# how do bartenders/servers handle "tabbing you out", when there's a shift-change?

**URL:** <https://boards.straightdope.com/t/how-do-bartenders-servers-handle-tabbing-you-out-when-theres-a-shift-change/646138>\
**Category:** In My Humble Opinion\
**Created:** [January 5, 2013, 5:24am UTC](https://boards.straightdope.com/t/how-do-bartenders-servers-handle-tabbing-you-out-when-theres-a-shift-change/646138 "2013-01-05T05:24:35Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![Clothahump](https://avatars.discourse-cdn.com/v4/letter/c/51bf81/32.png) [@Clothahump](https://boards.straightdope.com/u/Clothahump)\
**Post date:** [January 7, 2013, 3:30pm UTC](https://boards.straightdope.com/t/how-do-bartenders-servers-handle-tabbing-you-out-when-theres-a-shift-change/646138/21 "2013-01-07T15:30:08Z")

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> [@steviep24](#):
>
> A related question is when you have multiple servers (like they do at Applebees-sometimes you have a crew of servers it seems) how are the tips actually distributed? I usually tip a higher percentage when I encounter that situation.

My stepson works as a captain in an upscale restaurant. He gets the entire tip, then splits out to his team. He’s got a front waiter, a back waiter and a busser to take care of. IIRC, he gets 40%, the front waiter gets 30%, the back waiter gets 20% and the busser gets 10%. However, if his team does an outstanding job and they get a big tip, he’ll drop his cut to 30% and spread the extra out to his team. People clamor to work with him because they make money with him as opposed to the other captains, and the restaurant management has noticed this. He’s got a good future with them.

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