Pooling Employee Tips
I'm in the process of opening a shop and plan to have 2-5 people working at any given time. What is the standard for pooling tips? Is it cashed out as each person ends their shift or put together for the entire day and split based on hours worked? Are CC tips treated different?
Replies to This Discussion
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Permalink Reply by Jason Campbell on
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We have two or three on shift through most days at our shop. Each barista pulls tips at the end of the shift and if they overlap shifts, the opener (for examle) will empty the jar when the new person comes on shift. CC tips are pulled only when drawers are counted down and our POS (Square) lets us see who earned what via CC based on times. How we handle the CC tips is to let the baristas pull cash and deduct it from the deposit at the end of the day but that will change from shop to shop for sure. Our crew always does a fair split with each other if the workloads vary, but I leave that to them as they seem to have it worked out very smoothly. If i am on deck spinning drinks, I personally like to tip my staff the bulk of the take because they kick ass at backing me (setting my drinks up) and allowing me to get in the zone...And while we are on the subject, if this is your first shop ( from the question on tips I will assume it is) I would highly recommend you be in the house spinning drinks on the reg. if you want to get it dialed in tight and you want it to become your vision. But thats just like my opinion man...either way CHEERS and good luck!!!
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