Split a restaurant bill fairly among any number of people — equal split or itemized by what each person ordered, with tax, tip, and round-up options.
Group dinners get awkward fast when one person had the steak and another had a salad. The Tip Split Calculator handles both styles: an Equal split mode for when everyone shares the bill 50/50, and an Itemized split mode where each diner pays for their own order plus a fair share of appetizers, drinks, and shared items. Choose your tip percent (with US, India, and UAE region presets), decide whether tip is calculated on the subtotal or the post-tax amount, toggle tax-inclusive vs tax-exclusive bills, and optionally round each person share up to the nearest dollar/rupee/dirham. Supports USD, INR, and AED.
Equal split is the fastest path when everyone ate roughly the same — pizza nights, work lunches where the company is paying anyway, casual brunch with friends. You divide one number by the headcount and you are done. Itemized split exists for the awkward cases. One person ordered a $48 entree and three glasses of wine. Another had soup and tap water. Splitting equally would charge the salad-eater for the wine-drinker meal. Itemized mode lets each diner pay for their own order, while genuinely shared items split equally.
Tipping is intensely cultural. In the United States, restaurant servers earn a sub-minimum wage and depend on tips — 18-20% is the social baseline at sit-down restaurants. In India, tipping is appreciated but optional — 5-10% at restaurants without a service charge, often rounded to a clean number. The UAE leans Western: 10-15% is generous, though many restaurants add a 10% service charge that may or may not reach the server. Japan, South Korea, and China traditionally consider tipping rude or confusing.
The pedantically correct answer is subtotal only. Tip is for service; tax is a government charge the server has nothing to do with. Tipping on tax means you are tipping the government a few cents, which is silly. The practical answer is that most people in the US tip on the post-tax total because the math is easier and the difference is small. On a $100 subtotal with 8.5% tax, a 20% tip on subtotal is $20.00; on subtotal + tax it is $21.70.
In the US, 18-20% is standard at sit-down restaurants and 15% is the floor for acceptable service. In Canada, 15-18% is typical. In the UAE, 10-15% is appreciated though a 10% service charge is often already added. In India, 5-10% is the norm at restaurants that do not include service. Most of Europe rounds up or adds 5-10%, and tipping is uncommon or insulting in Japan, China, and South Korea.
Tipping on the pre-tax subtotal is the technically correct convention because tax is not part of the service. In practice, most US diners tip on the post-tax total because it is easier to calculate and the difference is tiny — a 20% tip on $100 subtotal vs $108.50 post-tax differs by only $1.70. Use the Tip on toggle to switch between the two.
They are related but not identical. Tip is a voluntary thank-you you choose. Gratuity usually refers to a service charge automatically added by the restaurant — common for parties of 6 or more, often 18-20%. If gratuity is already on your check, you typically do not need to add an extra tip unless the service was exceptional.
Use Itemized mode. Enter each person order amount, add shared items (appetizers, drinks, dessert) to the Shared field, and the calculator splits shared items equally while charging each person proportionally for tax and tip on their full share. This is much fairer than equal split when one person had a $40 entree and another had a $12 salad.
Round up rounds each person share up to the nearest whole unit (dollar, rupee, dirham). The extra amount — usually a few cents per person — accumulates as a small bonus tip for the server. The calculator shows you exactly how much extra was collected so there are no surprises.
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