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.

Tipping norms vary wildly by country. US: 18-22% is standard restaurant tipping, less elsewhere. UK: 10-15%, often included as "optional service charge". Most of continental Europe: 5-10% or simply round up. Japan and South Korea: no tipping (genuinely none — it can be considered rude). Australia and NZ: no tipping for ordinary service. If you're travelling, learn the local convention before defaulting to "what I do at home." Pre-tax vs post-tax matters more than people think. In the US where sales tax is added on top, tipping on the post-tax total versus pre-tax can differ by 1-2 percentage points of effective rate. The convention is pre-tax (tip on the food/drink, not on the government's cut). Many restaurants quietly print the suggested tip amounts based on post-tax totals — adjust if you care about the principle. Group dynamics distort fairness. Even splits work when everyone ordered roughly the same. With wide variance (one person had three courses and wine, another had a salad), the maths-fair split is itemised. The socially-fair split depends on who suggested the venue, who's paying for what later, and whether the modest eater would feel awkward asking. The right answer is rarely just the arithmetic. Service charges and tips are taxed differently in some jurisdictions. In the UK, an "optional service charge" is technically discretionary but in practice often shows up as a separate line on the receipt and is automatically retained by the venue (which may or may not pass it on to staff). In Italy, "coperto" (cover charge) goes to the house entirely. If you want a specific server to receive money, cash directly into their hand is the only reliable mechanism in most countries. The "include the tip in the receipt total" convention. When asked at the card terminal whether to add a tip on top, the resulting total goes through the venue's payment processing. That total is what shows up on credit card statements and what gets reported for taxes. The tip portion is then either paid directly to staff (rare), pooled, or — in some venues — never reaches staff at all. Cash tips skip this layer entirely.

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.

Expert notes

Tipping norms vary wildly by country. US: 18-22% is standard restaurant tipping, less elsewhere. UK: 10-15%, often included as "optional service charge". Most of continental Europe: 5-10% or simply round up. Japan and South Korea: no tipping (genuinely none — it can be considered rude). Australia and NZ: no tipping for ordinary service. If you're travelling, learn the local convention before defaulting to "what I do at home."
Pre-tax vs post-tax matters more than people think. In the US where sales tax is added on top, tipping on the post-tax total versus pre-tax can differ by 1-2 percentage points of effective rate. The convention is pre-tax (tip on the food/drink, not on the government's cut). Many restaurants quietly print the suggested tip amounts based on post-tax totals — adjust if you care about the principle.
Group dynamics distort fairness. Even splits work when everyone ordered roughly the same. With wide variance (one person had three courses and wine, another had a salad), the maths-fair split is itemised. The socially-fair split depends on who suggested the venue, who's paying for what later, and whether the modest eater would feel awkward asking. The right answer is rarely just the arithmetic.
Service charges and tips are taxed differently in some jurisdictions. In the UK, an "optional service charge" is technically discretionary but in practice often shows up as a separate line on the receipt and is automatically retained by the venue (which may or may not pass it on to staff). In Italy, "coperto" (cover charge) goes to the house entirely. If you want a specific server to receive money, cash directly into their hand is the only reliable mechanism in most countries.
The "include the tip in the receipt total" convention. When asked at the card terminal whether to add a tip on top, the resulting total goes through the venue's payment processing. That total is what shows up on credit card statements and what gets reported for taxes. The tip portion is then either paid directly to staff (rare), pooled, or — in some venues — never reaches staff at all. Cash tips skip this layer entirely.