Tip Share

Tip Share works out who is owed what from a day’s card tips, down to the penny, so you don’t have to do the math by hand at closeout. You set the rules once in Back Office , and every day’s distribution appears on the Daily Sales report.

Tip Share is a report. It calculates and shows the split — it does not move money or pay anyone. Paying out the amounts is still a payroll step.

Find your setup

Every rule uses one of two modes.

Mode	How it works	Typical use
`Tip-out`	The earner keeps their own tip and gives away the shares you define.	A server keeps their tip and gives 5% to the kitchen.
`Pool`	The contributors’ tips are combined, then divided into buckets.	All server tips pool, then 80% goes to front of house and 20% to kitchen.

Find the house that looks like yours below. Each one lists the rules to build, and the steps come later on this page.

Servers keep their tips and tip out the kitchen

The most common setup. Each server keeps what they rang and gives a fixed cut to the back of house.

Build one Tip-out rule with Server as the contributor job and one share: Whole tip base, your rate, Kitchen as the recipient. Add a second share to the same rule for bussers or runners if they get a cut too.

A $100 tip with a 4% processing fee and a 5% kitchen share leaves the server $91.20 and the kitchen $4.80.

Servers keep their tips and tip out several jobs at different rates

Same as above, with more shares. One rule can hold as many shares as you need, each with its own rate and its own recipients.

Build one Tip-out rule with Server as the contributor, then add a share per recipient job — 3% to Kitchen, 2% to Busser, 1% to Host. The server keeps the rest.

A bartender’s tips come mostly from drinks they made themselves, so tipping out on the whole tip overpays the kitchen.

Build a Tip-out rule with Bartender as the contributor and shares set to the Food base instead of Whole tip. Only the food portion of each check is shared. See Sharing on food but not alcohol for the math.

Everyone pools and splits by job

A house where tips belong to the team, not the person who rang the check.

Build one Pool rule. Put every tipping job in Contributor roles, leave Source on Earned tips, and add a bucket per group — 80% to Server, 20% to Kitchen. Buckets must total 100%. Within a bucket, everyone who worked that job that day gets an equal cut.

Bartenders tip out while servers pool

You can run both modes at the same time, as long as no job contributes to more than one rule.

Build a Tip-out rule with Bartender as the contributor, and a separate Pool rule with Server as the contributor. Kitchen can receive from both — the one-rule limit applies only to contributors.

Nobody shares, but the business keeps the card fee

You pass tips straight through and only want the processing cost covered.

Turn on Enable tip share, set the Processing fee rate, and create no rules at all. Every person keeps their own tips minus the fee, and the daily report still lists each person’s net under the job they worked. Anyone who rang tips without a job shows under Unassigned rather than blocking the calculation.

Online orders come in with tips and nobody claims them

Online tips with no staff attached are house money. Left alone, they show on the report as a held amount for you to hand out.

To split them automatically, build a Pool rule with Source set to Unclaimed online tips and buckets for the jobs that should receive them.

Split by hours worked or points. Recipients always split equally. A four-hour server and a ten-hour server receive the same amount.
A different rate per person. Rules work on jobs, not individuals. Create a separate POS job if one person needs different treatment.
Cash tips. Only card tips are counted.
Separate lunch and dinner pools. Tip Share reports one business day at a time.

Before you start

Tip Share works off POS jobs, so set these up first:

Create your POS jobs in Roles — for example Server, Bartender, Kitchen, and Busser.
Assign a job to every staff member in Team.
Have staff clock in on the POS for each shift.

Clock-ins matter twice. They decide which job a person worked that day, and they decide who qualifies to receive a share. Someone who never clocks in and has no assigned job can block the calculation.

Open Point of Sale → Tip Share in Back Office.
Turn on Enable tip share. The rest of the settings appear.
Enter a Processing fee rate between 0% and 4%.
Click Save.

The processing fee comes off the top of every card tip and stays with the business to offset card-processing cost. Every rule below works on what’s left after that fee. Set it to 0% if you pass the full tip through.

Create a Tip out rule

Click Add rule.
Enter a Name, such as Servers.
Set Mode to Tip-out (keep & give cuts).
Under Contributor roles, select the jobs that keep their tips and give the shares.
Click Add share.
Set the share’s Base:
- Whole tip applies the rate to the entire post-fee tip.
- A category — Food, Merchandise, Beverage, Alcohol, Service, or Retail — applies the rate only to the part of the sale in that category.
Enter a Rate as a percentage.
Under Recipient roles, select the jobs that receive this share.
Add more shares as needed, then click Save.

The earner keeps whatever is left after all shares come out.

Category bases let you exclude liquor sales from a tip-out. A bartender rings $100 in tips. With a 4% processing fee, $96 is left. Two shares are set on the Food base — 5% to kitchen and 5% to server. Those two shares apply only to the food portion of the bartender’s sales. The alcohol portion is untouched, and the bartender keeps it in full.

The category comes from the menu course each item belongs to, and the split is figured order by order, then added up for the day.

Create a Pool rule

Click Add rule and enter a Name, such as Lunch pool.
Set Mode to Pool (collect & redistribute).
Under Contributor roles, select the jobs whose tips go into the pool.
Set Source:
- Earned tips — tips the contributor jobs earned. This is the usual choice.
- Unclaimed online tips — tips from online orders that no staff member claimed.
Click Add bucket.
Enter a Percentage for the bucket and select its Recipient roles.
Add buckets until the percentages total exactly 100%, then click Save.

Each bucket takes its percentage of the pool and splits it equally among the staff who worked its recipient jobs that day.

To route house tips from unclaimed online orders, create a separate pool rule with Source set to Unclaimed online tips. Without one, those tips are held for you to distribute by hand.

Edit or delete a rule

Open the same screen, change any field in place, and click Save. Use the trash icon on a rule, share, or bucket to remove it. Edits apply to future calculations — to apply them to a day that was already calculated, recompute that day from the Sales report.

Limits to know

One rule per contributor job. A job can contribute to only one rule. Saving a second rule with the same contributor job fails with A role can contribute to only one rule.
A job can receive from many rules. Kitchen can be a recipient in every rule you write.
A tip-out rule needs at least one share, and every share needs at least one recipient job.
A pool rule needs at least one bucket, every bucket needs at least one recipient job, and the buckets must total 100%.
Recipients split equally. Everyone who worked a recipient job that day gets the same amount, whatever their hours. A person who clocked in and out several times still counts once.
One job per person per day. If someone clocked into two jobs, Tip Share picks the one they rang the most orders under, or the one they were clocked into longest.
A missing recipient is held, not returned. When nobody worked a recipient job that day, the amount is recorded as a held amount for you to distribute manually. It does not go back to the earner.

Review the daily results

The Tip Share card appears on Sales → Daily once Tip Share is turned on.

Pick the business day you want to review.
Click Recompute. The card shows Computed with a timestamp when it finishes.
Read the three totals:
- Allocated — the amount assigned to named staff.
- Held — the amount with no qualifying recipient, waiting on you.
- Total — allocated plus held.
Expand each job group to see each person’s net amount and the lines that make it up — tips earned, the processing fee, and each tip-out or pool movement.

Held amounts appear as Unallocated hold rows inside their job group. Tips from unclaimed online orders group under Online (unclaimed).

The day runs on your POS start hour, not calendar midnight, so a late close counts toward the night it belongs to.

When to recompute

Tip Share reads live orders and punchcards each time it runs, so the figures are accurate as of the timestamp on the card. Recompute after you:

adjust a tip or reopen an order for that day,
fix a punchcard in Timesheets, or
change your Tip Share rules and want the day to follow the new ones.

Recomputing replaces the day’s earlier figures. The last run wins.

The Server Tips card just above shows gross card tips per server before any sharing. Use it to check totals against what Tip Share distributed.

What if…

Recompute fails and names staff members. The message reads Cannot compute tip share: … have no resolvable role. Those people rang tips but have no job Tip Share can use. Assign each of them a job in Team, or have them clock in, then recompute.

The card says No tips to distribute for this day. The day has no card tips, or the day hasn’t been computed yet. Click Recompute.

The card isn’t on the Sales report. Enable tip share is off. Turn it on in Point of Sale → Tip Share .

Held is large. A recipient job had nobody clocked in — kitchen staff often work without punching in — or unclaimed online tips have nowhere to go. Fix the clock-ins in Timesheets and recompute, or distribute the held amount by hand.

An amount looks low across the board. Check the Processing fee rate. It comes off every tip before any rule runs.

Roles — create the POS jobs that rules reference.
Team — assign a job to every staff member.
Timesheets — correct the punchcards Tip Share reads.
Payment — configure gratuity collection and suggestions.
Daily Sales — review the day, including the Tip Share card.