Tipping: the honest explanation
The US federal tipped minimum wage is $2.13/hour — New York State has higher floors, but the fundamental structure is that tip income makes up the bulk of a server's take-home pay. This is why 18–20% is the standard, not a bonus for exceptional service: it's how the labour model is set up. Not tipping, or tipping 10%, is understood by servers as a signal that something went wrong — not as a valid lifestyle choice. At sit-down restaurants, budget for it as part of the meal cost.
| Setting | Norm |
|---|---|
| Sit-down restaurants | 18–22% |
| Bar service | $1–2 per drink, or ~15–18% on a tab |
| Counter / café (tip screen) | Optional; $1–2 is appreciated but genuinely not obligatory |
| Food delivery | 10–15% minimum, often 20% for longer distances |
| Takeout (no table service) | Optional; round up or leave a dollar if someone made your food specifically |
Reservations
For anywhere well-reviewed and mid-to-high price range, book ahead — OpenTable and Resy cover most of the city's serious restaurants. Popular spots book out weeks ahead on weekends. Many restaurants hold back a portion of tables for walk-ins, but you may wait 30–60 minutes for them at a busy place.
Things that surprise first-timers
- Water is free and refillable. Asking for tap water is normal and expected, not cheap — bring it yourself, refill it, no charge.
- The bill is not split by the restaurant. Servers will split a bill between cards if you ask clearly and before ordering (ask early), but don't expect it as a default.
- "Is everything okay?" early in the meal is a standard service check, not an interruption — a quick "great, thanks" is all that's expected.
- You'll usually need to ask for the bill. Servers don't drop it without being asked at most sit-down restaurants — it's considered giving you space, not ignoring you.