Quickly calculate tip, total, and per-person amount using a simple online tip calculator for any bill.
Tipping math gets harder when you're tired, the lighting is dim, the bill is on a phone screen, or you're splitting between six friends with different drink orders. A calculator removes the mental arithmetic and the awkward "is that right?" pause, and it surfaces edge cases the menu price hides — auto-gratuity already applied, regional service-charge laws, tax-inclusive vs pre-tax convention. Common scenarios:
Use this as a sanity check before traveling. Always verify the specific city or restaurant — fine dining in any country tends to have stricter expectations than casual.
| Region | Restaurant standard | Service charge included? | Notes |
|---|---|---|---|
| United States | 18–20% (table); 10% counter pickup | No (added separately as sales tax) | Auto-gratuity 18–20% for parties of 6+ at most sit-down chains |
| Canada | 15–20% | No | Same convention as US; some Quebec restaurants pre-print suggested tips on the bill |
| United Kingdom | 10–12.5% | Often added as "discretionary service charge" — check before tipping again | Pubs typically no tip; full-service restaurants yes |
| France | 5–10% (round up) | Yes — "service compris" is required by law on all menus | An extra coin or small bill ("le pourboire") is appreciated, not expected |
| Germany / Austria | Round up or ~5–10% | Sometimes; varies by restaurant | Tell the server the total you want when paying — they bring exact change |
| Italy | 5–10% (round up) | "Coperto" (cover charge) and sometimes "servizio" are line items | Tipping on top of "servizio" is optional and modest |
| Spain | Round up; 5–10% for good service | Usually not | Smaller tips than the US/UK norm |
| Japan | 0% — tipping is not customary and can confuse or insult | 10–15% service charge at upscale ryokan and hotels — that is not a tip | A server may chase you down the street to return "forgotten" change |
| China (mainland) | 0% in most cities; some Beijing/Shanghai high-end venues now add 10–15% service charge | Sometimes at international hotels | Hong Kong restaurants commonly add 10% service charge |
| Australia / New Zealand | 0–10% (optional; growing for table service) | No | Hospitality wages are higher than the US; tipping is appreciation, not income |
| Middle East (UAE, Saudi) | 10–15% if not included | Often 10% service charge on the bill | A separate cash tip to the waiter is appreciated even when service is included |
| Mexico / Latin America | 10–15% | Sometimes — check for "propina incluida" | US tourists often over-tip; 15% is solid for good service |
If the calculator's not handy, multiply mentally: 10% is one decimal shift, double it for 20%. For 15%, take 10% and add half of it. For 18%, take 20% and subtract 1/10 of that.
| Bill | 15% tip | 18% tip | 20% tip | 22% tip |
|---|---|---|---|---|
| $20 | $3.00 | $3.60 | $4.00 | $4.40 |
| $35 | $5.25 | $6.30 | $7.00 | $7.70 |
| $50 | $7.50 | $9.00 | $10.00 | $11.00 |
| $75 | $11.25 | $13.50 | $15.00 | $16.50 |
| $100 | $15.00 | $18.00 | $20.00 | $22.00 |
| $150 | $22.50 | $27.00 | $30.00 | $33.00 |
| $200 | $30.00 | $36.00 | $40.00 | $44.00 |
| $300 | $45.00 | $54.00 | $60.00 | $66.00 |
| $500 | $75.00 | $90.00 | $100.00 | $110.00 |
Etiquette experts including the Emily Post Institute say pre-tax is "absolutely fine," and that is the long-standing US convention. Many restaurants themselves calculate their auto-gratuity for group bookings on the pre-tax subtotal, which is a strong signal. That said, plenty of diners just tip on the grand total because it's the number printed largest on the bill. The dollar difference is small at typical bills (about $1.60 on a $100 check at 8% sales tax), so pick a convention you're comfortable with and apply it consistently.
Correct — in Japan, tipping is not part of the service culture and can come across as confusing, condescending, or rude. Servers may chase you to return "forgotten" change. The exception is upscale ryokan, hotel bars, and fine-dining restaurants that add a 10–15% service charge to the bill automatically; that's not a voluntary tip and you don't add on top. If you want to thank someone for exceptional service, a heartfelt verbal thank-you or a small wrapped gift is the cultural equivalent.
Most US sit-down restaurants add an 18–20% automatic gratuity to bills for groups of 6+ (sometimes 8+ at higher-end venues). Two things to know: (1) the IRS classifies auto-gratuity as a service charge, not a tip — it's treated as regular wages for the staff, not as voluntary tip income, and (2) if you want to leave more for exceptional service, add a small voluntary tip on top (2–5%) rather than tipping the full 18–20% again. Always scan the bill before pulling out a card — the auto-gratuity line is sometimes labeled "Service Charge," "Gratuity," or just "GRT 18%."
Both are normal in the US. Cash gets to the server immediately, doesn't have a card-processor fee shaved off (typically 1.5–3.5% at the restaurant level — some places pass it through, most absorb it), and gives the server flexibility in pooled-tip splits. Card tips are easier to track for tax reporting, work for ride-share and delivery apps where there is no cash option, and are required if you'd otherwise leave nothing on the line. If you want to maximize what the server gets, leave the tip in cash and write "cash" on the card slip's tip line.
US delivery convention is 15–20% of the food subtotal (not the delivery fee, which goes to the platform). Most platforms suggest 15–20% by default and let drivers see the tip amount before accepting the order, so under-tipping in dense cities can mean longer wait times or no driver accepting. For pizza-shop direct delivery, $3–5 minimum or 15–20% on larger orders is the long-standing US standard — drivers usually keep 100% of tips at independent pizzerias vs platform delivery, where fees and routing eat into earnings.
The "tip screen creep" on point-of-sale tablets is real and has shifted social expectations. The honest convention: $0–$1 or 10% is fine for counter pickup, drip coffee, and quick-service. 15–20% is the range for table service, full barista drinks made to order, or anywhere a server takes your order at the table. You are not obligated to tip 18% on a $4 muffin you grabbed yourself — tap the "No Tip" button without guilt.
A little, in aggregate. Most servers prefer flat-percentage tipping because round-ups produce small, unpredictable amounts. A $42.30 bill rounded to $45 is roughly a 6.4% tip — under the US standard. Use round-up as a bonus on top of a calculated 18–20% tip, not as a substitute. If you're using the bank's "round-up purchases for savings" feature on a card, that money goes into your own savings account, not the server's pocket.
Splitting an odd amount across multiple people produces fractional pennies. The calculator rounds each per-person share to the nearest cent, so 4-way splits of a $100.01 bill will display $25.00 or $25.01 per person — the totals reconcile when one person picks up the rounding cent. If you need exact accounting (e.g., expense reports), use the un-split Total Bill number and split externally.
No. All math runs in your browser as you type — there is no submit button, no account, no analytics tied to the bill amount, and nothing is uploaded or stored. Refresh the page and the values reset. This makes it safe to use for sensitive expense calculations (client dinners, group reimbursements) where you might not want the figures hitting a third-party server.