Planning Your Visit
Service-included pricing has spread across American fine dining, and it changes what you owe at the end of the meal. Reading the bill correctly avoids both under-tipping and paying twice.
By The Reservation Desk Editorial Team · Published March 26, 2025 · Last updated · 4 min read
At ticketed tasting-menu restaurants, service is normally built into the menu price. Nothing further is required, and any additional amount is genuinely discretionary.
Beverages ordered at the table may be billed with their own service treatment; the printed bill will say which.
At the bistro and other à la carte rooms, standard US practice applies: around 20 percent on the pre-tax total unless a service charge has already been added.
Sommeliers, coat check and valet are generally covered by the service model; a separate cash tip is welcome but not expected.
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Our editorial team researches fine-dining access, booking windows and menu formats across the Thomas Keller Restaurant Group. Every guide is compiled from restaurant-published information, official reservation platforms and first-hand dining notes, then re-checked before each update.
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