Tipping norms are not universal
In the United States, 18–20% is the working expectation in a restaurant, because tipped staff are paid a lower base wage. In the UK, 10–12.5% is normal and a service charge is often already on the bill. Across much of Europe, rounding up is enough. In Japan tipping can cause genuine discomfort.
Check the bill before adding anything: a service charge already applied is the commonest way people tip twice.
Before or after tax
Strictly, on the pre-tax amount — the tax is not the restaurant’s service. In practice most people tip on the total, and the difference is small. Both figures are shown so it is a choice rather than an accident.
Splitting
Dividing the total including tip is simplest and is fair when everyone ate similarly. When one person had a starter and three courses and another had a salad, splitting the bill by item and the tip evenly is closer to right — and worth agreeing before the bill arrives rather than over it.
Frequently asked questions
How much should I tip?
It depends where you are. 18–20% in a US restaurant, 10–12.5% in the UK, rounding up across much of Europe, and nothing in Japan.
Before or after tax?
Strictly before — tax is not the restaurant’s service. Most people tip on the total anyway, and the difference is small. Both are shown.
The bill already has a service charge. Do I add more?
Usually not. A service charge is the tip. Adding on top is the commonest way people pay twice.
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