Tip calculator

What this calculator does

It takes a percentage of the bill, adds it to the amount, and divides the result between the people paying. Picking a country changes three things: the suggested tip levels, the currency shown on the bill, and the short note about local custom. Nothing is looked up automatically — the bill, the percentage, the party size, and the rounding are all yours to set.

How to use it

1. Enter the amount on the bill.
2. Pick the country you are in. The suggested levels and the currency follow it.
3. Tap one of the common levels, or type your own percentage.
4. Set how many people are splitting the bill.
5. Choose a rounding option if you would rather round the total, or each share, up to a whole amount.
6. Read the total, the tip, and what each person owes.

Tipping rules country by country

Tipping is a custom, not a rule, and the custom is what changes when you cross a border. In some countries a tip tops up a wage; in others the price on the menu is already the full price and a tip is simply a thank you. That difference is why the same 20% can read as normal in one city and excessive in another.

• United States: tipping is expected with table service, and 15–20% is the usual range. Under federal rules an employer may pay a tipped worker a cash wage of as little as $2.13 an hour and count tips toward the $7.25 federal minimum wage, though several states require a higher cash wage. Large groups often have a service charge added automatically — check the bill before adding more.
• Germany: Trinkgeld is voluntary. Rounding up, or adding roughly 5–10%, is common, and it is usual to say the total you want to pay while handing over the money rather than leaving coins behind. A tip given voluntarily by the guest is tax-free income for the member of staff.
• Spain: the price on the menu is the final price including taxes, so nothing is missing from the bill. Tipping is discretionary and modest — leaving the change, or up to about 10% after a good meal out.
• Denmark: prices must be quoted as the total price including VAT and charges, so service is already covered by what you see. Tips are voluntary; many people round up, or leave 5–10% after an evening they want to reward.

Popular holiday destinations

The picker covers 22 countries, from a weekend in Prague to two weeks in Thailand. Choose one and the note under the result says what people there actually do — here is the short version.

• France: the price is service compris — service is included by law — so a tip is purely voluntary. Rounding up or leaving a couple of euros is normal.
• Italy: a per-person coperto is often already on the bill, and tipping beyond it is not expected.
• Greece and Croatia: around 10% at a restaurant, and rounding up for coffee and drinks.
• Portugal: modest and discretionary — round up, or leave 5–10% at a sit-down meal.
• United Kingdom: many bills already carry a discretionary service charge of about 12.5%. If it is there, you are done; nothing is expected when you order at the bar.
• Netherlands and Austria: service is in the price, and rounding up or 5–10% is the norm.
• Sweden and Norway: much like Denmark — voluntary, with rounding up as the usual gesture.
• Poland and Czechia: about 10% for table service, and it is normal to say the total you want to pay as you hand over the card.
• Hungary and Bulgaria: around 10%, but read the bill first — in Budapest a service charge of 10–15% is often printed on it. Bulgaria has used the euro since 1 January 2026.
• Turkey and Egypt: about 10% in restaurants on top of any service charge, and cash reaches the staff most directly.
• Thailand: no strong tipping culture — round up or leave the change. Hotels and tourist restaurants often add 10% service already.
• Japan: tipping is not customary and can confuse staff. Zero is the correct answer.

A worked example

A bill of 60 in the United States with an 18% tip adds 10.80, giving a total of 70.80 — that is 35.40 each if two people split it. Change the country to Denmark and the suggested level drops to 5%: 3 on top, 63 in total, 31.50 each. Same meal, same arithmetic, a very different expectation.

Rounding up instead of a percentage

In much of Europe people do not think in percentages at all; they round the bill up to a comfortable number. The rounding options do exactly that, either on the total or on each person's share, and the difference is added to the tip. The step follows the currency — the next euro, the next 10 kroner, the next 500 forint — and the option itself tells you which. Watch the effective tip figure while you do it: rounding a 63 bill up to 65 is a little over 8%, not the 5% you started from.

Common mistakes

• Tipping on top of a service charge that is already printed on the bill. Read the bill first, and subtract the charge before entering the amount.
• Taking a US percentage abroad. Twenty percent in Copenhagen or Madrid is far above what anyone expects.
• Splitting the bill and then each person adding their own tip on top. Split the total after the tip, which is what the per-person figure here does.
• Accepting whatever a card terminal suggests. Those defaults are set by the venue, not by local custom.
• Forgetting that in the US many people tip on the subtotal before sales tax. Decide which amount you mean, then type that number in.

When it is useful

Dinner with friends when the bill needs splitting, a work trip where the local custom is unfamiliar, a taxi or a hotel where you want a sensible number quickly, and the moment when a card terminal is waiting and you would rather not do the arithmetic in your head.