Tip Calculator and Bill Splitter

Guide

How the tip is calculated

Tip = bill × tip percentage ÷ 100. The total is the bill plus the tip, and each share is the total divided by the number of people. If you round up, each share goes up to the next whole unit and the extra becomes part of the tip, which is often simpler when paying cash.

Worked example

A bill of 86.40 with an 18% tip gives a tip of 15.55 and a total of 101.95. Split between four people, each pays 25.49, or 26.00 with rounding up, which raises the tip to 17.60.

Tipping customs around the world

Tipping varies widely. In the United States and Canada 15–20% at sit-down restaurants is expected because service staff rely on tips. In the United Kingdom and much of Europe 10–12.5% is common, and a service charge is often already on the bill. In India 5–10% is usual if no service charge is added. In Japan and South Korea tipping is generally not expected and can even cause confusion. In the Middle East around 10–15% is common. Always check the bill for an included service charge before adding a tip.

Tip on the amount before or after tax?

Etiquette guides usually suggest tipping on the pre-tax amount, but many people tip on the total for simplicity. Enter whichever figure you prefer; the difference is small for typical tax rates.

Splitting fairly

An even split is fast, but if one person ordered much more, it can be fairer to split the items and then apply the same tip percentage to each person's subtotal. You can run the calculator once per person for that. Everything runs in your browser and the currency follows your location.

Key terms

Tip

A voluntary amount added for good service, usually a percentage of the bill.

Gratuity

Another word for tip, sometimes added automatically for large groups.

Service charge

A fee already printed on the bill; if present, an extra tip is usually optional.

Pre-tax amount

The bill before sales tax or VAT, which many etiquette guides use as the base for tipping.

Per person share

The total including tip divided by the number of people.

Rounding up

Raising each share to the next whole number, which makes cash payment easier.

Tip pooling

A practice where tips are shared among all staff, including kitchen workers.

Cover charge

A fixed fee per guest charged by some restaurants, bars and clubs, separate from any tip.

Cash versus card tips

In some places tips paid by card may not reach staff in full, so many diners prefer to leave the tip in cash.