**Standard US tipping rates (2025)**: **Sit-down restaurants**: 15-20% of pre-tax bill is standard. **15%**: Acceptable service (minimum baseline). **18%**: Good service (most common). **20%+**: Excellent service, complex orders, large parties. **Example**: $50 pre-tax bill. 15% tip: $7.50 (total $57.50). 18% tip: $9.00 (total $59.00). 20% tip: $10.00 (total $60.00). **Auto-gratuity**: Many restaurants add 18-20% automatic gratuity for parties of 6+ (check bill before adding tip). **Special situations**: **Buffet/cafeteria**: 10% (less service required). **Food delivery** (DoorDash/Uber Eats): 15-20% + $2-5 minimum (especially bad weather). **Takeout**: $0-10% (no table service, but tip for complex orders). **Bar/drinks**: $1-2 per drink or 15-20% of tab. **Coffee shop**: $1 per drink or 15-20% for complex orders. **Tipping on tax**: Etiquette debate.

Calculated on **pre-tax** bill (proper).

Many POS systems suggest tip on **post-tax** total (adds 6-10% to tip).

Example: $100 pre-tax, $108 with tax. 20% on $100 = $20 vs 20% on $108 = $21.60 (you decide). **Poor service**: 10% minimum (communicate issue to manager). 0% tip is socially unacceptable unless severe problems. **Credit card tips**: 100% goes to server (merchants cannot withhold, per federal law).

Cash tips may be preferred (immediate, avoids tip-out pooling).

**Quick mental math for 20% tip**: **Method 1 (Easiest)**: Move decimal left one place (÷10), then double. **Example**: $47.50 bill.

Step 1: $47.50 ÷ 10 = $4.75.

Step 2: $4.75 × 2 = **$9.50** tip. **Method 2 (For round numbers)**: Multiply by 2, move decimal left one place. **Example**: $60 bill.

Step 1: $60 × 2 = $120.

Step 2: $120 ÷ 10 = **$12** tip. **Method 3 (Fraction)**: 20% = 1/5.

Divide bill by 5. **Example**: $80 bill ÷ 5 = **$16** tip. **Method 4 (Double and add zero)**: For bills ending in 0, double the first digit. **Example**: $50 bill → 5 × 2 = **$10** tip. **Quick reference table**: $20 bill → $4 tip. $50 bill → $10 tip. $100 bill → $20 tip. **For other percentages**: **15% tip**: Calculate 10% (move decimal left), then add half of that. $50 bill: 10% = $5, half = $2.50, total = **$7.50** tip. **18% tip**: Calculate 10%, then add another 10% and subtract a bit.

OR double the tax in states with ~9% sales tax. **Example**: $50 bill with $4.50 tax (9%).

Tax × 2 = **$9** tip (≈18%). **25% tip**: Calculate 20% (above methods), add quarter of original 20%. $40 bill: 20% = $8, add $2 (quarter) = **$10** tip. **Rounding tip**: Round up to nearest dollar for convenience. $8.73 tip → **$9** tip (gives 20.6% on $43.65 bill). **Group bills**: Divide total by number of people FIRST, then calculate tip per person (avoids confusion). $120 bill, 6 people = $20/person + 20% tip = $4/person = **$24** each.

**Etiquette standard**: Tip should be calculated on **pre-tax** amount (food/beverage cost only, excluding sales tax). **Reasoning**: Sales tax goes to government, not restaurant.

Tipping on tax = you are tipping the state, not the server. **Example comparison** ($100 meal, 8% tax, 20% tip): **Pre-tax calculation** (proper): $100 × 0.20 = **$20** tip.

Total: $100 + $8 tax + $20 tip = $128. **Post-tax calculation**: $108 (with tax) × 0.20 = **$21.60** tip.

Total: $100 + $8 tax + $21.60 tip = $129.60. **Difference**: $1.60 extra (8% more tip for no additional service). **Why confusion exists**: (1) **POS systems** (Square, Toast) often suggest tip on **post-tax** total (benefits restaurant via higher tip-out pools). (2) **Convenience**: Easier to see final bill ($108) than locate pre-tax subtotal on receipt. (3) **Lack of awareness**: Many diners do not know the convention. **Real-world practice**: **Formal etiquette**: Pre-tax. **Common practice**: Many people tip on post-tax total out of convenience or unawareness (servers benefit, but not expected). **High-tax states** (CA 9.5%, IL 10.25%): Pre-tax tip saves $2-3 on $100 bill. **Compromise**: Round your tip generously.

If pre-tax tip is $18.50, round to $20 (covers any debate). **Related question - discounts**: Tip on **original price** before discount (server did full work). $100 meal, 50% off Groupon, pay $50 → Tip on $100 (20% = $20 tip). **Comp meals** (free food): Tip on what the meal **would have cost** (server still worked). **Service charges**: If receipt shows "service charge" or "gratuity," that IS the tip (do not add additional tip unless exceptional service).

Check if service charge goes to server (ask manager).

**Method 1 (Simple equal split)**: Total bill + desired tip ÷ number of people. **Example**: $120 bill, 6 people, 20% tip. **Step 1**: Calculate total tip: $120 × 0.20 = $24. **Step 2**: Total with tip: $120 + $24 = $144. **Step 3**: Per person: $144 ÷ 6 = **$24/person**. **Verification**: $24 × 6 = $144 total. **Method 2 (Tip per person)**: Bill per person + tip per person. **Example**: Same $120 bill, 6 people. **Step 1**: $120 ÷ 6 = $20/person (pre-tip). **Step 2**: 20% of $20 = $4 tip/person. **Step 3**: $20 + $4 = **$24/person**. **Rounding for convenience**: $24.37/person → **$25/person** (builds tip buffer for server). **Uneven split (separate checks)**: Each person calculates own subtotal + 20% tip. **Person A**: $35 food + $7 tip = $42. **Person B**: $25 food + $5 tip = $30. **Total collected**: $72 (verify matches actual bill + target tip). **Apps for splitting**: **Splitwise**: Enter bill, assign items to people, auto-calculates with tip. **Venmo/Cash App**: Request exact amount from each person. **Tab (app)**: Scan receipt, tap items per person, adds tip, sends payment requests. **Common pitfalls**: (1) **Forgotten tax**: Include tax in split ($120 + $10 tax = $130, not $120). (2) **Undertipping**: If 6 people each pay $20 for $120 bill, total = $120 (0% tip).

Add tip separately. (3) **Odd person out**: 5 people, $103 bill, $20.60 each. 4 people pay $21, 1 pays $19 (net $103). **Large groups (8+ people)**: Auto-gratuity applies (18-20% added automatically).

Check receipt before adding extra tip. **Cash vs card split**: Mix is OK, but ensure **cash payers include tax + tip**.

Card payers often forget cash payers only covered food.

**International tipping guide (2025)**: **Europe (service compris)**: **France/Italy/Spain/Germany**: Service charge included in bill (10-15%).

Optional: Round up or add 5-10% for excellent service. €50 bill → Leave €55 (10% optional tip). **UK**: 10-12.5% service charge common.

If not included, add 10-15%.

Pubs: No tip for drinks at bar, tip 10% for table service. **Scandinavia (Norway/Sweden/Denmark)**: Service included, tipping not expected.

Optional: Round up to nearest 10 kr/SEK for exceptional service. **Asia**: **Japan**: Tipping is **offensive** (implies server needs charity).

Exception: High-end Western hotels may accept tips in envelope. **China**: Tipping not customary (except Western hotels/expat areas). **South Korea**: No tipping culture (service included). **Thailand/Vietnam**: Not required, but appreciated. 10% in tourist areas, round up in local restaurants. **India**: 10% tip expected in restaurants (service often not included). **Latin America**: **Mexico**: 10-15% standard (tourism areas expect US-style 15-20%).

All-inclusive resorts: $1-2/day for housekeeping, $5/day for bartender. **Brazil**: 10% service charge ("serviço") usually included.

If not, add 10%. **Argentina**: 10% standard.

Credit card tips may not reach server (use cash). **Australia/New Zealand**: **No tipping culture** (servers earn living wage ~A$20-25/hour).

Optional: Round up for exceptional service or leave 10% in fine dining. **Middle East (UAE/Qatar)**: 10-15% tip expected (service charge not always included). **Canada**: Same as US (15-20% standard). **Delivery/rideshare globally**: **Europe**: €1-2 or round up. **Asia**: Not expected (except tourist areas). **US/Canada**: 15-20% or $5 minimum. **Hotel staff globally**: Bellhop: $1-2/bag (US), €1-2 (EU).

Housekeeping: $2-5/day (US), €1-2 (EU).

Concierge: $5-20 for special favors (US), €5-10 (EU). **Key rule**: Research before traveling.

Tipping where not customary = awkward.

Not tipping where expected = rude.

**Takeout (pickup) tipping**: **Standard practice**: **$0-10%** or **round up** to nearest dollar (no table service required). **When to tip on takeout**: (1) **Complex orders** (modifications, large catering orders): 10-15%. $200 catering order with custom requests → $20-30 tip. (2) **Bar takeout** (bartender packages order): 10% or $1-2. (3) **Curbside pickup**: $1-2 or 5-10% for convenience. (4) **Support local business**: 10% optional during slow periods (helps staff). **When NOT to tip**: Fast food (McDonald's, Chipotle) where no counter service beyond order-taking.

Chain restaurants with dedicated takeout staff (tipping optional, not expected). **Example**: $30 takeout order.

No tip required.

Optional: $2-3 (10%) for complex order or goodwill. **Delivery (DoorDash/Uber Eats/Grubhub) tipping**: **Standard practice**: **15-20%** or **$5 minimum** (whichever is higher).

Drivers use own car, gas, time. **Minimum tip matrix** (by distance/difficulty): **Short delivery** (<2 miles, easy access): $3-5 (15-20%). **Standard delivery** (2-5 miles): $5-7 (18-20%). **Long distance** (5-10 miles): $7-10 (20-25%). **Difficult delivery** (apartment, stairs, rural): Add $2-3 extra. **Bad weather** (rain, snow, extreme heat): Add $5-10 extra. **Large/heavy orders** (groceries, cases of drinks): $10-15 (20-25%). **Pre-tip vs post-tip**: **Pre-tip** (before delivery): Affects driver acceptance (low tips = order sits unassigned).

Recommended: $5+ to ensure fast acceptance. **Post-tip** (after delivery): Drivers rely on pre-tip for acceptance decisions.

Post-tip is additional bonus (rare). **Example calculations**: $50 meal, 5 miles, raining.

Base tip: $50 × 0.20 = $10.

Weather bonus: +$5. **Total tip: $15** (30%). $20 meal, 1 mile, easy.

Base tip: $5 minimum (25%).

No need for extra. **Fees vs tips**: Delivery fee ($2-5) ≠ Tip (goes to platform, NOT driver).

Service fee (10-15%) ≠ Tip (goes to platform).

Always add separate tip for driver. **No-tip orders**: Drivers can see tip before accepting. $0 tip orders sit for hours or get cold food (drivers avoid). **Restaurant direct delivery** (not app): Tip same as app (15-20%), cash preferred (driver keeps 100%).