What Is a Restaurant Tip Out Structure?

A tip out structure is the plan you set for how servers and bartenders share their tips with support staff. It tells you who gets paid, how much, and how it’s figured, so nobody has to guess at the end of a shift.

Here’s an example of how a simple structure might look at a full-service restaurant-

Role	Gets tipped out by	Typical amount
Busser	Servers	1% to 3% of sales
Food runner	Servers	1% to 2% of sales
Bartender	Servers	2% to 4% of drink sales
Host	Servers	1% of sales, or a flat amount
Barback	Bartenders	10% to 20% of tips

These numbers aren’t set in store. Every restaurant does it differently, based on its size and how the team works together.

Whatever you pick, keep it simple. If it is too complicated, people won’t trust it. Write it down and go over it with each new hire before their first shift.

Also remember the rules. Owners and managers can’t take any share, and some states limit which jobs can be included. Check with your state’s labor department before you finalize anything.