## Tip definition

Leaving a tip, tipping or a tip is a topic that has preoccupied you at least once in your life and tenders to get serious. The word tip is different in each country, but it means the same thing. In Germany, they call it “trinkgeld”. It means money for drinks, the English word “tip” means to give or add something, and the word tip is from the Turks. Giving a tip has nothing to do with generosity, it’s the first lesson you need to know in this act.

Tips serve to express gratitude for good service and should not be seen as alms but as something that the waiter, delivery man, or anyone you leave a tip to for their work deserves. Practices around correct tips vary greatly from state to state. But generally, if you are ever in a dilemma whether to leave something to the waiter the answer is always – YES (unless the service was awful). Most people who find themselves in a situation where they need to tip ask the same question: What amount is acceptable not to turn out stingy, but again not too high because I don’t have the money for big tips?

## How to calculate the tip?

Calculate a tip or gratuity and obtain the total amount to pay with our free Tip Calculator. Enter your meal or dinner cost together with the tip percentage. If you share the cost at a restaurant among multiple individuals, you may divide by the number of persons to obtain the total cost each. Optionally round the findings to dollars.

Knowing how to calculate a tip using a tip calculator and knowing the right amount to tip is crucial for a variety of reasons, including that many service industry workers such as waiters make the bulk of their income primarily on tips. This implies that these experts may not generate enough money to sustain themselves and their families without gratuities.

## Tip formula and percentage

The specific amount you tip is commonly thought to be around 20%. Etiquette guide the Emily Post Institute may suggest between 15 and 20% is appropriate, but to tip well — and who wouldn’t want to tip well (apart from the non-tippers above) — 20% is the gold standard.

Tip = Cost * 0.xx

where xx = the percent tip you want to leave.

## Tipping – Somewhere it is an obligation, somewhere it is not

In some countries it is an obligation, in some, it is not common, and there are other countries where this rule is not defined. We, on the one hand, have a catering service that claims that gratuity is unknown to them in this time of recession, while. On the other hand, we can meet guests who will, all but one, confirm that they need to reward the service they are satisfied with. There is also the problem of leaving a tip when paying by credit card.

Although in the world catering this has long been solved by introducing a special field. In which an additional figure is subsequently entered on the total bill as a reward for the service, in our country such a thing has not yet come to life. If you are in a foreign country, it would not be bad to ask what is their custom when paying in catering and bow to him, and in the homeland open your eyes and, if you are satisfied with what you get for your money, “open the bag” and reward the waiter.

## When to tip? Why should we do it?

Use common sense while tipping. The harder the work, the larger the gratuity should be. Tipping should be proportional to the service. If it is cold, rainy, snowy, or something hard to obtain, if it is heavy, big, tough … then I will tip extra.

Tipping someone who provides you with a favour, whether it’s lawn care, a haircut or food delivery, is a common method of thanking that person for making your life simpler. It’s a sign of appreciation. It’s also a habit that confuses a lot of people. Many individuals don’t know when to give a tip or how much.

## Human procedure and culture

The notice comes first! If the staff does not greet you when you enter the facility, and you are still forced to wait for him to come to the table and receive the order, no matter what taste anything will be served to you. The lack of desire for a reward in the form of a tip is quite understandable. There is also the quality of service, which rarely depends on who brings you the order but is often one of the main reasons why you will reach into your tip for a tip.

A wide smile of welcome and a pleasant expression on his face is the “weapon” that each of the employees has, and yet so few of them know how to use it. There are also perpetual polemics about the impact of gender on tip size. The waiters claim that their colleagues, no matter how they behave, and yet, closely related to how they look, get significantly higher tips from them. It may sound very chauvinistic, probably most of the ladies who do this job would loudly rebel against it. But “hand on heart”, is a factual situation that is difficult to deny.

## How to increase your tip?

Waiting is really a different job than most jobs. Salaries are mostly low, and most waiter income comes from tips. Tips on how to get the best tip can vary from guest to guest. You never know how many guests will leave you tips until guests actually leave. For waiters who like to count a little more, this is a big problem. Curiosity is a normal human trait.

Overlooking how many guests will leave your tips is similar to the situation with a small child turning and shaking a gift trying to figure out what’s inside. The nature of serving is such that only at the end of the shift can you know how many tips your guests have left. Also planning which tactics you will apply today is not realistic because every day is different as are the guests.

If you have to work in uniform at work, try to “bounce” a little from your colleagues with some fashion detail or jewelry.

• Introduce yourself to the guest by name.
• Once you receive the order, repeat it in front of the guest.
• Smile!
• Studies have shown that with the height of the order, the height of the tip increases. So suggest to the guest an aperitif, a dessert, and a side dish.
• Address the guest by name.
• Serve the guest with the usual order of coffee or some other drink gratis chocolate or biscuits.

## Tips and different cultures

### The Netherlands, Belgium, Czech Republic, UK, Austria, Italy, France, Greece, Germany, Spain

As in most European countries, it is common practice to tip 10 to 15% of the total bill in restaurants. You can expect a different policy only in France. In this country known for its romantic destinations, good wines, and fragrant fields of lavender. It is common practice to leave a “tip” from 10 to an extreme $140 in restaurants, while in cafes tips are left for the drink in the amount of 10 to 30$, depending on the luxury of the bar and the quality of service. If you visit any of the French cafes you should keep in mind that if the waitress puts down and keeps her hand on your hand. It does not do so to encourage your interest but asks for a tip.

When using taxi services, it usually does not expect you to leave tips, but it is desirable to round the bill to a higher amount and leave this difference as a symbolic tip. The French have a “service compris” (the service includes the amount in the price) is also higher if the “touch technique” applies it. The French have a long tradition of social contact with bodies. More than, for example, Scandinavians, where the distance between two bodies. Between a waiter and a guest, between business people, is much greater. As for the hotel, it is usual to leave from 10 to 20\$, while in the Netherlands and Belgium, for example, they do not expect you to give additional tips. Given that the cost of the service includes the price of the stay.

### Turkey

Across Europe, the custom of giving a tip is different: so in Finland, you don’t have to tip a taxi driver. While in Turkey you will have to have a full pocket of coins and hand them out to everyone, even the liftboy at the hotel. Nowhere will you lose much in financial terms, but you will gain a lot in getting to know the customs and mentality of a country. The main thing is to give from the heart because good returns to good.

## Other calculators

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