Enter the total bill, number of people, and optional tip/tax percentages to see how much each person owes.
A 142.50 subtotal, 18 percent tip, 7.5 percent tax, five people.
Grand total 178.84, or 35.77 each.
They are calculated in parallel rather than stacked, so the tip is not charged on the tax. That is generally the fairer convention — tax is money the restaurant passes on rather than keeps — and it makes the two percentages independent, so changing one does not move the other. If you would rather tip on the tax-inclusive figure, enter the post-tax amount as the bill and set the tax field to zero.
If you enter a total that already includes tax and then also enter a tax percentage, tax is applied twice. This is the most common way this calculation goes wrong, and the giveaway is a grand total noticeably above what the check says. Read the itemised lines first: use the subtotal, and set any percentage that is already on the check to zero.
Dividing evenly is right when everyone ordered roughly comparably and wrong when one person had three courses and another had soup. For an uneven table, total each person’s items separately, then apply the same tip and tax percentages to each subtotal — everyone pays proportionally and the parts still add to the check. Splitting the food by item but the tip evenly is the hybrid that causes arguments.
Five payments of 35.77 come to 178.85, a cent above the total, because the per-person figure is rounded. Over a larger group the drift grows. Most tables solve it by rounding each share up to the nearest currency unit and letting the small surplus go to the tip, which also spares everyone from counting coins.
Take the subtotal, calculate tip and tax from it separately, add all three together, and divide by the number of people. This calculator does exactly that — the important input is the subtotal rather than the printed total.
This tool applies both to the subtotal, so the tip is not charged on the tax. That is the more common convention. Tipping on the post-tax figure raises the tip by the tax rate applied to the tip percentage — real money on a large check, and worth being deliberate about.
Total each person’s items, then run the same tip and tax percentages against each subtotal. The individual shares still sum to the check total, and nobody ends up subsidising someone else’s extra courses.
Rounding. The per-person figure is rounded to two decimals, so several shares can add to a cent or two above or below the true total. Rounding each share up to the nearest whole unit is the usual practical fix.
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