Fancy, and not so fancy, restaurants sometimes levy both a küver (cover charge) and either a garsoniye (“waiter” charge) or servis ücreti (service charge, typically ten percent), though if it’s not documented in writing on the menu, technically you don’t have to pay this. At places without menus (common), you’ll need to ascertain prices beforehand and review bills carefully when finished. Waiting staff are adept at bringing you items (pickles, garlic bread, çiğ börek, mini-meze, bottled water, etc) that you haven’t specifically ordered – but which you will definitely pay for unless announced by the magic words ıkramızdır (with our compliments).

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