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In Türkiye the bill is not brought to the table unasked; not hurrying a guest is considered courtesy. It comes when you ask, and in most places you pay at the table — paying at the till is also normal, and if the waiter says “kasadan” that is the way being pointed out.

Tipping is measured. At a sit-down meal five to ten per cent is left; if a service charge is already added (the receipt will say “servis”) there is no need to leave more. Adding a tip on a card terminal is not possible everywhere, so cash is easier.

At counter places — döner, çiğ köfte, simit — no tip is expected. If you drank tea at a coffee house, leaving the small change is customary, but nobody counts it.