Türkiye is a hospitality culture, and Antalya — being the country's tourism capital — is forgiving of every traveller blunder. But a handful of small etiquette signals will make every restaurant interaction smoother and more affordable.
Tipping — the real expectations
- Restaurants: 10% is standard for table service. Round up at casual lokantas. Not expected at fast-food chains.
- Drivers / chauffeurs: 10-15% if you're happy with the ride; not expected.
- Hotels: 50-100 TL for housekeeping at end of stay, 20 TL per bag for porters.
- Spa / hammam: 10-15% on top of the service price.
- Tour guides: 100-200 TL per person for a half-day, 200-400 TL for a full day.
Who pays the bill?
In Türkiye, splitting the bill ("Alman usulü" = "German style") is considered cold. If you're hosted by a local, expect them to insist on paying — accept gracefully, then host them next time. In a group, the eldest or the inviter typically pays.
Tea, coffee and water — the never-empty rule
Çay (Turkish tea) is offered free at almost every restaurant, often as a welcome and definitely after the meal. Refusing the first çay is fine; refusing the after-meal çay is rude. Turkish coffee is offered post-meal at finer restaurants — it comes unsweetened by default; specify "orta" (medium sugar) or "şekerli" (sweet) when ordering.
Smoking and alcohol
Smoking inside is banned (since 2009) but enthusiastically practised on terraces and patios — most outdoor restaurant seating in Antalya is shisha-and-cigarette tolerant. Alcohol is widely served in tourist areas; in conservative neighbourhoods (Kaleiçi's inner streets, Kepez) some venues are alcohol-free.
Ordering Turkish-style
At meze restaurants the waiter brings a tray of small dishes — point to what you want, ask "kaç para?" (how much) before committing. At kebab houses, ask "yarım porsiyon" (half portion) if dining solo — a full portion is usually for two.