Work out the tip and split the bill. Enter the amount, a tip percentage, and how many people are sharing.
Usage Tip
Quick mental math: 10% is the bill with the decimal moved one place left; double it for 20%, or add half again for 15%. Round up for great service.
Total = bill + tip
Per person = total ÷ number of people
Splitting divides the total (bill plus tip) evenly among everyone.
Some restaurants add an automatic gratuity for large parties — check the bill so you do not tip twice.
Whether to tip on the pre-tax or post-tax amount is up to you; the difference is small.
A tip is usually calculated as a percentage of the bill amount before or after tax, depending on local custom. Multiply the bill by the percentage written as a decimal, so 18 percent of 60 is 10.80, and the total is the bill plus the tip. To split the cost, divide the total by the number of people.
Customary tip amounts vary by country and by the kind of service. In some places a service charge is already added to the bill, in which case an additional tip may not be expected. Round the tip to a convenient amount if you prefer, and note that splitting evenly assumes everyone shares the cost equally, which may not suit every group.
Worked example: a bill of $84.50 with a 20% tip comes to a tip of $16.90 and a total of $101.40. Split between four people, each person pays $25.35.
A common mistake is tipping on the wrong base. Tipping on the pre-tax amount is the usual convention, but if you tip on the post-tax total the number changes: with 8% sales tax the post-tax bill is $91.26, so a 20% tip would be $18.25 instead of $16.90, a difference of $1.35.
Related: the Percentage Calculator for any percent-of-a-number problem, the Discount Calculator for sale prices, and the Tax Calculator for working out sales tax.