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Enter the bill, pick a tip percent, and optionally split it — the tip, total, and per-person shares update instantly.
A tip is a percentage of the bill added on top: tip = bill × (tip % ÷ 100), and the total = bill + tip. Splitting divides the total evenly: each person pays total ÷ people. The standard convention is to tip on the pre-tax subtotal. Worked example: an $87.40 bill with an 18% tip, split 3 ways → tip = 87.40 × 0.18 = $15.73; total = 87.40 + 15.73 = $103.13; each pays 103.13 ÷ 3 = $34.38.
Before tax is the standard convention: apply the percentage to the subtotal, not the tax-included total. Enter the pre-tax amount above.
In the US, 15% is the floor for acceptable service, 18–20% is the common standard, and 20–25% rewards excellent service or large groups.
Rounding to cents: each share is rounded to the nearest cent, so the sum can land a cent above or below the total. Put the leftover cent on one person’s share.
Many restaurants add an automatic gratuity (often 18–20%) for parties of 6–8 or more. Check the bill first — don’t tip twice.