U.S. averages $4.81 an hour, so
tipping is vital to their livelihood. Besides, as Bolles-Beaven says, servers deserve tips because
they’re better at what they do than ever before. “People respond to good service by
being more generous.”

So what’s my rule of thumb when I travel? I research tipping customs before leaving home.
And if I forget the rules, I tip too much—and kick myself all the way back to the hotel.
Here, a cheat sheet for your next trip.

Restaurant Tipping Guide

T+L’s guide to gratuity standards for restaurants around the world.

There’s one thing that makes me more anxious than calculating a tip at a restaurant:
tipping at a restaurant overseas. In the past year I’ve flown 50,000 miles to seven
countries. The last time I bought drinks at a bar in Melbourne, I had to restrain myself from
leaving a tip. (It’s just not done down under, mate.) In Paris, I blanked on whether to leave
the server 10 percent, some loose change, or nothing at all. I erred on the side of caution. My
memory was better on a recent trip to Vancouver: in Canada you tip the same as you would here.

But even in the States the correct amount to tip isn’t always clear. According to a 2009
Zagat survey, tips to waitstaff in the U.S. average 19 percent. Many restaurants now print a guide
at the bottom of the check showing amounts based on 15, 18, 20, and even (gulp!) 25 percent.
Smartphones now come with tipping apps for the mathematically challenged, such as the Tipulator
function for the iPhone.

Some restaurants, including Chez Panisse, in Berkeley, California, and Per Se, in New York City,
have introduced a European-style service charge (17 and 20 percent, respectively). Others have
considered such a change only to discover that their customers disapproved. According to Paul
Bolles-Beaven, president of Union Square Hospitality Group’s Core Restaurant Division
(Gramercy Tavern; Union Square Café), in New York City, many diners prefer the current system:
“We talked to guests and they were horrified, as if we were taking away the right to show
gratitude,” he says.

In much of Europe, Australia, Japan, and other places where leaving a large tip is uncommon,
servers are paid a living wage. But base pay for waiters in the U.S. averages $4.81 an hour, so
tipping is vital to their livelihood. Besides, as Bolles-Beaven says, servers deserve tips because
they’re better at what they do than ever before. “People respond to good service by
being more generous.”

So what’s my rule of thumb when I travel? I research tipping customs before leaving home.
And if I forget the rules, I tip too much—and kick myself all the way back to the hotel.
Here, a cheat sheet for your next trip.

Restaurant Tipping Guide

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