What This Restaurant Gratuity Calculator Does

A restaurant gratuity calculator should do more than multiply a bill by a percentage. A real restaurant receipt can include a food and drink subtotal, sales tax, local fees, automatic service charges, card surcharges, discounts, coupons, split items, shared appetizers, separate drinks, and different expectations about whether the tip is calculated before or after tax. This page focuses on the most common dining math: calculate the voluntary gratuity, understand the total, and split the final bill fairly.

The calculator above starts with the food and drink subtotal because that is the cleanest base for most restaurant tip calculations. It then calculates tax from the entered tax percentage, calculates any service charge from the entered service charge percentage, calculates the voluntary tip from the entered tip percentage, and adds the pieces together. Finally, it divides the result by the number of people at the table. If you want to round each person's payment up to make collecting money easier, the rounding option shows the rounded per-person amount and the total extra created by rounding.

This page is intentionally separate from employment gratuity calculators. In some countries, "gratuity" can mean an end-of-service employment payment. That is not the purpose here. This restaurant gratuity calculator is about dining tips, restaurant receipts, and shared meal payments. That distinction helps the page avoid competing with employment gratuity pages such as UAE end-of-service calculators.

Restaurant Gratuity Formula

The basic restaurant gratuity formula is straightforward: multiply the amount you want to tip on by the tip percentage written as a decimal. A 20 percent tip is 0.20. An 18 percent tip is 0.18. A 15 percent tip is 0.15. If the pre-tax food and drink subtotal is 85 dollars and you want to leave a 20 percent tip, multiply 85 by 0.20. The tip is 17 dollars.

The phrase "tip base" matters because not everyone tips on the same base. Many diners calculate the tip on the pre-tax subtotal. Others calculate it on the after-tax total. Some restaurants include a service charge and then suggest an additional tip. Some diners tip on the discounted pre-coupon amount, while others tip on the amount after discounts. The calculator uses the subtotal as the voluntary tip base because it is clear, predictable, and easy to verify from a receipt.

If you want to tip on the after-tax total, you can still use the calculator by adjusting the tip percentage or by doing the formula manually. For example, if the subtotal is 85 dollars and tax is 7.01 dollars, the after-tax amount is 92.01 dollars. A 20 percent tip on 92.01 dollars is 18.40 dollars instead of 17 dollars. That difference is not wrong or right by itself; it is simply a different convention.

Tip, Gratuity, Service Charge, and Auto Gratuity

Restaurant receipts often use similar words for payments that can have different meanings. A voluntary tip is chosen by the customer. A suggested gratuity line is usually only a suggestion until the customer writes or selects an amount. An automatic gratuity or mandatory service charge may already be included in the bill, especially for large parties, private rooms, catered meals, banquets, or restaurants that use a service-fee model. The best practice is to read the receipt before adding anything extra.

In US federal guidance, compulsory service charges are treated differently from voluntary tips. The IRS explains that automatic gratuities are service charges rather than tips, and the US Department of Labor notes that a compulsory service charge is not considered a tip under the Fair Labor Standards Act. This matters for employers and employees, but it also matters for diners because a mandatory charge may already be included before the voluntary tip line appears.

For a diner, the practical question is simple: has the restaurant already added a mandatory charge? If yes, decide whether you want to add anything extra. Some people add an extra amount for exceptional service. Others do not add more if a large service charge is already included. If the receipt says "service charge," "auto gratuity," "large party gratuity," "hospitality fee," or "service fee," ask the restaurant how it works if the answer affects your decision.

Should You Tip Before or After Tax?

One of the most common restaurant gratuity questions is whether to tip before or after tax. There is no single mathematical requirement for a voluntary customer tip. Many people tip on the pre-tax food and drink subtotal because sales tax is not part of the service. Other people tip on the final after-tax amount because it is faster and often only changes the tip by a small amount. The difference becomes more visible on large bills, high tax rates, or group meals.

Suppose the food and drink subtotal is 100 dollars and sales tax is 8 percent. The after-tax amount is 108 dollars. A 20 percent tip on the pre-tax subtotal is 20 dollars. A 20 percent tip on the after-tax amount is 21.60 dollars. The difference is 1.60 dollars. On a 25 dollar lunch, the difference is smaller. On a 600 dollar group dinner, the difference is larger.

Many receipts show suggested tips calculated on either the pre-tax subtotal or the post-tax total, but not all restaurants label the method clearly. If a suggested tip amount looks higher than expected, check the math. A suggested 20 percent amount calculated after tax will be higher than a 20 percent amount calculated before tax. Neither is automatically a math error, but the customer should understand the basis.

How to Split a Restaurant Bill Fairly

Splitting a restaurant bill can be simple or awkward depending on the group. The easiest method is an equal split: add subtotal, tax, service charge, and tip, then divide by the number of people. Equal splitting works well when everyone ordered similarly, shared food evenly, and agrees that convenience is more important than exact item-by-item accounting.

Itemized splitting is better when orders are very different. If one person ordered appetizers, cocktails, and a main course while another ordered only a salad, an equal split may feel unfair. In that situation, each person can calculate their own item subtotal, add their share of tax, add their own tip, and pay that amount. The group can still use this calculator by entering each person's personal subtotal separately.

Shared items need a clear rule. Appetizers, bottles, desserts, corkage, celebration items, delivery charges, and service fees can be divided equally among the people who shared them. If only some people shared an item, split it among those people rather than the full table. For large groups, deciding this early is easier than solving it after the receipt arrives.

Tip Percentage Guide

Tip percentages vary by country, restaurant type, service model, local practice, and personal judgment. This calculator does not tell you what you must tip. It lets you test different percentages so you can make a clear decision. In many US table-service contexts, diners commonly compare 15 percent, 18 percent, 20 percent, and 25 percent. The exact choice depends on the dining context, service quality, local norms, and whether a service charge is already included.

For counter service, takeout, quick-service cafes, and self-service environments, tipping expectations can be different from full table service. Some payment screens suggest percentages, but a suggestion is not the same as a requirement. For delivery, catering, private events, or large parties, the receipt or contract may already include a service charge or automatic gratuity. Always read the actual bill rather than relying only on a general percentage rule.

Worked Restaurant Gratuity Examples

Example 1: Dinner for four with a 20 percent tip

Suppose four people share an 85 dollar food and drink subtotal. Sales tax is 8.25 percent, there is no service charge, and the group wants to leave a 20 percent voluntary tip on the subtotal. The tax is 85 times 0.0825, or 7.0125 dollars. The tip is 85 times 0.20, or 17 dollars. The total is 85 plus 7.0125 plus 17, which equals 109.0125 dollars. Split across four people, each person pays 27.253125 dollars, usually rounded to 27.25 dollars.

Example 2: Large party with automatic service charge

Suppose a large group has a 240 dollar subtotal, 8 percent tax, and an 18 percent automatic service charge. The tax is 19.20 dollars. The service charge is 43.20 dollars. Before any additional voluntary tip, the total is 302.40 dollars. If the group adds an extra 5 percent voluntary tip on the subtotal, that adds 12 dollars, bringing the final total to 314.40 dollars. Split across eight people, each person pays 39.30 dollars.

Example 3: Rounded cash collection

Suppose a table total after tax and tip is 136.40 dollars for five people. The exact per-person share is 27.28 dollars. If everyone pays 28 dollars, the group collects 140 dollars. That creates 3.60 dollars extra. The group can leave the extra as additional tip, put it toward parking, or have one person pay less. Rounding is convenient, but it should be transparent.

Receipt Math: What to Look For Before You Add a Tip

Before selecting a tip on a card terminal or writing an amount on a receipt, scan the bill. Look for a food and drink subtotal, sales tax, service charge, delivery fee, credit card surcharge, event fee, large-party gratuity, or other line item. A voluntary tip line can still appear even when a mandatory charge is already present. That does not always mean the restaurant expects two tips, but it does mean the diner should read carefully.

Check whether suggested tip amounts are calculated on the subtotal or the total. If the receipt lists a 20 percent suggestion that seems high, calculate 20 percent of the subtotal and compare it with 20 percent of the after-tax total. Some systems calculate suggestions after tax or after fees. Others calculate before tax. The difference is not always disclosed clearly.

When a discount, coupon, gift card, or comped item is involved, decide whether to tip on the original value or the reduced bill. Many diners tip on the original value if the staff served the full meal even though a discount reduced the payment. For example, if a 100 dollar meal is discounted to 70 dollars, a 20 percent tip on the original value is 20 dollars, while a 20 percent tip on the discounted value is 14 dollars. The calculator can handle either approach if you enter the tip base you intend to use.

How to Handle Discounts, Coupons, and Gift Cards

Discounts can make tip math confusing because the receipt may show several numbers: original subtotal, discounted subtotal, tax, gift card payment, rewards credit, and remaining balance. A gift card is usually a payment method, not a discount. If a meal costs 80 dollars and you pay with a 50 dollar gift card, the service was still based on an 80 dollar meal. A discount or coupon is different because it reduces the sale amount, but many diners still tip on the pre-discount value.

The clean method is to choose the amount that represents the service you received. If a server brought the full meal, managed the table, answered questions, and handled a 100 dollar dining experience, tipping on the original 100 dollars may make sense even if a coupon reduced the amount paid. If a restaurant applies a small promotion automatically, some diners tip on the discounted subtotal. The important point is to be intentional rather than letting the receipt layout decide for you.

Equal Split vs Itemized Split

An equal split is fast and friendly when the group ordered similarly. It can become unfair when orders differ widely. If one person had water and a sandwich while another had cocktails, steak, dessert, and coffee, equal splitting may shift a large cost onto the lighter diner. A fair group should choose the split method before payment, not after one person has already paid the full bill.

Itemized splitting takes more effort but is often better for mixed orders. Each person pays for their own items, their share of shared items, their tax share, and their chosen tip. The difficulty is that tax and tip must be allocated sensibly. One practical method is to calculate each person's percentage of the subtotal, then apply that same percentage to tax and service charge. Another method is to let the payment app or restaurant POS system split by item if available.

For friends who dine together often, a consistent rule is better than negotiating every time. Some groups always split evenly unless the difference is large. Some groups always itemize alcohol separately. Some groups split appetizers only among the people who ate them. Some groups round up and leave any extra as additional gratuity. The best method is the one everyone understands before the card reaches the table.

Rounding Strategies for Group Bills

Rounding is useful when collecting cash, sending payment requests, or avoiding tiny transfers. If the exact per-person share is 31.42 dollars, collecting 32 dollars per person may be easier. The extra can become additional tip, cover transaction fees, or reduce the amount paid by the person who put the bill on their card. Rounding should be visible so nobody feels overcharged.

The calculator includes a round-up option because groups usually round up rather than down. Rounding down can leave the person who paid the bill short. Rounding to the nearest dollar is usually enough for small meals. Rounding to the nearest 5 dollars can be convenient for cash. Rounding to the nearest 10 dollars may be too much unless the group agrees or the bill is large.

One fair approach is to round each person's payment up and treat the extra as additional tip. Another fair approach is to have one person pay the exact card amount and then collect rounded amounts, using the extra to cover their card processing fee, payment app fee, or time. The key is clarity. A gratuity calculator can show the math, but the group still decides how to handle the extra.

Restaurant Tip Math Without a Calculator

Even with a calculator available, mental math is useful. Ten percent is easy: move the decimal one place left. On an 80 dollar subtotal, 10 percent is 8 dollars. Twenty percent is double 10 percent, so it is 16 dollars. Fifteen percent is 10 percent plus half of 10 percent, so it is 8 plus 4, or 12 dollars. Eighteen percent can be estimated as 20 percent minus 2 percent. On 80 dollars, 20 percent is 16 dollars and 2 percent is 1.60 dollars, so 18 percent is 14.40 dollars.

These shortcuts are helpful at the table, but they can fail when tax, service charges, discounts, and bill splitting are involved. For example, 20 percent of a 92.01 dollar after-tax total is not the same as 20 percent of an 85 dollar pre-tax subtotal. A quick estimate can guide the decision, then the calculator can confirm the exact result.

Tip Percentage Shortcuts

When a Service Charge Is Already Included

A service charge can change the tipping decision. If a receipt includes an 18 percent automatic gratuity for a large party, the customer may decide that the main gratuity has already been handled. If a receipt includes a 20 percent service charge but also says it is not a tip, the customer may want to ask how the charge is used. Some restaurants use service charges to support wages, benefits, or operating costs. Others distribute some or all of the charge to employees. Policies vary, and the receipt may not answer every question.

From a calculation perspective, a service charge is entered separately from the voluntary tip. This helps you see whether the combined amount is reasonable. For example, an 18 percent service charge plus a 20 percent voluntary tip would add 38 percent before tax if both are calculated on the subtotal. Some diners may choose that intentionally. Others may add it by accident because they missed the automatic charge.

The best habit is to scan the subtotal area and the fee area before selecting a suggested tip. Card terminals can move quickly, and suggested buttons may not display the full receipt context. If you are unsure, ask for the printed or itemized receipt before deciding.

Dining Scenarios and How to Use the Calculator

Casual dinner with equal orders

Enter the subtotal, tax rate, zero service charge if none is listed, your preferred tip percentage, and the number of diners. Equal split is usually fine when everyone had similar meals and drinks. Use rounding if the group wants simple payment requests.

Large party with auto gratuity

Enter the automatic gratuity as a service charge. If you do not want to add extra voluntary tip, set the voluntary tip percentage to zero. If you want to add a small extra amount, enter that additional percentage separately. This prevents double counting.

One person pays by card and others reimburse

Use the per-person amount to create payment requests. If the payer wants to avoid covering pennies, use the rounded per-person option. Decide what happens to the extra before sending requests.

Discounted meal or gift card

Enter the tip base you choose. If tipping on the original value, enter the original food and drink subtotal. If tipping on the discounted value, enter the discounted subtotal. Gift cards are generally payment methods rather than service reductions, so many diners tip on the full meal value.

Mixed spending in a group

Use the calculator separately for each person's item subtotal, or use it once for shared items and then add personal items manually. Equal splitting is not always the fairest choice when alcohol, appetizers, desserts, or premium entrees are unevenly ordered.

How This Page Differs from Other Tip Tools

This restaurant gratuity calculator is designed for the full dining receipt. It includes tax, service charge, voluntary tip, people splitting, and rounded per-person totals. A broad tip calculator is useful when you only need to know "what is 20 percent of this bill?" A shared-bill calculator is useful when the main task is dividing one check quickly. This page sits between those use cases by explaining restaurant receipt math in detail and showing the components separately.

Use this page when the receipt has multiple parts or when you are trying to avoid double tipping on a service charge. Use the general tip calculator for fast tip-only math. Use the single shared bill calculator when the main need is splitting one shared restaurant bill without a long explanation.

Checklist Before Paying a Restaurant Bill

1. Find the food and drink subtotal before tax.
2. Check whether tax has already been added.
3. Look for service charge, auto gratuity, hospitality fee, large-party fee, or credit card surcharge lines.
4. Decide whether your voluntary tip is based on the pre-tax subtotal or after-tax total.
5. If a service charge exists, decide whether you want to add extra tip.
6. If splitting evenly, divide the full final total by the number of people.
7. If splitting by item, allocate shared items, tax, service charges, and tip clearly.
8. If rounding, decide where the extra money goes.
9. Keep the receipt if reimbursement, business expense reporting, or later reconciliation matters.

Separate Checks vs One Shared Check

Many restaurants can split a table into separate checks, but not every restaurant can do it quickly, especially during busy service or with shared dishes. Separate checks are easiest when each person orders their own items and tells the server early. Waiting until the end of a meal to divide a complex table can slow payment and increase the chance of mistakes. If separate checks matter to the group, ask at the beginning rather than after dessert.

One shared check is usually faster for the restaurant and often easier for the table if everyone ordered similarly. The tradeoff is that the group must decide how to reimburse the person who pays. The restaurant gratuity calculator is useful here because it gives an exact per-person amount. If the group rounds up, it also shows the extra amount collected. That prevents the person who paid the card from quietly absorbing a shortfall.

Separate checks can also affect gratuity. Some restaurants add automatic gratuity based on party size even when checks are separated. Others do not. If a large party is split into several checks, read each receipt. A service charge may appear on every check. A voluntary tip line may also appear. The group should not assume that splitting the bill removes automatic gratuity.

Business Meals, Reimbursement, and Expense Reports

Restaurant gratuity math becomes more important when a meal is reimbursed by an employer, client, school, organization, or project budget. A reimbursement form may require the food subtotal, tax, tip, total, business purpose, attendees, date, and receipt image. If the receipt includes a service charge and an additional tip, the person approving the expense may want to understand both. A clear calculation reduces follow-up questions.

For business meals, keep the itemized receipt and the payment receipt if both are available. The itemized receipt shows what was ordered, while the payment receipt shows final tax, gratuity, and total paid. If the restaurant only provides one receipt, take a clear photo before leaving. If several people reimburse one payer, record who paid what. The calculator can provide the per-person math, but it does not replace the need for accurate records.

Policies differ. Some organizations reimburse tips only up to a certain percentage. Some reimburse automatic service charges but limit additional voluntary tips. Some require tips to be reasonable for the location and service type. Before hosting a large meal, check the policy if reimbursement matters. It is easier to choose an acceptable tip while paying than to fix an expense report later.

If one person pays a group restaurant bill for work and others reimburse personally, separate the business and personal portions before calculating the final reimbursement. For example, if a coworker brought a guest who is not included in the business expense, that guest's share should not be included in the employer reimbursement. Good bill math protects both the payer and the organization.

International Dining and Local Tipping Customs

The arithmetic in this calculator works in any currency, but tipping customs vary widely. In some places, a service charge is common and an additional tip is optional or small. In other places, table-service tipping is expected. In some countries, tipping may be uncommon or handled differently from US restaurant practice. The calculator should be used as a math tool, not as a universal rule for what you should tip in every country.

When traveling, read the menu and receipt. Some restaurants clearly state that service is included. Others add a service charge automatically. Some card terminals still display suggested tip buttons even where service is included. If you are unsure, ask politely. A local phrase such as "Is service included?" can prevent accidental double payment or underpayment.

Currency also affects rounding. Rounding to the nearest dollar makes sense for US dollar bills, but it may not make sense in a currency with different denominations or purchasing power. In some places, rounding to the nearest 5 or 10 units is normal. In others, coins are common and exact payment is easy. The calculator's rounding option is convenient, but the real-world choice should match the local currency and payment method.

Cash, Card, and Payment App Splits

How the group pays can change the best split strategy. Cash is simple when everyone has the right bills, but it becomes inconvenient when tax and tip produce odd cents. Card payment is fast for one payer, but reimbursement must include tax and tip, not only the menu price. Payment apps make reimbursement easier, but people can still forget to include their full share of tax, service charge, and gratuity.

If everyone pays cash into one folder, count the total before the server takes it away. A common group mistake is that each person pays only their menu item rounded down, leaving the table short on tax and tip. Another mistake is that several people round down while assuming someone else rounded up. The per-person total from the calculator makes the expected contribution visible.

If one person pays by card and others reimburse through an app, send requests based on the final total, not the subtotal. If the total bill is 109.01 dollars for four people, each exact share is 27.25 dollars. If each person sends only 21.25 dollars because the subtotal was 85 dollars, the payer is left covering tax and tip. That is why a gratuity calculator with bill splitting is more useful than a tip-only percentage calculator for groups.

How to Audit a Suggested Tip Line

Many restaurant receipts include suggested tip amounts such as 18 percent, 20 percent, and 22 percent. These suggestions can be helpful, but they are not always calculated the way a diner expects. Some are based on the pre-tax subtotal. Some are based on the after-tax total. Some may include fees. Some may be affected by discounts. If the suggested amount looks unusual, you can audit it quickly.

First, identify the printed subtotal. Multiply it by the suggested percentage. Then compare your result with the receipt suggestion. If the receipt's suggested 20 percent is higher, try multiplying the after-tax total by 20 percent. If that matches, the restaurant is suggesting tips after tax. If neither matches, a fee, discount, or other line item may be included in the base. This does not automatically mean the receipt is wrong, but it tells you what question to ask.

For example, if the suggested tip is 18.40 dollars and the subtotal is 85 dollars, divide 18.40 by 85 and multiply by 100. The result is about 21.65 percent, so it is not a 20 percent tip on the subtotal. If the after-tax total is 92.01 dollars, then 18.40 divided by 92.01 is about 20 percent. This suggests the restaurant calculated the tip after tax.

Fairness Rules for Shared Food and Drinks

Shared dining is not only math; it is also communication. The most common disagreements happen around alcohol, expensive entrees, appetizers, desserts, birthday items, and people who arrive late or leave early. A bill split feels fair when the rule is clear before payment. It feels unfair when someone changes the rule only after seeing the total.

One practical rule is to split shared appetizers among the people who ate them, split alcohol among the people who drank it, and split tax and tip in proportion to each person's item total. Another rule is to split everything equally unless someone clearly ordered much more or much less. Neither rule is perfect for every group, but a known rule is better than an awkward surprise.

For birthdays, the group may decide to cover the guest of honor. If six people are paying for seven diners, enter six as the number of people splitting and include the full bill. The per-person result will show what each paying person owes. If only part of the guest's meal is covered, calculate the shared covered portion separately.

Restaurant Gratuity for Delivery, Takeout, and Counter Service

This page is designed around restaurant receipts, but people often use tip math for delivery, takeout, coffee shops, bakeries, food trucks, and counter service. The same percentage formula works, but the decision may be different. Delivery can involve distance, weather, wait time, parking, stairs, building access, or large orders. Takeout may involve packaging and staff time, but not the same table service as a seated meal. Counter service may offer a tip screen even when the service model is brief.

For these situations, decide what the tip is meant to recognize. A flat amount may be clearer than a percentage for small orders. For example, 20 percent on a 6 dollar coffee is 1.20 dollars. A diner may choose 1 dollar, 2 dollars, or no tip depending on context. For a large takeout catering order, a percentage may be more appropriate. The calculator can still do the math if you enter the subtotal and chosen percentage.

Delivery platforms may add service fees, delivery fees, small order fees, and local fees that are not the same as a driver tip. Before assuming a fee is a tip, read the checkout screen. If the platform separates fees from driver tip, enter only the chosen driver tip percentage or amount as your gratuity decision.

Privacy and Practical Use

The calculator is designed for quick use at the table. It does not require names, emails, account connections, card numbers, or personal details. The bill values are just calculation inputs. This matters because dining math should be fast and low-friction. You should be able to open the page, enter the receipt values, get the result, and pay.

If you are using the calculator for a reimbursement or group chat, you can copy the result manually into your notes: subtotal, tax, service charge, tip, total, people, and per-person amount. For example: "Subtotal 85.00, tax 7.01, tip 17.00, total 109.01, four people, 27.25 each." That format is clear and avoids sending a vague request such as "Everyone owes about 27."

Frequently Asked Questions

How do I calculate a 20 percent restaurant tip?

Multiply the tip base by 0.20. If the food and drink subtotal is 85 dollars, a 20 percent tip is 17 dollars because 85 times 0.20 equals 17.

How do I split a bill after adding tip?

Add the subtotal, tax, service charge, and tip. Then divide the final total by the number of people splitting the bill. If the group wants simple payments, round each share up and decide what to do with the extra.

Should I tip on tax?

Many diners tip on the pre-tax subtotal, while others tip on the after-tax total. The difference is usually small on small bills and larger on expensive meals. This calculator uses the subtotal as the voluntary tip base for clarity.

Should I tip on a discounted bill?

Many diners tip on the original value when a coupon, promotion, or comped item reduces the final charge but the staff still served the full meal. Others tip on the discounted subtotal. Choose the base intentionally rather than relying on the receipt layout.

Is automatic gratuity already a tip?

For diners, automatic gratuity means a charge has already been added to the bill. For legal, tax, and wage purposes in the United States, compulsory service charges can be treated differently from voluntary tips. Read the receipt and ask the restaurant if the charge is unclear.

What is a fair way to split appetizers and shared dishes?

Split shared items only among the people who shared them, unless the group agrees to divide everything equally. For large groups, decide the rule before ordering or before the receipt arrives.

How do I handle one person who did not drink alcohol?

If alcohol is a significant part of the bill, itemized splitting is usually fairer. The non-drinker can pay for their food, their share of shared non-alcohol items, tax, and their chosen tip, while drink costs are split among the people who ordered them.

What if the restaurant suggests 20 percent, 22 percent, and 25 percent on the screen?

Suggested buttons are shortcuts, not a substitute for reading the bill. Check whether a service charge is already included and whether the suggested percentages appear to be based on the subtotal or after-tax total.

Can I use this calculator outside the United States?

Yes, for math. Enter the local bill amount, tax percentage, service charge, tip percentage, and number of people. Tipping customs vary widely by country, so use local expectations and the actual receipt when deciding the percentage.

Does this calculator store my bill information?

No. The calculator runs in the page using the values you enter. It is designed for quick restaurant math and does not require personal information.

Source Notes

This page uses standard percentage arithmetic for dining calculations. For US context on tips and service charges, see the IRS tips versus service charges fact sheet and the US Department of Labor tipped employees fact sheet. These references are provided for general context; this calculator is not tax, payroll, wage, or legal advice.