Dining Etiquette in Turkey

One of the most challenging things about travel is figuring out the cultural rules around basic transactions.  For example, when and how much do you tip?

Living in a particular country it is easy to take for granted that your local custom is the norm everywhere.  So today's post is about navigating Turkish and American cultural differences and expectations around service in a restaurant. 

First, let's review the American version.  Customers walk by a restaurant and decide whether they wish to enter or not. Beyond a menu and welcome sign, rarely will a restaurant employee be outside hawking the cafe to passing potential patrons.  

When you enter a smiling host sits you. A smiling server takes your order and then delivers your food.  Refills on drinks are usually free, and your server regularly checks to see if you need anything.  The server usually asks if you are finished before taking your plate or glass. Finally the server will usually ask if you want a dessert and if you are ready for your bill. You pay, and the server thanks you for eating at this restaurant. The guest is expected to leave 10-20% of the bill's total additionally as a tip.  Also, because servers' minimum wage is just over $2 an hour, the server expects you to not keep a table for more than an hour or so...or to at least tip more or buy more food/drinks. 

At least, this is the general American format when you have good service. 

Our friend Javid was able to explain for us several Turkish customs that we have encountered. For example, in restaurants here a man stands out front badgering passing tourists and often Turks with menus and exhortations to try his restaurant. For us it seemed pushy and intimidating.  If you do sit down for a meal, a waiter will appear who takes you order and then brings your food. Then he disappears.  He never checks on your table and never returns with your check until you manage to flag him down.  The server rarely if ever smiles but keeps a somber, professional facial expression. It contrasts such much with the American service experience that it is easy to take this service as rudeness.  This pattern has been so consistent, however, that we felt it must be a cultural standard here.  In talking with Javid, it is indeed standard.  Turks he said would find it rude for a server to interrupt a meal by checking on them or asking if guests were ready for their check.  He has never experienced receiving a bill in a restaurant without first asking for it. 

Likewise, tipping ranges from none to 5% of the bill. 

Learning these customs can make all the difference between feeling welcomed or a feeling of being treated rudely.