tipout
Tipout is the practice in hospitality and related service industries of distributing a portion of tips earned by some employees to others who contribute to the service but do not directly receive tips. In many restaurants and bars, servers may tip out bussers, bartenders, barbacks, food runners, or hosts. The goal is to recognize the work of staff who support service without handling customers or earning tips on their own.
Tipouts are typically calculated as a percentage of the tipping staff's tips or as a fixed amount
Regulatory frameworks influence tipouts. In the United States, tip pooling is allowed for employees who customarily
Criticism centers on transparency and fairness, since tipouts reduce take-home pay for some workers and can