Tip splitting

Daily amounts

Select a date and site and enter cash and card tips. Calculations use assigned shifts and their scheduled hours, rather than time-clock punches.

Four methods

Points and hours weights each employee by points multiplied by scheduled hours. Points uses points alone. Hours uses scheduled hours. Equal divides the amount equally between included employees. A worked example of each method.

Review and close

Managers can review allocations and save a draft. Closing the day creates a personal record with the date, amount and hours. This record is not a payroll payslip.

A kitchen percentage deducts a reserve from the amount distributed. It does not allocate that reserve to kitchen employees.

Points per employee

Each employee is given a number of points, which is what lets a senior server and a trainee on the same shift take different shares without anybody keeping two spreadsheets. Points are set once on the employee's record and every day's split uses them.

Why it follows the schedule

The calculation uses who was scheduled and the hours of the shift, not the clock punches. That is deliberate: somebody who forgot to clock out should not receive less in tips because of a technical mistake, and the schedule is what was agreed in advance and what everyone saw.

Which means the split is only right if that day's schedule reflects who actually worked. A last-minute change that never made it into the schedule will change the split.

What the employee sees

After the day is closed each employee keeps a record with the date, the amount and the hours it was based on. People can see their own records, so “how much did I get in tips this month?” is answered without anybody opening a file.