Ordering and Paying in Korean Restaurants

Restaurant routines in Korea differ enough from Western habits that first-time visitors are often unsure when to wave, what is free and where to pay. This page describes the common patterns. Practices vary by restaurant and change over time, so dates are given where it matters, and the best guide is always the room you are standing in.

Banchan and refills

Side dishes usually arrive without being ordered, and they are traditionally free. Stars and Stripes Korea, in a September 2026 tips column, says you can ask for more, and that many restaurants now have a self-service bar where you take what you want. The Korea Times reported in February 2026 that many eateries had added self-service bars so diners could take only what they need, which reduces waste and eases the load on staff.

The free-refill custom is under some strain. In February 2026 the Korea Herald described an informal online poll of restaurant owners about charging for extra side dishes: of 1,353 respondents at the time, 38.5 percent favored it and 61.5 percent opposed. The paper noted the survey was not conducted by a registered pollster. Rising ingredient costs were the main reason given, and the Korea Times reported a compromise under discussion in which basic dishes stay free while pricier, labor-intensive ones are charged. No rule had changed at the time of those reports, but items listed on a menu as extras (chuga) should be expected to cost extra. For what the dishes themselves are, see the history of banchan.

Getting attention

Many casual restaurants have a small call button or bell on each table, sometimes at the edge or underneath. Press it when you are ready to order or need something. If there is no button, raising a hand and saying jeogiyo (저기요, "excuse me") is normal, according to Stars and Stripes. Staff are not ignoring you if they do not hover; the button is the intended signal.

Menus, kiosks and tablets

A travel guide from tableofkorea.com (February 2026) notes that fast-food restaurants have kiosks with English options, some restaurants offer tablet menus in several languages, and in some noodle shops you pay at a machine before sitting down. Coverage varies, especially in smaller places, where photo menus or a translation app pointed at the printed menu help. When in doubt, ask staff whether to order at the table or at the counter.

Portions and the two-serving minimum

Dishes meant for sharing, particularly grilled meats and hot pots, are often priced per serving (inbun, 인분) with a minimum of two. Restaurants typically give cost and turnover as the reasons. TIME reported in late 2025 that solo diners at various restaurants had been turned away or asked to order two portions, and that the Korea Foodservice Industry Association told the Korea JoongAng Daily the policy helps restaurants offset rising costs. A growing number of places welcome a single diner, and many dishes, such as bibimbap, noodles and rice soups, are single portions by default. Paying for two servings and taking leftovers is a common solution at a grill. See also Korean barbecue culture.

Paying

At most casual restaurants you pay at the counter near the door when you leave, rather than at the table. Stars and Stripes suggests gyesan-halgeyo (계산할게요, "I'll pay") to the cashier. Group meals are often paid by one person, and Korean friends or hosts may insist on covering the bill. Offering to get the next round, or the coffee, is the gracious reply.

Tipping

Tipping is not customary in Korea, and you do not need to leave anything. Prices on the menu are the amount to pay. This is true of ordinary restaurants and street stalls alike.

For habits at the table itself, see dining etiquette; for meals with restrictions, see dietary needs in Korea.