Wait staff: 15-20% of the total bill before taxes (Note: some restaurants now suggest tipping after taxes because servers themselves tip out on the after tax amount).
Wine served with dinner: The safe recommendation is to tip 15-20% of the total bill, including alcohol, even for expensive bottles of wine. However, some restaurants say it’s OK to tip around 10% for expensive wines.
Bartenders: 15-20% of the tab; or, $1 for beer or wine, $2 for mixed drinks. Ideally, pay your bar tab before leaving for your table.
Order at front: If you order at the front and food is delivered to your table, it depends. If, once you’ve ordered, the seating and decor compare with a standard, sit-down restaurant, tip 5-10%. If the food is delivered to your table only as a convenience, tipping is unnecessary.
Tip jar: Optional. Recommended to leave 5-10% for good service or complicated orders, especially if the staff is hired and is more dependent on tips.
“Fast-food” buffets: No tipping necessary.
“Casino-style” buffets: If you have a waitress or waiter who takes your drink order and checks on you, $1-$2 is appreciated.
Hotel buffets: For business breakfasts, tip $1-$2. At high-end hotel brunch buffets, 15-20% is frequently the norm and sometimes automatically added.
At Fine Dining
Parking Attendant: Usually $1-$3
Coatroom Attendant: Usually $1 per coat
Wait staff: 15-20% of the pre-tax bill (Note: some restaurants now suggest tipping after taxes because servers themselves tip out on the after tax amount).
Wine steward or sommelier: For personal service from the wine steward, you may tip 10% of the wine bill.
Restroom Attendant: Usually .50-$1