Restaurant Tip-Out Calculator
Calculate how tips are distributed between servers, bussers, bartenders, and hosts.
Enter total tips and tip-out percentages to see each person's share.
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Tip Distribution
Tip-out is the portion of a server’s tips shared with support staff like bussers, bartenders, and hosts.
Staff Share = Server Total Tips × Tip-Out Percentage
Server Keeps = Total Tips - (Busser Share + Bartender Share + Host Share)
Common tip-out percentages:
- Busser: 1–3% of sales or 10–20% of tips
- Bartender: 5–10% of bar sales or 5–10% of tips
- Host: 1–3% of tips
- Food Runner: 1–2% of tips
Tip-out methods:
- Percentage of tips — most common, simple to calculate
- Percentage of sales — fairer on slow nights
- Tip pooling — all tips combined and split by hours worked
Note: Laws vary by state. In some states, employers cannot require tip-outs to non-tipped employees.