At a Korean restaurant: finding your seat, ordering and paying
Check the entrance signage, look for an ordering device at the table, then ask where to pay — that order works at almost any Korean restaurant.
At a Korean restaurant: finding your seat, ordering and paying
At one restaurant you may register at an entrance kiosk; at another, a server takes the order or a table tablet handles it. Some charge before the meal, others afterward. Instead of assuming a universal routine, read the entrance notice, inspect your table and ask where payment happens.
Start with the number of diners
Tell staff “두 명이에요” (two people) or “혼자예요” (just me) and wait for seating instructions. At a queue machine, check the party-size and contact-number fields; if you do not have a Korean number, ask “외국 전화번호도 되나요?” (Can I use a foreign number?). Shoes-off areas, rules for solo diners and two-portion minimums for some barbecue dishes depend on the venue, so read the small print by the entrance and on the menu.
The exterior of a Seoul restaurant; its entrance notices and menu photos may help before you ask staff for a seat.
Look for the ordering method
For a server, say “주문할게요” (We're ready to order). If the table has a 호출 call button or bell, press once and wait; KTO describes such buttons, but they are not everywhere.[1] On a tablet, check language, number of servings, spice level, add-ons, cart and total before confirming. With an entrance kiosk or counter, you may pay first and receive a ticket number or pager. For QR ordering, use only a code supplied by the restaurant and ask staff about another payment method if your card authorization fails.
A small wireless call button by a charcoal grill and tongs at a Seoul barbecue table; it is not a fixture in every restaurant.
A few useful Korean sentences:
• 이거 하나 주세요. One of this, please.
• 이 메뉴는 몇 인분이에요? How many people does this serve?
• 안 맵게 가능할까요? Could you make it not spicy?
• 고수/파/마늘은 빼 주세요. Please leave out cilantro/scallions/garlic.
• 주문한 메뉴가 다 나온 건가요? Has everything we ordered arrived?
• 물 좀 더 주실 수 있을까요? / 반찬 조금 더 주실 수 있을까요? May we have more water / a little more banchan?
• 계산은 어디에서 하나요? / 카드 되나요? / 현금만 되나요? Where do we pay? / Do you take cards? / Cash only?
• 영수증 부탁드려요. A receipt, please.
Small banchan dishes served at one galbi restaurant; the selection and refill terms cannot be inferred for other venues.
Sides and refills are not all alike
Rice, soup or stew and several small side dishes may arrive together.[1] KTO's general guidance says additional water and side dishes normally do not cost extra. That is not a promise that every side is free or unlimited: special sides, meat, set components and toppings can cost more, while self-service bar rules vary.[1] Look for 추가 (extra), 리필 (refill), 셀프 (self-service) and prices. Ask “이 반찬은 추가 비용이 있나요?” (Does this side cost extra?).
Where did the water come from?
Use the supplied jug or purifier according to the venue's instructions. If it is unclear, ask “물은 셀프인가요?” (Is water self-service?) or “정수기 물인가요?” (Is this purified water?). Visit Seoul says Korean tap water is drinkable and water dispensers are commonly found in restaurants and other buildings.[6] Seoul reports testing many parameters and monitoring Arisu tap water in real time.[5]
None of that proves that the jug on your table contains water directly from the tap. It could be filtered water, barley tea or water poured into a bottle. If you want sealed bottled water, ask “생수 있나요? 유료인가요?” (Do you sell bottled water? Does it cost extra?). Complimentary drinking water and bottled water for sale are different.
Rice, soup, banchan and cutlery appear in this table setting, but no drinking-water source is visible; look for a jug or dispenser separately.
Counter, table or tablet for payment?
You might take the bill or table number to the counter, pay a staff member with a portable terminal or settle on the tablet. “계산은 여기서 하나요?” (Do I pay here?) resolves the uncertainty. Cards are widely used, but small venues, terminals, connections and foreign-card authorization can fail.[3] Carry two cards enabled for international use and a little won. Read signature, PIN and currency-selection screens; a tip field alone does not make tipping obligatory. For more, see the cash-and-card guide, Seoul map-app guide and first-day Seoul checklist.
Allergies and dietary restrictions come before the order
Show a specific written request: “저는 ___을/를 먹지 못해요. 육수와 소스에도 들어가면 안 돼요.” (I cannot eat ___. It must not be in the stock or sauce either.) A vegetable-looking dish may contain meat or fish stock, and KTO recommends asking before ordering and requesting omissions.[2] Packaged-food allergen labels do not establish a restaurant's recipe or guarantee separate utensils and no cross-contact.[4]
For a severe allergy, show: “심한 알레르기가 있습니다. 같은 기름·육수·그릴·조리도구를 쓰면 위험합니다. 완전히 분리해서 조리할 수 없으면 솔직히 말씀해 주세요.” This warns that shared oil, stock, grill or utensils are dangerous and asks staff to say so if full separation is impossible. If they cannot confirm, do not infer safety: choose another venue or a sealed product.
If you remember one sentence, “실례합니다, 주문이랑 계산은 어떻게 하면 될까요?” means “Excuse me, how should I order and pay?” The answer at that restaurant beats a general rule.