Tipping Around the World: A Country-by-Country Guide

Few things make a good traveller feel clumsy faster than the moment the bill arrives. Leave too little in New York and the server's face says it all. Leave money on the table in Tokyo and someone may run after you to return it. Tipping around the world follows local logic, often tied to how staff are paid, and once you know the broad pattern of a place it stops being stressful.

What follows are the well-established norms. Customs vary by city, by type of place and by who you ask, so treat these as a starting point. When in doubt, watch what locals do or ask your hotel.

First, read the bill

Before deciding anything, look for a service charge. In many countries it is added automatically and printed near the bottom, sometimes in small type. If it is there, you do not need to tip again, though rounding up for very good service is always welcome. Check the card machine too. A tip prompt on the screen does not mean a tip is expected.

North America

United States. Tipping is part of how service staff earn their living, so it is expected. Around 15 to 20 percent at a sit-down restaurant is normal, with 20 percent now common in big cities. Bartenders usually get a dollar or two a drink, taxi and rideshare drivers 15 to 20 percent, and hotel housekeeping a few dollars a night, left with a note so it is clear the money is for them.

Canada is close to the US, with 15 to 20 percent at restaurants. Mexico is more modest, with around 10 to 15 percent at restaurants. Check whether propina has already been included, as it sometimes is in tourist areas.

Europe

In most of Europe, service staff are paid a full wage, and tips are a small thank you rather than part of their pay.

• United Kingdom. Many restaurants, especially in London, add a discretionary service charge, often 12.5 percent. If not, 10 to 12.5 percent is usual. Nobody tips for drinks at the bar in a pub.
• France. Service is included by law in the price. Rounding up or leaving a few coins for good service is a kind gesture.
• Italy. The coperto, a cover charge per person, is not a tip. Rounding up or leaving a little extra is enough.
• Spain and Portugal. Small. Leaving the change or a few euros is plenty.
• Germany and Austria. Round up or add around 5 to 10 percent, and tell the server the total you want to pay as you hand over the money, rather than leaving it on the table.
• Scandinavia. Not expected. Rounding up for good service is fine.

Asia

Japan. No tipping. Excellent service is considered part of the job, and a tip can cause confusion. At a high-end ryokan, some guests leave a small gift of cash in an envelope for the room attendant, but it is optional and increasingly rare. A sincere thank you does more.

South Korea and China are similar: tipping is not customary in restaurants, although tour guides and drivers on organised trips often expect something. Large international hotels may add a service charge.

Thailand and much of South-east Asia sit in the middle. Rounding up or leaving small change is appreciated, and tips matter more to people in tourism. India is similar: about 10 percent where there is no service charge, and small tips for porters and drivers are common.

A tip should feel like thanks, never like a test. If you are anxious about it, ask.

The Middle East and Africa

Egypt has a strong culture of baksheesh, small tips for many small services, from bathroom attendants to the person who points out a tomb. Carry small notes. Morocco is similar, and around 10 percent is common in restaurants.

In the United Arab Emirates, many restaurants and hotels add a service charge. A little extra, perhaps 10 percent, is a common gesture when it is not included. In South Africa, about 10 to 15 percent at restaurants is the norm, and car guards in car parks expect small change.

South America and Oceania

In Brazil, a 10 percent service charge is usually added to the bill. In Argentina, about 10 percent in cash is customary, and leaving it in cash is still preferred in many places.

In Australia and New Zealand, staff are paid well and tipping is not expected. Some people leave around 10 percent at a good restaurant, especially in the cities.

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Good to know

• Carry small local notes for porters, drivers and guides. Change is often hard to find.
• Tip in the local currency where you can. Coins in a foreign currency are hard to exchange.
• Tour guides and drivers on day tours commonly receive a tip in many countries, even where restaurants do not.
• Hand it directly to the person where possible, especially housekeeping and guides.
• Check the bill before the card machine. Service may already be included.
• When unsure, ask at your hotel's front desk. They will give you an honest local answer.

No guide can cover every café and taxi rank, and customs keep changing as card payments spread. But the principle travels well: find out how people are paid, check what is already on the bill, and when you do tip, do it warmly and without fuss.