How to Evaluate Your Rules

If any “None” Job Codes show up in the breakdown, you should fix those first. If they are regular employees and should have a job code like a server attached to them, then go into your POS and make sure that they were clocked in for the times they have sales.

If you have managers or online ordering ‘employees’ who have ‘none’ job codes, you should permanently assign them job codes in Settings. Managers seldom clock in for actual shifts as they are usually salaried, so if they do make sales on the floor, you will need to assign them a job code. Remember that job codes are associated with shifts and not particular orders, so you will get 'none' if you don’t have a shift to reference.’

Sometimes employees will clock out and then make a sale. This will result in that sale and respective tips not having a job code assigned to them.

On the breakdown, group all similar job codes together and then reference the Take Home per Hour column. This is the most important number to consider when ‘fairness’ is trying to be achieved. You want each job code to be getting something similar to the next in terms of their take-home per hour, i.e., servers should all make about $25-$35 per hour in take-home, bussers should make $8-$15 per hour in take-home, etc. The amount ranges will be unique to your business, but you should work to achieve some amount of consistency.

Time of Sale rules should be reserved for rules that tip out roles that directly assist the tip earner, i.e., a server tipping out a bartender for drinks being made.

Daily rules are good for tipping out roles like prep cook because there are usually no tips being made at 6 am.