Figuring out how much to tip can often feel like a small math test at the end of a meal. Whether you’re at a restaurant, bar, or casual food spot, many people struggle with knowing what is appropriate once the bill arrives. This everyday confusion is what inspired a simple tipping guide designed to make those decisions easier in almost any situation.

The idea was popularized by Tim Urban, a former waiter and writer behind Wait But Why. Years after working in the service industry, he set out across New York City to interview over 120 workers, including bartenders, delivery drivers, manicurists, and valets. He asked them about their earnings, expectations, and how much they rely on tips to make a living. The result was an informal but insightful chart showing common tipping norms across different jobs.

His findings highlight how deeply tipping is tied to survival for many workers. In the United States, tipped employees often earn a very low base wage, sometimes as little as $2.13 per hour, relying heavily on customer tips to supplement their income. Because of this, tipping is not just seen as etiquette, but as an essential part of their livelihood. However, expectations can vary widely depending on the service and location.

While Urban’s chart was widely appreciated—especially by tourists unfamiliar with U.S. tipping culture—it also sparked broader discussions about whether tipping should exist at all. Some restaurants have already moved toward no-tipping policies, replacing it with higher wages instead. Supporters argue it creates fairness and removes pressure from customers, while others believe tipping remains an important part of service culture.