Tip Calculator

To calculate a tip, multiply your bill amount by the tip percentage converted to a decimal. For example, for a $50 bill with a 20% tip: multiply $50 × 0.20 = $10.00 tip, making your total $60.00. An easy mental math trick is to calculate 10% first (by moving the decimal point left one place), then double it for 20% or multiply by 1.5 for 15%. For instance, 10% of $42.50 is $4.25, so 20% would be $8.50. This is essentially a percentage calculation of your bill amount.

The standard tip percentage in the United States is typically 15-20% for good restaurant service, with 18% being a common middle ground. For exceptional service, 20-25% is appreciated, while 10-15% might be appropriate for basic or counter service. These percentages apply to the pre-tax bill amount. For example, on a $75 pre-tax bill, a 18% tip would be $13.50, bringing your total to $88.50. Tipping customs vary by country - some European countries include service charges automatically, while others expect lower percentages or no tip at all.

To split a bill with tip among multiple people, first calculate the total including tip, then divide by the number of people. For example, if your bill is $120 and you want to add an 18% tip ($21.60), your total is $141.60. Split among 4 people, each person pays $141.60 ÷ 4 = $35.40. Our calculator above handles this automatically - just enter the number of people and it shows each person's share including their portion of both the bill and the tip. This ensures everyone contributes fairly to both the meal cost and the server's gratuity.

Etiquette experts generally recommend tipping on the pre-tax amount, as the tip is for service, not for government tax. However, tipping on the post-tax amount is also acceptable and results in a slightly higher tip. For example, on a $100 pre-tax bill with 8% tax ($108 total): tipping 20% on pre-tax gives $20 ($100 × 0.20), while tipping on post-tax gives $21.60 ($108 × 0.20). The difference is usually small, and both practices are common. Many people round up to the nearest dollar for convenience, so a $20 tip might become $21 or $22 regardless of the calculation method.

For quick mental calculation, first find 10% by moving the decimal point one place left, then adjust. For 20% tip: double the 10% amount. For 15% tip: take 10% and add half of that amount. For 18% tip: take 10%, double it to get 20%, then subtract 10% from that. Example with a $65 bill: 10% = $6.50, so 20% = $13.00, 15% = $6.50 + $3.25 = $9.75, and 18% = $13.00 - $1.30 = $11.70. You can also use our percentage calculator for precise calculations if you prefer.

A tip is a voluntary gratuity you choose to give for good service, typically 15-20% of your bill, and goes directly to your server. A service charge is a mandatory fee added to your bill by the restaurant, often 18-20% for large parties (usually 6+ people), and may be distributed among all staff or handled differently by the establishment. For example, if your bill shows an 18% service charge already added to a $200 bill ($36), you may choose not to leave an additional tip, or add a small amount for exceptional service. Always check your receipt carefully to avoid double-tipping - look for lines labeled "gratuity," "service charge," or "tip included."

When you receive a discount or complimentary meal, tip based on the original full price of what you ordered, not the reduced amount you paid. For example, if your bill would have been $80 but you received a 25% discount ($20 off) making it $60, calculate your 20% tip on the original $80 ($16 tip), not on the $60 you paid. The server provided full service regardless of your discount, and they don't benefit from promotional offers or comped items. If your entire meal is complimentary, leave a cash tip equivalent to 20% of what the bill would have been.

Tipping in cash is generally preferred by servers because they receive it immediately and it may have tax advantages for them, though modern payment systems have made card tips more efficient. If paying by card, add the tip when signing the receipt - the server receives it at the end of their shift. For example, on a $45.00 bill with a $9.00 tip (20%), write "$9.00" on the tip line and "$54.00" on the total line. If you have cash but are paying the bill by card, you can leave the cash tip on the table and write "cash" on the tip line. Some restaurants now allow tip adjustments through apps after you've left, which is convenient but less personal.

For takeout orders, a 10% tip is courteous to acknowledge the kitchen staff and packaging effort, though it's not as expected as for dine-in service. For delivery, tip 15-20% with a minimum of $3-5, factoring in distance, weather conditions, and order size. For example, on a $30 takeout order, a $3 tip (10%) is appropriate, while a $30 delivery order should receive a $6 tip (20%) or more for longer distances or difficult conditions. Many delivery apps suggest tip amounts, but verify these are fair percentages. Remember that delivery drivers often use their own vehicles and gas, and may rely on tips as a significant part of their income.

Small differences in tip calculations usually come from rounding at different steps, whether you're calculating on pre-tax vs post-tax amounts, or if you're doing mental math approximations versus exact calculator results. For example, 18% of $47.50 is exactly $8.55, but mental math might round to $8.50 or $9.00 for convenience. Our calculator provides exact calculations to two decimal places, but you can always round to the nearest dollar when actually paying. If your bill includes tax and you calculate the tip percentage on the total instead of the subtotal, your tip will be higher - this is acceptable and common. Most importantly, small variations of 50 cents either way are not significant.