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Tip or other gratuity is any voluntary payment left by a guest for an employee or group of employees or voluntary payment left by a guest for the employer to give to their employee(s).
A tip pool is of collection of the serverās tips that is redistributed among some or all employees. The Vic takes a certain percentage server's tips or other gratuities to redistributing them later in a tip pool for the back of house.
A server collects cash own tips given from guests during their shift.Ā At the end of their shift they can cash out tips given on credit cards.Ā They must give 5% of their net food sales to go toward tipping out the back of house.
Back-of-house team members get 5% of sales based on net total food sales in the 2-week period. They receive their tip-outs in cash on the Friday opposite their paycheck.
Servers give a recommended 1% of their total sales to the supers! that work with them during their shift.Ā Servers put the tip in a marked envelope for the super when the server clocks out.
The rule is the server whose name the table is under gets the tips.Ā However, in the spirit of a good team, the honesty policy will prevail over the rule.
If another server contributed to the majority of the service it is good practice to tip them out. For example, if the server left a lingering table in your name so they could clock out, tip them out.
If you shared the table service, say 50/50, then share the tip 50/50. If you shared the table service 10/90 then share the tip 10/90.
Cash them out at the end of your shift in a marked envelope like you would a super! and leave it in a sealed envelope in their folder in the red binder in the staff zone.
It is recommended that every team member keep track of how much they pay into tip pools and keep track of the tips they receive, including the amount they receive from a tip pool in their own personal financial records.