Tipping is voluntary, but in the United States it makes up a large part of many hospitality workers' pay. Norms vary from place to place and person to person; these are the ranges you will hear most often.
Sit-down restaurants
For table service, 15% to 20% of the pre-tax bill is the common range, with 20% or more for excellent service or a large, demanding table. Before you add a tip, check the bill: some restaurants add an automatic service charge or gratuity, especially for larger groups, and you do not need to tip twice.
Bars and taprooms
Many people leave $1 to $2 per drink, or 15% to 20% of the tab if you run one. A complicated cocktail order or a bartender who guides you through a tasting usually earns a little more.
Cafés and counter service
At coffee shops and order-at-the-counter spots, the screen will often suggest a tip. It is genuinely optional here; leaving a dollar or rounding up is a common way to say thanks, especially for elaborate drinks or large orders.
Delivery and takeout
For delivery, 15% to 20% with a sensible minimum is typical, more in bad weather or for large orders. Takeout tips are optional, though some people add a small amount when the order is big or complicated.
When service goes wrong
If something is off, it is usually better to mention it to a manager than to quietly cut the tip. Problems in the kitchen or with a delayed order are often outside the server's control.