A tip meter for providing real time customer satisfaction information to a server is provided. The tip meter displays a tip percentage identified by the customer. During the course of the service experience, the tip percentage is adjusted up or down depending on the customer's real time satisfaction. If the customer decreases the tip percentage, the service staff can attempt to improve service during the rest of the encounter and thereby increase the tip. The tip meter also calculates the total bill, including a particular tip amount for the customer and includes a light to notify staff when service is needed.