How the Count Hours Calculator works
This tool counts the time worked in a single shift from a clock-in time and a clock-out time, subtracts an unpaid break, and converts the result into decimal hours and pay. It follows the same logic used by paper timesheets and payroll time-card tools: elapsed clock time minus break time equals hours worked.
The formula
- Elapsed time = End time − Start time. If the end time is earlier on the clock than the start time (an overnight shift, like 22:00 to 06:00), 24 hours is added automatically.
- Hours worked = Elapsed time − Unpaid break.
- Decimal hours = Hours worked, expressed as minutes ÷ 60 (for example, 7 hours 30 minutes = 7.50).
- Regular pay = min(Decimal hours, Overtime threshold) × Hourly rate.
- Overtime pay = max(0, Decimal hours − Overtime threshold) × Hourly rate × 1.5.
- Gross pay = Regular pay + Overtime pay.
The overtime assumption
The default overtime threshold is 8 hours, a common daily-overtime rule used by some states and employers, paid at the standard 1.5× (time-and-a-half) rate required by the US Fair Labor Standards Act for hours beyond 40 in a workweek. Since this calculator evaluates a single shift, treat the 8-hour default as a placeholder — change the Overtime threshold field to match your actual employer policy or state law, or set it to a high number (like 24) to turn overtime off entirely.
Practical context
Use the decimal-hours result for payroll spreadsheets and timesheet software, which expect hours as a fraction rather than hours-and-minutes. For pay figures that affect an actual paycheck, confirm your employer's rounding rules and overtime policy, since some workplaces round punches to the nearest 5 or 15 minutes before totaling.
Frequently Asked Questions
How do I calculate hours worked from a start and end time?
What are decimal hours and why does payroll use them?
How is overtime calculated?
What if my shift crosses midnight?
Common Tip Percentages
| Service | Typical Tip Range | Notes |
|---|---|---|
| Restaurant (sit-down) | 15–20% | 20%+ for exceptional service |
| Food delivery | 10–20% | Consider extra for long distances |
| Taxi / rideshare | 10–20% | More for assistance with luggage |
| Hotel housekeeping | $2–5/night | Leave daily, not just at checkout |
| Barber / hair salon | 15–20% | On pre-discount total |
| Pizza delivery | 10–15% or $3–5 minimum | Higher in bad weather |
General Household Budget Ratios (50/30/20 Rule)
| Category | % of Net Income | Examples |
|---|---|---|
| Needs | 50% | Rent, groceries, utilities, insurance |
| Wants | 30% | Dining out, entertainment, hobbies |
| Savings / Debt | 20% | Emergency fund, retirement, extra payments |
Common Measurement Conversions for Everyday Use
| Quantity | US / Imperial | Metric Equivalent |
|---|---|---|
| 1 cup | 8 fl oz | 237 mL |
| 1 pint | 16 fl oz | 473 mL |
| 1 quart | 32 fl oz | 946 mL |
| 1 gallon | 128 fl oz | 3.785 L |
| 1 lb | 16 oz | 453.6 g |
| 1 ft | 12 in | 30.48 cm |