The process of ordering room service often comes with a moment of confusion when the bill arrives, leaving travelers unsure of the appropriate amount to leave for the person who delivered their meal. Unlike dining in a restaurant, the transaction is brief and the bill frequently contains multiple fees, making the calculation of a proper gratuity less straightforward. Understanding the standard expectations and the nuances of hotel billing practices can help simplify this process. This guidance provides clear, practical recommendations for navigating room service tipping.
Standard Tipping Guidelines
The general recommendation for tipping room service staff aligns closely with the standard for full-service dining in the United States, which is a percentage of the total food and beverage cost. A gratuity between 15% and 20% of the bill is suggested when a service charge has not already been applied.
The percentage should be calculated based on the subtotal of the food and drinks, before any sales tax or separate delivery fees are added. For very small orders, such as a single coffee or a bottle of water, a percentage tip may be too low. In these instances, it is customary to leave a minimum flat dollar amount, such as $5, to acknowledge the effort of the delivery person.
The 20% figure is generally reserved for service that is prompt, accurate, and includes a pleasant interaction with the staff member. If the service is merely adequate, a tip closer to the 15% mark is acceptable. The decision should reflect the entire experience, from the initial order placement to the final setup of the meal in the guest’s room.
Understanding the Service Charge
Many hotels automatically include a mandatory fee on the room service bill, often labeled as a “Service Charge” or “Gratuity Included.” This charge typically ranges from 18% to 22% of the total food cost. Guests must examine the itemized bill to determine if this automatic charge is present before calculating any additional tip.
This mandatory Service Charge is not always fully distributed to the delivery staff as a tip. Hotels are legally permitted to retain a portion of the service charge or use it to cover operational costs, unlike a voluntary tip which must go directly to the employees.
When a Service Charge is already included, the guest is generally not obligated to leave an additional tip. However, for service that is particularly attentive or exceeds expectations, leaving a small extra cash tip is a common practice. A separate “Delivery Fee” or “Tray Fee” is also common, but this is an administrative charge for logistics and does not count as a gratuity for the staff.
Tipping Logistics and Exceptions
The gratuity should be given directly to the person who delivers the food tray to the room. Guests have the option to add the tip to the credit card slip when signing the bill, or they can provide the gratuity in cash.
Cash is often the preferred method for the staff, as it is received instantly and is not subject to the potential delays or administrative deductions that can occur with tips processed via credit card. If the guest chooses to add the tip to the bill, they should confirm with the hotel that the amount is processed as a gratuity for the server.
Tipping customs vary widely outside of the United States, and travelers should research the local expectations of their destination. In many countries, a service charge is included in the price of the meal and no further tipping is expected or necessary. If the service received is genuinely poor, it is acceptable to reduce the tip amount, but leaving a small amount is still generally recommended, especially if a mandatory service charge is not included.