"Service compris" is on every receipt. Tipping is optional. But the 2026 labor law changed how some service workers get paid — the rules got more nuanced. This tells you what's actually expected.
Three things confuse foreigners: 1) "Service compris" means service is included — not "tip included." 2) Servers get a base salary, not tips-as-wages. 3) The 2026 labor law reform changed service-worker classification; tips are now better-tracked and tax-free up to a threshold.
The right tip in France is rarely 15–20% (American). For bistros, leaving €1–€2 round-up per person is plenty. For Michelin restaurants, leaving €5–€10 per person shows appreciation without being weird.
Range based on venue, bill size, and service quality. Low end: polite acknowledgment. High end: shows strong appreciation. Beyond this range, you're tipping like an American.
"Service compris" = service included in the bill (most places). "Service compris 15%" on Prix-Fixe menu = a 15% service charge included. "Pour le service" = add a tip if you wish. None of these mean "tip optional" in the same way as in the US — they're both informational.
French servers prefer cash tips — card tips are pooled and taxed. Small coins ("la petite monnaie") are fine; €5 notes for good service.
Some card terminals ask "Pourboire?" (tip) when you insert. You can add 0%, 5%, 10%, 15% — these go to the tip pool. Cash still preferred for direct recognition of the server who served you.
Not offensive, but unusual for non-budget venues. Leaving "la petite monnaie" (small change from your bill) is the standard "thank you" without overpaying.
Same as bistros. Round up to the nearest €5 for a €20 glass-and-charcuterie visit. The bartender/owner usually takes the tip directly.