How tip-outs actually work
Every restaurant writes its own rules, but they collapse into four shapes: a percent of your total sales, a percent of your tips, a percent of liquor/bar sales, or a flat amount. Sales-based tip-outs are the sneaky ones — on a slow tip night, 3% of sales can eat a third of what you made. This calculator lets you stack multiple recipients with different bases, exactly like a real checkout.
The number to watch: tip-out as % of tips
Whatever the house formula, convert it to one number: how much of your tips you're giving up. Under 15% is typical for full service; consistently above 25% means your section, your menu mix, or the house rules are working against you. Track it per shift and per day-of-week — that's how you find out Tuesday dinner is quietly your worst deal.
Why per-shift records matter
Tip-outs almost never appear on a paystub. If your house miscounts (bartenders report shortages of $3–4 per shift more often than you'd think), or you ever need to prove income or dispute a tip pool, your own shift log is the only evidence that exists. TipScan reads your checkout slip and keeps that record automatically — including the tip-out line.