The math (and the worked example)
Tip = bill × percentage; each person pays (bill + tip) ÷ number of people. A $68.50 dinner with a 20% tip adds $13.70 for a total of $82.20 — split two ways, $41.10 each. Quick mental shortcut: 10% is just the decimal moved one place ($6.85), double it for 20%, and add half of the 10% figure to itself for 15%.
How much should you tip?
U.S. conventions: 15-20% for sit-down table service (20% is increasingly the standard for good service), 18-25% for exceptional service or large groups, 10-15% for buffets, $1-2 per drink or 20% at bars, 15-20% for food delivery, and no obligation at counters where you order standing up — that tablet flip is a request, not a rule. Many restaurants automatically add 18-20% gratuity for parties of 6+, so check the bill before tipping twice.
Pre-tax or post-tax?
Etiquette guides say the tip is properly calculated on the pre-tax subtotal — the service didn't improve because your state charges 9% sales tax. In practice most people tip on the total for simplicity, which on a typical bill adds under a dollar to the tip. If you want the pre-tax version, enter the subtotal from the receipt as the bill amount.
How to use this calculator
Enter the bill amount, tap a preset percentage or type your own, and set the number of people splitting. The calculator instantly shows the tip, the grand total, and each person's share including their portion of the tip. A few practical notes: enter the pre-tax subtotal if you prefer to tip on that (etiquette's technically correct base), and always check the receipt for an auto-added gratuity before tipping again — many restaurants add 18-20% for parties of six or more. For an uneven split where one person's order was much larger, this even-split result is a starting point; friends who dine together often find it averages out over time, which is simpler than itemizing every check.