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How tipping works in the United States
In the U.S., tipping is not optional in most full-service settings — it is a core part of how restaurant, bar, and personal-service workers are paid. Federal law allows employers to pay tipped workers a sub-minimum cash wage, on the expectation that tips make up the difference. That is why a 15–20% tip is the social norm for sit-down restaurant service, and why leaving nothing can be read as a complaint rather than a simple choice.
For a sit-down restaurant, 15–20% of the pre-tax subtotal is standard; many people land on 18–20% for good service. For bars, a common rule of thumb is $1–2 per drink or 15–20% of the tab. For taxis and rideshares, 10–20% is typical. For food delivery, 10–15% or a $3–5 minimum is expected. For hotel staff and valets, small cash amounts ($1–2 per bag, $2–5 per night of housekeeping) are customary. Takeout and counter service generally carry no obligation, though many people round up or leave a dollar.
When splitting a group bill, the polite approach is to settle on a tip percentage before dividing, then split the total including tip evenly — or itemize by what each person ordered and apply the tip proportionally. Rounding each share up to a whole dollar is a friendly way to cover the odd cents without anyone underpaying the server.
Use the Split Bill tool to divide a check evenly or item by item, and check the Tip Guide for a quick reference across common situations.