How to use this checklist
Answer the 6 questions on dining type, service quality, group size, location, bill amount, and dining frequency. The scoring is weighted: dining type and service quality each contribute up to 3 points, location up to 2.5, group size up to 1.5, and the recommendation branches on the total. The location question matters enormously — tipping customs are not universal, and the same answer produces very different recommendations in Tokyo versus New York. Be honest about service quality; "terrible — rude or completely unacceptable" is a legitimate answer that should trigger a conversation with management, not a reflexive 15%.
What your result means
A 60+ result means standard tipping (15-20% in the US, Canada, and similar tipping cultures) is appropriate for full-service dining. 35-59 means there are reasons to tip above standard — exceptional service, large group coordination, or regular-customer rapport — pushing toward 20-25%. Below 35 means a standard tip isn't expected: counter service, buffet, delivery (where tip structure differs), regions where tipping isn't customary, or genuinely poor service. Three specific reference points embedded in the items: large groups (usually 6 or more) often have an 18-20% automatic gratuity added to the bill — always check before tipping on top; buffets typically warrant 5-10% for bussing and drink service; and in Japan and South Korea, tipping can be considered rude and is best skipped entirely.
When to trust it
This quiz gives cultural and situational guidance, not a binding rule. Tipping norms shift over time, vary within countries (US cities differ, and many European countries include service in the bill by law), and depend on specifics the quiz can't see — a bartender vs. barista at the same coffee shop, a delivery driver's mileage costs, or whether the kitchen is compensated fairly. Always check the bill for auto-gratuity before adding a tip on top, and when traveling abroad, a quick search for the destination country's tipping customs prevents awkward moments. The broader conversation about whether tipping as a system is fair to workers is real, but it doesn't change the practical reality that in tipping cultures, servers rely on tips as a significant portion of income — choosing not to tip on adequate service is a statement about the system that costs the worker, not the employer.
Frequently Asked Questions
Is it rude not to tip in the US?
At a full-service restaurant, yes. US servers can legally be paid as little as $2.13/hour federally (the tipped minimum wage) on the expectation that tips close the gap — so a zero tip on adequate service means the server effectively paid to serve you. At counter service, takeout, or in countries where service is included in the bill, not tipping is completely normal. Take the quiz above to see which situation you're in.
Do you tip at fast food or counter-service restaurants?
Generally no. When you order at a register and carry your own food, no tip is expected. Tip-jar prompts and tablet tipping screens at counter-service shops are optional — a dollar or your spare change is a friendly gesture, never an obligation. Sit-down service at the same restaurant is the line where tipping becomes expected.
Should I tip more for large groups?
Check the bill first. Most US restaurants automatically add 18-20% gratuity for parties of 6 or more — if it's already on the receipt, the standard move is to leave it as is, or add a small extra (a few percent, in cash) only if one server genuinely carried the group. Double-tipping a large auto-gratuity bill is one of the most expensive tipping mistakes.
Should I adjust my tip if I'm a regular customer?
Being a regular cuts both ways. If you come weekly and the staff knows your order, tipping solidly at the standard range (or slightly above) builds the rapport that gets you better tables and faster service. What you shouldn't do is tip below standard at a place you frequent — at a spot you'll return to, the relationship is worth more than the couple of dollars saved.