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The calculator follows the order a restaurant receipt does: start from the pre-tax subtotal, add the tax amount, then compute the tip as a percentage of the subtotal (pre-tax, the common convention) or of subtotal plus tax if you flip the toggle. The grand total is subtotal + tax + tip. In even mode each person pays grand total divided by the number of people. In item-share mode the calculator derives one multiplier, grand total / combined subtotal, and multiplies your entered subtotal by it, so tax and tip follow each person's own orders proportionally. All money figures are rounded to cents. If rounded shares fall a cent or two short of the grand total, the convention is that the person who ordered the most covers the difference.
A split bill is the amount each person owes when a group shares one check. The calculator handles the two ingredients that make restaurant bills tricky: tax, which is fixed on the receipt, and tip, which is a percentage you choose. It adds both to the subtotal, then divides the grand total by the number of people for an even split, or allocates tax and tip in proportion to what each person ordered for an item-share split.
Enter the subtotal from the receipt (before tax), the tax amount, and the tip percentage. Choose the tip base: pre-tax (the common convention) or post-tax. Set the number of people and pick a split method: even, where everyone pays the same, or item share, where you enter your share of the subtotal and the calculator works out your fair portion and everyone else's. The result shows the tip, the grand total, and each person's amount instantly.
Even split is the social default: total divided by people, no arguing. It is unfair when orders differ a lot. Item share fixes that: each person's share equals their subtotal plus their proportional slice of tax and tip. There is a neat shortcut, the multiplier method: compute (1 + tax rate + tip rate) once, then multiply each person's subtotal by it. With 8% tax and 18% tip the multiplier is 1.26, so a 40 order becomes 50.40 and a 20 order becomes 25.20, and every cent of the bill is covered exactly.
Alex, Sam, Jordan, and Riley share dinner. Subtotal 120, tax 9.60 (8%), tip 18% pre-tax = 21.60, grand total 151.20. Even split: 37.80 each. But Riley only ordered 20 of food while Alex ordered 40. Item share with the 1.26 multiplier: Alex pays 50.40, Sam and Jordan 37.80 each, Riley 25.20. The even split would have overcharged Riley by more than 12. When one person ordered much more or much less, the item-share column is the honest one.
Tip (pre-tax) = subtotal × tip% / 100 | Tip (post-tax) = (subtotal + tax) × tip% / 100 | Grand total = subtotal + tax + tip | Even split: each person = grand total / number of people | Item share: person = their subtotal × (grand total / combined subtotal), which is the same as their subtotal × (1 + effective tax rate + effective tip rate) | Tax share per person = total tax / people (even) or their subtotal × (total tax / combined subtotal) (item share)
On a 100 bill with 8 tax and 20% tip: pre-tax tip = 100 × 20/100 = 20, total 128. Post-tax tip = (100 + 8) × 20/100 = 21.60, total 129.60. The difference is 1.60 on the table, or 0.40 each for four people. Most US diners tip on the pre-tax subtotal, which is this calculator's default; the post-tax toggle exists so you can see the difference and match whatever the table agreed on.
Standard US restaurant tipping by service quality: exceptional 22 to 25%, excellent 20%, good 18%, adequate 15%, poor 0 to 5% (or speak to a manager). For takeout, 10% is common; for delivery, 15 to 20% with a minimum of a few dollars. Automatic service charges of 18 to 20% for large parties are not tips in the legal sense in some places, so check the receipt before adding more.
The non-drinker: exclude the wine bottle from the shared pool and split it only among drinkers, or use item share with the drinker's subtotal. Shared plates and appetizers: split their cost across everyone who ate them before running the numbers. Service charge: if the restaurant added an automatic gratuity, do not add a full tip on top; add only the extra you want. Odd cents: when rounded shares fall a cent or two short of the total (for example 402.50 / 8 = 50.31 each covers only 402.48), the person who ordered the most covers the difference. Separate checks remain the cleanest option for large, uneven groups.
The math takes seconds; the awkwardness takes longer. Decide the method before the bill arrives, put one person in charge of the calculator, and settle digitally on the spot so nobody is owed later. For recurring groups, rotating who fronts the bill and settling monthly keeps things fair without nightly arithmetic.
Most diners in the US tip on the pre-tax subtotal: tip = subtotal × tip% / 100. Post-tax tipping computes the percentage on subtotal + tax instead. On a 100 bill with 8 tax and 20% tip, pre-tax gives 20 and post-tax gives 21.60. The calculator defaults to pre-tax and lets you toggle to compare.
For full-service restaurants in the US: 15% is adequate, 18% is good, 20% is excellent, 22 to 25% is exceptional. Takeout is typically around 10%, delivery 15 to 20%. If a service charge was already added for a large party, add only extra tip beyond it.
Even split divides the grand total equally: grand total / people. Itemized (item share) gives each person their own subtotal plus a proportional share of tax and tip, computed with one multiplier: their subtotal × (grand total / combined subtotal). Use item share when orders differ a lot.
Use the item-share mode: enter your share of the subtotal, and the calculator multiplies it by the same tax-plus-tip multiplier as everyone else. Your fair total is your subtotal × (1 + effective tax rate + effective tip rate), so the big order pays its own way.
Pull the alcohol out of the shared pool: split drinks only among the drinkers, then split food, tax on food, and tip on food among everyone. The item-share mode handles this if you enter subtotals that exclude the drinks.
Check the receipt first. An automatic service charge (often 18 to 20% for large parties) replaces the tip, so do not add a full tip on top; add only what you want beyond it. Enter the service charge in place of the tip percentage to see the split.
Money is rounded to cents, so divided shares can fall a cent or two short of the total, for example 402.50 split 8 ways. The convention is that the person who ordered the most absorbs the leftover cents, which the calculator notes in the result.
Yes. Even split is the default, item share handles unequal orders, and you can also model a percentage split by converting percentages into subtotal shares. Pick the method the table agrees on before the bill arrives.
Each person pays the grand total divided by the number of people for an even split, or their own subtotal times the shared multiplier for an item share. The calculator shows tip, total, and each share instantly, so the table settles in under a minute.