Tiproll / Restaurants & pubs
Fair tips for front of house and the kitchen.
Card tips, service charge, the cash jar and the tronc: Tiproll turns them into one fair, documented share-out that your servers, bar team and chefs can all check.
| Person | Hours | Share |
|---|---|---|
| AvaServer | 120h | £575.16 |
| MalikBartender | 104h | £498.47 |
| SofiaChef | 96h | £460.12 |
| BenKitchen porter | 64h | £306.75 |
| Total | 384h | £1,840.50 |
The problem
Why it's tricky for you
- Service charge and card tips arrive in the business bank account, so the law says you're in control of them.
- Kitchen and floor staff disagree about what's fair, and the Code says you should consider everyone involved in serving the customer, kitchen included.
- Rotas change weekly, so splitting by hours in a spreadsheet takes hours of its own.
With Tiproll
How it gets easy
- Import tips straight from your till's CSV export and hours from your rota.
- Points per role (e.g. Server 10, Chef 8, KP 6) × hours, or a hybrid split, applied the same way every month.
- A statement for every person, showing exactly how their share was worked out.
What the law asks
Six rules, already handled.
Pass on every penny
All qualifying tips, gratuities and service charges go to workers, with no deductions except the tax and National Insurance the law requires. That includes card tips, service charges and cash tips you collect or tell staff how to share, however rarely tips come in.
Share them fairly
Allocate using clear, objective factors and have regard to the statutory Code of Practice. Agency workers must be included on a fair basis. Tips are shared between the people working at the venue where they were paid: you can't pool tips across branches.
Pay on time
Tips must reach workers by the end of the month after the month the customer paid them: tips left on 23 June must be paid by 31 July.
Have a written policy
If tips are paid more than occasionally, you need a written tipping policy that says whether you ask customers to tip and how tips are shared. It must be available to every worker at the venue, including agency staff and anyone who doesn't share in tips.
Keep records for three years
Record all qualifying tips and how they were allocated to each worker, and keep the record for three years.
Answer record requests within four weeks
A worker can make a written request (once every three months) for the record covering whole months they worked in the last three years. You must reply within four weeks, counting the day the request arrives.
** Tiproll for restaurants & pubs **
Set up your venue this afternoon.
14 days free on any plan. Nothing is taken until the trial ends.