Common restaurant etiquette and tipping norms in France
In France, restaurant etiquette emphasizes politeness, respect for tradition, and understated behavior, while tipping is not mandatory due to service charges being legally included in bills.
Dining Etiquette
French dining customs prioritize formality and mindfulness at the table. Guests should greet staff with “bonjour” upon arrival and wait for the host or others to say “bon appétit” before beginning to eat. Hands should remain visible on the table, not in the lap, and elbows must not rest on the table during the meal. Bread is served free and should be torn by hand, not cut with a knife, and placed directly on the table rather than on a plate. It is customary to use bread to help gather food on the fork, not to butter it like toast outside of breakfast. 4, 5, 7, 11
Cutlery is used even for casual foods like pizza, and salad should be folded with the fork rather than cut with a knife. To signal the end of a meal, diners place their knife and fork parallel across the plate, with handles at the 4 o’clock position. Guests should wait until everyone is served before starting to eat, and servers will not clear plates until all diners have finished. 5, 7, 4
Ordering and Beverages
When ordering a fixed-price menu (menu), guests should inform the waiter of all course choices upfront. Tap water, requested as carafe d’eau, is free and typically served at room temperature, while bottled or sparkling water incurs a charge. Ordering soda with a meal is considered unusual; instead, wine is traditionally paired with food. Substitutions or special requests are often discouraged, as French culinary culture respects the chef’s expertise—those with dietary restrictions should call ahead. 3, 4
Tipping Norms
Tipping in French restaurants is optional because a 15% service charge (service compris) is legally included in all menu prices. Waitstaff receive full wages, paid leave, and benefits, so tips are not a financial necessity. However, leaving a small gratuity is a polite gesture for exceptional service. In casual cafés, rounding up the bill to the nearest euro or leaving €1–€2 per person is common. In mid-range or fine dining establishments, a tip of 5–10% in cash may be given for outstanding service, though this is not expected. 6, 8, 10
Since credit card terminals rarely allow tip additions, cash is preferred for gratuities. Tourists may occasionally encounter hints that tips are not included, but this is often a tactic aimed at visitors and does not reflect standard French practice. In group settings, a tip of €5 for two people or €10 for four is typical, even in upscale restaurants. 16, 6