Tip Calculator

Work out the tip and split the bill between any number of people. Free, instant, no signup.

Currency

Bill amount

Tip

Split between

people

Formula: Tip = bill × tip% ÷ 100 · Per person = (bill + tip) ÷ people

How to use the Tip Calculator

Enter your values. Fill in the fields with your numbers.
Calculate. Press Calculate to run the tip calculator.
Use the result. Copy the result or try a related tool next.

Why use our Tip Calculator

Instant results. Enter your figures and the tip calculator returns an answer in seconds.

Free & private. Runs in your browser — no signup, and nothing is sent to a server.

Accurate. Uses standard formulas so you can rely on the numbers.

Free to use — premium coming soon

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About the Tip Calculator

The Tip Calculator works out gratuity and splits the bill in one step, so you never have to do mental math at the table. Enter the bill amount, pick a tip percentage, and the tool instantly shows the tip, the new total, and the per-person share if you are dining with a group. It is built for the moments that trip people up: the standard 15-20% sit-down restaurant tip in the US and Canada, the smaller round-ups common in much of Europe, and the awkward part where a table of friends tries to divide everything fairly without anyone underpaying the server.

Use it whenever a bill arrives and you want a fast, defensible number rather than a guess. It is genuinely useful for restaurants, bars, food delivery, taxis and rideshares, and personal services like haircuts, where customary rates differ. Travelers lean on it because tipping norms swing wildly by country: 20% is expected at a US sit-down meal, around 10-15% in much of Latin America, a simple round-up or 5-10% in Germany, and effectively nothing in Japan, where tipping can be seen as rude. Setting the percentage to match local custom keeps you from over- or under-tipping abroad.

Mechanically it is simple arithmetic done reliably. Tip equals bill multiplied by your chosen percentage; total equals bill plus tip; per-person equals total divided by the number of people. The detail that matters most is which bill figure you feed it. Etiquette authorities such as the Emily Post Institute advise tipping on the pre-tax subtotal, since tax is a government charge unrelated to service. Many digital checkout prompts default to the post-tax total instead, which nudges the tip slightly higher. On a typical check the gap is only a dollar or two, so enter the subtotal if you want to tip by the book.

Everything runs in your browser, so your bill amounts and party size never leave your device and nothing is stored or sent to a server. The math is exact to the cent, though real-world rounding is your call: many people round the final total or the per-person figure up to the nearest dollar for convenience, and the server still benefits. One thing the calculator cannot detect is an automatic gratuity, so before applying a percentage, check the printed bill for a service charge that large parties are often charged automatically.

Frequently asked questions

Should I tip on the pre-tax or post-tax amount?

Etiquette experts, including the Emily Post Institute, recommend tipping on the pre-tax subtotal because sales tax has nothing to do with service. Many card terminals calculate the suggested tip on the post-tax total instead, which is slightly higher. The difference is usually only one to three dollars, so either is acceptable, but enter the subtotal for the technically correct amount.

What is a standard tip percentage at a restaurant?

In the United States and Canada, 15-20% is standard for sit-down table service, with 20% now common for good service in cities. Counter service, takeout, and quick coffee orders carry no firm obligation, though tipping a dollar or two or 10% is a kind gesture.

How does the bill-splitting feature work?

Enter the number of people in your group and the calculator divides the total, including tip, evenly among everyone. Splitting the tip evenly is the simplest and most common approach. If orders varied a lot, it is fairer for each person to tip on their own portion rather than dividing one flat share.

Do I still tip if there is already a service charge on the bill?

Usually no. Many restaurants add an automatic gratuity of 18-20% for large parties, often six or more guests, and that amount goes to the staff. Check the printed bill before applying a percentage so you do not accidentally tip twice; extra is optional only for exceptional service.

How much should I tip outside of restaurants?

Common US guidelines are 15-20% for taxis and rideshares, 15-20% for food delivery with a minimum of about two dollars, around 20% for hairdressers, and roughly one dollar per beer or two dollars per cocktail at a bar. Norms vary by country, so adjust the percentage when traveling.

From our blog

How to Calculate Your GPA on the 4.0 Scale (and Get a Number That Matches Your Transcript)

By the Super Simple Digital Tools Team · Updated June 2026

Most students assume GPA is just the average of their letter grades, but that shortcut quietly produces the wrong number. GPA is a credit-weighted average, which means a course's credit hours decide how much each grade counts. Before you calculate anything, gather two pieces of information for every class: the letter grade and how many credit hours it carried. With those in hand, the math becomes mechanical and repeatable, and it will line up with what your registrar reports.

Start by converting each letter grade to its point value on the 4.0 scale. The common mapping is A=4.0, A-=3.7, B+=3.3, B=3.0, B-=2.7, C+=2.3, C=2.0, C-=1.7, D+=1.3, D=1.0, and F=0.0. Pluses generally add 0.3 and minuses subtract 0.3, though plenty of schools skip plus/minus grades entirely and a few treat A+ as 4.3. If your school does something different, use its table instead, because the conversion step is where most calculation errors creep in.

Next, turn each grade into quality points by multiplying its point value by the course's credit hours. An A (4.0) in a 4-credit course is 16 quality points; a B+ (3.3) in a 3-credit course is 9.9. Add up every course's quality points, then add up every course's credit hours separately. Your GPA is the total quality points divided by the total credit hours. A worked semester of A/4cr, B+/3cr, A-/4cr, and B/3cr gives 49.7 quality points over 14 credits, or a 3.55 GPA.

To extend this into a cumulative GPA, resist the urge to average your semester GPAs together. That only works when every term has identical credits, which almost never happens. Instead, keep two running totals across all terms: total quality points and total credit hours, and divide one by the other. A term with 18 credits moves your cumulative average far more than a light 9-credit term, exactly as it should, and this method captures that automatically.

Finally, decide whether you need a weighted or unweighted figure and use the right one for the right purpose. Weighted GPA rewards honors and AP/IB rigor with bonus points and is useful for class rank and scholarship cutoffs that expect it. Unweighted GPA strips that bonus and is what many colleges recalculate to so they can compare applicants on equal footing. Knowing which number a form is asking for prevents you from reporting a 4.3 where a 3.9 was expected, or the reverse.

Always weight by credit hours, never average letter grades directly; a 4-credit course counts roughly a third more than a 3-credit one.
For cumulative GPA, sum total quality points and total credits across all terms and divide once, rather than averaging per-semester GPAs.
Confirm your school's exact scale before trusting a result, since some omit plus/minus grades and some count A+ as 4.3 instead of 4.0.
Keep separate weighted and unweighted figures on hand so you can report whichever a scholarship or application specifically requests.

Read the full guide →

Tool by the Super Simple Digital Tools Team. Reviewed by our editorial team. Free to use, no signup required.