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The conventions catalogued in this article are built from cited cultural-protocol sources and standard traveller briefings; for business-dinner conventions specifically, verify locally before relying on this article. The voice is opinionated because that is the house style; the authority is research, not residence.\n\nWhat the consensus does converge on, and what I will defend, is that the hawker centre is not a touristy food court that Singapore happens to have. It is a deliberately subsidised national-cultural institution, UNESCO-listed since 2020, and the structural answer to the question of how a city-state with a multi-cultural food heritage feeds itself well at low prices. Travellers who default to hotel restaurants and chain venues are missing the part of Singapore food culture that the country is genuinely famous for, and the price gap is steep enough that the trade-off does not even make economic sense. Two people can eat extremely well at a hawker centre for 15 to 25 Singapore dollars. The same meal at a hotel restaurant runs three to four times that, with no quality advantage.\n\nThe piece I want to push the article body harder on is the no-tipping rule. Western travellers carrying over American tipping habits in Singapore are not being generous; they are mildly imposing on a system that is built around the 10% service charge mechanism and the wage structure that goes with it. The proper-restaurant 10% service charge plus 9% GST (the \"+++\" notation on menus) is the institutional tip; the cash tip on top reads as redundant rather than as warmth. Hawker centres explicitly do not include tipping in their model, and the polite default at street stalls and food courts is to pay the exact total and clear your own tray. The friendliest version of \"when in Rome\" here is to learn the local rule rather than transplant the American one.\n",{"type":41,"value":42,"toc":750},"minimark",[43,48,52,55,60,63,141,144,148,156,161,183,187,201,205,216,220,228,231,235,238,242,245,271,275,278,310,313,317,343,346,350,354,357,371,375,400,404,424,428,453,457,461,464,490,494,497,517,520,524,527,531,534,567,571,668,672,675,701,704,708],[44,45,47],"h1",{"id":46},"singapore-dining-and-tipping-etiquette","Singapore Dining and Tipping Etiquette",[49,50,51],"p",{},"Singapore food culture sits at the intersection of Chinese, Malay, Indian, and broader Southeast Asian traditions, with British colonial residues and a strong East-meets-West hospitality industry. The defining institution is the hawker centre - a UNESCO-listed cultural practice that anchors how most Singaporeans eat. This article covers the dining customs, the tipping conventions (mostly absent), the hawker-centre rules, and the cultural register specific to Singapore.",[49,53,54],{},"The framing is drawn from cited cultural-protocol references and standard traveller guides; for specific high-end venue conventions, verify before any business-dinner situation.",[56,57,59],"h2",{"id":58},"the-singapore-meal-schedule","The Singapore meal schedule",[49,61,62],{},"Singapore meal timing reflects its multi-cultural mix:",[64,65,66,82],"table",{},[67,68,69],"thead",{},[70,71,72,76,79],"tr",{},[73,74,75],"th",{},"Meal",[73,77,78],{},"Typical Singapore timing",[73,80,81],{},"Notes",[83,84,85,97,108,119,130],"tbody",{},[70,86,87,91,94],{},[88,89,90],"td",{},"Breakfast",[88,92,93],{},"6:30-10:00",[88,95,96],{},"Mix of traditional kaya toast\u002Fkopi, dim sum, roti prata, traditional rice dishes.",[70,98,99,102,105],{},[88,100,101],{},"Lunch",[88,103,104],{},"11:30-14:00",[88,106,107],{},"Often quick - hawker centres or fast-casual.",[70,109,110,113,116],{},[88,111,112],{},"Tea break",[88,114,115],{},"15:00-16:30",[88,117,118],{},"The \"tea-break\" institution from British colonial residue.",[70,120,121,124,127],{},[88,122,123],{},"Dinner",[88,125,126],{},"18:00-21:00",[88,128,129],{},"Wider window than other East Asian cities.",[70,131,132,135,138],{},[88,133,134],{},"Supper",[88,136,137],{},"22:00-02:00",[88,139,140],{},"Late-night supper culture is real, particularly in CBD and around 24-hour hawker centres.",[49,142,143],{},"The Singapore food culture genuinely runs around the clock - 24-hour hawker centres and food courts exist in major neighbourhoods, and the late-night supper tradition is part of the social fabric.",[56,145,147],{"id":146},"tipping-in-singapore","Tipping in Singapore",[49,149,150,151,155],{},"The Singapore tipping rule: ",[152,153,154],"strong",{},"mostly no tipping, with specific exceptions",".",[157,158,160],"h3",{"id":159},"restaurants","Restaurants",[162,163,164,171,177],"ul",{},[165,166,167,170],"li",{},[152,168,169],{},"No tipping at hawker centres and food courts",". The hawker-centre culture explicitly does not include tipping.",[165,172,173,176],{},[152,174,175],{},"Most casual restaurants do not expect tipping",". The 10% service charge automatically added to most proper-restaurant bills (more on this below) covers the equivalent.",[165,178,179,182],{},[152,180,181],{},"Higher-end restaurants"," add a 10% service charge and 9% GST to the bill (the \"+++\" or \"++\" notation on menu prices - \"++\" means subject to 10% service + 9% GST; \"+++\" includes both). The service charge functions as the tip; additional cash tipping is not expected.",[157,184,186],{"id":185},"hotels","Hotels",[162,188,189,195],{},[165,190,191,194],{},[152,192,193],{},"Mid-range to luxury hotels",": optional small tips for porters (2-5 SGD per bag) and housekeeping. Not strictly required but appreciated.",[165,196,197,200],{},[152,198,199],{},"Budget and mid-range hotels",": tipping is not expected.",[157,202,204],{"id":203},"taxis-and-rideshare","Taxis and rideshare",[162,206,207,213],{},[165,208,209,212],{},[152,210,211],{},"No tipping for taxis",". Use Grab or ComfortDelGro; the metered fare is the total.",[165,214,215],{},"Some Grab promotions include tipping features; usage is light.",[157,217,219],{"id":218},"tour-guides","Tour guides",[162,221,222],{},[165,223,224,227],{},[152,225,226],{},"Tipping tour guides is more accepted"," than tipping restaurant staff. 10-20 SGD per person per day for a private guide; 5-10 SGD per person at the end of a half-day group tour.",[49,229,230],{},"The cleanest summary: tipping in Singapore is light; the 10% service charge at proper restaurants is the default mechanism.",[56,232,234],{"id":233},"the-hawker-centre-singapores-defining-food-institution","The hawker centre - Singapore's defining food institution",[49,236,237],{},"Hawker centres are open-air food courts with multiple food stalls covering different cuisines, central seating, and self-service ordering and clearing. They are subsidised by the Singapore government and are considered an essential part of national culture (UNESCO recognised the hawker culture as Intangible Cultural Heritage in 2020).",[157,239,241],{"id":240},"the-hawker-centre-protocol","The hawker centre protocol",[49,243,244],{},"The \"chope\" (reserve) system:",[162,246,247,253,259,265],{},[165,248,249,252],{},[152,250,251],{},"Chope your seat first",". Place a packet of tissues, an umbrella, or another personal item on the chair or table. This signals the seat is reserved while you order. This is a uniquely Singaporean convention.",[165,254,255,258],{},[152,256,257],{},"Order at the stall",", pay when ordering or when food is ready (varies by stall).",[165,260,261,264],{},[152,262,263],{},"Carry your own food"," back to your chope-d seat.",[165,266,267,270],{},[152,268,269],{},"Clear your own tray"," when finished. (Singapore introduced mandatory tray-return in 2021; non-compliance can result in fines.)",[157,272,274],{"id":273},"hawker-centre-cuisine-variety","Hawker centre cuisine variety",[49,276,277],{},"A single hawker centre typically has stalls covering:",[162,279,280,286,292,298,304],{},[165,281,282,285],{},[152,283,284],{},"Chinese",": Hainanese chicken rice, char kway teow, bak chor mee, wonton noodles.",[165,287,288,291],{},[152,289,290],{},"Malay",": nasi lemak, mee goreng, satay, mee siam.",[165,293,294,297],{},[152,295,296],{},"Indian",": roti prata, biryani, mee rebus, fish head curry.",[165,299,300,303],{},[152,301,302],{},"Western",": chicken chop, fish and chips, breakfast plates.",[165,305,306,309],{},[152,307,308],{},"Dessert",": chendol, ice kacang, sago gula melaka.",[49,311,312],{},"Famous hawker centres to know: Maxwell (CBD), Tiong Bahru, Lau Pa Sat (CBD), Newton Food Centre, Old Airport Road, Chinatown Complex.",[157,314,316],{"id":315},"hawker-centre-pricing","Hawker centre pricing",[162,318,319,325,331,337],{},[165,320,321,324],{},[152,322,323],{},"Basic mains",": 4-7 SGD (around 2-4 GBP).",[165,326,327,330],{},[152,328,329],{},"Premium hawker stalls"," (Michelin-listed Hainanese chicken rice, famous bak chor mee): 6-10 SGD.",[165,332,333,336],{},[152,334,335],{},"Drinks",": 1-3 SGD.",[165,338,339,342],{},[152,340,341],{},"Cash dominates"," at many stalls. Some accept PayNow \u002F QR code payments.",[49,344,345],{},"A full hawker centre meal for 2 people typically runs 15-25 SGD total - one of the highest food-quality-to-price ratios in the world.",[56,347,349],{"id":348},"restaurant-ordering-and-bill-behaviour","Restaurant ordering and bill behaviour",[157,351,353],{"id":352},"beyond-hawker-centres","Beyond hawker centres",[49,355,356],{},"Proper restaurants (independent restaurants, hotel restaurants, international chains) operate by familiar Western conventions:",[162,358,359,362,365,368],{},[165,360,361],{},"Table service.",[165,363,364],{},"Menu in English (with Chinese, Malay, or other languages alongside in some venues).",[165,366,367],{},"10% service charge + 9% GST added (the \"+++\") to the menu price.",[165,369,370],{},"Bill brought to table on request.",[157,372,374],{"id":373},"asking-for-the-bill","Asking for the bill",[162,376,377,383,389,394],{},[165,378,379,382],{},[152,380,381],{},"\"Bill, please\""," in English works universally.",[165,384,385,388],{},[152,386,387],{},"Mandarin",": jie zhang (结帐) or mai dan (买单).",[165,390,391,393],{},[152,392,290],{},": minta bil.",[165,395,396,399],{},[152,397,398],{},"Hokkien (informal)",": mai dan.",[157,401,403],{"id":402},"splitting-the-bill","Splitting the bill",[162,405,406,412,418],{},[165,407,408,411],{},[152,409,410],{},"Sharing the total"," is the default for group dining.",[165,413,414,417],{},[152,415,416],{},"Individual bills"," are common at modern restaurants.",[165,419,420,423],{},[152,421,422],{},"Splitting via PayNow"," (Singapore's instant-transfer system) is universal among Singaporeans.",[157,425,427],{"id":426},"cash-and-card","Cash and card",[162,429,430,436,441,447],{},[165,431,432,435],{},[152,433,434],{},"Cash dominates at hawker centres"," and small stalls.",[165,437,438,155],{},[152,439,440],{},"Card and digital payment are universal at proper restaurants",[165,442,443,446],{},[152,444,445],{},"PayNow"," is the dominant Singaporean digital payment system; QR-code payment is increasingly common.",[165,448,449,452],{},[152,450,451],{},"Foreign cards"," work at most card-accepting venues; American Express has lower acceptance.",[56,454,456],{"id":455},"table-etiquette","Table etiquette",[157,458,460],{"id":459},"chopstick-and-cutlery-use","Chopstick and cutlery use",[49,462,463],{},"Singapore's multi-cultural food culture means utensil expectations vary:",[162,465,466,472,478,484],{},[165,467,468,471],{},[152,469,470],{},"Chinese food",": chopsticks. The mainland-China rules apply (no vertical-into-rice, no chopstick-to-chopstick passing).",[165,473,474,477],{},[152,475,476],{},"Malay food",": fork and spoon; the spoon is the eating utensil, the fork pushes food onto the spoon. Hands are also acceptable for some dishes (nasi lemak with banana leaf, satay).",[165,479,480,483],{},[152,481,482],{},"Indian food (South Indian)",": right hand. For visitors uncomfortable with hand eating, fork and spoon are accepted at most restaurants.",[165,485,486,489],{},[152,487,488],{},"Western food",": knife and fork.",[157,491,493],{"id":492},"halal-and-dietary-considerations","Halal and dietary considerations",[49,495,496],{},"Singapore's Muslim population is around 15% (predominantly Malay-heritage). Halal dining is widespread and clearly signposted:",[162,498,499,505,511],{},[165,500,501,504],{},[152,502,503],{},"Halal-certified restaurants"," display the Singapore Halal certification mark.",[165,506,507,510],{},[152,508,509],{},"Hawker centres"," typically have a halal section (separate from the general food stalls) to prevent cross-contamination.",[165,512,513,516],{},[152,514,515],{},"Chinese restaurants are not halal"," by default; many serve pork. Muslim diners need to verify or seek halal-certified Chinese restaurants.",[49,518,519],{},"Vegetarian options are widely available across all cultural traditions, particularly at South Indian restaurants and at Buddhist Chinese restaurants.",[157,521,523],{"id":522},"communal-dining-for-group-meals","Communal dining for group meals",[49,525,526],{},"Chinese restaurant convention applies at group dinners: shared dishes in the centre, individual rice bowls. Spoon-and-bowl etiquette is similar to Hong Kong; you can use the rice bowl as the secondary mixing surface.",[56,528,530],{"id":529},"what-makes-singapore-food-culture-distinctive","What makes Singapore food culture distinctive",[49,532,533],{},"Five things that set Singapore apart:",[535,536,537,543,549,555,561],"ol",{},[165,538,539,542],{},[152,540,541],{},"Multi-cultural fusion is the baseline, not the exception."," Singapore's food culture is genuinely Chinese-Malay-Indian-Western at all levels, not just at high-end fusion restaurants. A typical hawker meal might be Chinese-style chicken rice, Malay-influenced satay, and Indian roti prata in the same visit.",[165,544,545,548],{},[152,546,547],{},"Hawker culture is high-quality and high-volume."," Hawker centres serve genuinely excellent food at low prices. Two Michelin Bib Gourmand and Michelin-starred hawker stalls have existed (Hong Kong-style soya sauce chicken rice, Hill Street Tai Hwa pork noodle).",[165,550,551,554],{},[152,552,553],{},"Strict food safety",". Singapore's regulatory enforcement on food safety is among the strictest globally. Hawker centres and restaurants are graded (A, B, C, D); the grade is publicly displayed. The food safety risk for visitors is lower than essentially any other Southeast Asian destination.",[165,556,557,560],{},[152,558,559],{},"24-hour eating culture",". The late-night supper tradition is real. Major hawker centres and many casual restaurants run 24 hours.",[165,562,563,566],{},[152,564,565],{},"English-dominant service",". Unlike mainland China, Taiwan, or Hong Kong, Singapore restaurant service operates primarily in English. Mandarin is supplementary; Malay and Tamil even more so. Foreign visitors can navigate Singapore food without any other language.",[56,568,570],{"id":569},"practical-phrasebook","Practical phrasebook",[64,572,573,585],{},[67,574,575],{},[70,576,577,580,583],{},[73,578,579],{},"Situation",[73,581,582],{},"Singapore-English \u002F Mandarin",[73,584,81],{},[83,586,587,598,614,625,635,646,657],{},[70,588,589,592,595],{},[88,590,591],{},"Reserving a hawker seat",[88,593,594],{},"(Place a tissue packet on the seat)",[88,596,597],{},"Universal practice.",[70,599,600,603,611],{},[88,601,602],{},"Ordering at a stall",[88,604,605,606,610],{},"\"One ",[607,608,609],"span",{},"dish name",", please.\"",[88,612,613],{},"English works universally.",[70,615,616,619,622],{},[88,617,618],{},"Asking for spicy \u002F not spicy",[88,620,621],{},"\"Spicy\" or \"No spicy\" \u002F \"La\" \u002F \"Bu la\"",[88,623,624],{},"Many stalls ask.",[70,626,627,630,632],{},[88,628,629],{},"Asking for the bill at restaurants",[88,631,381],{},[88,633,634],{},"English universal.",[70,636,637,640,643],{},[88,638,639],{},"Saying it's delicious",[88,641,642],{},"\"Very nice\" or \"Hen hao chi\"",[88,644,645],{},"English common.",[70,647,648,651,654],{},[88,649,650],{},"Asking halal status",[88,652,653],{},"\"Halal?\"",[88,655,656],{},"Direct, accepted.",[70,658,659,662,665],{},[88,660,661],{},"Asking for tap water",[88,663,664],{},"\"Plain water\" or \"Sky juice\"",[88,666,667],{},"\"Sky juice\" is local slang for plain water.",[56,669,671],{"id":670},"a-note-on-the-singlish-register","A note on the \"Singlish\" register",[49,673,674],{},"Singapore English (Singlish) has unique grammatical and vocabulary features. Visitors do not need to speak Singlish but should expect to encounter it. Common Singlish features at restaurants:",[162,676,677,683,689,695],{},[165,678,679,682],{},[152,680,681],{},"\"Lah\""," as an emphasis particle (\"OK lah\" = okay).",[165,684,685,688],{},[152,686,687],{},"\"Can\""," as a universal yes (\"can do?\" = is it possible? \"can!\" = yes).",[165,690,691,694],{},[152,692,693],{},"\"Already\""," as a perfective marker (\"eat already\" = have you eaten).",[165,696,697,700],{},[152,698,699],{},"\"Wah\""," as an exclamation of surprise.",[49,702,703],{},"Singlish is informal; formal Singapore English follows standard British English conventions.",[56,705,707],{"id":706},"cross-references","Cross-references",[162,709,710,719,726,733],{},[165,711,712,713,718],{},"The ",[714,715,717],"a",{"href":716},"\u002Fmandarin\u002Fphrases\u002Frestaurant","Mandarin restaurant phrases page"," covers the Mandarin restaurant language.",[165,720,712,721,725],{},[714,722,724],{"href":723},"\u002Fmandarin\u002Faccents","Mandarin variety guide"," covers Singapore Huayu among the other Mandarin varieties.",[165,727,712,728,732],{},[714,729,731],{"href":730},"\u002Fresources\u002Fmandarin-vs-cantonese","Mandarin vs Cantonese piece"," covers the broader Chinese-language regional map.",[165,734,712,735,739,740,744,745,749],{},[714,736,738],{"href":737},"\u002Fresources\u002Fchina-dining-and-tipping-etiquette","China dining and tipping etiquette",", ",[714,741,743],{"href":742},"\u002Fresources\u002Fhong-kong-dining-and-tipping-etiquette","Hong Kong dining and tipping etiquette"," and ",[714,746,748],{"href":747},"\u002Fresources\u002Ftaiwan-dining-and-tipping-etiquette","Taiwan dining and tipping etiquette"," cover the contrasting conventions across the Chinese-speaking world.",{"title":751,"searchDepth":752,"depth":752,"links":753},"",2,[754,755,762,767,773,778,779,780,781],{"id":58,"depth":752,"text":59},{"id":146,"depth":752,"text":147,"children":756},[757,759,760,761],{"id":159,"depth":758,"text":160},3,{"id":185,"depth":758,"text":186},{"id":203,"depth":758,"text":204},{"id":218,"depth":758,"text":219},{"id":233,"depth":752,"text":234,"children":763},[764,765,766],{"id":240,"depth":758,"text":241},{"id":273,"depth":758,"text":274},{"id":315,"depth":758,"text":316},{"id":348,"depth":752,"text":349,"children":768},[769,770,771,772],{"id":352,"depth":758,"text":353},{"id":373,"depth":758,"text":374},{"id":402,"depth":758,"text":403},{"id":426,"depth":758,"text":427},{"id":455,"depth":752,"text":456,"children":774},[775,776,777],{"id":459,"depth":758,"text":460},{"id":492,"depth":758,"text":493},{"id":522,"depth":758,"text":523},{"id":529,"depth":752,"text":530},{"id":569,"depth":752,"text":570},{"id":670,"depth":752,"text":671},{"id":706,"depth":752,"text":707},"Culture",null,"2026-06-05T00:00:00+00:00","Singapore dining customs, hawker centre culture, the no-tipping convention, multi-cultural food traditions, and what makes Singapore food culture distinctive.","md",[788,791,794,797],{"q":789,"a":790},"Do you tip in Singapore?","Mostly no. Hawker centres and food courts explicitly do not include tipping, and casual restaurants typically do not expect it. Proper restaurants add a 10% service charge plus 9% GST (the '+++' or '++' notation on menu prices) to the bill, and that service charge functions as the institutional tip; additional cash tips are not expected. Tour guides are the main exception, with 10 to 20 Singapore dollars per person per day for a private guide considered appropriate.",{"q":792,"a":793},"What is a hawker centre and how does the 'chope' system work?","Hawker centres are open-air food courts with multiple food stalls covering Chinese, Malay, Indian, and Western cuisines around central seating, subsidised by the Singapore government and UNESCO-listed as Intangible Cultural Heritage since 2020. The 'chope' system is the unwritten seat-reservation convention: place a packet of tissues, an umbrella, or another small personal item on the chair or table to mark it reserved while you order from a stall. The convention is uniquely Singaporean and universally respected. Mandatory tray return was introduced in 2021; non-compliance can result in fines.",{"q":795,"a":796},"What language should I speak at Singapore restaurants?","English. Singapore's restaurant service operates primarily in English, supplemented by Mandarin, Malay, and Tamil. Foreign visitors can navigate the entire Singapore food scene in English without difficulty. Singlish (Singapore English) has unique features like 'lah' as an emphasis particle and 'can' as a universal yes, but visitors are not expected to speak Singlish; standard British or American English works at every level from hawker stalls to high-end restaurants.",{"q":798,"a":799},"How safe is hawker centre food for foreign visitors?","Among the safest in Southeast Asia. Singapore's food safety enforcement is one of the strictest globally; hawker centres and restaurants are graded A, B, C, or D and the grade is publicly displayed at each stall. The risk profile is closer to eating in a developed-economy capital than to the typical Southeast Asian street-food experience, and visitors can eat at hawker centres without the usual traveller-stomach concerns that apply elsewhere in the region.",{},"\u002Fresources\u002Fmandarin\u002Fsingapore-dining-and-tipping-etiquette",{"title":37,"description":785},"resources\u002Fmandarin\u002Fsingapore-dining-and-tipping-etiquette",[805,806,807,808],"singapore","dining etiquette","tipping","travel","Singapore dining culture centres on the UNESCO-listed hawker centre system, which mostly does not include tipping, with proper restaurants adding a 10% service charge plus 9% GST (the '+++' notation) that functions as the tip. Multi-cultural Chinese-Malay-Indian-Western food traditions run side by side at every level, English dominates service interactions, and the 24-hour eating culture is genuine.","pEIHoAvj0jrqdAX8etE26e4rwHiGzEqWajxRNEBcPUY",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":812},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M15 12h-5m5-4h-5m9 9V5a2 2 0 0 0-2-2H4\"\u002F>\u003Cpath d=\"M8 21h12a2 2 0 0 0 2-2v-1a1 1 0 0 0-1-1H11a1 1 0 0 0-1 1v1a2 2 0 1 1-4 0V5a2 2 0 1 0-4 0v2a1 1 0 0 0 1 1h3\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":814},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M12 15V3m9 12v4a2 2 0 0 1-2 2H5a2 2 0 0 1-2-2v-4\"\u002F>\u003Cpath d=\"m7 10l5 5l5-5\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":816},"\u003Cpath fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M13 21h8M15 5l4 4m2.174-2.188a1 1 0 0 0-3.986-3.987L3.842 16.174a2 2 0 0 0-.5.83l-1.321 4.352a.5.5 0 0 0 .623.622l4.353-1.32a2 2 0 0 0 .83-.497z\"\u002F>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":818},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Crect width=\"18\" height=\"18\" x=\"3\" y=\"3\" rx=\"2\" ry=\"2\"\u002F>\u003Ccircle cx=\"9\" cy=\"9\" r=\"2\"\u002F>\u003Cpath d=\"m21 15l-3.086-3.086a2 2 0 0 0-2.828 0L6 21\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":820},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M6 22a2 2 0 0 1-2-2V4a2 2 0 0 1 2-2h8a2.4 2.4 0 0 1 1.704.706l3.588 3.588A2.4 2.4 0 0 1 20 8v12a2 2 0 0 1-2 2z\"\u002F>\u003Cpath d=\"M14 2v5a1 1 0 0 0 1 1h5M10 9H8m8 4H8m8 4H8\"\u002F>\u003C\u002Fg>",1781519466691]