how to effectively distribute tips in the restaurant?

Answer 1

What is your aim?

Do you want to discourage good service and distribute all tips equally? (Socialist model)

Do you want to encourage good service and let people keep their own tips ... and run the risk of the poor servers quitting? (Capitalist model)

Maybe you want to pool half of of the best servers' tips and distribute them equally to the poor servers? (US model)

I really need to know more about your goals and the situation to give you the *best* answer.

It occurs to me that perhaps you're simply a patron, and not a restaurant owner/manager ... leave the tip on the table - it's up to restaurant policy to see that your tip is distributed. You can also surreptitiously hand a tip personally to someone (server, bus-person, Maitre d') whom you feel has provided you with exceptional service.

Answer 2

After 30 years of waiting tables this is what I've found
Some restaurants will "pool" all tip money together and split it equally among all severs regardless of how many tables they have or how hard they work. I find that the stronger severs carry the slack severs and yet everyone makes the same. This method creates animosity between severs. The fairest way to distribute tips is to let each sever keep what they earn. The stronger severs will make a higher percent of sales because they are better. The weaker severs will make less and hopefully improve or find that they are not cut out for that type of work. If the restaurant insist on tip pooling then the only other fair way to distribute tip would be to go on amount of sales per sever. Everyone at that point earning 15 % of their sales.

Answer 3

I have worked in a kitchen of both styles,,
1) Tips were split evenly through out ALL servers, which results in some servers being lazy, and not pulling their own weight, you'll find that one server will take your order,,,then disappear, and a second will serve you and try to keep you in comfort, then the first will stop by with your bill,,,,,this way is a mess as you just got one there to collect tips, and could care less of anything else,,and another wanting to get repeat costumers, which in the long run is better for her and the overall business.
2) Servers keep their own tips, works rather well, ensuring that you get the best possible service, as they are working hard for their tips, But your servers will still need to tip out the bartenders an bus-boys. As they do work for your service, but no quite as directly as your server. And you may see a lot of cheating going on because they are to be tipped a % of the servers total take for the evening,,,, but is rarely done do to greed, and selfishness.

Answer 4

It is important that the persons working there have the feeling that the system is fair. So a portion has to go to the person(s) preparing the food and others that are ususally not in contact with the guests. You can then either distribute the tips equally, but that may not be fair to the waiters/waitresses really doing their best OR you can give higher percentages to the waiters/waitresses that bring the highest customer satisfaction and the most tips. You may want to consider involving everyone in the decision making process.

Answer 5

Quite easy, hon. Just put your tip on the tray when the waiter/waitress bring out your bill. The bill is in the tray of course. When you pay, you can say "You can keep the change". And that's it.
:-)

Answer 6

Its up to the Head Waiters and Maitre' d...i suggest that its done according to the number of heads served per waiter! at least that way you motivate them to serve more efficiently?

Answer 7

Whether is it relevent?