International fans flocking to the U.S. for the World Cup find tipping culture confusing and costly. England’s Geoff Pryor notes he hates being asked to tip for a water bottle, yet recognizes the need for fair pay. In many U.S. venues, servers earn just over $2 an hour and depend on a 20% tip to survive.

Australian supporters Chris O'Flynn and Robert Mc Namara complain that high match fees and tipping add to an already steep bill. One bar owner, Chris Keller, says European visitors often leave without a tip, forcing him to pre‑charge service fees. The practice protects staff who must hit a $7.25 minimum when tips fall short.

In Los Angeles, the base wage for tipped staff tops $16.20 per hour, yet tips still dictate earnings. Owner Joseph Pitruzelli keeps suggested tips in the 10%–20% range, warning that 30% becomes excessive. He distributes tips among all crew, from dishwashers to chefs, to keep the service afloat.

Business owners across the country adapt. In Brooklyn, Chris Keller added a service charge for reservations; in New York, Ann Calimano warns that a $600 bill without a tip forces a conversation. With a minimum wage gap and cultural differences, U.S. restaurants must confront how tipping sustains a multibillion‑dollar industry.