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Tip Calculator

Work out the tip and split the bill between any number of people — without doing mental arithmetic at the table.

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How it works

A compact workflow from input to download.

1

Enter your figures

Fill in bill amount, tip % and split between (people). Every value stays in your browser — nothing is sent to a server.

2

Read the result

The result updates as soon as your inputs are valid, with the headline figure highlighted and the supporting numbers broken out beneath it.

3

Change the inputs and compare

Adjust any value to see immediately how it moves the result — the quickest way to understand which input the outcome is actually most sensitive to.

Frequently asked questions

How much should I tip?
It depends entirely on where you are, and the variation is enormous. In the United States, 15 to 20 percent is the norm for restaurant service and is effectively obligatory, since servers are often paid a sub-minimum wage on the assumption of tips. In much of Europe, service is included and rounding up is sufficient. In Japan, tipping can be actively unwelcome. Check local custom rather than exporting your own.
Should I tip on the pre-tax or post-tax amount?
Convention in the US is to tip on the pre-tax subtotal, since the tax is not part of the service. In practice many people tip on the total because it is easier, and the difference is usually small enough not to agonise over.
How does the split work?
The tip is added to the bill and the total is divided evenly by the number of people. Rounding up to the nearest whole unit per person is customary and avoids the misery of counting out small coins.
Are my numbers sent anywhere?
No. Every calculation runs in JavaScript inside your own browser — nothing is uploaded, logged or stored. Your figures, including financial and health details, never leave your device.

Tipping is a local convention, not a universal rule

Nothing about tipping is natural or global, and travellers get it wrong in both directions with impressive regularity. In the United States, tipping is structurally load-bearing: federal law permits a tipped minimum wage far below the standard one, so a server's income genuinely depends on gratuities and under-tipping is not a mild social lapse but a real financial harm. In much of continental Europe, service charges are folded into the price and staff are paid a proper wage, so a modest round-up is a courtesy rather than an obligation. In Japan and South Korea, offering a tip can be received as faintly insulting, implying the staff are not adequately paid. The percentage is not the interesting part; knowing which system you are standing in is.

Doing it in your head

A few tricks make this trivial without a phone. Ten percent is the bill with the decimal point moved one place to the left, which anyone can do instantly. Five percent is half of that. So 15 percent is 10 percent plus 5 percent — take a tenth, halve it, add them together. Twenty percent is simply double the ten percent figure. For a bill of 84, that is 8.40 plus 4.20 for 15 percent, or 16.80 for 20 percent. Splitting is then just division. The whole calculation takes about five seconds once the pattern is habitual, which is genuinely useful when the bill arrives and everyone is reaching for their phone.