Tip pool (tronc) calculator.
Split tips fairly between front-of-house and back-of-house by hours worked, with a custom percentage split. No more end-of-shift arguments.
For this shift / week
Defaults assume a busy weekend at a small café.
Per-hour share
Tips by hours worked is the only fair split.
Splitting tips evenly across all staff penalizes part-timers and rewards no-shows. Splitting by sales penalizes the person on a slow shift. Hours-worked is the standard most modern restaurants use — it ties the share to actual contribution that day.
The formula
FOH pool = total tips × FOH share %FOH per-hour = FOH pool ÷ total FOH hours
Same math for back-of-house. Each individual's take = their hours × their role's per-hour rate.
FOH / BOH split norms in Europe
The classic split is 70/30 (FOH/BOH), but it depends on the model: full-service restaurants with significant kitchen contribution often go 60/40 or even 50/50. Coffee bars where most tips come from counter service typically go 80/20 or 100% FOH. Self-service or quick-service often pools across all roles equally because the role distinction is thinner.
What this calculator doesn't do
Country-specific tip / tronc tax rules. In Austria, Germany, and most EU countries, tips paid directly to staff have specific tax treatment — usually exempt up to a threshold per shift. This is a fairness-calculator, not a tax-calculator. Talk to your accountant about how to actually pay them out.