Danny Meyer’s been most vocal about the benefits of no-tipping, committing to putting it into practice at all of his restaurants. Some of the city’s most popular restaurants have implemented a no-tipping model, arguing that it’s better for the customers, staff, and business overall. Besides, 20% is way easier to calculate on the fly.īut tipping in restaurants may soon be a thing of the past.

If we’re bottom-lining it, 20% would be the base for tipping, dropping less than that if service was substandard, and going over a bit if it was really stellar. “In some restaurants they recommend 25%, but that’s only for really fine-dining.” “It used to be 15-20%, but 18 is the new 15,” says Fitzpatrick.

We have to live in New York, too,” says Sandra, a waitress with jobs in both Long Island City and Fort Greene. If we’re doing our job well, we kind of expect that 20%. “Tips are where we make our money, which I’m sure everyone knows. NYC & Company recommends tipping 15-20% on the total bill, but waiters we spoke to seem to agree that 20% is the new standard.

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