Food in United States

The United States has no single national cuisine, because food habits differ by region and community. Common foods include sandwiches, soups, salads, grilled foods, baked goods, rice dishes, and many cuisines brought by immigrant communities. Grocery stores usually sell fresh produce, meat, seafood, dairy products, frozen food, packaged food, drinks, and household goods. Farmers markets and specialty stores can provide local, organic, cultural, or seasonal products. Restaurants range from fast food and casual dining to cafés, food trucks, family restaurants, and formal dining rooms. Menus may describe portion sizes, ingredients, cooking methods, and possible allergens. Tap water is commonly served in restaurants unless a customer asks for another drink. Free refills are common for some soft drinks, but they are not universal and may not apply to every beverage. Restaurant bills usually add sales tax, and table service commonly includes a tip chosen by the customer. The expected amount depends on the quality and type of service, while counter service may use a different tipping practice. Food packages often show nutrition information, ingredients, serving sizes, and allergen statements. People with allergies should tell restaurant staff clearly and understand that shared kitchens can still create risk. The United States uses units such as pounds, ounces, cups, pints, and fluid ounces. Recipes and package sizes may therefore require conversion when using instructions from another country. Food is also a social activity, including shared meals, barbecues, school lunches, holidays, and community events. Personal diets may be vegetarian, vegan, religious, medical, or based on taste, and many establishments offer alternatives.