Tipping at the sushi bar

a-cut-above · Post by **a-cut-above** » Sun Jul 15, 2012 8:31 pm

What is the correct tipping practice when one eats at the sushi bar? Service is given both by a waiter/waitress (set up, beverage, side dishes if ordered, etc.) and by the sushi chef who takes your order directly from you. Do you leave all the tip with the check, put it in the jar, or split it between the two?

Kyle76 · Post by **Kyle76** » Mon Jul 16, 2012 7:33 am

Depends on the setup. If there is a jar for the chef, I tip him there and the waitress with the check. If not, I just leave one tip and leave the rest to them to figure out.

Steve-o · Post by **Steve-o** » Mon Jul 16, 2012 7:53 pm

I do what Kyle does.

I read some time ago that you were supposed to buy (or offer to buy) the itamae (sushi chef) a drink from the bar. I tried it once and was declined; I've never seen anyone else try that (successfully or not).

a-cut-above · Post by **a-cut-above** » Mon Jul 16, 2012 9:31 pm

Kyle76 wrote:Depends on the setup. If there is a jar for the chef, I tip him there and the waitress with the check. If not, I just leave one tip and leave the rest to them to figure out.

Jim,
How do you split the tip total between the waiter/waitress and the sushi chef?

Kyle76 · Post by **Kyle76** » Tue Jul 17, 2012 7:33 am

I generally tip waitresses ~20%. I usually put a couple of dollars in the chef's jar, if there is one. If not, I still stick with the 20%.