What does your tip-out policy say about you? (Guest Commentary)Perceived unfairness, reputational cost to bad tip-out policiesBy Shana French10/21/2013|Canadian HR Reporter|Last Updated: 10/22/2013 The pooling and sharing of a portion of gratuities — “tipping out” — is a common practice among restaurants and bars. Calculated either as a percentage of tips received by a server or of overall corporate sales for a period of time, pooled gratuities have traditionally been shared among servers, bussers, chefs and other restaurant staff. Increasingly, however, the “house” (the restaurant or bar itself) has begun to take a piece of the action — ostensibly to recuperate breakage costs or monetary errors. To Read the Full Story, Subscribe or Sign In Remember Me Forgot Password If you are a current Subscriber, please click here to set-up or update your login information.