Tip Calculator

The only real decision is what the tip is a percentage of. Tipping on the pre-tax subtotal is slightly cheaper and perfectly normal; tipping on the full check is simpler.

• Tip base = bill total − tax entered (the full bill when tax is left blank)
• Tip = tip base × tip percent ÷ 100
• Total = bill total + tip
• Per person = total ÷ number of people, rounded up for a clean cash amount

The tip is a percentage of the base you choose — the full check, or the check minus the tax you enter. Per person divides the total, and the rounded figure gives a clean cash amount.

Common mistakes and assumptions

• Tipping on a total that already includes an automatic service charge.
• Leaving the tax field blank when you meant to tip pre-tax.
• Rounding down per person, which leaves the tip short of the percentage you picked.

An $86.40 check including $6.40 of tax, tipping 20% pre-tax, split three ways.

1. 1Tip base = $86.40 − $6.40 = $80.00.
2. 2Tip = $80.00 × 0.20 = $16.00.
3. 3Total = $86.40 + $16.00 = $102.40.
4. 4Per person = $102.40 ÷ 3 = $34.13.
5. 5Rounding to $35 each collects $105 and covers the check comfortably.

Should I tip on the pre-tax or post-tax amount?

Either is acceptable in the US. Pre-tax is the traditional rule and saves a little; post-tax is simpler and slightly more generous.

What is a standard tip?

In US restaurants, 18–20% for table service is the common range, with 15% on the low end. Counter service, delivery, and other countries follow different norms.

How do I handle an automatic gratuity?

If a service charge is already on the check, that is the tip. Set the percentage to 0, or enter only whatever extra you want to add.

Why round the per-person share up?

Splitting rarely divides evenly, and rounding up each share avoids coming up short. The note shows how much extra the rounding collects.