Tip Calculator

Work out the tip and split the bill between people.

This tool runs entirely in your browser. Your data is never uploaded, never stored, and never leaves your device.

Splits a restaurant bill between however many people are paying, works out the tip at any percentage, and can round each share up to a whole amount so nobody is counting coins.

How to use it

1Enter the bill amount and how many people are splitting it.
2Tap one of the 10, 15, 18, 20 or 25% buttons, or type your own percentage in the box beside them.
3Tick "Round up per-person total" to make each share a round number.

Example

Input: Bill 84.50, tip 15%, 4 people, round-up on
Output: Per person $25.00 · total bill $100.00 · tip $15.50 · effective tip after rounding 18.3%

Rounding up works backwards from the per-person figure, so the tip absorbs the difference and the real tip rate rises above the one you picked. Head count must be a whole number — 2.5 people is rejected with a message.

What happens to your data

Three strings and a checkbox are this tool's entire state. Ticking round-up sends nothing either — it recomputes the tip backwards from the ceilinged per-person figure, so even the effective-tip line is derived on the spot from values that go with the tab.

Last updated August 2026

The plates are cleared, the card machine is hovering, and four people are doing the same sum on four phones and getting four different answers. That is the moment this page is for — one figure everybody can agree on before the table gets awkward.

Decide one thing before you type: which number goes in the bill box. The tip is a straight percentage of whatever you enter, so putting in the grand total from the bottom of the receipt tips on the sales tax as well as on the food. The customary base in the US is the pre-tax subtotal. Check the receipt for an automatic gratuity too — large parties often have one added already, and a second tip on top is the most expensive mistake at the table.

The second decision is how the bill divides. This splits evenly: the total goes over the head count and everyone pays the same. That is a social choice rather than an arithmetic one, and it stops being fair when one person had the tasting menu and another had soup and tap water. Where the orders were lopsided, total each person's food separately and apply the percentage to each share.

The last thing to know is that the round-up option only goes up: it lifts each share to the next whole amount, and because the bill is fixed, every cent of that increase lands in the tip.

How it works

Toolvore multiplies the bill by the percentage you set, adds the result to the bill for the total, then divides both by the head count to give a per-person total and a per-person tip. There is no calculate button — the figures recompute on every keystroke, and the results appear only once the bill is above zero, the percentage is zero or more, and the head count is a whole number of at least one. The quick percentage buttons and the box beside them are one value, so typing a custom rate overwrites whatever a button set. Every amount is printed by a fixed US dollar formatter, so the symbol is a dollar sign whatever currency the bill was in — the arithmetic holds, the label does not. And because each figure is rounded to two decimals for display while the sums keep full precision, a three-way split can show a share that multiplies back to a cent short of the total.

Common use cases

Splitting a restaurant bill at the table
Checking whether a service charge covers the tip
Rounding shares up to whole dollars
Settling up when one person paid
Comparing 15, 18 and 20% on one bill
Working out a tip on a taxi fare

Frequently asked questions

How much should you tip at a restaurant?＋

In the United States the customary range for table service is roughly 15 to 20% of the pre-tax bill, with the upper end normal in cities and at full-service restaurants. Counter service, where you order and carry your own food, carries no equivalent expectation, and a tablet that spins round suggesting 20% is asking rather than telling. None of this is law — the convention shifts by region, by venue and by decade, and it has drifted upwards as card terminals started proposing the figure for you. Pick your percentage before the bill arrives rather than negotiating it in front of the person who served you.

Do you tip on the total before or after tax?＋

The conventional base is the subtotal, before sales tax, on the reasoning that tax goes to the state and is no measure of the service you received. Tipping on the post-tax total is common anyway, partly because suggested amounts printed on receipts are often worked out from it. The gap is small on a modest bill and real on a large one: where tax runs at a tenth of the bill, a fifth of the post-tax total costs about 2% of the subtotal more than a fifth of the subtotal. Whichever base you choose, enter that figure, because the percentage applies to exactly what you type.

What is a service charge, and do you tip on top of it?＋

A service charge or automatic gratuity is an amount the venue adds to the bill itself, often for parties above a set size, or as standard practice in some countries. It is not optional the way a tip is, and it already sits inside the total at the bottom. Where one has been added, treat the bill as settled unless the service was exceptional, since a further percentage means tipping on a tip. Read the itemised lines rather than the total, because the charge is easy to skim past. Where it is described as discretionary you can normally ask for it to be removed.

How do you split a bill fairly when people ordered very differently?＋

An even split is the fast answer and a genuinely unfair one when the orders were lopsided — the person who had a salad subsidises the one who had two courses and a bottle of wine. The method that holds up is to total each person's items first, add the same tip percentage and the same proportion of tax to each subtotal, then check the parts sum to the bill. Shared plates get divided between whoever ate them. Worth the few minutes when the difference is real money; below a few dollars a head, an even split costs less than the conversation.

How do you work out a tip in your head?＋

Move the decimal point one place left for 10% of the bill: on 84.50 that is 8.45. Half of that is 5% and double it is 20%, so most of the customary range is one addition away — 15% is 8.45 plus 4.23, near enough 12.70. For 18%, take the 20% figure and knock a tenth off it. Rounding the bill up to a friendly number first makes it quicker and costs pennies. The point of the mental version is telling at a glance whether the amount a card machine suggests sits anywhere near what you intended.

Is tipping expected outside the United States?＋

Practice varies more than travellers expect. Across much of Europe a service element is included by law or by custom, and rounding the bill up is the normal gesture rather than a percentage. In Japan tipping is not customary and can be awkward to offer. Many UK restaurants add a discretionary service charge, commonly around an eighth of the bill, and tipping on top of that is not expected. Australia and much of Scandinavia pay hospitality staff a full wage and treat tips as a bonus. The American norm is high by international standards and tied to how restaurant wages there are structured.

Does the tip actually reach the person who served you?＋

Not always in the way you picture it. Many restaurants pool tips and divide them across the shift, so a share reaches kitchen staff, bussers and bar staff who never came near your table. Card tips usually arrive through payroll, which means they are paid later and taxed, and in some places a card processing fee is taken off before they are shared out. Cash reaches the floor faster and is likelier to stay with the person you handed it to. Who may share in a tip pool differs by country and by state, and asking the staff is reasonable.

Where does the bill amount go — is any of this saved?＋

Nothing you type leaves the page. The bill, the percentage, the head count and the round-up tick are held in the component's own state, and the sums run in your browser as each character is typed — there is no request to a server anywhere in the code, no account and no logging step. Nothing is written to your device either, so a reload gives you empty boxes and the default 15% back rather than last night's dinner. That leaves no history: note the numbers down if you want a record of what a table came to.