Tip-Out Calculator

How to use

1. 1Pick the tip-out method: Percent of tips (each role takes a percent of the server's net tips) or Percent of sales (each role takes a percent of food, liquor, or total sales).
2. 2Enter cash tips and credit card tips for the shift. Leave the credit card fee on (default 3 percent) to subtract the processor fee from the card portion before tip-out; uncheck the box if your employer absorbs it.
3. 3If you selected Percent of sales, enter the shift's food sales and liquor and bar sales. Total sales is computed for you.
4. 4In the recipients table, rename roles, set each role's percent, and (in percent-of-sales mode) pick which sales bucket each role applies to. Use Add role to add a captain or sommelier line, or Remove to drop a row.
5. 5Tap a restaurant preset (server with simple 25 percent of tips, casual chain with percent of sales, bartender share-out, fine dining team service) to load a known policy with sample numbers.
6. 6Read the Server take-home result, the per-role breakdown with the exact rule that produced each amount, and any warnings. Click Copy summary for a plain-text shift report or Copy CSV for the role rows.

About this tool

Tip-Out Calculator splits a server or bartender's end-of-shift tips across the support team using the same rules a real restaurant policy would. Pick the Percent of tips method and each role (bartender, busser, food runner, host, expo, kitchen pool) takes a fixed percent of the server's net tips. Pick the Percent of sales method and each role takes a percent of food sales, liquor and bar sales, total sales, or whichever bucket is set on that row, the way many casual chains and fine-dining teams handle it (a 5 percent bar cut of $600 in liquor sales is $30, even on a slow tipping night). Enter cash tips and credit card tips separately, then turn on the credit card fee deduction (commonly 2 to 4 percent) to subtract the processor fee from the card portion before any tip-out is calculated. The role table lets you rename rows, change percentages, switch sales buckets, add a captain or sommelier line, or remove a role with one click. The headline result shows the server's take-home in big type, the total amount paid out in tip-out, and the percent of net tips the server keeps. A per-role breakdown lists each amount with the exact rule that produced it (10 percent of $485 net tips, or 2 percent of $1800 food sales). Four restaurant policy presets cover the most common setups (server with a simple 25 percent of tips spread, casual chain with percent of sales, bartender share-out, fine dining team service). Copy summary exports a complete plain-text report for the shift log; Copy CSV drops the role rows into a spreadsheet. Built-in warnings flag situations that look wrong: tip-out percentages that sum to more than 100 percent of tips, or a percent-of-sales policy that would pay out more than the server collected on a slow shift. The math is local to your browser. Tip amounts, sales totals, and role percentages stay on your device. The calculator is a planning tool. Confirm your venue's policy and any state rules on credit card fee passes, mandatory tip pooling, and back-of-house participation before finalizing payout.

Free to use. Works in your browser. No signup, no login.