Tip Calculator
Work out the tip on a US restaurant bill at 15%, 18%, 20%, 25% — or any custom rate — and split the total between everyone at the table.
Splitting $72.00 between 2 people.
Results update as you type.
Formula
One line of arithmetic:
tip = bill × (percent / 100),
then total = bill + tip. The
per-person figures divide each by the number of people sharing the bill —
an even split. The preset buttons reflect the typical service-charge rates
for the region, but the field accepts any rate you type.
When this calculator helps
Use this calculator the moment the check lands and you need to settle on a tip and divide the bill among everyone at the table. Enter the bill, pick a percentage, and it returns the tip, the full total, and what each person owes — no mental math required while the server waits for the card. In the US, where tipping is a genuine part of how servers are paid, getting that number right actually matters.
It is equally useful before you sit down: gauging whether 18% or 20% is the right call, or double-checking the math on a receipt where the suggested amounts are already printed. For larger groups, where an automatic gratuity may apply, it helps you see what a fair tip looks like so you can tell whether the auto-grat is reasonable or whether you are about to tip twice.
How to read your result
Your result breaks into three pieces: the tip, the total after the tip is added, and the per-person amount once you split it across the table. The tip is your chosen percentage of the bill you entered, the total is what gets charged, and the split divides that total evenly between diners.
Etiquette guides in the US say to tip on the pre-tax subtotal, since sales tax is not part of the service. In practice many people tip on the post-tax total because it is simpler — and the suggested amounts on card receipts are usually figured on the post-tax number. The gap is small at typical tax rates, so either is fine; just pick one. The more important check is whether an automatic gratuity is already on the bill, in which case you have tipped and this figure is extra.
A worked example
Say four of you go out and the pre-tax bill is $100, with $8 in sales tax for a $108 total. You decide on a 20% tip. Tipping on the pre-tax $100 gives a $20 tip, so the grand total is $128 — split four ways, that is $32 each. If you instead tip 20% on the $108 post-tax figure, the tip is $21.60 and each person pays $32.40. The difference is small, which is why most tables do not sweat it.
Common mistakes to avoid
The usual US tipping errors come from not reading the check carefully, especially with larger groups.
- Adding a tip on top of an automatic gratuity that a restaurant already applied for a group of 6 or more — read the itemized check before signing.
- Tipping on the post-tax total when you meant to tip on the pre-tax subtotal — decide which base you are using first.
- Rounding the per-person split so the collected amount falls short of the total — round up rather than leave the server short.
- Skipping the tip on takeout or delivery where it is expected — delivery especially, since app fees usually do not reach the driver.
Tipping culture in the US
Tipping in the United States is expected, not optional. Most servers earn a sub-minimum 'tipped wage' — as low as the federal $2.13 an hour in some states — and rely on tips for the bulk of their income. Standard table service runs 18–20% on the pre-tax bill, with 15% treated as the floor for adequate service and 25% reserved for something exceptional. Leaving little or nothing sends a strong message and is generally only done for genuinely poor service.
Tips are rarely added automatically, with one common exception: large parties, typically six or more, often see an 18–20% gratuity applied for you, so check the bill before adding more. The custom extends well beyond restaurants — bartenders expect $1–2 a drink or 15–20% of the tab, and delivery drivers, hairdressers and many other service workers are tipped as a matter of course. When in doubt in the US, tip generously; it is built into how people earn a living.
Related calculators
Frequently asked questions
How much should I tip in the US?▾
Standard table-service tipping in the US is 18–20% on the pre-tax bill, with 15% considered the floor and 25% reserved for outstanding service. Servers in most states earn a sub-minimum 'tipped wage' (federal $2.13/hr, higher in some states), so tipping is a meaningful share of their income — it's not optional in the way it is in much of Europe. Bartenders typically get $1–2 per drink or 15–20% of the tab; coffee counters and food trucks vary widely.
Do I tip on the pre-tax or post-tax total?▾
Pre-tax is the standard etiquette guide answer — taxes are not part of the service. In practice many people just tip on the total because it's simpler, especially with card payments where the suggested amounts on the receipt are calculated on the post-tax figure. The difference at a typical 8% sales tax is small (a $5 bill at 20% tip is $0.40 either way per $5).
Should I tip on a takeaway or food delivery order?▾
Takeaway is genuinely optional — many people tip $1–2 or 10% if the staff prepared anything more than handing over a bag. For delivery, 15–20% on the food cost (or $5 minimum on small orders) is standard, even if the app already charges a delivery fee — that fee usually doesn't go to the driver. Tip in cash or in-app before the order is delivered to make sure it reaches the courier.
What if a service charge is already added to the bill?▾
Some restaurants — particularly in big cities and for groups of 6+ — add an automatic gratuity or service charge of 18–20%. If the bill already includes one, you've tipped; no need to add more, although a small additional tip on top is appreciated for exceptional service. Always read the bill before signing — auto-grat is sometimes shown above the tip line where you'd add more, leading to double-tipping by accident.
How do we split a bill fairly when one person ordered more?▾
Even-split (this calculator's output) is the social default and easiest at the table. If shares are wildly uneven, the cleaner option is to itemise — each person pays for what they ordered plus their own share of tax and tip at the table's chosen rate. The tip percentage applies to each individual subtotal the same way it would to the whole bill.