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Restaurant Math
Terms you need to know to dine at a restaurant.
| Term | Definition |
|---|---|
| fractions | Part of a whole. • the bottom number (the denominator) says how many parts the whole is divided into • the top number (the numerator) says how many parts we have |
| numerator | The top number in a fraction. Shows how many parts we have. |
| denominator | The bottom number in a fraction. Shows how many equal parts the item is divided into. |
| equivalent | Having the same value. For example 1/2 = 0.5 or 50%. |
| decimal | A number that uses a decimal point followed by digits that show a value smaller than one. |
| sales tax | The percent of a sales total that the government collects. |
| gratuity | The percent of a sales total given as a tip. A fair tip is 20% of the total bill. |
| tenths | One part in ten equal parts. In expanded form it is (1 x 0.1) |
| hundredths | One part in one hundred equal parts. In expanded form it is (1 x 0.01) |
| percent | A special way to write fractions or decimals that are parts per 100. |
| calculate percent tax, percent off, or percent gratuity | Turn the fraction or percent into a decimal and multiply by the total. Add the result to the total bill. |
Created by:
MathSamurai678
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