Setup
Staff
Hours worked tonight. Each person's share is calculated by hours × role weight.
Role weights
Defaults: Server 1.0, Bartender 0.9, Runner 0.6, Busser 0.5, Host 0.4, Kitchen 1.0.
Add a tip pool amount and at least one person with hours to see the breakdown.
Print or save as PDF. The math line under each row is the formula shown so staff can see it's fair.
Why showing the math matters
The fastest way to lose staff trust is to hand them a tip-out number with no math behind it. Even when the split is fair, a closing manager scribbling figures on a notepad reads as opaque. People assume the worst when they can't see the work.
This tool prints the full breakdown — hours, weight, points, percentage, and dollar amount per person — exactly the way an operator would explain it if asked. Pin it to the bulletin board, hand it out at close, or screenshot the share link into the team chat. Whoever asks "how did you get that number" gets the answer before they finish the question.
If you're running this calculation more than a few times a week, you're a candidate for the full TacOS platform — recurring tip pool templates, payroll-ready exports, and a full operations playbook, not just a calculator.
Frequently asked questions
How does this calculate each person's share?
Front-of-house staff get a share based on hours worked × a role weight (Server 1.0, Bartender 0.9, Runner 0.6, Busser 0.5, Host 0.4 by default). Kitchen staff, when included, split the kitchen carve-out equally by hours. You can edit every weight, and the breakdown shows the full formula so your team can see it's fair.
What's a fair role weight setup?
There's no universal answer — it depends on your service model and what each role contributes to guest tips. The defaults reflect a typical full-service restaurant where servers and bartenders carry the most direct guest-tip responsibility. Many operators run with 1.0 / 0.9 / 0.5 / 0.5 / 0.3 or even just split by hours flat. Pick what your team agrees is fair and keep it consistent.
Should kitchen staff be in the tip pool?
It varies by jurisdiction and house policy. In many US states, you can pool tips with kitchen staff if no employee is taking a tip credit. Always confirm with your accountant or your state's labor laws before changing your policy. This tool just does the math you tell it to do — it doesn't decide whether kitchen inclusion is right for your operation.
What does the rounding line mean?
Each share rounds to the nearest cent. Across many staff, the rounded amounts can add up to a few cents off the total pool. The rounding line shows that gap so you know what's left. Most operators either give it to the closing manager or round up the smallest share.
Is this tool free?
Yes. No signup, no email, no watermark. Made by TacOS as a way of saying hi to operators.
Built by the team at TacOS
TacOS is a restaurant operations platform — recipes, SOPs, schedules, training, and AI authoring in one place. Free tools like this one are how we say hi.
Try TacOS free →