Tip Calculator
Work out the tip and split a bill between any number of people, with an option to round the total to something convenient.
How to use this calculator
- 1Enter the bill total and the percentage you want to tip.
- 2Set how many people are splitting it.
- 3If your bill lists tax separately and you prefer to tip on food and drink only, switch on the pre-tax option and enter the tax.
How the calculation works
Tip = Base × p Total = Bill + Tip Per person = Total / n- Base
- The amount you are tipping on — the full bill, or the bill minus tax
- p
- Tip percentage as a decimal
- n
- Number of people sharing
Worked example
An $85 bill, 18% tip, split two ways
- 1.Tip = 85 × 0.18 = $15.30.
- 2.Total = 85 + 15.30 = $100.30.
- 3.Each person pays 100.30 ÷ 2 = $50.15.
Result: $50.15 each
What a tip actually is
A tip is a voluntary payment added on top of the price of a service, historically a way to reward good service directly and personally rather than through the listed price itself. In practice, in countries where tipping is deeply embedded, it has become far less optional than the word "voluntary" suggests — it functions as an expected part of how service staff are paid, not simply a bonus reserved for exceptional service.
Why tipping norms differ so much around the world
How much — and whether — to tip varies enormously by country, and the differences are large enough that following home-country habits abroad can either shortchange staff or come across as strange.
- United States — tipping is widespread and often expected at 15–20% or more in sit-down restaurants, partly because service staff pay is structured around it.
- United Kingdom and much of Europe — a service charge is frequently already added to the bill, and staff are paid at least the standard minimum wage regardless, so additional tipping is appreciated but far less obligatory.
- Japan and parts of East Asia — tipping is uncommon and can even cause confusion or be politely refused, since good service is considered part of the standard price rather than something purchased separately.
- Australia and New Zealand — hospitality workers are paid a full minimum wage by law, so tipping exists but carries much less weight than in the US.
The economics behind US tipping
US tipping culture is shaped directly by how tipped workers are legally paid. Federal law allows employers to pay tipped employees a direct cash wage as low as $2.13 an hour — far below the standard federal minimum wage — on the condition that tips make up the rest; if tips plus the direct wage do not reach the full minimum wage, the employer is required to cover the difference. That arrangement, known as a "tip credit," means a server’s base pay can depend almost entirely on tips, which is a large part of why tipping is treated as closer to mandatory than optional in American restaurants. A number of US states require the full minimum wage to be paid regardless of tips, which is part of why norms can differ even state to state.
Thinking about how much to tip
A few practical considerations tend to guide the decision, beyond just picking a round percentage.
- The type of service — sit-down table service, delivery, and counter service carry different conventional ranges, shifting with the level of service actually provided.
- Tipping on the pre-tax or post-tax amount — both are considered acceptable in the US; pre-tax is the traditional convention, while tipping on the total is simpler and slightly more generous.
- Whether a service charge is already included — worth checking the bill before adding a further tip on top of one that has already been applied, particularly for large groups.
- Rounding for convenience — many people round the total up to a convenient figure rather than calculating an exact percentage, which usually only changes the tip by a small amount.
The debate over tipping culture
Tipping has become an increasingly debated topic, especially in the US, as digital payment screens now prompt for a tip in far more places than traditional table service ever did — from coffee counters to self-checkout kiosks — a pattern often called "tip creep." Critics argue the system pushes the cost of paying workers fairly onto customers rather than employers and produces inconsistent income for staff; supporters argue it rewards good service directly and can lead to higher total earnings than a flat wage in busy venues. Some restaurants have experimented with replacing tips altogether with a built-in service charge or higher menu prices, though the traditional tipping model remains the norm across most of the US service industry.
What this assumes, and where it stops
Assumptions
- The bill amount you enter is what appears on the receipt, including any tax unless you separate it.
Limitations
- Automatic service charges added for large groups are not detected — check the bill before adding a tip on top.
- Tipping norms vary enormously by country. In much of Europe and East Asia a service charge is included and additional tipping is not expected.
Common questions
Should I tip on the pre-tax or post-tax amount?
Either is considered acceptable in the US. Tipping on the pre-tax amount is the traditional convention; tipping on the total is simpler and slightly more generous. On an $85 bill with $7 of tax, the difference at 18% is about $1.26.
What is a standard tip?
In the US, 15–20% at a sit-down restaurant is the common range, with 18–20% now typical for good service. Norms differ sharply elsewhere — in the UK 10–12.5% is usual and often already added as a service charge; in Japan tipping can cause confusion.
Formula and content last reviewed on .
Results are estimates for information only, not professional advice.
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