How to split a tip pool
Most restaurants split pooled tips one of three ways. Hours-based pools reward time on the floor. Point systems also weight roles, so a server might get 1 point per hour and a busser 0.5. An even split is simplest but only fair when everyone works similar shifts.
Example: $1,200 of tips. Two servers work 30 and 25 hours at 1 point, a busser works 20 hours at 0.5 points, and a bartender works 25 hours at 1 point. Weighted hours are 30 + 25 + 10 + 25 = 90, so each weighted hour is worth $13.33. The servers get $400 and $333.33, the busser $133.33 and the bartender $333.33.
Tip pool rules
- Under federal law, managers and supervisors can't keep any part of a tip pool, and employers can't take tips.
- If the employer takes a tip credit (paying less than minimum wage because of tips), only workers who customarily receive tips can be in the pool.
- Several states have stricter rules, so check yours.
Working out individual tables? Use the tip calculator, and see take-home pay with the paycheck calculator.
Frequently asked questions
What is a fair way to split tips?
Most restaurants use hours worked, adjusted with role points so front-of-house staff who earn most of the tips get a larger share. The best system is one everyone agrees to in writing before the shift.
Can managers take from the tip pool?
No. The Fair Labor Standards Act prohibits managers and supervisors from keeping any employees' tips, including from a tip pool.
How do tip points work?
Each role gets a point value, such as 1 for servers and 0.5 for support staff. Multiply each person's hours by their points, and split the pool in proportion.
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