In the US, 15-20% is the standard tip for restaurant service. 15% is considered the minimum for acceptable service, while 20% is the norm for good service. Many people now tip 18-20% as the baseline.

Traditionally, tips are calculated on the pre-tax subtotal. The server's service isn't related to tax rates. However, tipping on the post-tax total is also common and typically only results in a slightly higher tip.

Consider tipping 22-25%+ for exceptional service, large parties, complex orders, special accommodations, holiday dining, or when the staff went above and beyond. Also consider tipping more during economic hardships.

Tipping below 15% is typically reserved for poor service. If service was genuinely bad (not food issues), 10% may be appropriate. For truly terrible service, speak to a manager. Remember that servers often rely on tips as primary income.

Easy method: Move the decimal one place left to get 10%, then double it. Example: $65 bill → $6.50 (10%) → $13.00 (20%). Or: divide by 5. $65 ÷ 5 = $13.

Takeout tipping is optional but appreciated. If you choose to tip, 10-15% or $1-2 per order is common. Consider tipping more for large, complex, or curbside orders where staff did extra work.

For delivery, tip 15-20% or at least $3-5 minimum, whichever is greater. Consider tipping more for bad weather, long distances, large orders, or apartment deliveries requiring stairs.

Always check your bill for "gratuity included" or "service charge" (typically 18-20%, common for parties of 6+). If included, additional tip isn't expected but can be added for excellent service.

The simplest method: Calculate tip on the total bill, then divide the entire total (bill + tip) by the number of people. Alternatively, each person can tip on their individual items.

Yes! In Japan, tipping can be seen as rude. In Europe, 5-10% is common but not always expected. In Australia, tipping isn't customary. Always research local customs when traveling.