Tip Pooling Calculator
Split a tip pool across your team by weight (hours or points). Optionally take a kitchen cut off the top; every share reconciles to the pool total down to the last cent.
The total amount of tips to distribute
Share taken from the pool before distribution (e.g. kitchen/dish team). Leave at 0 if unused.
Staff list
Add one person per row with a weight (hours worked or a role point). Weights are relative: only their ratio matters.
Worked example
A 3,000.00 TRY pool with a 10% kitchen cut off the top; the rest is split by hours:
- Kitchen cut: 3,000.00 × 10% = 300.00 TRY
- To distribute: 3,000.00 − 300.00 = 2,700.00 TRY
- Hours: Ayse 8, Mehmet 6, Can 5 → 19 hours total
- Ayse: 2,700.00 × 8 ÷ 19 = 1,136.84 TRY
- Mehmet: 2,700.00 × 6 ÷ 19 = 852.63 TRY
- Can: 2,700.00 × 5 ÷ 19 = 710.52 TRY + 0.01 remainder = 710.53 TRY
Total: 1,136.84 + 852.63 + 710.53 = 2,700.00 TRY (exactly the distributed pool)
Fair tip-pooling methods
Restaurants split a tip pool in different ways. Agree with your team on what is fair; this tool computes against the weights you choose.
Equal split
Give everyone the same weight (e.g. 1 on each row). Simple and transparent when the whole team worked the shift together.
By hours
Enter hours worked as the weight. A half shift earns half of a full shift. Common for variable rosters.
By points (role weight)
Assign points to roles (e.g. server 1.0, busser 0.5, head waiter 1.5) and enter them as the weight. Reflects differing responsibility.
Kitchen cut (off the top)
A portion of front-of-house tips can be set aside for the kitchen/dish team before distribution. Enter the percentage off the top; the rest is split among the floor team.
This page is an arithmetic helper and explains common splitting methods only. It is not legal, tax or payroll advice; follow the policy you agree with your team and any applicable rules.
Collect tips fairly at the moment of payment
With Alman Hesabı guests split the bill and leave tips digitally, so the pool and split stay on record instead of on paper.