Tipping conventions vary widely
In the United States, 15–20% is standard at restaurants, and staff wages often assume it. In much of Europe service is included and rounding up is enough. In Japan tipping can cause offence.
When splitting, decide up front whether to tip on the pre-tax or post-tax total. Tipping on the pre-tax amount is the more common convention and is what most bill-splitting apps assume.
Splitting unevenly
An even split is simplest but not always fair — one person ordering a starter and tap water is subsidising the group. The practical compromise many groups use is to split the tax and tip evenly while assigning food and drink to whoever ordered it.
If you are the one paying the whole bill and collecting from others, rounding each share up slightly covers the rounding losses that otherwise leave you short. The calculator shows exactly how much that rounding collects.
Service charges and double-tipping
Many restaurants add a service charge automatically, particularly for large groups. That charge is usually the tip, and adding another on top means paying twice. Check the itemised bill before tipping.
A service charge is not always distributed to staff in the way a direct tip is. Where that matters to you, a small cash tip given directly is the more reliable route.
Frequently asked questions
Should I tip on the tax? +
Convention says no — tip on the pre-tax subtotal. The difference is small, and either choice is socially acceptable in practice.
How much should I tip for delivery? +
Common practice is 10–15% of the order, with a floor of a few units of currency for small orders — a percentage of a tiny order is not a meaningful payment for the trip.
Do I tip on discounted meals? +
The usual convention is to tip on the pre-discount total, since the server did the same work regardless of your voucher.