Split a bill in seconds
Tipping customs vary widely around the world — in the US it is essentially part of service-staff income, in Japan it can be seen as insulting. A rough overview:
When travelling, it's worth taking a minute to read up on the local convention before you sit down.
| Country | Customary rate | Note |
|---|---|---|
| USA / Canada | 15–20 % | Essentially obligatory; part of the wage. |
| UK | 10–12.5 % | Often already added as a "service charge". |
| Germany / Austria | 5–10 % | Round up or add a few percent. |
| Switzerland | 5–10 % | Service included, rounding up still customary. |
| Italy | 0–10 % | Often a "coperto" or "servizio" is already on the bill. |
| France | 0–10 % | "Service compris" by law — extra is optional. |
| Spain | 5–10 % | For good service; not mandatory. |
| Mexico | 10–15 % | Expected in restaurants. |
| Japan | 0 % | No tipping — can be perceived as rude. |
| China / Korea | 0 % | Not customary in everyday venues. |
| Türkiye | 5–10 % | "Bahşiş" is normal, expected in tourist areas. |
| Australia / NZ | 0–10 % | Optional; only for very good service. |
Usually the percentage is applied to the final bill total (i.e. tax included). In the US the tip is sometimes calculated on the pre-tax subtotal, in Europe almost always on the gross amount. Key points:
The plain formula:
Tip = bill × percent / 100 Total = bill + tip Per person = total / number of people
For larger groups two simple approaches work well:
In the US many restaurants automatically add an "auto-gratuity" (often 18 %) for parties of e.g. 6 or more — check the bill before adding more.
Bill 80 €, 4 people, 10 % tip:
Tip = 80 × 0.10 = 8 € Total = 80 + 8 = 88 € Per person = 88 / 4 = 22 €
Rounding up to 90 € (effectively a 12.5 % tip) is a pragmatic alternative, especially with cash.
Card tipping is now the norm in most countries. Worth knowing:
No. All calculations happen entirely in your browser. No values are sent to a server, nothing is stored.
Not in most European countries — tipping is voluntary in legal terms. In service-heavy industries (restaurants, taxis, hairdressers) 5–10 % or rounding up is the social standard. In the US, however, tipping is effectively part of the wage and 15–20 % is expected.
The delivery fee mostly goes to the platform, not the courier. To actually reward the driver use the in-app tip option or hand over cash on delivery. 1–3 € (or 2–5 USD) is a reasonable range, more for bad weather or long distances.
Traditionally the tip goes to your server. Many restaurants now operate a "tronc" or tip pool where all gratuities are collected and shared between staff (kitchen, bar, front-of-house) based on hours or roles. If you want to be sure a specific person gets your tip, hand it to them in cash directly.
In Germany, Austria and Switzerland the tip is traditionally based on the gross bill total — the figure printed at the bottom. In the United States there is some debate: pre-tax (before sales tax) is more common and slightly cheaper for the guest, post-tax is expected in upscale service. If in doubt, base the tip on the total — it is the simplest and socially safe choice.
For large parties ('large party gratuity') or in many countries such as Spain, Italy and France, a service charge of 10 - 15 % is often already included — in Italy it is called 'coperto' or 'servizio', in France 'service compris'. In those cases no additional tip is expected; a small extra (1 - 5 EUR left on the table) is a nice gesture but not required.
Tipping is not a law of nature but a social convention that differs sharply from country to country. In the United States the tip is a real part of the wage — the federal 'tipped minimum wage' is only USD 2.13 per hour in many states (as of 2025), and 18 - 22 % tip in a sit-down restaurant is virtually expected. In Central Europe, by contrast, a tip is a bonus for genuinely good service: 5 - 10 % counts as generous, because waiters are paid a tariff wage. In Japan a tip can be insulting and may be politely returned.
There are also differences within a country: in the US fast-food usually has no tip, hairdressers expect 15 - 20 %, cabs 10 - 15 %, hotels 1 - 2 USD per bag, restaurants 18 - 22 %. With the spread of tablet point-of-sale systems ('tip creep' or 'guilt tipping') even bakeries and coffee shops now suggest 18 / 22 / 25 % defaults from around 2020 — its effects are an active research topic in sociology and behavioral economics (Conlin et al., 2003; Lynn 2015).
A well-meant tip can therefore feel generous, normal or out of place depending on the country and situation. This calculator is currency-neutral: it quickly works out the percentage add-on, the total bill and the per-person share, in any currency. The cultural judgement of how much is appropriate is up to you — for that we provide an etiquette table and the FAQ section above.
The calculation is plain percentage math followed by a division by the number of people. A reverse calculation also works: from a desired 'round' total or per-person share you can back out the net amount.
tip = bill * tip_percent / 100
total = bill + tip
per_person = total / people
Reverse:
desired_total / (1 + tip_percent/100) = bill
desired_per_person * people = totalFive typical restaurant and travel scenarios:
This calculator does not know cultural conventions, service charges, VAT special cases or local expectations. In countries with a mandatory service charge (e.g. 'servizio' in Italy, large-party gratuity in the US for groups of 6+) no additional tip is needed — the charge is already on the bill. In the US the tip is often based on the pre-tax amount; you have to do that one by hand. If you want to round the total to a flat number, set the target total in your head and back out: a desired total of 60 EUR on a 52 EUR net bill means 8 EUR tip ≈ 15.4 %. Tax treatment of tips for employees is a matter of national tax law and not within the scope of this page.