Los Angeles welcomes first-time diners with an incredible mix of global flavors, casual patios, busy markets, and iconic street food. One moment you’re grabbing tacos from a food truck, the next you’re exploring a farmers’ market, trying Korean BBQ, or enjoying sushi in Little Tokyo. The city’s food scene is relaxed, diverse, and focused on freshness, where jeans-and-sneakers dining is the norm and great meals come from every corner of the map.
TL;DR
- Los Angeles dining is casual but diverse, spanning taco trucks, Korean BBQ, sushi counters, Ethiopian feasts, cafés and farmers markets.
- At casual cafés and food trucks you usually order at the counter, move aside and listen for your name or number; sit-down restaurants follow host-and-server service.
- Reservations are essential for trendy hot spots and prime weekend times, while most neighborhood joints, markets and trucks remain walk-in friendly.
- Dress codes are relaxed (“casual chic” is normal), sharing plates is common and quick phone photos of food are fine as long as you stay present at the table.
- Tipping follows U.S. norms: around 18–20% at full-service restaurants, smaller tips at cafés, bars and food trucks, with auto-gratuity often added for large groups.
- LA restaurants are highly accommodating of dietary preferences and allergies, so politely asking for substitutions or ingredient details is expected, not awkward.
Related Reads:
- The Traveler’s Ultimate Guide to Los Angeles
- Los Angeles for First-Time Visitors
- Eco-Friendly and Sustainable Travel in Los Angeles
Overview
Los Angeles is one of the most diverse food cities in the world, offering nearly every cuisine thanks to its rich immigrant communities and globally inspired chefs. You can start your day with Mexican chilaquiles, grab Korean barbecue for lunch, enjoy Ethiopian stews for dinner, and finish with a vegan dessert, all without traveling more than a few miles.
Neighborhoods like Koreatown, Thai Town, Little Ethiopia, Boyle Heights, and Westwood’s Tehrangeles showcase authentic flavors, while many chefs blend cultural traditions with California’s love for fresh produce and creativity. In LA, amazing food isn’t defined by price or formality; a street taco can be just as celebrated as a dish at a trendy restaurant. The overall vibe is casual, fresh, and focused on quality ingredients.
Dining etiquette shifts slightly depending on where you eat. Food trucks are quick and informal, cafés are relaxed and friendly, and popular restaurants may require reservations and a bit of planning. This guide will walk you through Los Angeles dining etiquette, including how to order at food trucks, when to make reservations, tipping expectations, and how to respectfully enjoy the many cultural cuisines that define LA’s restaurant scene.
How to Order Like a Local
Counter Service & Cafés: In many casual LA eateries – from third-wave coffee shops to fast-casual lunch spots – you’ll order at the counter and then find your seat. Skim the menu on the wall or by the register while waiting; lines move fast, so locals have their order decided by the time they reach the front.
After ordering, you’ll likely receive a buzzer or a number on a stand. Water is often self-serve here: look for a pitcher or dispenser nearby with cups. Grab what you need and then find a table.
If it’s a communal setup or a crowded café, don’t be shy about sharing a long table with others; Angelenos are used to friendly co-working vibes in coffee shops. Once your buzzer rings or your number is called, pick up your food at the counter. A quick “thank you” and a smile go a long way in this casual service format.
Sit-Down Restaurants: Traditional restaurants in LA still follow standard protocol: a host will greet you at the entrance, and if you have a reservation or if a table is free, they’ll seat you. If there’s a waitlist, you can give your name and wander nearby until you get a text that your table is ready.
Servers in Los Angeles tend to be casually friendly and attentive. Expect your server to introduce themselves with a smile and perhaps some menu recommendations – LA’s dining culture encourages a personable, laid-back rapport rather than stiff formality.
It’s perfectly fine to ask questions about the menu or request substitutions (more on LA’s famous dietary flexibility later). Throughout the meal, servers will check in often (but not so often as to hover). You can signal you’re ready to order by closing the menu or simply saying you have a question.
When your food arrives, a polite “thank you” is standard. If you need something, catching your server’s eye or a gentle wave works – no need to call out loudly. At the end of the meal, the check won’t usually arrive until you ask for it (lingering is common in LA, where people enjoy conversation), so when you’re ready, a friendly “We’re all set, can we get the check?” will bring the bill.
Food Trucks: Usually, you’ll queue up at the order window (often under a bright menu sign) and place your order with the staff inside. Many modern food trucks are cashless or at least take credit cards and mobile payments, though some classic trucks are still cash-only.
It’s wise to have a bit of cash on hand just in case, but don’t be surprised if you see fellow customers tapping their phones to pay. After ordering, step aside immediately to keep the line flowing. It’s an unspoken rule among locals that once you’ve ordered, you move to the side (or to the pickup window if directed) so the next person can step up.
Crowds at popular trucks can get thick, and the staff manage a sort of choreography: one line to order, another area where people wait for their names or numbers to be called. Be sure you stay within earshot of the truck – they might shout your name or a number when your food is ready – but don’t block the order window.
When your name is called, that’s your cue to approach and grab your delicious cargo (often handed out in foil or paper boats). One more tip: at busy taco trucks, know your order before it’s your turn. Regulars will often rattle off “Dos de asada, dos al pastor, para aquí” in one breath. If you’re unsure what to get, it’s okay to ask what’s popular, but keep it brief if there’s a line.
Reservations, Walk-Ins, and Waiting Lists
Los Angeles has thousands of restaurants, from casual diners to ultra-trendy hotspots – knowing when to reserve is key. For popular restaurants (think that new celebrity-chef spot in West Hollywood or a perennially packed brunch café in Silver Lake), making a reservation is often necessary, especially on weekend evenings.
Many of LA’s in-demand restaurants release reservations either a month in advance or on a rolling 1-2 week basis. Apps are your friend here: locals commonly use Resy and OpenTable to snag tables at buzzy places. Some ultra-hot reservations drop at set times (like 10 a.m. two weeks ahead), and they can fill up within minutes.
The general rule: if you have your heart set on a trendy restaurant in WeHo, a beachfront dinner in Venice, or a hip Silver Lake brunch spot, try to book about 1–2 weeks in advance. If you’re aiming for a prime Saturday 7 p.m. slot, even a month ahead isn’t too early for the most popular places.
Don’t despair if you can’t get your ideal time; consider a Sunday night or a weekday, which are usually easier to reserve (and still lively). Many restaurants also keep a few seats (often at the bar) open for walk-ins, so it’s worth a try dropping by if you couldn’t reserve; just be prepared to wait a bit.
That said, casual dining in LA is very walk-in friendly. Neighborhood taco stands, ramen joints, and cafes typically don’t take reservations at all – you just show up, put your name on a list if there’s a wait, and hang out. For example, a popular brunch place might use the Yelp Waitlist app: you can join the virtual line through Yelp and it will give an estimated wait time.
Other restaurants have in-house waitlists where a host will text you when your table’s ready. LA folks are used to this “wait and wander” approach – you might put your name in at a Koreatown eatery and then grab a drink next door while you wait 30 minutes.
If you do make a reservation, punctuality matters but there’s a little leeway. Most restaurants will hold your table for about 10–15 minutes past the reservation time. If you’re running late, the polite move is to call and let them know – they’ll usually accommodate if they can.
In fact, OpenTable’s policy notes that restaurants commonly mark no-shows after 15 minutes. Repeated no-shows or very last-minute cancellations are frowned upon (a few popular spots even require a credit card and will charge a fee if you bail without notice).
So if your plans change, cancel your reservation in advance – preferably a day ahead via the app or phone. It’s considerate and ensures you won’t get a no-show tag on booking apps.
Many LA restaurants have switched to digital queues. Don’t be surprised if a host asks for your cell number to text you, or if the restaurant’s website has a “Join Waitlist” button. It’s all part of the laid-back but organized dining rhythm here.
Table Etiquette: What’s Normal in LA
Dining in Los Angeles is famously informal and relaxed. Dress codes are minimal and it’s not unusual to see people in neat jeans, fashionable sneakers, or even a Lakers T-shirt at restaurants that elsewhere might demand a suit jacket.
In fact, LA is an extremely casual town: you can wear sneakers and a baseball cap to almost any restaurant without feeling out of place. “Casual chic” is the norm, meaning clean, stylish streetwear is perfectly fine even at many upscale establishments.
Of course, if you’re dining somewhere very upscale (say, a Michelin-starred spot), you might opt for a collared shirt or a dress, but overdressing is rarely necessary. Angelenos value comfort and personal style over rigid formality – even many high-end restaurants explicitly call their dress code “smart casual” and welcome guests to come as they are.
Once you’re seated, you’ll notice hospitality with a laid-back vibe. Water is typically offered immediately – often a server will bring a cold bottle or carafe for the table, or at casual spots they might gesture that water is self-serve. Don’t hesitate to ask for tap water; LA restaurants almost always serve tap (filtered) by default and refills are generous and frequent. If you prefer sparkling water, that’s usually an extra charge, so specify if you want it.
LA diners are big on sharing dishes. In many restaurants, especially those with small plates, it’s common for the table to order a bunch of items to sample family-style. If you’re with a group at, say, a popular brunch or at a new American bistro, you might hear, “Shall we just share a few things?”
Don’t be surprised if dishes arrive as they’re ready (not necessarily all at once). Also, if you want to try a friend’s dish, it’s perfectly acceptable to ask; the culture here leans toward communal enjoyment of food.
Throughout your meal, normal conversational volume is…well, normal. LA restaurants generally aren’t as hushed as, say, a formal New York fine-dining room, but yelling or overly loud behavior isn’t common either. People keep a friendly, moderate tone – you won’t need to shout to be heard over others, as Angelenos tend to be politely mindful of shared space.
It’s rare to encounter a truly loud, rowdy table (except perhaps at a sports bar during a big game). If you’re dining outdoors on a patio (very common in LA’s climate), just be aware of your surroundings – lively conversation is fine, but anything that might disturb neighboring tables (or nearby residences for sidewalk patios) should be tempered.
What about phones at the table? Los Angeles is a social-media-savvy city, and snapping a quick photo of your beautiful sushi platter or colorful acai bowl is generally acceptable – you’ll see plenty of diners doing the same for Instagram. It’s understood that quick phone checks or pics are fine, but extended screen time during a meal is still considered poor form.
In group dinners, most locals will take a quick pic and then put the phone away to focus on the people present. At high-end sushi bars or chef’s counters, it can be considered distracting or even disrespectful to be on your phone – some sushi chefs prefer you refrain from texting or photographing every piece.
When in doubt, do as the locals: a swift snap of your food, then phone down. Definitely silence your ringer; no one wants to hear a ringtone cut through the chill ambiance of a cafe or the mellow tunes at a bistro.
It’s totally normal to ask for substitutions or slight modifications to your dish. Want the salad dressing on the side? Need to swap fries for a side of fruit? Don’t hesitate – dietary flexibility is practically part of the culture here, and restaurants are used to it. (We’ll dive more into diets and allergies soon, but know that your polite requests won’t raise any eyebrows.)
As long as you ask nicely, most servers will say “Of course, no problem.” If something isn’t possible, they’ll let you know or suggest an alternative. Either way, no one will fault you for trying – Angelenos do it all the time.
Tacos, Sushi, and Cultural Etiquette
Mexican Food (Taco Stands & Trucks): Taco trucks and stands are practically a religion in LA. When you approach one, the routine is: line up, order, then pay (either when you get your food or at ordering, depending on the truck’s system; if unsure, watch what others do).
Some traditional trucks have you pay at the end, after you’ve gotten your tacos; others expect payment upfront. Follow the local flow. Once you’ve ordered, step aside (as mentioned) and wait your turn to collect your tacos. Now, eating tacos: it’s always with your hands. Resist the urge to ask for a fork, part of the joy is picking up that double-tortilla taco and maybe getting a little messy.
If a taco is overstuffed, you can use a second tortilla or the little paper tray to catch drips, but never stab it with utensils. Next, salsa etiquette is almost sacred: most trucks have a salsa bar or selection of condiments. Don’t double-dip or make a mess mixing ladles. Use the proper spoon for each salsa – for instance, the red salsa spoon goes only in the red salsa.
And please only take as much salsa as you need. It’s considered rude to hoard a ton of sauce or fill extra containers “for later,” as it can deplete the supply for others and even water down the salsas if people get sloppy. The same goes for freebies like limes, radishes, or pickled carrots; take a reasonable amount, enjoy them, and leave some for the next guests.
Taco stands are communal and often crowded – a little spatial awareness and quick courtesy go a long way. You’ll likely be standing at a high table or the side of the truck eating; give others space to join, and when you’re done, dispose of your paper plate or napkins in the trash bin provided.
Korean Food: LA’s Korean food scene (from Koreatown’s BBQ grills to noodle houses) is legendary. If you’re eating Korean BBQ, know that it’s a hands-on, interactive meal. Don’t be startled if the server or host comes by and starts tending the grill built into your table – they may lay out the meats and even cut them with scissors once cooked.
Using scissors to snip sizzling bulgogi or galbi into bite-sized pieces is totally normal (and very practical!). In fact, many Korean BBQ spots expect one person at the table to take the tongs and cook for everyone; if you’re a newbie and look uncertain, staff might help get you started.
Banchan (the array of small side dishes like kimchi, pickled cucumber, fish cakes, etc.) will arrive early – they are meant to be shared by everyone at the table. Feel free to sample all of them, and don’t feel pressured to finish every bit. In LA, it’s customary for restaurants to refill banchan for free when you run low. So if you polish off the kimchi and would like more, you can either ask or often a server will notice and offer a top-up.
This isn’t considered greedy – Koreans see it as a sign you’re enjoying the meal, and refilling banchan is part of the service. When grilling meat, you’ll also get lettuce leaves or rice paper to make wraps (ssam). It’s polite and fun to make little lettuce wraps with meat, a dab of ssamjang (sauce), maybe some rice and grilled garlic. Eat each wrap in one or two bites if possible.
One gentle reminder: traditionally in Korean culture, the elders at the table are served first. If you happen to be dining with a Korean family or new local friends, you might notice they’ll defer to grandma or the oldest person to start eating or to take food from a communal dish first.
As a guest, it’s a nice show of respect to let others (especially older folks) have the first pick. In a restaurant setting with friends, this is less rigid, but it’s good to be aware of.
Overall, Korean dining in LA is festive and communal – sharing is expected, and so is a bit of controlled chaos with all the grilling and dish-passing. Relax and go with the flow, and definitely try some soju (Korean liquor) if offered – just remember the custom of pouring drinks for each other rather than for yourself.
Japanese Dining (Sushi Etiquette): Sushi restaurants in LA can range from casual conveyor-belt spots to high-end omakase counters. If you’re at a sushi bar with a chef in front of you, a few etiquette points will elevate your experience.
First, if you order omakase (chef’s choice tasting), you are placing trust in the chef – it’s best not to add special requests like “no salmon” or ask for substitutions, unless you have a dietary issue. Omakase is an experience where the chef curates your meal; part of blending in is to let the meal unfold at the chef’s pace and in their chosen sequence.
The chef will typically place pieces of nigiri (fish on rice) directly on a small plate or on the counter in front of you. It’s polite to eat each piece relatively soon after it’s presented (sushi is best enjoyed fresh, and the chef is often watching to see your reaction).
When it comes to soy sauce and wasabi: use them sparingly. In many cases, the sushi chef will have already brushed the piece with a house-made soy glaze or added a dot of wasabi between the fish and rice. Drenching your sushi in soy sauce is seen as a faux pas – it can insult the chef by implying the fish wasn’t flavorful enough.
Instead, if you must dip, turn the nigiri fish-side down and lightly touch just the fish to the soy (to avoid saturating the rice). And never mix wasabi into the soy sauce dish to make a wasabi soup – sushi chefs cringe at that, since they typically already added the correct amount of wasabi for balance. For rolls or sashimi, you can use a little soy as needed, but always in moderation.
Also, in traditional sushi etiquette, nigiri can be eaten with your hands. It’s perfectly acceptable to pick up the piece and pop it in your mouth (in one bite if possible). Sashimi (just slices of fish) should be eaten with chopsticks. Speaking of chopsticks, try to avoid the impulse to rub disposable chopsticks together – in front of a sushi chef, that’s considered poor form (it suggests you think the chopsticks are cheap and splintery).
And definitely don’t stick chopsticks upright in a bowl of rice (a taboo because it reminds of funeral rites). When you need a break, you can rest chopsticks on the little holder or lay them across your plate, parallel to the table. Finally, a note on atmosphere: high-end sushi bars in LA often have a serene, almost reverent atmosphere.
It’s good etiquette to keep conversation soft and minimal at the counter, focusing on the food. The chef might chat with you, or might be quietly concentrating – take their lead. In more casual sushi spots, you can be more laid back, but in all cases, show appreciation: a heartfelt “Arigato” (thank you) or compliment about something delicious (uni, perhaps) will always make a sushi chef smile.
Ethiopian Cuisine: In Mid-City’s Little Ethiopia on Fairfax and beyond, Ethiopian restaurants offer a wonderful communal dining experience. If you’re new to it, remember that injera (the spongy sourdough flatbread) is both your plate and your utensil. Ethiopian dishes – aromatic stews called wot, lentils, veggies, and more – are served on a large round of injera, often with extra rolls of injera on the side.
It’s expected that you’ll eat with your hands, using pieces of injera to scoop up bites of food. Don’t ask for a fork unless you truly need it – part of the experience (and fun) is eating the traditional way, and most locals would only use utensils for certain rice dishes or salads.
In fact, some Ethiopian eateries might not even have western utensils readily available, and asking for one could mark you as uninterested in the culture. So dive in! Tear off a small piece of injera (usually using your right hand – more on that in a second) and pinch up a bite of, say, doro wat (spicy chicken stew). Try not to let your fingers actually touch your mouth; instead, kind of tuck the food in with the injera. It takes a little practice but it’s quite intuitive.
Now, about hands: traditionally, Ethiopian dining is done with the right hand only, as many cultures consider the left hand unclean for eating. If you’re left-handed, don’t stress, in American settings this isn’t strictly enforced, but you might get a curious glance.
Do whatever is comfortable, but being aware of the custom is good. In group dining, everyone eats from the same platter. It’s courteous to eat from the section of the platter closest to you rather than reaching across the entire plate – imagine the platter divided like a pie chart among diners.
Also, it’s lovely to accept a tradition called “gursha” if offered: that’s when someone lovingly wraps a bite of food in injera and feeds it directly to you. It’s a gesture of friendship. You don’t have to offer gursha if you’re not comfortable, but don’t be surprised if an Ethiopian friend suddenly pops a bite into your mouth – it’s done with a laugh and a sense of camaraderie.
One more thing: Ethiopian meals can get delightfully messy (all that delicious curry-like sauce soaking the injera). Usually, a server will bring a washbasin or towelette before and/or after the meal for you to clean your hands – use it gratefully, as everyone’s hands will be rather saucy. Enjoy the feast and feel the sense of community that’s central to Ethiopian dining.
Coffee Shops, Bakeries, and Quick Snacks
LA runs on caffeine and cold-pressed juice as much as green smoothies. When you step into one of the city’s countless coffee shops or bakeries, you’ll notice a few local habits:
Firstly, lines move quickly. During the morning rush at places like Alfred Coffee or Intelligentsia, baristas are churning out lattes at high speed. It’s courteous to know what you want by the time it’s your turn (“Hi, could I get an oat-milk latte and a croissant?”).
Don’t worry if you have customizations; LA coffee culture is used to very specific orders (half-caf, extra foam, two pumps of vanilla, you name it). Just try to be ready; if you’re not, step to the side and let the next person go ahead until you decide. That said, baristas here are generally friendly and patient, so you won’t get New York-style attitude for asking a question or two.
Once you order (usually at the counter/register), they might ask for your name – this is how you’ll get your drink, especially in busy shops. Listen up for your name or order called out. Many cafés now give you a little sign or number for your table if they have runners, but in smaller spots, you’ll wait near the counter. If you get a buzzer, you know the drill: wait till it vibrates and lights up, then retrieve your drink.
When it comes to customizing drinks or food, feel free – Los Angeles practically invented custom orders. Alternative milks (oat, almond, soy, etc.) are widely available and often listed without extra charge at indie cafes (though big chains might still charge).
Gluten-free or vegan baked goods are common too. It’s absolutely normal to ask, “Do you have this with oat milk?” or “Is that pastry vegan?” or to request your ice coffee half-sweet. The key is just to be clear and polite about it. The barista has heard stranger requests, trust us.
Seating in popular coffee shops can be limited, especially in hip neighborhoods like Silver Lake, Arts District, or Venice. Sharing tables is normal in LA’s coffee culture. If there’s a large communal table, you can sit at an open spot without asking (though a smile or “Mind if I sit here?” to those already there is always nice).
If solo at a two-top and it’s packed, some people will offer the extra seat to a stranger. This city is full of remote workers and students camping at cafes, so a silent mutual understanding exists: we share space and keep to our own tasks.
Now, laptop etiquette: Many LA cafés are laptop-friendly (some even feel like coworking spaces). However, at very busy times, it’s considerate to limit your stay or at least continuously purchase something if you’re going to occupy a table for hours.
Look around for any signs, a few trendy spots post notes like “No laptops on weekends” or “Outlets reserved for short use” to ensure turnover. Generally, on weekdays you can work for a long stretch, but on packed weekends, it’s kind to free up your spot once you’ve finished your drink and a reasonable time has passed.
A good guideline: after you finish, hanging around for maybe 30 minutes is fine, but beyond that, consider ordering another item or moving on if people are clearly waiting. Being attuned to the cafe’s vibe is key; if you notice a crowd hovering and you’ve just been scrolling Instagram for an hour after your latte’s done, it might be time to pack up.
Noise-wise, most folks in coffee shops work or chat quietly. If you need to take a phone call, it’s polite to step outside. And definitely use headphones if you’re going to watch videos or have a Zoom meeting (yes, people do that in LA cafes). Baristas won’t police you, but other patrons will appreciate your consideration.
Lastly, tidy up after yourself. In casual cafes, you’re expected to bus your own table: toss your empty cup and napkins, and put the cup or plate in the designated bin or dish tub if provided. If there’s a rack for used dishes, place it there. This small act keeps the laid-back atmosphere pleasant for everyone.
Farmers Markets and Street Food Etiquette
Angelenos love their farmers markets; these are weekly rituals in many neighborhoods (Hollywood on Sundays, Santa Monica on Wednesdays and Saturdays, etc.). Visiting one is a treat for any newcomer, but there are a few unspoken rules to keep things running smoothly:
Visiting the Stalls: Farmers market aisles can get crowded with people happily sampling and shopping. It’s normal to sample fruits and snacks, but always ask politely. Most vendors will cut a small piece of peach or offer a grape if you say, “These look great – may I try one?” If samples are already laid out (toothpicks in orange slices, for example), it’s fine to take one.
Just don’t be that person who treats the samples like a free buffet. A taste or two is fine; if you like it, consider buying. Vendors are proud of their products and generous with samples, but they’re there to sell.
Keep the flow by stepping to the side if you’re going to have a longer conversation with the farmer or examine produce at length. Locals tend to move efficiently: they’ll swoop in, pick their produce, pay, and move on, especially if they know exactly what they need.
If you want to linger and chat (which many farmers are happy to do during lulls), be aware of others who might be waiting behind you to grab their eggs or kale quickly. It’s polite to finalize your purchase or step aside to let someone else reach the goods, then continue your conversation off to the side.
Payment: Many market vendors now accept credit cards or mobile pay, but some smaller farms and stands are still cash preferred. It’s wise to bring small bills – paying with a $20 for a $3 basket of strawberries can wipe out a vendor’s change. Better yet, have a reusable shopping bag with some cash handy.
Speaking of bags: note that in LA, plastic bags are largely banned or cost a small fee, even at markets. Vendors might have paper bags, but it’s best to bring your own tote bags for carrying your haul. Not only is it environmentally friendly, it marks you as a seasoned market-goer.
If you do get a vendor’s bag, you might hear “That’ll be 10 cents for a bag”; the city mandates a charge for disposable bags at stores (some markets might not enforce it strictly, but the idea is to encourage reusables).
Market Manners: There’s an unwritten etiquette of courtesy at these events. For instance, don’t jostle or elbow to get to the front; people generally queue or form a loose line at popular stands (like that bakery with the famous pastries or the stand with the juiciest oranges). Wait your turn, and make eye contact with the vendor when you’re ready to order.
Many times, farmers will assist one customer at a time even if others are reaching over – patience is appreciated. Also, try not to handle produce roughly. It’s okay to gently squeeze an avocado for ripeness or inspect a tomato, but don’t maul the goods. If you pick something up and decide not to buy it, place it back gently where you found it.
Eating at the market is common too. You might grab a pupusa, tamale, or breakfast burrito from a food stand. Seating is usually limited – maybe a few picnic tables or benches. It’s very typical to end up eating standing up or perched on a curb or low wall. This is all part of the charm. Just be sure to throw away your trash in the provided bins, as markets are often volunteer-run and need everyone’s help to stay clean.
If you arrive early (right when the market opens), you’ll get the best selection and a less crowded experience. But early on, some farmers might still be setting up – so walk around politely; they’ll announce when they’re ready. If you arrive late, sometimes vendors discount items (better to sell cheap than pack it back up), but also some items could be sold out.
Just don’t try to haggle aggressively – these are small farmers with set prices. Buying in bulk might get you a friendly extra piece of fruit or a slight deal, but haggling isn’t as common as in some other countries’ markets. Prices are usually fair and posted.
Tipping and Payment Etiquette
Tipping in Los Angeles follows standard U.S. customs, with maybe a slight nudge upwards given the city’s high cost of living and the service-oriented culture. Here’s a quick breakdown for dining scenarios:
Sit-Down Restaurants: For any full-service restaurant (where a server takes care of you at the table), a 15–20% tip on the pre-tax bill is expected for good service. In LA, many diners default to around 18–20% especially if service was friendly and efficient, which it usually is.
If service was truly outstanding, going above 20% is a nice gesture, and if something was lacking, you might dip closer to 15%. But anything below that would be seen as under-tipping unless there was a serious issue. Remember that in California, servers do get at least minimum wage (unlike some states), but tips are still a major part of their income.
Also, be aware of automatic gratuity: lots of LA restaurants automatically add 18% for large parties (usually 6 or more). This will be indicated on the menu or bill. If you see that included, you don’t need to tip extra on top unless you want to. Check the bill – sometimes it will say “Gratuity Included” or “Service charge added.”
In some cases, restaurants add a small service charge (like 3-5%) ostensibly for kitchen staff or healthcare benefits – this is becoming more common. These charges are separate from tip; generally you should still tip on the base amount. It can be confusing, so don’t hesitate to ask your server if a line is unclear.
Cafés and Counter Service: If you order at a counter (say at a casual lunch spot, bakery, or coffee shop), you’ll likely encounter a tablet with preset tip options (15%, 18%, 20%, etc. or $1, $2) when you pay. Tipping here is appreciated but more optional.
Many locals will throw in a dollar or two in the tip jar or on the tablet for a coffee or pastry – especially if the staff were patient with custom orders or the place has a nice vibe. For a quick $4 coffee, a $1 tip (around 20%) is common. At self-serve places (like you just grab a juice from a fridge and the cashier rings you up), people might skip the tip or just leave some change.
Use your judgment and generosity – the person behind you isn’t watching your tip selection, but know that these tips often get split among the team. No one will chase you down if you don’t tip at a café, but regulars often do tip small amounts consistently.
Bars: When out for drinks, the usual is $1–2 per drink or ~15-20% of the bar tab. If you order a simple beer or a well drink, a dollar or two is fine. For craft cocktails (which in LA might be $15 each and involve a lot of mixology), tipping a couple dollars per drink or 18-20% on the total is standard.
If it’s a busy bar and the bartender is attentive, tipping well might also earn you quicker service on the next round. In a group ordering a bunch of drinks on one tab, tipping 18%+ on the total is appropriate. Don’t forget, if a server is bringing your drinks to your table (at a bar or lounge with table service), that’s similar to restaurant tipping guidelines.
Food Trucks and Street Stands: These are counter service, but often have the Square tablet that asks for a tip. It’s normal to tip a bit at food trucks, though not mandatory. Many locals will round up or toss in 10-15%.
For instance, if your taco combo is $9, you might hand over $10 and say “keep the change,” or if paying by card, hit the $1 tip button. It’s a small amount individually, but it helps those small business owners. At very informal street stands (like a hot dog cart outside a club), tipping isn’t expected – but again, always appreciated.
Buffets or Fast-Casual: If you’re at, say, a buffet restaurant or a deli where you pay first and then food is brought to you, leaving a couple dollars or ~10% is a nice gesture for the folks clearing your plates or helping you. Same for coffee shops where you sit and they bus your table later – a dollar or two in the jar covers that lightly.
Splitting Bills: The good news: LA restaurants are very accustomed to splitting checks. It’s a city of group dinners and diet restrictions, so servers won’t bat an eye if you say, “Can we split this – two and two?” or even “We’re all on separate checks.” Just try to tell them upfront before ordering if you need separate checks for a large group; it makes it easier for them.
Many places use point-of-sale systems that make splitting by item or by seat simple. If not, an easy way is to ask for the check and then give multiple cards saying how much on each (they can split evenly or by specific amounts). LA folks often just Venmo each other later as well – it’s common for one person to grab the bill and others send their share via app immediately.
There’s no strict etiquette on method, but do avoid making a server run 10 different cards if the place is swamped. If you have a big group, consider simplifying by dividing evenly or in a couple of chunks. Also, check for that auto-gratuity on group checks as mentioned, so you don’t double tip. If it’s not added, ensure the tip gets calculated on the total after splitting.
Credit Cards and Contactless: Almost everywhere in LA takes cards. You won’t need much cash day-to-day (except maybe for some small street vendors or an old-school taco stand). Contactless payment (Apple Pay, Google Pay) is widely accepted – if you see the symbol, feel free to tap.
In fact, many folks in LA use their phone or watch to pay routinely. It’s fast and sometimes even encouraged for sanitary reasons. Just have a backup card or a bit of cash for places that might have a minimum charge or if their reader is down.
One last thing: sales tax in Los Angeles County is currently around 9.5%. It’s added at the register for most prepared food and drink (if not already included in menu prices). When calculating tip at a restaurant, some tip on the total including tax, some on the subtotal before tax – up to you (it’s a minor difference). Many simply tip on the final total for simplicity. As a visitor, you don’t need to worry beyond knowing that what’s on the menu may have that ~9.5% added.
Dietary Preferences and Allergies
One of the best things about dining in Los Angeles is how accommodating restaurants are to different diets. This city practically pioneered mainstream vegan cuisine and gluten-free bakeries, so whatever your needs or preferences, LA has you covered – and the culture treats it as completely normal.
If you’re vegan or vegetarian, you are in luck. Not only are there fully vegan restaurants (from casual spots to upscale), but even regular eateries almost always have solid vegetarian options and are willing to modify dishes to be vegan. Menu language often highlights this (look for “(v)” or separate sections for plant-based dishes).
Asking “Can I get that pasta made vegan?” or “Is there dairy in this sauce?” is a common question servers hear. In LA, they won’t roll their eyes – they’ll usually happily check with the kitchen. Many kitchens stock items like vegan cheese or gluten-free bread by default, given the demand.
For gluten-free or other allergies, similarly, don’t hesitate to speak up. The key is to be clear and upfront. When the server first comes to take orders, you might say, “I have a peanut allergy, could you let the kitchen know?” or “Is there any wheat flour in that sauce? I have a gluten intolerance.”
In LA, this is routine. Restaurants take allergies seriously – often the server will note it down and inform the chef, who might even come out to discuss options if it’s a very allergy-aware establishment. You’ll find many menus actually state common allergens or have notations like GF (gluten-free) or DF (dairy-free). If they don’t, just ask.
It’s far better to communicate than to assume, and LA servers generally react with understanding and reassurance, not annoyance. After all, a significant chunk of their clientele likely has some dietary request.
Substitutions are practically expected. Want a salad but with no croutons and a swap of dressing? Sure. Need your burger lettuce-wrapped instead of a bun (very common for low-carb eaters)? Absolutely – many places even list that option. Extra avocado or sauce on the side?
This is the land of customization. While it’s always polite to ask rather than demand, you’ll rarely be told no unless it’s something that really can’t be done (e.g., making a creamy soup dairy-free – sometimes not feasible if it’s premade with butter or cream). In those cases, the server might suggest an alternative dish for you.
Some trendy health-forward places have already thought of everything. You might find a menu with labels like VG, V, GF, SF, NF (vegan, vegetarian, gluten-free, soy-free, nut-free) on each dish. Or menu notes such as “Gluten-free pasta available upon request.” So scan the menu first for clues. But even if none are visible, never assume LA restaurants can’t accommodate – nine times out of ten, they will.
If you have a severe allergy (say, shellfish or peanuts that can cause cross-contamination issues), definitely mention it explicitly. LA kitchens are used to this and will often have protocols, like using separate cookware or changing gloves.
They take it seriously not just out of courtesy but liability and their reputation – word of mouth matters here, and no restaurant wants to be known for being careless with allergens. You might even see statements on menus about “We use nuts in our kitchen, cannot guarantee against traces,” which is just to cover themselves. Communicate your level of sensitivity and they’ll do their best.
Also, in group dining, LA friends won’t find it strange if you’re the one quizzing the server about ingredients or if you request something be prepared a certain way. The city’s wellness culture means lots of people have dietary restrictions, whether medical (celiac, lactose intolerant) or lifestyle (paleo, keto, etc.). Restaurants cater to this crowd to stay competitive. So you do you – politely – and you’ll fit right in.
If you’re curious whether a dish can be made lighter or if the restaurant has, say, a gluten-free soy sauce for your sushi (many do), just ask. Often, the answer will be yes. And if it’s no, the server might propose something else. For example, “The pancakes aren’t gluten-free, but our buckwheat waffles are, would that work?” This kind of dialogue is normal in LA dining.
The Takeaway
Los Angeles dining is friendly, relaxed, and built on respect for both people and culture. While it may seem like there are many “rules,” most of them are simply good habits that help keep things smooth in a large, diverse food city. Showing courtesy in line, tipping fairly, and being open to the many cultural influences behind each dish will help you blend in naturally. LA rewards curiosity, and a thoughtful approach goes a long way whether you’re at a taco truck, café, or upscale restaurant.
As you explore the city’s food scene, approach each meal with confidence. Wear what makes you comfortable, ask questions, try new flavors, and don’t hesitate to personalize your order. Every part of LA’s dining landscape, from street vendors to high-end chefs, is designed to make guests feel welcome. Whether you prefer tacos, sushi, vegan bowls, or fusion cuisine, you’ll find a place that feels right for you.
Imagine ending your day on a patio near the coast, sharing great food with new friends and feeling completely at ease. That is the essence of dining in Los Angeles, good food, relaxed energy, and a sense of connection. Follow the simple etiquette tips in this guide and you will eat well, feel comfortable, and enjoy the city like a local. LA is ready to serve you unforgettable meals, enjoy every bite.
FAQ
Q1. Is Los Angeles a casual or formal dining city?
Los Angeles is very casual; neat jeans, sneakers and smart streetwear are accepted almost everywhere, with only a few high-end spots leaning toward smart casual.
Q2. Do I need reservations to eat out in Los Angeles?
You’ll want reservations for popular or trendy restaurants, especially on weekends, but many taco stands, cafés, ramen joints and neighborhood spots are walk-in only.
Q3. How do I order at LA food trucks and taco stands?
Line up, know your order, place it quickly at the window, then step aside and wait for your name or number to be called before collecting your food.
Q4. What is typical tipping etiquette in Los Angeles restaurants?
At full-service restaurants, 15–20% of the pre-tax bill is standard for good service, while cafés, bars and food trucks usually get smaller tips or $1–2 per item.
Q5. Is it okay to ask for substitutions or special requests in LA?
Yes. LA dining culture embraces dietary flexibility, so politely requesting substitutions or clarifying ingredients for allergies is completely normal.
Q6. How should I behave at Korean BBQ in LA?
Expect a communal meal with shared banchan and table grilling; let staff help with the grill if needed, share plates freely and enjoy the lively, interactive atmosphere.
Q7. What are some basic sushi etiquette tips in Los Angeles?
Use soy sauce sparingly, avoid mixing wasabi into the soy, eat nigiri soon after it’s served (fish-side dipped lightly if needed) and keep conversation respectful at omakase counters.
Q8. How do you eat Ethiopian food properly in LA?
Use injera as your utensil to scoop shared stews from a communal platter, eat mainly with your hands and stick to the section in front of you to avoid reaching over others’ food.
Q9. What should I know about coffee shop etiquette in LA?
Know your order, bus your own table, share communal seating when busy, and be mindful of laptop use or phone calls, especially during peak hours.
Q10. Are farmers markets and street food safe and tourist-friendly?
Yes. LA farmers markets and street vendors are popular with locals and visitors; follow basic courtesy, bring a reusable bag, handle samples politely and always dispose of trash properly.