How tipping works around the world: a country-by-country reference

Tipping is one of the most consistent sources of travel anxiety. The math is trivial — our tip calculator handles it in two clicks — but the social calculation, what to give and to whom, varies wildly by country. This is a reference for the most-travelled jurisdictions, with sources where appropriate.

North America: tip culture

United States

• Sit-down restaurant: 18-22% (pre-tax)
• Bartender, per drink: $1-2 or 15-20%
• Hair / nails / spa: 15-20%
• Taxi / rideshare: 10-15% or $2-3 minimum
• Delivery: 10-15%, $3-5 minimum
• Hotel housekeeping: $2-5 per night, left in cash
• Counter service: 0-10%, optional

US wait staff often earn a sub-minimum-wage tipped rate (as low as $2.13/hour federally) and rely on tips to reach a living wage. Not tipping is the local norm only for explicit no-tip establishments.

Canada

Similar to the US, but at slightly lower rates: 15-18% in restaurants. Tipped minimum wage is closer to regular minimum wage in most provinces, so the social pressure is lighter than in the US.

Mexico

10-15% restaurant tip is standard in tourist areas; locals often tip less or round up. The 10% propina is often added automatically — check the bill.

Europe: service-included culture

UK and Ireland

10-15% restaurant tip is common but never expected. Many restaurants add a 12.5% “optional” service charge to the bill — politely refuse it if service was poor; nobody will be offended.

France, Italy, Spain

Service is legally included (the “service compris” line in France, the “coperto” in Italy). A small additional tip (5-10%, or rounding up) is appreciated but not expected. Locals often leave nothing.

Germany, Netherlands, Scandinavia

Service is included, but rounding up the bill or leaving an extra 5-10% in cash is normal for restaurant meals. In Scandinavia specifically, tipping is rarer because wages are high; a token round-up is the upper bound.

Switzerland

Service is legally included since 1974. Round up the bill or leave 5% maximum. Wait staff are well-paid and don’t rely on tips.

Asia: highly variable

Japan

Tipping is actively rude. Leaving cash on the table is interpreted as either condescension or a sign that the bill is wrong. The exception: high-end ryokans (traditional inns) where a discreet envelope of cash to your assigned attendant is the gracious move.

South Korea

Similar to Japan — tipping is unusual and can cause confusion. Some Western-style hotels and restaurants are adapting, but the local norm is no tip.

China

Traditionally tip-free. In tourist-heavy Hong Kong and first-tier cities (Shanghai, Beijing) Western-style tipping is increasingly accepted at international hotels and restaurants, but it’s never expected.

Thailand, Vietnam, Indonesia

5-10% tip is appreciated in tourist-oriented restaurants and for guides, drivers, hotel staff. Round up taxi fares. Locals tip less or not at all.

India

10% is standard in upscale restaurants; many bills already include a service charge. Hotel porters and guides expect small cash tips (₹50-200). Avoid tipping street vendors or casual eateries.

The rest of the world

Australia, New Zealand

Rare. Round up for good service or leave 10% in upscale restaurants. Wait staff are paid full minimum wage and don’t rely on tips. Public-bar bartenders never receive tips.

Middle East

Mostly tip cultures. 10-15% restaurant tip is typical in tourist areas; service charge may or may not be included. Israel is similar to Europe — small tips appreciated but not expected. UAE has a 10% service charge built in, plus additional 5-10% if service warrants.

South America

Generally 10% restaurant tip. Argentina and Brazil include a 10% service charge automatically; additional tip optional. Chile and Peru similar.

Africa

Highly variable. South Africa: 10-15% in restaurants. North Africa (Morocco, Egypt): small tips for guides, drivers, hotel staff; restaurant tips 10%. Sub-Saharan Africa: tipping norms vary so dramatically by country that asking your hotel concierge is the only reliable approach.

The math, regardless of country

Use our tip calculator for the arithmetic. The interesting choices are:

1. Tip on pre-tax or post-tax?US etiquette is pre-tax. Anywhere with included service charge, the question doesn’t arise — you’re leaving an additional small percentage on top of the total.
2. Cash or card? Cash reaches the server directly; card tips are often pooled, taxed at source, and sometimes withheld for weeks. Cash is consistently better-received by service staff worldwide.
3. Round up or exact percentage? Locals everywhere round up rather than computing a precise percentage. The social purpose of the tip is reciprocity, not arithmetic precision.

Worked example: a $100 restaurant bill across five countries

Same meal, same diner, five locations. Total tip + service charge contribution at each:

• New York: $100 + ~$8.88 NYC sales tax + 20% tip ($20 on pre-tax) = $128.88 out the door. Server takes home most of the $20.
• Paris: €100 inclusive of 10% TVA and service compris. Round up to €105 if the server was attentive. €105 out the door. Server’s wage is independent of the round-up.
• Tokyo: ¥10,000 (≈$100) on the bill. No tip, no service charge. ¥10,000 out the door. Server’s wage is full-rate and tip-independent.
• Sydney: A$100 inclusive of 10% GST. Round up to A$105 if attentive; many locals leave nothing. ~A$105 out the door.
• São Paulo: R$100 plus the optional 10% serviço (R$10) typically left on. R$110 out the door.

Same meal, gratuity ranges from 0% (Tokyo) to 29% (NYC) of the menu price depending on jurisdiction. The server’s share is the entire 29% in NYC, the rounded €5 in Paris, and essentially nothing in Tokyo (because the wage already covers it). The total is identical only in purchasing-power terms after labour-cost differences wash through.

Common mistakes

• Tipping on the post-tax total in the US. Etiquette is pre-tax. Tipping on post-tax inflates the tip by 5-10% silently. Servers won’t complain; your wallet will.
• Refusing the optional service charge in the UK and then tipping cash.If you remove the 12.5% optional service, then leave 12.5% cash, you’ve just tipped twice. Either let the service charge stand or remove it; don’t double up.
• Tipping the bill amount including the service charge in continental Europe. Service compris is already in the price. An additional 10-15% on top is excessive and marks you as a tourist. Round-up or 5% maximum.
• Treating Japan as having a soft no-tipping rule.It’s a hard rule. Staff will often chase you down the street to return forgotten cash on the table, interpreting it as a misplaced payment. Exception: a sealed envelope of cash discreetly handed to a ryokan attendant or a personal guide is the gracious convention.
• Using a 20% tip-screen default in non-US locations. Many card terminals now ship with US-default tipping screens regardless of country. Locally appropriate ranges are usually one of the buttons; double-check before tapping the highlighted default.

The honest summary

In tip cultures (US, Canada, Mexico, most of Asia’s tourist trail), under-tipping or skipping the tip is rude. In service-charge cultures (most of Europe, Australia, NZ, wealthier-Asia like Japan and Korea), over-tipping is mildly condescending. The middle path everywhere: round up, leave a small additional amount for genuinely good service, and don’t agonise over getting the percentage exactly right. Nobody local does.

For the related cashless-payment tipping question (when the terminal’s default screen suggests numbers that don’t match local norms), see our tip in cashless restaurants guide.