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IN AUSTRALIA, it’s widely accepted that going out for a meal with a group friends will end with a calculator and wads of cash handed back and forth as the bill is divided up and paid.

But the “no split bill” policy embraced by most restaurants is a strangely Australian phenomenon compared with other developed countries such as the US and UK — so much so that one Sydney entrepreneur last year launched an app [called Groupee] to get around the problem.

So what’s the reason?

It seems to be a combination of issues, including the time it takes for staff to divide up bills, the prevalence of card payments that are more time-consuming to process than cash, and the overall
lack of tipping and service culture.

“ Unless you’ve invested in the point-of-sale software it’s quite hard and time-consuming to split the actual bill ”

Kirkpatrick, venue manager at Sydney’s NOLA Smokehouse & Bar.

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