Take-Home Hourly Rate Calculator
Your base wage doesn't tell you what you earn. This shows what you take home per hour after card tips, cash tips, and tip-out — for one shift or for the month.
Last reviewed Apr 23, 2026
Your shift
Your result
How this is calculated
- Multiply hours by your hourly wage → base pay.
- Add card tips and cash tips, then subtract tip-out → take-home.
- Divide take-home by hours worked → your take-home hourly rate.
One shift is a snapshot. The monthly average is the truth.
Shiftips computes your take-home hourly rate automatically across every shift, job, and month.
You may also need
FAQ
Why is my take-home rate different from my base wage?
Base wage is what the venue posts. Take-home hourly rate adds tips and subtracts tip-out and unpaid time — the number that lands in your pocket.
Should I include cash tips?
Yes. Cash tips are part of take-home. Track them daily and include them here.
What hourly rate is "good" for a server?
It depends on your market and venue type. Fine dining and high-volume bars tend to run higher than casual dining; the only honest answer is to track and compare your own shifts over time.
Browse by state
Each page is pre-filled with that state's tipped minimum wage and the local rules on tip credits.
- Alabama — $2.13/hr
- Alaska — $13.00/hr
- Arizona — $11.70/hr
- Arkansas — $2.63/hr
- California — $16.50/hr
- Colorado — $11.79/hr
- Connecticut — $6.38/hr
- Delaware — $2.23/hr
- District of Columbia — $12.00/hr
- Florida — $10.98/hr
- Georgia — $2.13/hr
- Hawaii — $13.75/hr
- Idaho — $3.35/hr
- Illinois — $9.00/hr
- Indiana — $2.13/hr
- Iowa — $4.35/hr
- Kansas — $2.13/hr
- Kentucky — $2.13/hr
- Louisiana — $2.13/hr
- Maine — $7.33/hr
- Maryland — $3.63/hr
- Massachusetts — $6.75/hr
- Michigan — $4.74/hr
- Minnesota — $11.13/hr
- Mississippi — $2.13/hr
- Missouri — $7.15/hr
- Montana — $10.55/hr
- Nebraska — $2.13/hr
- Nevada — $12.00/hr
- New Hampshire — $3.27/hr
- New Jersey — $5.62/hr
- New Mexico — $3.00/hr
- New York — $11.00/hr
- North Carolina — $2.13/hr
- North Dakota — $4.86/hr
- Ohio — $5.55/hr
- Oklahoma — $2.13/hr
- Oregon — $15.05/hr
- Pennsylvania — $2.83/hr
- Rhode Island — $3.89/hr
- South Carolina — $2.13/hr
- South Dakota — $6.05/hr
- Tennessee — $2.13/hr
- Texas — $2.13/hr
- Utah — $2.13/hr
- Vermont — $7.42/hr
- Virginia — $2.13/hr
- Washington — $17.13/hr
- West Virginia — $2.62/hr
- Wisconsin — $2.33/hr
- Wyoming — $2.13/hr
What is your take-home hourly rate?
Your take-home hourly rate is what you actually keep per hour after the parts of a tipped shift that don’t show up on a posted wage: tips, tip-out, and the unpaid time around opening and closing. Almost no tipped worker is paid the rate that ends up in their bank account — the federal tipped minimum is $2.13/hr, but the take-home from a busy Saturday at a steakhouse can exceed $40/hr. That gap is your take-home hourly rate, and it’s the only number that matters when you’re deciding which shifts to pick up, which jobs to keep, or whether tonight was worth driving in for.
How it’s calculated
The math is plain:
- Base pay = hours worked × hourly wage.
- Net tips = card tips + cash tips − tip-out paid.
- Take-home = base pay + net tips.
- Take-home hourly rate = take-home ÷ hours worked.
That’s it. The same formula works for one shift, one week, one month, or a full year — the inputs scale, the answer is comparable.
Worked example
A server pulls a 7.5-hour Friday dinner shift at a fine-dining venue:
- Base wage: $5.13/hr × 7.5 hr = $38.48 base pay
- Card tips: $380
- Cash tips: $95
- Tip-out paid: $90 (bar 4%, busser 1%, runner 0.5% on ~$2,400 in sales)
- Net tips: $380 + $95 − $90 = $385
- Take-home: $38.48 + $385 = $423.48
- Take-home hourly rate: $423.48 ÷ 7.5 = $56.46/hr
The base wage of $5.13/hr looks brutal on paper. The real number is 11× higher — but only on a Friday. Run the same math on a slow Tuesday lunch and you’ll see why a single shift tells you almost nothing — the number that matters is the rolling average across weeks.
Common mistakes
- Forgetting cash tips. If you don’t write down the cash you pocket as you walk out, it’s gone from your records by the next morning. Track at the end of every shift.
- Counting tip-out twice. Card tips on your POS report are already gross — you subtract tip-out once. Don’t pre-subtract before entering and then subtract again.
- Ignoring unpaid setup/closeout time. If you arrived at 4:30 PM but didn’t clock in until 5:00 PM, your real rate is lower than the math says. Use clocked hours and decide separately whether the unpaid time is worth flagging.
- Comparing one shift to another in different roles. A bartender’s tip-out structure is different from a server’s. Compare like-for-like, or compare across a full month where the structures average out.
Glossary
- Tip-out: money you pay out of your tips to other tipped workers (bar, bussers, runners, food expediters) or into a tip pool.
- Tip pool: a shared pot of tips divided among tipped workers, usually weighted by hours.
- Tipped minimum wage: the lowest hourly wage your employer can pay you in cash if your tips bring you up to the regular minimum. Varies by state from $2.13 (federal) to $17.13 (Washington).
- Take-home: what you actually walk out with after tip-out, before federal income tax and FICA. (FICA still applies to tipped income, including under No Tax on Tips.)
- Annualized: the rate stretched out as if you worked the same hours every week for a year. Useful for comparing two jobs; not a guarantee of yearly income, since shifts and seasons vary.