TEXAS RESTAURANT MENUS · FREE DINING TOOL

Restaurant Bill Splitter

Shared dishes. Different orders. One bill.

Work out the tip, divide the charges and see who still owes what—down to the last cent.

Sample inputs · replace with your receipt

The people

One share each is equal. Use 2 and 1 for a two-to-one split. “Paid” means paid to the restaurant, not to a friend.

The food & drink subtotal

Before tax, discounts and gratuity ($)

Use the food-and-drink subtotal, not the printed grand total. Enter tax and any other charges in the next panel.

Tax, discounts & tip

Bill-wide discount ($)Actual receipt tax ($)Included gratuity / auto-gratuity ($)Other service / delivery fees ($)

Copy the actual tax from your receipt. No Texas tax rate is assumed. Enter each charge once; do not repeat included gratuity under other fees.

Your target gratuity (%)

Count the included gratuity toward my target

When checked, only the amount needed to reach your target is added. An unrelated service fee is never automatically counted toward the target.

Adjust allocation & check against my receipt

Calculate target gratuity onAllocate other feesPrinted receipt total BEFORE extra tip ($)

A bill-wide discount is shared in proportion to food amounts. Item-specific coupons should be reflected in that item’s line amount instead. Tax in item mode follows assigned taxable food; included gratuity follows food shares.

FINAL BILL, INCLUDING EXTRA TIP

EXTRA TIP TO ADD

STILL PAYABLE TO RESTAURANT

Everyone’s share

Person	Food	Discount	Tax	Included gratuity	Fees	Extra tip	Final share	Paid	Balance

Swipe the breakdown sideways on a small screen.

A way to settle up

Already-paid amounts must be payments to the restaurant. These suggestions do not send money or payment requests.

Show bill totals & allocation rules

READ THE RECEIPT

A gratuity line and a service fee are different inputs.

Check whether the restaurant already added a charge before choosing an extra tip. This tool keeps included gratuity separate from other fees and lets you decide whether that included amount counts toward your personal gratuity target.

The IRS distinguishes mandatory service charges, including auto-gratuities, from voluntary tips for federal tax purposes. A charge’s name alone does not establish that it goes directly to your server. Ask the restaurant what its charge covers. The target-offset switch here is a calculation choice, not a tax classification.

CHOOSE YOUR BASIS

A percentage needs an amount underneath it.

A 20% tip on a $100 pre-tax food subtotal is $20. On $108.25 including tax, it is $21.65. Neither is what you should add again if you have chosen to count an already-included gratuity toward your target.

Emily Post says pre-tax tipping is acceptable. This tool starts with food after discount and before tax; you can change the basis. The default percentage is an editable example, not a requirement.

Small details that keep the split fair

Shared appetizers: assign the line to everyone who actually shared it. A $10 item split three ways becomes $3.34, $3.33 and $3.33—not three charges of $3.33 with a cent missing.

Different orders: in item mode, food is assigned first. Bill-wide discounts, tax, included gratuity and extra tip are then allocated using the rules shown in your audit. Your inputs determine the outcome; the tool cannot interpret a restaurant’s discount policy.

One person paid: enter that payment against their name. Their balance may become a credit. Settlement suggestions reimburse those credits first, then show any remaining payment to the restaurant.

Rounding: all money is calculated in cents. Leftover cents go to the largest fractional shares, with ties resolved by the displayed person order. Quick splits balance final cents across charge columns so equal or weighted totals match. Item mode preserves assigned line amounts. Every final share adds back to the bill total.