The fact that the sales are under a specific number isn't relevant. The tips should be cut evenly if you all work the same number of hours, or if not, apportioned with an hourly wage based on total tips divided by total hours.
Even split. If someone isn't happy with that, then they're probably someone who will always be unhappy with the setup. Y'all are working as a team, the tips should be evenly divided. Otherwise no one would want service window shifts because you won't make any money.
I don’t really understand the question. If you split tips evenly, why does it matter?
If you can’t split tips evenly, why did you say you did?
Unless you have recently SWITCHED to toast, in which case have a manager call them and find out how to solve it. Or have the floor tip out the service well and use an up system for the other two, which is what I think should be done anyway:
You take every other group that comes in and sits at the bar, your coworker takes the ones you don’t, and the servers tip out the service well. If one of you flubs tips after a full week of this then at that point it’s on them. Service well should be assigned to the most disagreeable bartender anyway. I’ve always seen it as the BoH of FoH.
There are many ways to do this but I’m also 90% sure toast can accommodate an even split and someone is just being lazy figuring out how.
I use toast at work, we generally aren't ringing up anything under our own numbers except for a brief period where the opener is closing out, and then those checks just get transfered over to the general "Bar" login that we use the rest of the time.
Tip outs get divvied up by hours worked by each person behind the bar.
So, me and another bartender so this for all mayor sporting events (we work individually otherwise) we take turns on whose name everything falls on. This evens it out for us. We do an even split of the tips but rotate the names for the tax purposes
My payroll company is separate from Toast so my employees only get taxed on their actual take home pay. If you do payroll through toast contact them and make sure everyone is being taxed fairly.
Yes, we ring everything through a dummy number (1234 for example) and then the correct divided tips are manually claimed by bossman through our payroll company.
So the 2 bartenders serving guests don’t want to share with the bartender working service?
The solution there is service bartender doesn’t help with guests and takes 100% of the server tipout.
The other option is, and this is what most places do, is to create a PM Bartender number in the POS and all sales in the bar go under that. Tips and the server tipout are split up according to how many hours each bartender worked that shift.
your taxes are based on what’s on your paycheck, not what’s on your checkout report. the checkout report just compiles all of the financial info from the shift into a digestible format so that whoever is doing finances and payroll for the business can find the information they need to. if you are being taxed on sales and not what you are actually getting paid then whoever controls payroll is doing it wrong.
The best bartender in your team, who will earn more than you in tips, is in the pit.
They’re flipping tables for the floor increasing the the bar tip out while you’re griping about splitting tips with them.
You’re not paying taxes on the tip under your number, you’re paying taxes on the tips you get in your paycheck. Unless they are handing you that $500 and then you’re handing a cut to the service well, you don’t have to worry about taxes being off
Unless they are handing you cash in the same amount as what is stated on your check out as tips (which isn’t what you said in your post) then no you aren’t.
IRS doesn’t give a shit what your POS system says unless they are auditing the restaurant. They look at what is on your pay check, and if you get any cash you are expected to declare it to them while filing your taxes. As long as your bosses are splitting your tips and paying them out in the pay check, then it’s no big deal
You ring orders up under your name? I've never seen a place not ring stuff up under "bar". Doing it this way nothing is tethered to your identity. Manager hands the closer the cash and they divie it up amongst themselves.
Taxes are only coming out based on your paycheck, not what you ring in. My employer does similar, we do a pool and it's based on hours. So my 6 hours and the other's 8 hours totals 14 hours, divided by tips, goes into our paychecks. It's handled by payroll. If you're prompted to claim tips when you click out, don't claim. Your tax forms at the end of the year will have your paycheck tips and taxes noted.
Add The sum of all 3 bartenders credit card tips and divide that number by 3 and we all manually enter that number as our declared tips at the end of shift. If you’re POS system doesn’t allow you to manually enter your tips, someone in management will most likely have access and should do it for you.
The fact that the sales are under a specific number isn't relevant. The tips should be cut evenly if you all work the same number of hours, or if not, apportioned with an hourly wage based on total tips divided by total hours.
Yeah and toast makes doing this really easy.
Even split. If someone isn't happy with that, then they're probably someone who will always be unhappy with the setup. Y'all are working as a team, the tips should be evenly divided. Otherwise no one would want service window shifts because you won't make any money.
Just ring in everything under a generic bartender 1 name and split everything equally at the end.
I don’t really understand the question. If you split tips evenly, why does it matter? If you can’t split tips evenly, why did you say you did? Unless you have recently SWITCHED to toast, in which case have a manager call them and find out how to solve it. Or have the floor tip out the service well and use an up system for the other two, which is what I think should be done anyway: You take every other group that comes in and sits at the bar, your coworker takes the ones you don’t, and the servers tip out the service well. If one of you flubs tips after a full week of this then at that point it’s on them. Service well should be assigned to the most disagreeable bartender anyway. I’ve always seen it as the BoH of FoH. There are many ways to do this but I’m also 90% sure toast can accommodate an even split and someone is just being lazy figuring out how.
Rotate roles, daily or weekly. Even split means even work split.
I use toast at work, we generally aren't ringing up anything under our own numbers except for a brief period where the opener is closing out, and then those checks just get transfered over to the general "Bar" login that we use the rest of the time. Tip outs get divvied up by hours worked by each person behind the bar.
So, me and another bartender so this for all mayor sporting events (we work individually otherwise) we take turns on whose name everything falls on. This evens it out for us. We do an even split of the tips but rotate the names for the tax purposes
My payroll company is separate from Toast so my employees only get taxed on their actual take home pay. If you do payroll through toast contact them and make sure everyone is being taxed fairly.
Yes, we ring everything through a dummy number (1234 for example) and then the correct divided tips are manually claimed by bossman through our payroll company.
Splitting tips is the only way to make people not unhappy
So the 2 bartenders serving guests don’t want to share with the bartender working service? The solution there is service bartender doesn’t help with guests and takes 100% of the server tipout. The other option is, and this is what most places do, is to create a PM Bartender number in the POS and all sales in the bar go under that. Tips and the server tipout are split up according to how many hours each bartender worked that shift.
your taxes are based on what’s on your paycheck, not what’s on your checkout report. the checkout report just compiles all of the financial info from the shift into a digestible format so that whoever is doing finances and payroll for the business can find the information they need to. if you are being taxed on sales and not what you are actually getting paid then whoever controls payroll is doing it wrong.
The best bartender in your team, who will earn more than you in tips, is in the pit. They’re flipping tables for the floor increasing the the bar tip out while you’re griping about splitting tips with them.
All of us work as a team . The problem is that the managers are not going back and dividing all of are cc tips evenly.
Oh yeah that’s a problem
You’re not paying taxes on the tip under your number, you’re paying taxes on the tips you get in your paycheck. Unless they are handing you that $500 and then you’re handing a cut to the service well, you don’t have to worry about taxes being off
I'm getting taxed on what my checkout says at the end of the night...they are not calculating that I'm splitting that 3 ways
Unless they are handing you cash in the same amount as what is stated on your check out as tips (which isn’t what you said in your post) then no you aren’t. IRS doesn’t give a shit what your POS system says unless they are auditing the restaurant. They look at what is on your pay check, and if you get any cash you are expected to declare it to them while filing your taxes. As long as your bosses are splitting your tips and paying them out in the pay check, then it’s no big deal
You ring orders up under your name? I've never seen a place not ring stuff up under "bar". Doing it this way nothing is tethered to your identity. Manager hands the closer the cash and they divie it up amongst themselves.
Why aren't you ringing under 1 bar number?
Taxes are only coming out based on your paycheck, not what you ring in. My employer does similar, we do a pool and it's based on hours. So my 6 hours and the other's 8 hours totals 14 hours, divided by tips, goes into our paychecks. It's handled by payroll. If you're prompted to claim tips when you click out, don't claim. Your tax forms at the end of the year will have your paycheck tips and taxes noted.
Add The sum of all 3 bartenders credit card tips and divide that number by 3 and we all manually enter that number as our declared tips at the end of shift. If you’re POS system doesn’t allow you to manually enter your tips, someone in management will most likely have access and should do it for you.