You're sitting at a sun-drenched cafe in Madrid or maybe a bustling taco joint in Mexico City. The bill comes. You reach for your wallet, and suddenly, your brain freezes. You want to be polite. You want to leave a little extra. But what do you call it? Honestly, if you just say "tip," people might understand you, but you'll feel like a total tourist. Learning how to say tip in Spanish isn't just about a single word; it’s about navigating a dozen different cultural nuances that change the moment you cross a border.
The most common, "textbook" answer is propina.
It’s the gold standard. Whether you are in Spain, Colombia, or Argentina, propina is the noun you’re looking for. But here is where it gets tricky. In some places, a tip isn't just a tip. Sometimes it’s a "gratification." Sometimes it’s a "discretionary service charge." Sometimes, it's just expected, and other times, leaving one is actually kind of weird.
If you want to sound like you've lived there for years, you need to understand that language is regional. It's messy. It's rarely as simple as a 1:1 translation.
The Propina Basics and Beyond
Let’s get the big one out of the way. Propina comes from the Greek pino, which literally relates to drinking. Historically, it was a small amount of money given so the recipient could go buy themselves a drink. Kind of charming, right? You’ll use this word in 99% of your interactions at restaurants, bars, and hotels.
"¿La propina está incluida?"
That is the magic phrase. It means "Is the tip included?" You should ask this because, in many Latin American countries—like Peru or Chile—you might see a 10% servicio already tacked onto the bill. If you don't ask, you might end up tipping twice. Which, hey, makes you the favorite customer of the night, but it’s not exactly great for your budget.
But wait. There’s more to the vocabulary than just one noun.
In some specific contexts, especially in professional or formal settings, you might hear the word gratificación. This isn't what you call the five bucks you leave for a pizza delivery guy. It’s more formal. Think of it as a "gratuity" in the legal or corporate sense. You see this more often in labor laws or high-end service contracts.
Then there is the slang. In Mexico, you might occasionally hear someone refer to a small bribe or a "tip" to get things moving as a mordida.
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Stop right there.
Do not use mordida (which literally means "little bite") if you are trying to be a nice person at a restaurant. That’s specifically for "greasing the wheels" with officials or people in power, and it has a very negative, corrupt connotation. It is technically a way to say tip in a "pay to play" scenario, but for a traveler, it’s a word to recognize, not to use. Stick to propina. Seriously.
Why Location Changes Everything
Spain is not Mexico. Mexico is not Argentina.
In Spain, the tipping culture is surprisingly relaxed compared to the United States. If you’re grabbing a café con leche, you might just leave the small change. If the bill is 1.80 euros, you leave the 20 cents. That’s it. Nobody expects a 20% windfall. In fact, if you leave a massive tip in a small Spanish village, the waiter might actually chase you down the street thinking you forgot your money.
Mexico is a different beast entirely. Because of the heavy influence of American tourism, the standard in many cities is now 10% to 15%. If you’re in a "pueblo mágico" far from the beaches of Cancún, 10% is plenty. But in the high-end spots in Polanco, Mexico City, you’ll see people pushing for 18% or 20%.
What about South America?
In Argentina, tipping is called la propina, but there’s a social "law" known as the 10% rule. It’s not mandatory by law—actually, for a while, there were legal debates about whether it should even be allowed on credit card receipts—but it is the expected social norm.
In Chile, they often bring the card machine to you and ask, "¿Desea agregar el diez por ciento?" (Would you like to add the 10 percent?). It’s very direct. You just say "sí" or "no." It’s much less awkward than the silent math we do at tables in the US.
The "Propina" Verb: How to Actually Say It
Knowing the noun is half the battle. How do you use it in a sentence without sounding like a robot?
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Most people think they need a complex verb. You don't. You basically use dejar (to leave) or dar (to give).
- "Quiero dejar una propina." (I want to leave a tip.)
- "¿Le diste propina al botones?" (Did you give a tip to the bellhop?)
Notice that we don't really say "I am tipping." In English, "to tip" is a verb. In Spanish, we "leave tips." It’s a subtle difference but using propinando (the gerund of a rare verb propinar) sounds extremely strange in a restaurant. Propinar is usually used for "delivering" something like a blow or a hit—like "propinar un golpe." Don't tell a waiter you want to "propinar" him. He might get defensive.
A Quick Word on the "Bote"
In many Spanish bars, especially in regions like Andalusia or Madrid, you’ll see a little jar on the counter. It might say Bote.
This is the communal tip jar.
When you drop a few coins in, the staff might shout "¡Bote!" and sometimes even ring a bell. It’s a collective "thank you" from the staff. In this context, you aren't really giving a propina to a person; you are contributing to the bote. It’s a very local, very social way of handling extra change.
Nuance: When a Tip is Not a Tip
We have to talk about the "propina" vs. "servicio" distinction because this is where most travelers lose money.
In countries like Colombia or Brazil (though they speak Portuguese, the concept carries over to Spanish-speaking neighbors), the "service" is often added to the bill automatically.
In Colombia, they are legally required to ask you if you want the "servicio voluntario" added to the bill. They will literally ask, "¿Desea incluir el servicio?" If you say yes, that 10% is your tip. You do not need to add more on top of it unless the service was truly life-changing.
If you see Cubierto on a bill—especially in Argentina or Uruguay—this is NOT a tip. This is a "cover charge" for the bread, the tablecloth, and the general existence of the table setting. It goes to the house, not the waiter. Do not be fooled into thinking the cubierto covers the waiter’s gratuity. You still need to leave a propina if you want to be a good guest.
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Expert Phrases to Use Right Now
If you want to handle the end of a meal like a pro, use these phrases. They are natural, they avoid the "translation software" vibe, and they get the point done.
1. "Quédate con el cambio."
This means "keep the change." Use this in taxis or when buying a quick empanada. It’s casual and decisive.
2. "Incluye la propina, por favor."
If you are paying by card and want to add the tip to the total, say this. Note: In some countries, waiters can’t actually receive tips via card (the owner keeps it), so it’s always better to ask: "¿Se puede dejar la propina con tarjeta?" (Can one leave the tip with a card?). If they shake their head, they’re telling you they need cash to actually see that money.
3. "Excelente servicio, muchas gracias."
Say this as you leave the money. It connects the cash to the performance. It makes the transaction human.
The Social Pressure of the "Gringo Tax"
There is a real thing called the "Gringo Tax." If you go into a cafe in Cusco or Cartagena, the staff might expect a larger tip from you than from a local. Is it fair? Maybe not. But it’s the reality of global travel.
However, you don't have to overpay.
By knowing how to say tip in Spanish and understanding the local terms, you signal that you aren't just a tourist who hopped off a cruise ship five minutes ago. You are someone who respects the culture. When you ask, "¿La propina ya viene en la cuenta?" (Is the tip already in the bill?), you show you’re paying attention.
Actionable Steps for Your Next Trip
- Always carry small bills. In many Spanish-speaking countries, breaking a large bill is a nightmare for a small shop or a waiter. Keep a stash of small denominations specifically for propinas.
- Check the bottom of the receipt. Look for the words Servicio, Propina Sugerida, or Cubierto.
- Observe the locals. Spend five minutes watching what people at the next table do when they get the check. Do they leave coins? Do they put a bill under the plate? Do they just walk away?
- Speak up. Don’t be afraid to use the word propina. It’s not a dirty word. It’s a sign of appreciation.
- Ditch the 20% mindset. Unless you are in a very "Americanized" part of Mexico, 20% is often overkill. Aim for 10-12% as a standard for good service, and you'll be perfectly in line with local customs.
The next time you’re finishing a meal in a Spanish-speaking country, don't panic. Take a breath. Remember that propina is your best friend, mordida is a bribe you should avoid, and el bote is for the team. Being able to navigate these words won't just save you money—it will earn you a lot more respect from the people serving you.
Before you head out, make sure you've practiced the pronunciation of propina (pro-PEE-nah). It’s a simple word that carries a lot of weight. If you're heading to Mexico specifically, maybe even learn "estuvo muy rico" (it was very tasty) to pair with that tip. It goes a long way.