So this post is for every customer that has ever whispered “do you get it” to me when talking about a tip. It’s a follow on from my recent post. Read it here. I broke down my tips to show how much waitresses in the UK can earn from tips alone. There’s a lot of rumours in the world about tips and service charge. Mainly that the business owners keep them for themselves. Although i’m sure that that happens somewhere in the world, it’s not very common Not to mention illegal (read this post in The Telegraph).
Well you’re answer is here. I’m a living breathing waitress and have handled many a tip in my time. So let me tell you what happens to your service charge.
How is your Service Charge Distributed?
From experience, and from talking to others, there are two main methods of distributing service charge to staff. The business can either collect all the tips into what is known as a tronc. Then distribute them amongst the staff along with their paycheck. Or they can choose to let the staff keep their own, and let them decide what percentage of their own tips to give to the kitchen/bar/running staff.
Service Charge: Keep your Own
In some hotels and restaurants, the server keeps their own tip. I know that this method is more common in places like Beefeater and other pub/chain type places, where there are a few servers but mostly bar staff and runners. The waiters and waitresses often donate a small percentage of their tips to the bar and kitchen staff, but it’s usually pocket change in terms of what they’re making.