Bottomless Brunch Etiquette: How Much to Tip and What to Drink

There’s nothing quite like a bottomless brunch. Mimosas flowing, pancakes stacked high, and the buzz of conversation filling the air. But as the hours stretch on and your glass keeps refilling, a quiet question creeps in: how much should I tip? And more importantly-when does enjoying yourself cross into being rude?

Bottomless brunches are everywhere now. From rooftop decks in Sydney to cozy cafés in the inner west, they’ve become weekend rituals. But most people don’t realize these aren’t just all-you-can-eat meals-they’re high-volume, low-margin business models built on speed, volume, and, yes, tips. If you treat it like a buffet and stay for three hours sipping champagne while scrolling through your phone, you’re not just being lazy-you’re hurting the staff who’s running on empty to keep your glass full.

What Exactly Is a Bottomless Brunch?

A bottomless brunch is a fixed-price meal, usually served between 10 a.m. and 3 p.m., that includes unlimited drinks-typically mimosa, prosecco, bloody marys, or sometimes beer and wine-for a set time window, often 90 to 120 minutes. Food is usually a set menu: eggs benedict, avocado toast, pancakes, bacon, maybe a charcuterie board. The deal sounds too good to be true? It kind of is.

Restaurants count on you to order more food, stay within the time limit, and tip generously. They make next to nothing on the drinks-those are loss leaders. The real profit comes from the food, the ambiance, and the tips. Staff know this. They’re trained to refill your glass fast, clear plates quickly, and keep the vibe lively. But if you stretch your time, order one dish, and barely speak to anyone, you’re making their job harder.

How Much to Tip: The Real Math

Here’s the hard truth: tipping 10% on a bottomless brunch is a slap in the face. Tipping 15% is the bare minimum. You should aim for 20%-and if the service was great, go higher.

Let’s say your bill comes to $85 for food and drinks. At 10%, you leave $8.50. That’s less than $3 per hour if you stayed for three hours. Now think about it: your server cleared five tables, refilled drinks at least 12 times, answered questions about the menu, and dealt with a noisy group next to you. They didn’t get a break. They didn’t clock out early. And you? You got unlimited drinks, a full meal, and a nice morning.

Here’s a simple rule: tip at least 20% of the total bill, even if the drinks are unlimited. Why? Because the drinks aren’t free-they’re part of the service. The bartender who poured your third mimosa, the runner who brought your pancakes hot, the host who squeezed you in at 11:45 a.m.-they all depend on tips to make a living. In Australia, many staff earn below minimum wage, relying on tips to make up the difference.

And don’t wait until the end to tip. If you’re impressed, leave a $10 note on the table after your first round. It changes the whole vibe. Servers notice. They’ll bring you extra bacon. They’ll remember your name next time.

What to Drink: Limits and Etiquette

Bottomless doesn’t mean endless. Most places have a 90-minute or two-hour window. That’s not a suggestion-it’s a policy. If you show up at 11 a.m. and still have a glass in your hand at 2 p.m., you’re not being chill. You’re being inconsiderate.

Restaurants need to turn tables. They’ve booked the next group for 3 p.m. If you’re still there, they lose money. They might have to turn away customers who paid full price. And if you’re slurring your words or being loud, you’re making the staff’s job harder-and possibly scaring off other guests.

Here’s what to do instead:

• Drink at a steady pace. One mimosa every 20-30 minutes is plenty.
• Don’t order a drink right before the time limit ends. That’s a tactic, not a tradition.
• If you’re going to stay longer, ask: “Is it okay if I linger?” Most places say yes-if you’re quiet and order more food.
• Water is your friend. Alternate every other drink with a glass of water. It keeps you sharp, and the staff will appreciate you not needing help to the door.

And please-don’t order drinks for people who aren’t there. If your friend isn’t coming, don’t ask for their third mimosa. It wastes product, slows service, and makes the server feel like they’re doing busywork.

What Not to Do

Some behaviors are just plain rude. Here’s the list of things you should never do at a bottomless brunch:

• Don’t order one dish and stay for two hours. You’re not a guest-you’re a drain.
• Don’t ask for a refill every 10 minutes. That’s not bottomless-that’s exhausting.
• Don’t yell for service. A polite wave or eye contact works better.
• Don’t leave a $5 tip on a $100 bill. That’s not a joke. That’s offensive.
• Don’t bring a group of 12 without a reservation. If you do, expect to wait-or worse, be turned away.

And please, no one is impressed by how many drinks you can down. If you’re stumbling out the door, you’re not cool. You’re just hungover-and everyone else is tired of cleaning up after you.

When to Pay and How

Most bottomless brunches charge you at the end. That’s fine. But don’t wait until the server is already walking away to pull out your wallet. Have your card ready. Know your total before they bring the check.

If you’re splitting the bill, don’t wait until the last minute to figure out who owes what. Talk about it before the food arrives. And if someone’s low on cash, offer to cover their tip. That’s the kind of gesture people remember.

And never, ever leave cash on the table without telling anyone. If you want to tip extra, hand it to the server with a smile and say, “Thank you for making this so good.” That’s how you build loyalty.

Why This Matters Beyond the Tip

Bottomless brunch isn’t just about food and drinks. It’s about community. It’s about showing up, being present, and respecting the people who made it possible.

Think about the server who started at 7 a.m., cleaned up from breakfast, prepped for brunch, served 30 tables, and didn’t sit down until 4 p.m. Now think about how much they earned. $12 an hour before tips. You paid $85 for your meal. They made $10 in tips. That’s not a fair trade.

When you tip well, you’re not just being polite. You’re saying: “I see you. I value you. I know this isn’t easy.” And that matters more than any mimosa.

What to Order: The Smart Brunch Choices

If you want to be the kind of guest who gets remembered, order wisely. Here’s what works:

• Go for the $25-$35 entrees. They’re usually the most satisfying and give the kitchen a decent margin.
• Share a charcuterie board or avocado toast. It’s Instagram-worthy and keeps the server from running back and forth.
• Order a coffee after your mimosa. It shows you’re not just there to drink.
• Try the house special. It’s usually the chef’s favorite-and the one they want you to love.

And if you’re not sure what to pick, ask: “What’s the most popular?” Most servers will give you the real answer-not the most expensive item.

Final Rule: Treat It Like a Date

Imagine you took someone out for dinner. You wouldn’t show up, order one appetizer, and stay for three hours without tipping. You’d be polite, you’d pay fairly, and you’d leave feeling good about the experience.

Bottomless brunch is the same. It’s a social event. You’re not getting a free meal-you’re getting a service. And good service deserves good pay.

So next time you sit down for a bottomless brunch, remember: the drinks are unlimited. Your respect shouldn’t be.