Finance
Tip calculator
Fast arithmetic for the end of a meal, including the part where it gets divided between six people.
Doing it in your head
Move the decimal point one place left to get 10%. From there:
- 15% — take 10%, then add half of it again. On $86: $8.60 + $4.30 = $12.90.
- 20% — double the 10% figure. On $86: $17.20.
- 18% — take 20% and subtract a tenth of that. $17.20 − $1.72 = $15.48.
In US states with sales tax near 8%, doubling the tax line gets you close to 16% and is a common shortcut.
Pre-tax or post-tax
Strictly, a tip rewards service, and tax is not service — so pre-tax is the defensible basis. In practice most people tip on the total because it is easier and the difference is small: on a $100 pre-tax bill with 8% tax, tipping 20% on the gross rather than the net costs an extra $1.60.
When a service charge is already on the bill
Large parties are often charged an automatic gratuity of 18-20%, and many restaurants now add a service charge to all bills. Check the itemisation before adding anything: paying twice is common and rarely intended. If a service charge is listed and you thought the service was fine, no additional tip is expected.
A separate point worth knowing: in the US, a mandatory service charge is legally the restaurant's revenue, not a tip, and is not required to reach staff. A voluntary tip is. If you want to be sure the money goes to the server, cash or an explicit tip line is more reliable than a percentage the house adds itself.
Customs vary enormously
Tipping norms are local, not universal. In the US and Canada, 15-20% at a sit-down restaurant is standard because tipped minimum wages assume it. Much of Europe includes service and rounds up or leaves 5-10%. In Japan and South Korea, tipping is generally not practised and can cause confusion. There is no globally correct percentage — the calculator will take whatever the local norm is.
Common questions
What percentage should I tip in the US?
Fifteen to twenty percent is the standard range at a full-service restaurant, with 20% now common for good service in cities. Counter service, takeaway and bars have looser conventions — a dollar or two per drink is typical at a bar.
How do I split an uneven bill fairly?
Total each person’s items, apply the tip percentage to each subtotal, and add each person’s share of the tax proportionally. Splitting evenly is simpler and usually fine among friends, but not when one person had a $60 steak and another had soup.
Should I tip on a discount or voucher?
On the pre-discount amount. The server did the same work regardless of what you paid, and this is the general convention with coupons and comped items.