Restaurant English in the U.S.

A U.S. restaurant meal usually follows a script. A host greets you, a server introduces themselves, you order, you eat, the check arrives, and you pay. The English used at each step is mostly the same from place to place, even between a casual diner and a more formal restaurant. If you recognize the script, you can focus on the food and the people you came with rather than on what to say next.

This guide walks through the conversation from the door to the door, including the small phrases that often confuse newcomers — "How are you guys doing today?", "Still working on that?", "Is this on one check?" — and how to respond comfortably. Restaurant customs, including tipping ranges, vary by region and by the kind of restaurant, so use the examples as a baseline and adjust to the place you are in.

What to Expect

When you walk into a sit-down restaurant in the U.S., a host or hostess usually greets you near the entrance. They ask how many people are in your group, whether you have a reservation, and where you would like to sit. If the restaurant is busy, they may quote a wait time or take your name and phone number and text you when a table is ready.

Once you are seated, a server comes by within a few minutes, introduces themselves, and often brings water automatically — tap water is free almost everywhere. The server tells you about specials, asks what you would like to drink, and gives you a few minutes with the menu. When you are ready, they take your order, sometimes asking about cooking preferences (how you want your steak done, what salad dressing, what sides). Food arrives in stages: appetizers, then the main course, sometimes dessert.

The server checks on you a few times during the meal — "How is everything?" or "Can I get you anything else?" — and clears plates when you finish. When you are ready to leave, you ask for the check. In most sit-down restaurants you pay at the table, not at a register. The server brings the bill in a folder, you put a card or cash inside, they take it away to run the card, and they bring it back with a slip to sign. You add a tip on the slip, leave it on the table, and go.

At more casual places — counter-service restaurants, fast-casual chains, food halls — you order at a counter, pay first, and either carry your food yourself or wait for it to be brought to a table. The script is shorter, and tipping is more optional, though many counter places now show a tip prompt on the card screen.

Common Phrases You May Hear

Useful Things to Say

Walking in and getting seated

• "Hi, table for two, please."
• "We have a reservation under [last name] at 7."
• "We don't have a reservation. How long is the wait?"
• "Is the bar seating first come, first served?"
• "Could we sit by a window, if anything is open?"
• "We're celebrating a birthday — anything in a quieter corner would be great."

Asking about the menu

• "Could you tell me a bit about the [dish name]?"
• "What do you recommend?"
• "Is this dish spicy?"
• "How big is the portion? Should we share?"
• "What's in the house dressing?"
• "Does this come with sides, or are sides ordered separately?"
• "Is this enough for two people, or should we get one each?"

Ordering and modifying

• "I'll have the [dish name], please."
• "Could I get that with no onions?"
• "Could I substitute fries for the salad?"
• "Could I get the dressing on the side?"
• "Medium-rare, please." / "Well done, please."
• "Could you make sure it doesn't have any [ingredient]? I have an allergy."
• "Is this gluten-free? I'm not sure from the description."
• "I'm vegetarian — could you point me to a few options?"
• "Could we get an extra plate, please? We're sharing."

Allergies and dietary needs

• "I'm allergic to peanuts. Could you let the kitchen know?"
• "I have a dairy allergy. Is there anything in the kitchen that could cross-contaminate?"
• "I'm avoiding gluten. Could you check what's safe?"
• "Is the [dish] cooked in the same oil as fried items with shellfish?"

Asking for the check and paying

• "Could we get the check whenever you have a chance?"
• "We're ready whenever you are."
• "Could we split this two ways evenly?"
• "Could we split this onto two cards, with my card covering the entrees and the other covering the drinks?"
• "Could we get separate checks for the table?"
• "Could we get this boxed up?"
• "Could I get a to-go box?"

When something is wrong

• "Excuse me — this looks a little undercooked. Could it go back for a few more minutes?"
• "I think I ordered the [dish], but this looks like a different one."
• "This isn't quite what I expected — the description sounded different. Is it possible to swap it for something else?"
• "Sorry, my card was declined. Could you try this one instead?"

Key Vocabulary

Common Fees, Policies, or Documents

A U.S. restaurant bill often has several components beyond the price of the food. Confirm anything that looks unfamiliar before paying.

• Sales tax. Most U.S. cities and states add a sales tax to restaurant bills. The rate varies widely by location.
• Tipping. Tipping is customary at full-service sit-down restaurants, with a common range of roughly 15 to 20 percent of the pre-tax total, adjusted for service quality. At counter-service restaurants, tipping is often optional. For takeout, customs vary. Card-reader preset percentages are suggestions, not requirements.
• Service charge or automatic gratuity. Some restaurants add an automatic service charge, especially for large parties (often six or more). When included, an additional tip is usually optional — check the receipt before tipping again.
• Corkage fee. If a restaurant lets you bring your own wine, they may charge a per-bottle fee for opening and serving it.
• Cash vs. card. Most U.S. restaurants accept major cards; some smaller places are cash-only and post a sign by the door. A few are cashless. Look or ask when you walk in.
• Splitting. Most servers can split a bill evenly across multiple cards. Splitting item-by-item between several diners is sometimes more work and may not be available at busy times. Ask early if you plan to split.

Policies vary widely by restaurant, region, and even time of day. If you are not sure about a fee or charge, the clearest move is to ask: "Could you walk me through this charge?" or "Is the gratuity already included?"

Sample Dialogues

Walking in without a reservation

Host: "Hi, welcome in. How many?" Guest: "Three of us, please." Host: "Inside or on the patio?" Guest: "Patio, if it's open." Host: "It is. It'll be about a 15-minute wait. Can I get a name and number? I'll text you." Guest: "Sure, it's Chen, 555-..." Host: "Great. You can wait at the bar, or step outside — we'll let you know when it's ready."

Ordering with an allergy

Server: "Hi, I'm Sam. Have you eaten with us before?" Guest: "Not yet, no." Server: "Welcome. Our specials tonight are a roasted halibut with corn risotto, and a short rib with potato puree. Can I start you off with drinks?" Guest: "Just tap water for now. Quick question — I have a shellfish allergy. Is the halibut prepared in the same area as shellfish?" Server: "Let me check with the kitchen. One moment." [Server returns.] Server: "The halibut itself is fine, but the kitchen does prepare shrimp on the same line. The chef recommends the short rib or the chicken tonight to be safe." Guest: "Good to know. I'll do the short rib."

Sending a dish back politely

Guest: "Excuse me — I'm sorry, the steak came out well-done. I had asked for medium-rare." Server: "Oh, I'm really sorry about that. Let me take it back and have the kitchen redo it. Do you want me to bring something out for you in the meantime, so you're not just sitting there?" Guest: "No, I'm okay. Thank you for taking care of it." Server: "Of course. It'll just be a few minutes."

Asking for the check, splitting, and a card decline

Guest: "Could we get the check whenever you have a chance?" Server: "Of course. Is this on one or two?" Guest: "Two, please. Could you put the entrees on this card and the drinks on this one?" Server: "I can do an even split — sorry, the system only handles even splits or one ticket per person. Which would be easier?" Guest: "Let's just do an even split." [Server returns.] Server: "Sorry, this card came back declined. Want to try a different one?" Guest: "Yes, try this one instead. Thank you."

Quick Tips

• "I'll have..." and "Could I get..." are both polite and natural for ordering. "Give me..." sounds rougher than learners often realize.
• Servers usually come back to check on you several times. A short "We're great, thanks" is enough — no detailed answer needed.
• If you say "water," many servers bring tap water for free. Bottled water usually has to be requested specifically and costs extra.
• "Still working on that?" is a routine way to ask whether to clear your plate, not a comment on your eating speed. "Yes, still working" or "You can take it, thanks" both work.
• Tipping is a real expectation at full-service sit-down restaurants. If service was a problem, lower the tip rather than skipping it entirely, and consider mentioning the issue to a manager.
• Splitting the check is normal. Mention it before the server brings the bill to make things smoother.
• Taking leftovers home is completely standard. "Could I get a to-go box?" is the usual phrasing.
• If anything goes wrong — a wrong dish, a slow kitchen, a charge that looks off — a calm, specific request usually resolves it quickly.