Split a restaurant check equally

Tip is a percentage of the bill, added once, then the total is divided by the number of people. Shares are equal. Display rounding is for reading; card payments can take the cent.

tip = bill × p/100

total = bill + tip

per person = total ÷ n

In much of the US, waitstaff pay depends on tips; 15–20% is a social norm, not a law. In France and much of Europe, service is already in the price. The default on this English page is 18%. Change it. The tool does not invent local custom beyond that default.

Bill total

The pre-tip total in the US; the service-included total in Europe if you are not adding extra.

Number of people

Number of equal shares, not necessarily the number of seats.

Tip

A percentage, not a dollar amount. 0 where service is included and you add nothing.

Assumptions

• Strictly equal shares.
• One tip on the whole bill.
• No per-item split.

Limits

• No itemised split.
• No penny-perfect cash rounding.
• No currency conversion.

If one person ordered a $48 steak and two others ordered $12 salads, equal shares are unfair. This tool answers “cut it n ways”, nothing else.

• Tipping 20% in a country where service is included.

  That roughly doubles the service line. Use 0% unless you mean a extra gesture.

• Splitting first, then tipping each share.

  Tip the whole bill, then divide, so cents do not go missing.

• Counting kids as full shares by accident.

  n is the number of shares you agreed.

• TipFrom a bill and a percent, get the tip, the grand total, and an even per-person share. In many US full-service restaurants people leave about 18–20% of the check; that is a custom, not a legal minimum, and not a rating of the meal.
• Sales tax / VATOne amount and one rate. The tool either adds tax (net → gross) or extracts it (gross → net) and shows the tax slice.
• PercentageEnter two numbers of the same kind. The tool returns (part ÷ total) × 100 — useful for a test score, a slice of a budget, or a share of a count.
• Profit marginMargin puts profit over selling price; markup puts profit over cost. With $60 cost and $100 price, margin is 40% and markup is 66.7%. You cannot swap the two percents.
• DiscountApply one markdown: the original times (1 − p/100). Stacked percents off are not a sum: 20% then 20% leaves 64% of list, a 36% combined cut, not 40%.
• Hourly to salaryThree numbers: hourly rate, weekly hours, paid weeks. The tool returns the week, the calendar month (year / 12) and the year.

Written by Rédaction HexaCalc (editorial team). Content last updated: August 25, 2026. No third-party medical or financial review is claimed.

This calculation uses a standard mathematical identity. See also the methodology.