Tip = bill × percentage ÷ 100. Total = bill + tip. Per person = total ÷ number of people.
A tip calculator works out how much gratuity to leave on a restaurant or service bill — and what each person owes when you're splitting it. You enter the bill amount and a tip percentage, and it instantly shows the tip amount, the total bill, and the per-person share. It removes the awkward mental math at the end of a meal and the quiet arguments about who owes what.
The core formula is simple:
Tip = bill × (tip percentage ÷ 100)
Total = bill + tip
Per person = total ÷ number of people
Some people prefer to tip on the pre-tax subtotal rather than the after-tax total — the difference is small, but on large bills it adds up. Either way, pick one base and be consistent.
Tipping customs vary enormously. The figures below are customary guidance, not rules — when in doubt, follow what locals do:
| Region / Setting | Customary tip |
|---|---|
| United States — restaurants | 15–20% of the bill; 20%+ for exceptional service |
| United States — bars | $1–2 per drink, or 15–20% of the tab |
| United States — food delivery | 10–15%, more in bad weather |
| Europe — restaurants | Service is often included; rounding up or 5–10% is appreciated |
| Middle East — restaurants | 10–15% if no service charge is already added |
| Asia | Varies widely — tipping is uncommon in Japan, modest in Southeast Asia |
Always check the bill first: many restaurants add a service charge automatically, in which case an extra tip is optional.
Dinner comes to $85.50, the service was good, and four friends are splitting evenly. You choose 18%:
Everyone pays $25.22 — no debate, no calculator app passed around the table.
15–20% is standard for good restaurant service in most countries; 10% for casual spots and 20%+ for exceptional service.
Enter the number of people — the calculator divides the total (bill + tip) equally so everyone pays the same.
