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7 Tipping Mistakes Waiters and Baristas Wish You'd Stop Making

Tipping just 15% doesn't cut it anymore.

By Amanda Machado , Edited by Calista Headrick

Updated Aug. 22, 2026

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Tipping etiquette has evolved over the years, and 15% to 20% is generally considered standard for sit-down service. And when you sit down at a bar, expect that you'll need to open up your wallet to add $1-2 for each drink you have.

Keeping track of all of these amounts might seem tedious, but for many food service workers, tips are a core part of their earning potential. They don't get a salary or a bonus structure. They rely on you paying them in exchange for their service.

Want to make sure you stay on your server's good side, especially as you make plans to go out to eat more? Here are the seven tipping mistakes you should avoid making if you don't want to frustrate your waiter or barista.

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Tipping on a discounted total

If you had a 50% off coupon on a $50 meal, are you tipping $5 or $10? You should tip $10 on the pre-discount price. Your server is putting in the same work whether or not you have a coupon, so never tip on the amount after the discount is removed. Tip on the full amount of work that your server put in during the meal.

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Skipping the tip on drinks

All the bartender did was pour your beverage, so why should you tip? They barely had to put in any effort! Except they are putting in effort all night long, taking orders and managing the public. Beverages should receive a tip, just like a meal. The only difference is the amount. While 20% is appreciated, $1-2 per drink is seen as standard.

Leaving loose change as a tip

What do you do with your loose change at home? It probably sits in a dish, waiting for someone to actually take it to a bank to deposit. Your server probably does the same thing, which is why they don't want a pocket full of loose change as a tip. Instead, give them cash or tip on a card. Make the process as seamless as possible.

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Punishing a server for incidents beyond their control

The server can control their behavior, but there are many pieces of the dining experience that are outside of their control. A slow kitchen, a sold-out dish, or an annoying restaurant policy may be frustrating, but it's not your server's fault. The server doesn't want to deliver bad news, and they'll do their best to make sure you still have a good experience, so avoid docking their tip because of issues that are beyond them.

Not leaving a tip on takeout

You walk into a restaurant to pick up a meal that you'll take home to eat. There's not a server refilling your drink or asking how the food is. So you assume that means there's no one to tip. But the worker at the takeout counter is likely relying on tips to boost their pay. And, while they may not be a traditional server, they do spend their entire day interfacing with the public, politely answering questions about the restaurant, and making sure your order is packed and ready to go. That work deserves a tip, and at least 15% is an appreciated gesture.

Tipping 15% for good service

Tipping etiquette can vary, but 15% to 20% of the bill is generally considered standard for sit-down service, with diners often tipping more for exceptional service.

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Only tipping at sit-down restaurants

You interact with your server continuously throughout a meal at a sit-down restaurant, so, of course, you tip. But what about the food service worker who is manning the counter at a deli? Or the barista at your local coffee shop? These workers often rely on tips, too, and 20% is considered a good percentage for good service.

Bottom line

It's easy to tip generously if you follow a few rules. Look at the full amount of the bill, pre-discount, post-tax, then always tip at least 15%, and tip 20% for any server who's done their job well. Don't forget to tip on the extra drink you ordered at the bar or the coffee you grabbed before work. And if anything went wrong with your meal, whether it was the wrong side on your plate or a missing item, raise the complaint to your server, but don't dock them for it. Errors are often beyond the control of the front-line server, and they rely on your tips to eliminate some money stress.

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