Tip Calculator - Split the Bill

  • 10% (Poor)
  • 15% (Average)
  • 18% (Good)
  • 20% (Great)
  • 25% (Excellent)
  • Custom %
Resultados
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Split the bill with confidence using our Tip Calculator. Whether you're dining out with friends, calculating a delivery fee tip, or figuring out how much to leave at the bar, this tool handles it all in seconds.

Enter your bill amount (pre-tax is standard for tipping), select your preferred tip percentage from common presets or enter a custom rate, specify how many people are splitting the bill, and optionally round up to the nearest dollar for convenience.

The calculator shows the tip amount, the total bill including tip, and the per-person breakdown. It handles edge cases like single-person bills (no split needed) and custom percentages for unusual situations.

Remember that tipping customs vary significantly by country. In the US, restaurant servers rely heavily on tips as part of their income. When traveling abroad, research local customs — some countries include mandatory service charges in the bill.

Fórmula
Tip = Bill × (Tip% ÷ 100) | Total = Bill + Tip | Per Person = Total ÷ People

Preguntas Frecuentes

What is a good tip percentage?
In the US, 15-20% is standard for restaurant service. 15% for average service, 18-20% for good to excellent. Tipping culture varies by country — some places include service charges automatically.
Should I tip on the tax?
Customary tipping is on the pre-tax amount. However, some people tip on the total including tax. This calculator lets you enter any bill amount — just enter the pre-tax total for traditional tipping.
How do I split unevenly?
This calculator splits evenly. For uneven splits, calculate the per-person amount here and then adjust manually — the round-up option helps make final amounts cleaner.
Is tipping expected at counter service?
Counter service (coffee shops, fast casual) typically doesn't expect tipping, though tip jars are common and tips are appreciated. 10-15% or a small flat amount is typical when you want to tip.

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