Posted by u/tip_pool_confusion
How should I set up tip-outs for back of house?
Answered by Ask a Shop Owner ·
Servers keep 100 percent of tips right now. Kitchen is grumbling. What is fair?
u/askashopowner Owner-operator advisor
Top answer
Standard: servers tip out 15 to 20 percent of their tips to back of house, distributed by hours worked. Bar gets 5 to 8 percent of alcohol sales.
Do this by policy, in writing, in the handbook. Explain the reason (kitchen contributes to the guest experience, tips should reflect that). Never leave it up to servers to decide.
Check your state laws before you set the percentages. A few states restrict who can be in a tip pool. Get a labor attorney to review the policy once, not repeatedly.
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