Calculate service charge and total: enter bill and service % to see charge, total and per person.
Calculate service charge and total: enter bill and service % to see charge, total and per person.
Enter values above and click Calculate — results will appear here with the formula explained.
A service charge is bill multiplied by service percent, added to the subtotal to reach the total; splitting divides that total evenly by the number of guests. Unlike a voluntary tip added after service, a service charge is often mandatory, printed on the menu, and in some jurisdictions may not be distributed to serving staff — the destination of the charge matters as much as its amount.
Always read the check: some venues add both a service charge and a tip line, effectively double-asking if you fill both. Others replace the tip entirely, in which case adding more is generous but not expected. When hosts split unevenly, compute equal share first and then adjust individual items against it.
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A service charge is bill multiplied by service percent, added to the subtotal to reach the total; splitting divides that total evenly by the number of guests. Unlike a voluntary tip added after service, a service charge is often mandatory, printed on the menu, and in some jurisdictions may not be distributed to serving staff — the destination of the charge matters as much as its amount. Formula: Charge = bill*pct/100; Total = bill+charge; Per person = total/people
Service Charge Calculator: Calculate service charge and total: enter bill and service % to see charge, total and per person. Formula: Charge = bill*pct/100. Example: With $120 bill, 10% service, 4 people: charge $12, total $132, per person $33.
Calculate service charge and total: enter bill and service % to see charge, total and per person. Formula: Charge = bill*pct/100; Total = bill+charge; Per person = total/people
| Field | What to enter |
|---|---|
| Bill amount ($) | e.g. 120 |
| Service charge % (%) | e.g. 10 |
| Split among | e.g. 4 |
All fields use the exact formulas shown below — results include step-by-step breakdowns you can verify by hand.
A service charge is bill multiplied by service percent, added to the subtotal to reach the total; splitting divides that total evenly by the number of guests. Unlike a voluntary tip added after service, a service charge is often mandatory, printed on the menu, and in some jurisdictions may not be distributed to serving staff — the destination of the charge matters as much as its amount.
Always read the check: some venues add both a service charge and a tip line, effectively double-asking if you fill both. Others replace the tip entirely, in which case adding more is generous but not expected. When hosts split unevenly, compute equal share first and then adjust individual items against it.
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With $120 bill, 10% service, 4 people: charge $12, total $132, per person $33.
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