How the tip is calculated
A tip is simply a percentage of the bill. The calculator multiplies the bill amount by the tip rate you choose, adds that to the original bill to get the grand total, and then divides the total evenly by the number of people sharing.
Because the tip is a percentage, it scales automatically with the size of the bill — a 20% tip on a larger check is a larger dollar amount, no mental math required.
Reading the result
Three figures matter: the tip itself, the total you will pay, and each person’s share once the table is split. The donut chart shows how the total breaks down between the original bill and the tip on top, so you can see at a glance what proportion of the payment is gratuity.
Tipping tips
A few practical pointers for getting the gratuity right:
- In the US, 15–20% is the typical range for sit-down restaurant service, with 20% considered a solid tip.
- Decide whether to tip on the pre-tax or post-tax amount; tipping on the pre-tax subtotal is perfectly common.
- When splitting, rounding each share up to the nearest dollar avoids leaving the table short.
Formula
tip = bill·(tipPercent/100); perPerson = (bill + tip) / peopleFrequently asked questions
- How much should I tip?
- In US restaurants 15 to 20% is standard, with 20% for good service. Customs vary widely by country, so check locally.
- Is the tip calculated before or after tax?
- Whatever you enter as the bill is what gets multiplied. Tipping on the pre-tax subtotal is the common convention if you want to be precise.
- How does splitting the bill work?
- The tip is added to the bill first, then the grand total is divided by the number of people, so everyone covers an equal share of both.