Calculadora de Distribución de Propinas para Restaurantes
Divide las propinas de manera justa entre tu equipo: por horas trabajadas, por rol o de manera uniforme.
1 Total de Propinas
2 Empleados
✓ Distribución
Total de Propinas
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Empleados
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| Empleado | Rol | Horas | Cuota | Propinas |
|---|
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Prueba Shifty Gratis¿Cómo Distribuir las Propinas de Forma Justa en un Restaurante?
Fair tip distribution is one of the most important factors in staff retention. A poor system leads to conflicts, low morale, and turnover. There are three main methods:
Tip Distribution Methods
| Method | How It Works | Best For |
|---|---|---|
| By hours | Tips are split proportionally to hours worked | Teams where everyone does similar work |
| By points | Each role has a weight (server=1.0, bartender=1.2, busser=0.6) multiplied by hours | Mixed teams with varying responsibilities |
| Equal split | Same amount for everyone | Small teams with identical roles |
Typical Point Weights by Role
- Server / Waiter — 1.0 (baseline)
- Bartender — 1.0–1.2
- Host / Hostess — 0.5–0.7
- Busser — 0.5–0.7
- Food Runner — 0.6–0.8
- Barista — 0.8–1.0
US Tip Pooling Laws
Under the federal FLSA:
- Only employees who "customarily and regularly" receive tips can participate in a tip pool
- Managers and owners cannot take a share of pooled tips
- Employers cannot claim a tip credit if they violate pooling rules
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Shifty te ayuda a crear horarios de turnos en minutos. Todos ven el horario, solicitan cambios y tiempo libre, todo en una sola aplicación.
Preguntas Frecuentes
What is the fairest tip distribution method?
For most restaurants, the point system is fairest because it accounts for both hours worked and level of responsibility. Servers who directly serve guests get a higher weight than support staff.
Should back-of-house staff receive tips?
Under the FLSA (since 2018), BOH workers can participate in tip pools if the employer pays full minimum wage (no tip credit). Many restaurants include kitchen staff at a 0.3–0.5 point weight.
How often should tips be distributed?
Most restaurants distribute tips daily or at the end of each shift. Some do it weekly. The key is to be consistent and transparent with your system.
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