Gratuity and Check Splitting Calculations
Calculating dining tips ensures restaurant and service workers receive appropriate compensation for their service. The math is straightforward:
- Tip Amount: $\text{Tip} = \text{Bill Amount} \times \left(\frac{\text{Tip } \%}{100}\right)$
- Total Due: $\text{Total} = \text{Bill Amount} + \text{Tip}$
- Per Person Allocation: $\text{Per Person Total} = \frac{\text{Total}}{\text{Number of People}}$