Also called Tip pooling, Tronc
A tip pool combines tips from a shift and divides them among staff, usually by hours worked or by weighted role points. A percentage is often tipped out to the kitchen before the front-of-house split.
Splitting by hours is simplest to explain and easiest to defend — everyone earns the same rate per hour worked. Splitting by points lets you weight roles differently, for example a section server at 1.0 and a busser at 0.5.
Rules on tip pooling differ by country and change over time, particularly around whether managers or owners may take a share. Check the employment rules that apply where you operate.
Example
A pool of 1,000 with a 15% kitchen tip-out leaves 850 to divide among front of house.
Related terms
Free tools for this
MinimalPOS handles orders, kitchen, billing and reporting in one flow.