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Calculateur de Répartition des Pourboires pour Restaurant

Répartissez équitablement les pourboires au sein de votre équipe, en fonction des heures travaillées, du rôle ou de manière uniforme.

1 Pourboires Totaux

2 Employés

Comment répartir équitablement les pourboires dans un restaurant

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 hoursTips are split proportionally to hours workedTeams where everyone does similar work
By pointsEach role has a weight (server=1.0, bartender=1.2, busser=0.6) multiplied by hoursMixed teams with varying responsibilities
Equal splitSame amount for everyoneSmall 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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Foire aux questions

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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