Split the tip pool by hours, points or both, and work out a server's tip out to the bar, bussers and runners.
Points weight each role, for example servers and bartenders 1.0, bussers and runners 0.5 to 0.7, hosts 0.3 to 0.5. Leave points blank for 1.0.
For houses that tip out support staff from each server's sales instead of pooling.
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It splits a tip pool fairly by hours, by points or by hours times points, shows each person's share and their tip rate per hour, and checks that every cent of the pool is paid out. For houses that tip out instead of pooling, it also works out a server's tip out to the bar, bussers and runners from their sales.
Enter the total tips going into the pool for the shift or the week, cash and card together, after any card fee your state allows you to deduct.
List everyone in the pool with the hours they worked from the time clock and the points for their role. Leave points blank to count everyone at 1.0.
Read the payout table and the rate per hour, then record it the same way every shift. A written, consistent method is what keeps a tip pool trusted and compliant.
Weighted hours equal hours times points. The pool rate equals total tips divided by total weighted hours. Each person's share equals their weighted hours times the pool rate. Splitting by hours only sets every point to 1.0; splitting by points only ignores hours.
Example: a $1,240 pool shared by three servers (6, 6 and 5 hours at 1.0), a bartender (7 hours at 1.0), a busser (6 hours at 0.5), a runner (5 hours at 0.6) and a host (5 hours at 0.4) has 32 weighted hours, a rate of $38.75 per weighted hour, so a 6 hour server takes home $232.50 and the busser $116.25.
| Method | How it works | Works best when |
|---|---|---|
| Hours | Every hour worked earns the same share | Everyone in the pool does similar work |
| Points | Each role earns a fixed share per shift | Shifts are the same length |
| Hours times points | Hours weighted by role | Mixed roles and mixed shift lengths (most full service houses) |
| Tip out from sales | Each server pays a percent of sales to support roles | Servers keep their own tips |
Who can be in a pool depends on whether you take a tip credit and on your state. Managers and supervisors cannot keep pooled tips under federal law. The tip pooling and labor law guide covers the rules to check. This calculator does the math; it is not legal advice.
Add up every tip going into the pool, decide the method (by hours, by points, or by hours times points) and give each person their share of the total. By hours times points, a server with 6 hours at 1.0 point has 6 weighted hours; a busser with 6 hours at 0.5 has 3. Divide the pool by total weighted hours to get the rate, then multiply by each person's weighted hours.
A common starting point is servers and bartenders at 1.0, bussers and food runners at 0.5 to 0.7, and hosts at 0.3 to 0.5. Agree the points in writing before the shift, apply them the same way every night, and review them when roles change.
Under federal law, managers and supervisors cannot keep tips from a pool. If the employer takes a tip credit, the pool can only include employees who customarily receive tips, such as servers, bartenders, bussers and runners. If no tip credit is taken, back of house staff can be included. Many states have stricter rules, so check yours. The tip pooling guide covers the basics.
Tip outs are often set as a percent of the server's sales: about 1 to 2 percent to the bar, 1 to 2 percent to bussers and about 1 percent to food runners, so 3 to 5 percent of sales in total. As a share of tips that is often 15 to 25 percent.
Sales is more common because it is a fixed number from the POS and does not punish the support staff when a table tips poorly. Tips-based tip outs are simpler to explain. Whichever you use, write it down and apply it the same way every shift.
Run the pool every shift with the Tip Pool Calculator workbook, which keeps a history by employee for payroll.
Read the tip pooling guide Check your labor costRules of thumb only. Results are estimates and not financial advice.
