This page explains how the tipping guidance on TipCalcTool gets written, sourced, and kept current. A tip calculator is only as useful as the reference numbers sitting next to it.
Where the ranges come from
The percentages and dollar figures cited across the site, the 15 to 20 percent restaurant range, delivery driver minimums, and so on, are drawn from published etiquette guides, industry reporting on service worker pay, and observation of common US restaurant practice. They describe custom, not law. Where a figure is unusually specific, a delivery minimum tied to distance, for example, the 2026 Tipping Reference page notes the basis for it.
US customary guidance, not a universal rule
Tipping expectations differ by country, by region within the US, and even by restaurant. A number presented as typical on this site is a starting point for a US audience, not a rule that applies everywhere the calculator gets used. Guides that touch international tipping say so explicitly rather than assuming US norms travel.
Update cadence
The tipping reference data is reviewed at least once a year, usually early in the year, and sooner if a figure is flagged as outdated. Minor wording fixes happen on an ongoing basis; anything that changes an actual number or percentage gets a dated note on the reference page.
Corrections
If a figure looks wrong or out of date, the fastest way to flag it is the contact page. Include what you think the correct number should be and, if you have one, a source. Corrections are reviewed and, where warranted, applied within a few days rather than batched into the annual review.
Who is responsible
Jessica Martinez writes the guides. Chris Terry owns the site and has final say on anything published here, including corrections that get disputed. Neither is a tax attorney or a labor lawyer, and nothing on this site should be read as legal advice.