What's the standard tip percentage?

In the US, 15-20% is standard for good restaurant service: 15% for adequate/acceptable service, 18% for good service (most common), 20% for excellent/exceptional service, 25%+ for outstanding service or complex orders. Bad service: 10-12% (still tip something unless service was truly terrible). Other countries differ: Canada 15-20% (similar to US), UK 10-15% (often service charge included), Australia rarely tips (livable wages), Japan no tipping (can be offensive), Europe 5-10% or round up. Always check if service charge/gratuity is already included before tipping. In US, servers often earn $2-3/hour base wage and rely on tips for living wage.

How do you split a bill?

To split a bill evenly: (1) Calculate total including tip (bill × 1.18 for 18% tip), (2) Divide by number of people. Our calculator does this automatically. Example: $85 bill + 18% tip = $100.30 total ÷ 4 people = $25.08 per person. UNEVEN SPLITS: If some ordered expensive items, some cheap: Calculate what each person owes separately (their items + tax + tip on their portion). Tax: Apply proportionally. Tip: Either split evenly OR tip on your portion only. APPS HELP: Venmo, Splitwise, or restaurant apps can handle complex splits. PRO TIP: One person pays the full bill on credit card for points/rewards, others Venmo their share. Avoids awkward separate checks. Round up to nearest dollar when splitting for simplicity.

Do I tip on the pre-tax or post-tax amount?

Standard practice is to tip on the PRE-TAX subtotal (food + drinks before tax added), though tipping on post-tax amount (total bill) is also common and acceptable. MATH EXAMPLE: $100 bill + 8% tax = $108 total. 18% tip on pre-tax: $100 × 0.18 = $18 tip. 18% tip on post-tax: $108 × 0.18 = $19.44 tip. Difference: $1.44. For convenience, many people tip on the total (post-tax) since that's the number on the receipt, and it's slightly more generous. Servers appreciate either approach. Our calculator uses pre-tax by default (you enter bill without tax), but you can enter post-tax total if preferred. The key is being consistent and generous within the 15-20% range on whichever amount you choose.

Should I tip on takeout orders?

Takeout tipping etiquette differs from dine-in: TAKEOUT/CARRYOUT: 10-15% or $2-5 flat tip is courteous, especially if: staff packed your order carefully, order was complex/large, restaurant is upscale, you're a regular customer. Skip or minimal tip ($1-2) for: simple orders, fast food, if service charge already included. DELIVERY: Always tip 15-20% (same as dine-in) or $3-5 minimum, more if: order is large, weather is bad, distance is far, delivery was fast/correct. Most delivery fees DON'T go to driver. REASONING: Takeout requires less service than dine-in (no table service, refills, clearing plates), but kitchen staff still prepared your food, front staff packaged it, processed payment. They often don't get tips pooled from dine-in. Being generous builds relationships with local restaurants. During COVID, many increased takeout tips to 20%+ to support struggling businesses.

What if service was bad?

For genuinely bad service: (1) Speak to manager first - give them chance to fix the issue (remake food, comp meal, discount bill). Problems might not be server's fault (kitchen delays, understaffing). (2) Tip 10-12% minimum even for poor service - servers often tip out bartenders, bussers, food runners from their tips regardless of your tip. Leaving nothing hurts support staff too. (3) Leave 15%+ if issue was clearly not server's fault (slow kitchen, restaurant policy issues, food quality problems). (4) Only leave 0-5% for truly inexcusable service - rude behavior, ignored for long periods despite available servers, incorrect orders never fixed. COMMUNICATE: Write polite note on receipt explaining why tip was reduced. This feedback helps. Consider: servers have bad days too, might be understaffed, dealing with personal issues. Be kind but fair. If service is consistently bad, choose different restaurant rather than undertipping repeatedly.

Do I tip differently for buffets, counter service, or food trucks?

Tipping varies by service model: BUFFETS: 10% standard since server only brings drinks and clears plates (minimal service vs full table service). Some tip 15% if server was particularly attentive. $1-2/person flat tip acceptable at budget buffets. COUNTER SERVICE: $1-2 flat tip or 10-15% for: coffee shops (baristas), fast-casual restaurants (Chipotle, Panera), ice cream shops, bakeries. More if order was complex or staff was exceptional. No obligation for basic service. FOOD TRUCKS: 15-20% same as restaurants if there's tip jar or option on card reader. Often no tip jar = no expectation, but appreciated. BARS: $1-2 per drink or 15-20% on tab. Higher for complex cocktails. HAIR SALONS/SPAS: 15-20% standard. Coffee shops often have tip jars: $1 per $5 spent is generous. The more personal service you receive, the higher the tip expectation. Digital payment systems now prompt tips everywhere - use judgment on whether service merited it.

How do I tip on credit cards vs cash?

Both methods work, each has pros/cons: CREDIT CARD TIPS: (1) Convenient, no need for cash, calculate exact percentage easily. (2) Creates paper trail for taxes (servers must report). (3) Some servers prefer credit because cash can be lost/stolen. (4) Takes 1-2 days for servers to receive (processed with paycheck), vs cash is immediate. (5) Credit card processing fees (2-3%) sometimes deducted from server's tip (depends on restaurant policy). CASH TIPS: (1) Server gets money immediately, same shift. (2) More discreet (harder to trace for taxes, though legally still reportable income). (3) Feels more personal, direct gratitude. (4) No processing fees. (5) Requires having cash on hand. BEST PRACTICE: Pay bill with credit card, leave tip in cash if you have it - combines convenience with immediate payment. If paying all credit, verify restaurant doesn't deduct card fees from tips. During service, both methods are equally appreciated. Some high-volume servers prefer credit for safety (less cash to carry home late at night).

What about service charges and gratuity?

SERVICE CHARGES vs TIPS (important distinction): SERVICE CHARGE (usually 18-20% automatic): Added by restaurant to bill, often for: large parties (6+ people), private events, banquets, hotel room service. Legally NOT a tip, it's restaurant revenue (subject to different tax treatment). May or may not go to server - ASK. If it doesn't, consider adding extra tip. MANDATORY GRATUITY (18-20%): Similar to service charge, added for large parties. Usually does go to server. Check receipt carefully. INCLUDED TIP ALREADY: In some countries or high-end US restaurants, service is included in menu prices. Tipping additional 5-10% is optional for exceptional service. RESORT FEES: Hotels sometimes add daily resort fees that include gratuity. Verify before tipping again. ALWAYS: Read your receipt bottom carefully for 'service charge,' 'gratuity,' or 'automatic tip' before calculating tip. If included, you may add more (not required), or withhold additional tip if service was poor. Ask management if unsure whether charge goes to server.

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Tip Calculator

Calculate tip amount and total bill with customizable tip percentage and bill splitting.

Tip Calculator

Bill Amount ($)*

Tip Percentage (%)*

Split Between (People)*

What is Tip Calculator?

A tip calculator computes appropriate gratuity amounts for restaurants, food delivery, hairstylists, taxis, and service providers based on your bill total and desired tip percentage. Split bills evenly among multiple people, calculate per-person costs including tax and tip, and adjust tip percentages for service quality. This convenient tool eliminates awkward mental math at restaurants, ensures fair tipping based on local customs (15% minimum, 18-20% standard, 25%+ for exceptional service), and helps budget dining expenses accurately.

Key Benefits & Use Cases

Never undertip or overtip again with precise calculations that account for your bill amount and service quality. Split restaurant bills fairly among friends without confusion, see per-person costs including tax and gratuity, and maintain good relationships with service workers through appropriate tipping. Save time during busy restaurant checkouts, avoid embarrassing calculation errors, and tip confidently whether dining alone or with groups. Essential for frequent diners, travelers unfamiliar with tipping customs, and anyone wanting to be fair and accurate with gratuities.

How to Use This Calculator

Enter your total bill amount (before tip), select the tip percentage based on service quality (15% adequate, 18% good, 20%+ excellent), and input the number of people splitting the bill if dining with others. The calculator instantly shows the tip amount, total bill including tip, and per-person cost if splitting. Adjust the tip percentage up or down based on service quality—reduce for poor service or increase for exceptional experiences. Some regions expect different tipping norms, so research local customs when traveling.