How to calculate a tip
Step 1: find 10% by moving the decimal point one place left. On a $64.00 bill, 10% is $6.40. Step 2: build the percentage you want from that number. 20% is double it ($12.80). 15% is 10% plus half of 10% ($6.40 + $3.20 = $9.60). 18% is 20% minus 2% — and 2% is 10% divided by five ($12.80 − $1.28 = $11.52). Step 3: add the tip to the bill and round up to a clean number.
The formula is tip = bill × tip percentage ÷ 100, and the total is bill + tip. On a $48 bill at 18%: 48 × 0.18 = $8.64, total $56.64. To split it, divide the total by the number of people: $56.64 ÷ 3 = $18.88 each. The calculator above does all three steps at once, including uneven splits and rounding up per person.
Quick reference at 15%, 18% and 20%: $20 bill → $3.00 / $3.60 / $4.00. $40 → $6.00 / $7.20 / $8.00. $60 → $9.00 / $10.80 / $12.00. $80 → $12.00 / $14.40 / $16.00. $100 → $15.00 / $18.00 / $20.00. $150 → $22.50 / $27.00 / $30.00.
How much to tip
In the United States, 18%–20% is the standard for full-service restaurants, with 15% on the lower end and 22%–25% for exceptional service or large parties. Many restaurants add an automatic 18%–20% gratuity for groups of six or more; check the receipt before adding another tip.
Tip before or after tax? Etiquette guides say tipping on the pre-tax subtotal is standard, but the difference is small and many people tip on the total. Enter the subtotal as the bill, add your sales tax rate, and choose 'Pre-tax subtotal' or 'Total after tax'. On a $100 dinner in New York City at 20%, that's $20.00 versus $21.78.
Tipping outside restaurants
Common guidelines: food delivery 15%–20% or at least $3–$5; hair and nail services 15%–20%; rideshare 10%–20%; bartenders $1–$2 per drink or 15%–20% of the tab; hotel housekeeping $2–$5 per night; movers $20–$50 per person for a full day. Counter-service tip prompts are optional; tipping 10% or rounding up is generous for a grab-and-go order.
Splitting fairly
An even split works when everyone ordered similarly. When it doesn't, have each person enter their own items as the bill and apply the same tip percentage — the tip scales automatically. Most payment apps now let you request specific amounts from each person once you've worked out the shares.
Common mistakes this calculator helps you avoid
- ✕Double-tipping on an automatic gratuity. Check the receipt for a service charge on large parties before adding a tip.
- ✕Tipping on the post-discount total. Tip on the full pre-discount value of the meal when a coupon or comp is applied.
- ✕Splitting evenly when orders differ wildly. Have each person enter their own subtotal with the same tip percentage.
- ✕Confusing service fees with tips. "Kitchen appreciation" or "wellness" fees usually don't go to servers.
- ✕Tipping percentages on tiny counter orders. A dollar or rounding up is fine for a grab-and-go coffee.
Key terms
- Gratuity
- A tip; when listed on the bill as "automatic gratuity," it's a mandatory service charge added by the restaurant.
- Service charge
- A fee the business keeps or distributes at its discretion; not necessarily a tip.
- Tip pooling
- Servers sharing tips with support staff (bussers, bartenders) per house policy.
Frequently asked questions
+What's 20% of a bill quickly?
Move the decimal one place left to get 10%, then double it. $86.40 → $8.64 → $17.28. For 15%, take 10% and add half of that.
+Should I tip on the tax?
Either is fine. Tipping on the total including tax is more common and slightly more generous; tipping on the pre-tax amount is accepted etiquette.
+Do I still tip if there's a service charge?
If the receipt says "gratuity" or "service charge" of 18%–20% and states it goes to staff, no additional tip is expected. If it's a small "kitchen fee" or "wellness fee," that is usually not a tip.