An Insight into South Korea’s Approach to Gratuities
Traditionally, Korea does not have a tipping culture. Looking back to my childhood, the word “tip” was mostly associated with adults giving money to workers at entertainment venues, and this understanding still prevails among many Koreans. For most people, tipping is not seen as a gesture of appreciation for service, but rather as an uncomfortable act—almost like a service fee or a monetary reward from someone of higher social or economic status. Because of this perception, giving or receiving tips often feels awkward for both parties.
Despite these attitudes, some businesses and digital platforms have recently begun to introduce tipping options. Cafes and kiosks may offer small tip suggestions, such as 500 or 1,000 won, as an optional choice. Delivery apps sometimes include tip features under labels like “thank you message” or “encouragement,” and the Kakao T taxi app allows users to give a 1,000–2,000 won gratitude tip after their ride. Some beauty salons and nail shops also accept small tips via QR code.
In restaurants, tipping is rarely seen except in upscale Japanese or barbecue establishments, where customers may tip around 10,000 won. At high-end Japanese restaurants, tips are sometimes given as appreciation for special service or extra dishes provided by the chef or waiter. In barbecue restaurants, tips are occasionally given when staff grill the meat for customers, both as thanks and in hopes of extra service. Unlike Western countries, where tipping comes after the service is completed, in Korea, tips are often given in advance, expecting additional service. However, not tipping is not considered rude, and most people don’t tip unless it’s a very special occasion. The general belief is that all service charges are already included in the price, so tipping is more about requesting additional service rather than expressing gratitude, which can make the act itself burdensome. Occasionally, staff may directly ask for tips, especially in upscale Japanese restaurants, possibly because these venues are traditionally used for business entertaining and tipping has become a routine there.
In summary, Korea can be considered a “No Tip” culture. To many Koreans, the word “tip” carries a negative connotation, often reminding them of a bribe rather than simple appreciation. If you do wish to tip in a barbecue restaurant or similar venue, it’s better to give it to the staff in advance or during service, as this will likely encourage them to pay extra attention to your table.