End of a group meal — even split. Adding a known tip percentage to a service bill. Quickly testing different tip levels (10/15/18/20/25) before deciding. Settling a coffee round, a taxi, or any per-head share.

Tipping convention varies wildly. United States: 18–22% is normal; under 15% is a complaint. Most of Europe: round up or 5–10%; service often included. Japan: don't tip — it can be considered rude. Always check local custom rather than blindly applying a percentage. Tip on pre-tax or post-tax? In the US tipping on the pre-tax subtotal is common etiquette but most card terminals offer post-tax percentages. The tool computes the percentage of whatever bill total you enter — pick the base intentionally. Service charge ≠ tip. If a "service charge" is already on the bill (common in UK groups of 6+ and most of continental Europe), additional tipping is optional. Some venues split service charges with the kitchen; tip cash directly if you want it to reach the server. Per-person rounding can hide unequal eating. An even split is fastest but unfair if one person had wine and another had water — switch to itemised splitting in that case. Cash vs card. Some staff prefer cash tips because card tips are pooled, taxed-immediately, or skimmed by the venue. If the per-person figure on this calculator includes the tip, decide whether you want to settle the tip in cash on top.

Tip & Split Calculator

Bill total + tip % + people = per-person amount. Round-up option, tip and grand total shown.

Bill total

Tip percentage

Number of people

Currency symbol

Round per-person up to nearest whole unit (be generous)

Result

What is this for?

Splitting a restaurant bill at the end of dinner is the classic case of "easy maths, but the wine has been flowing". Three numbers go in (bill, tip percentage, number of people) and three come out (tip amount, grand total, per-person share). This tool does that without sending anything to a server, plus an optional round-up so the per-person figure lands on a whole unit and you tip a little more rather than juggling small change.

When to use it

End of a group meal — even split.
Adding a known tip percentage to a service bill.
Quickly testing different tip levels (10/15/18/20/25) before deciding.
Settling a coffee round, a taxi, or any per-head share.

Common gotchas

Tipping convention varies wildly. United States: 18–22% is normal; under 15% is a complaint. Most of Europe: round up or 5–10%; service often included. Japan: don't tip — it can be considered rude. Always check local custom rather than blindly applying a percentage.
Tip on pre-tax or post-tax? In the US tipping on the pre-tax subtotal is common etiquette but most card terminals offer post-tax percentages. The tool computes the percentage of whatever bill total you enter — pick the base intentionally.
Service charge ≠ tip. If a "service charge" is already on the bill (common in UK groups of 6+ and most of continental Europe), additional tipping is optional. Some venues split service charges with the kitchen; tip cash directly if you want it to reach the server.
Per-person rounding can hide unequal eating. An even split is fastest but unfair if one person had wine and another had water — switch to itemised splitting in that case.
Cash vs card. Some staff prefer cash tips because card tips are pooled, taxed-immediately, or skimmed by the venue. If the per-person figure on this calculator includes the tip, decide whether you want to settle the tip in cash on top.