Restaurant Training » Improve Service » Tip Out Procedure

Tip Out Procedure

The General Manager must determine the Tip Out Procedure. Servers must tip a percentage of food sales to the support staff and a percentage of bar sales to the bartenders. Proper management of the TIP OUT can make or break your business.

Servers must give their tip money to the MOD and it should be distributed by a manager. Greedy servers and bartenders do NOT make policy... If the servers control the tip out, you will NEVER be able to keep good bussers and host staff.

The Tip Out is up to the owner and manager. The goal of a good tip out procedure is to have fairness between the server/waiter and the support positions. While YOU will be making the decisions for your own restaurant and situation, here are a few guidelines to consider.

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