Restaurant etiquette

From booking to paying, restaurants test patience, kindness and organisation. Treat staff the way you would want to be treated.

Booking and arriving

• Book ahead for busy places and confirm a day or two before.
• If plans change, cancel even late. Many booking platforms track no-shows.
• Arrive on time. If you are a guest, give the host's name at the door.

Ordering

• When someone else is hosting, they guide the meal. Decide quickly and avoid messy or complicated dishes.
• Close your menu when you are ready; it signals the waiter.

Treating staff well

• Make eye contact or gently raise a hand and say 'Excuse me'. Never snap your fingers, whistle or shout.
• Say please and thank you every time something is brought or cleared.
• To ask for the bill, catch the waiter's eye, or make a small 'signing' gesture.

When something is wrong

• Send food back only for a real fault (wrong dish, undercooked, spoiled), not because you would have preferred something else.
• Speak quietly to your server, explain briefly and stay kind.
• If you are someone's guest, do not complain about the food; mention a serious issue discreetly to the host.

Paying and splitting

• Agree how to split early, ideally before ordering.
• Tell the server clearly what each person is paying.
• If you owe a friend, pay them back promptly, including your share of the tip, before they have to ask.
• If someone invited you, thank them warmly rather than half-heartedly reaching for the bill, and offer to treat them next time.

Tipping around the world

• UAE: tipping is voluntary; about 10% is typical, 15% for exceptional service, or rounding up on small bills.
• UAE rules have long banned restaurants outside hotels or special zones from adding a service charge; hotel outlets may add one. Check the bill. Note: the official guidance we found dates from 2010 to 2018, so confirm current rules.
• USA: 15 to 20% of the pre-tax bill for table service.
• UK: a discretionary service charge is common; since October 2024, the law requires employers to pass all tips to staff.
• France: service is usually included; a little extra is optional. Italy: look for 'servizio' on the bill; the 'coperto' is a cover charge, not a tip.