You enter the bill total, a tip percentage, and the number of people in your party. The tool multiplies the bill by the tip rate to get the tip amount, adds it to the bill for the total, then divides both by the party size. It assumes an even split — it does not account for individual item prices or unequal shares.
Most etiquette guides suggest 15–20% of the pre-tax bill for sit-down restaurants. 20% has become the de facto standard in many cities, with 15% reserved for acceptable but unremarkable service.
Traditionally, tips are calculated on the pre-tax subtotal. Some diners tip on the post-tax amount for convenience — the difference is usually small, and either approach is considered acceptable.
Takeout tipping is optional but increasingly common, typically in the 10–15% range. If the restaurant prepared a large or complex order, a tip is a courteous gesture.
A common guideline is 15–20% of the order total, with a minimum of $3–5. Tipping more during bad weather or for long-distance deliveries is appreciated.
Results depend on your inputs and local customs. Tipping expectations vary by country, service type, and whether the bill is pre- or post-tax — adjust as needed.