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Calculate tips and split the bill fairly among friends.
Enter the bill, choose a tip percentage, and add the number of people to see the tip amount, the total, and exactly what each person owes. No more awkward mental math at the restaurant table.
Tipping customs vary by country, but in the United States 15 to 20 percent is the standard range for restaurant table service, with 18 percent a common default and 20 percent the norm for excellent service. Many servers earn a below-minimum cash wage with tips expected to make up the difference, so the tip is genuinely part of their pay, not a bonus. The math is simple — bill times the rate — but splitting the total evenly across a table, adjusting for tax, or handling large-party auto-gratuities is where a calculator earns its keep. Outside the US, check local norms: in Japan tipping can offend, while in much of Europe a small rounding-up suffices because service is included.
Two points of etiquette matter for the numbers. First, tip on the pre-tax subtotal, not the total with tax — tipping on tax means tipping the government, not your server, and on a big bill the difference is real money. Second, when splitting, divide the grand total (bill + tip) by the number of diners rather than having everyone guess their share; rounding each share up to the nearest dollar keeps things clean and lands slightly generous, which is the right direction to err. For delivery, 10 to 15 percent or a few dollars minimum is typical, more in bad weather; for bars, $1-2 per drink is the convention. Large parties often trigger automatic gratuity — typically 18 percent for groups of 6 or 8+ — printed right on the menu. That auto-gratuity is legally a service charge, not a tip, which matters because it is not yours to adjust downward for slow service (take it up with the manager instead). When the auto-gratuity is 18 percent and service was great, adding a few percent extra on top is a classy move that servers remember. And on business meals, the full bill including tip is usually reimbursable — keep the itemized receipt, not just the card slip.
Tip = bill × tip% ÷ 100; total = bill + tip; per-person share = total ÷ people. Money values are returned raw and formatted by the page.
Tip: 62.40 x 0.18 = $11.232, rounded to $11.23. Total: 62.40 + 11.23 = $73.63. Mental-math cross-check: 10% of $62.40 is $6.24; double it for 20% ($12.48); 18% should sit just below $12.48 — $11.23 does. If the bill includes $4.90 of tax, tipping on the pre-tax $57.50 instead gives 57.50 x 0.18 = $10.35, saving $0.88 — small here, but it scales on large group bills.
73.63 / 3 = $24.5433..., so $24.54 per person. Three shares of $24.54 total $73.62 — one cent short from rounding, which the person grabbing the check absorbs, or everyone rounds up to $25.00 for $75.00 total, leaving an extra $1.37 (about a 20.2% effective tip). Pro tip for groups: have one person pay the whole bill on a card and collect shares via a payment app — it avoids the ten-minute arithmetic ritual entirely.
$15, for a total of $115. Split between 2 people, each pays $57.50.
In the US, 15–20% is standard for restaurant service, 20%+ for great service, and 10% or less for poor service. This calculator lets you try any percentage.
Convention is to tip on the pre-tax subtotal, though many people tip on the total for simplicity. This calculator uses the bill amount you enter.