🍽️ Tip & Bill Split Calculator

How to Split a Bill

1. Enter the total on the bill.
2. Drag the tip slider or tap a preset percentage.
3. Enter how many people are splitting it.
4. Read the amount each person owes — including their share of the tip.
5. Tick Round up if you would rather everyone paid a whole number.

How much should I tip?

It varies enormously by country. In the United States, 15-20% is standard for restaurant table service and tipping is a substantial part of staff income. In much of Europe, service is typically included and rounding up or leaving 5-10% is generous. In Japan, South Korea and parts of China, tipping is not customary and can be seen as awkward. When travelling, check local practice rather than assuming your home convention applies.

Should I tip on the pre-tax or post-tax amount?

Etiquette guides generally say the pre-tax amount, since tax is not part of the service. In practice many people tip on the total because it is simpler, and on a large bill with high sales tax the difference is real — on a 200 bill with 8% tax, tipping 20% pre-tax versus post-tax differs by about 3.20. Tick the pre-tax option and enter your tax rate to calculate it properly.

What if the bill already includes a service charge?

Then an additional tip is usually unnecessary. Many restaurants automatically add 12.5-18% for larger groups, often labelled "service charge" or "gratuity", and paying another 20% on top means tipping twice. Check the itemised bill before adding anything. If the service charge does not reach the staff — a policy some venues disclose on the menu — a small direct cash tip is the usual alternative.

How do I handle an uneven split?

This calculator divides the bill equally, which is fine when everyone ate similarly. When one person had a much more expensive meal, the fairest approach is to have them cover their own items plus a proportional share of tax and tip, then split the remainder. Calculate their portion separately here by entering just their subtotal with one person, then run the rest of the table as a second calculation.