Enter the total group tip pool, then add each venue with its share basis (revenue or staff hours). The tool allocates the pool across venues, and within each venue you can further split by equal share, hours worked or points.
Allocation Basis
| Venue | Revenue | Allocated Pool |
|---|
Some hospitality groups pool tips centrally (e.g. card tips processed through a group payment system) before distributing to sites; others keep each venue's tips entirely separate. If pooling centrally, a documented, consistent allocation method across venues is essential for fairness and compliance.
Allocating by revenue share reflects each venue's contribution to the tips generated — larger or busier sites receive a proportionally larger share of the pool, which tends to match where the tipping activity actually occurred.
Allocating by total staff hours reflects the labour input at each site rather than revenue, which can be fairer where venues have similar staffing levels but different average spend per head.
Once a venue's pool is known, use the Tips & Tronc Calculator to split it among the staff at that site by equal share, hours worked, or a points-weighted method reflecting role and seniority.
Groups with more than 10 workers must maintain a written tips policy covering the full allocation process — both the venue-level split and the staff-level split within each venue — and make it available to all workers.
This tool applies to England, Scotland and Wales only. It is provided as a guide and does not constitute legal or tax advice. Always consult your employment law adviser regarding your specific obligations under the Employment (Allocation of Tips) Act 2023. JWBIZ Ltd accepts no liability for decisions made on the basis of this tool.