For a full-service restaurant in the United States, most people land between 15% and 20% of the pre-tax food-and-drink subtotal. 20% is the comfortable modern default; 15% is the older floor. Enter the bill, keep or change the 20% preset, and split it if the table is going Dutch. This is a calculator, not a rulebook — houses add auto-gratuity, cities differ, and a buffet is a different job.
Suggested range: 15–20% of the pre-tax subtotal (20% is the usual full-service default).
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Pre-tax subtotal if you have it.
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Leave blank if you are only tipping on the bill.
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Or type any rate.
Equal split only.
Tip
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Total
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Per person
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Enter an amount to copy a summary.
Tipping customs and tax rates vary by place and by type of service. TipSplit is a calculator — not financial, tax, or etiquette advice.
In most US sit-down rooms, 18–20% of the pre-tax subtotal is the expected band for complete service. 15% still appears on older guides and at casual lunch. 25% is a thank-you, not a requirement. Counter service, fast casual, and buffets usually sit lower because less table work happened. If the check already includes a service charge, read it before you tap another percent.
Do I tip on the pre-tax subtotal or the total after sales tax?
US restaurant habit is pre-tax. Sales tax is money for the state, not extra work for the server. If you only have a tax-inclusive total, use the post-tax toggle so the percent is honest, or subtract tax first. Tipping after tax quietly raises the rate by whatever your local sales tax is.
What if the restaurant added auto-gratuity?
Large parties (often 6 or 8+) frequently get an 18% or 20% service charge printed on the check. That line is not a suggestion. Adding the terminal’s 20% button on top doubles it. Some rooms share auto-gratuity differently than voluntary tips. If service was extraordinary you can add more; if you are just splitting the printed number, do not stack.
Should I tip on alcohol the same as food?
Yes in a standard full-service restaurant — the percent applies to the whole subtotal. At a bar, people often think in dollars per drink instead ($1–$2, more for cocktails). If a sommelier spent real time on a wine pairing, some tables tip a little more on that portion. There is no separate legal rate for drinks.
Is the tip different for lunch vs dinner?
The math is the same. Lunch tickets are smaller, so a 20% tip can look tiny in dollars — that is why some people use a $4–$5 floor on a $16 sandwich plate. Dinner with more courses and more running usually sits at the 18–20% default. Bad service is a reason to go lower; a cheap menu is not, by itself.
Do I tip if I used a coupon or the manager compsed an item?
Two common habits: tip on the pre-discount menu value when the house made a mistake you did not cause, or tip on what you actually paid when you brought the coupon. Pick one and apply it on purpose. This tool will multiply whichever number you type.
What about takeout from the same restaurant?
Takeout is not the same job as table service. Many people leave nothing, a couple of dollars, or about 10% when someone packed a large or fussy order. Use the takeout page if that is the actual situation — restaurant 20% on a bag you carried yourself is a different question.