TIPS POLICY OUTLINE (adapt it; this is a structure, not legal advice)

1. What counts as a tip: money a customer gives to thank staff, by card or cash, that is not a mandatory service charge.
2. How card tips are recorded: through the till or card terminal, to one account, with a date and amount.
3. Who shares: (name the roles that share, for example floor staff, bar and kitchen).
4. How it is shared: (state the method in words, for example by hours worked in the period, or by points per role).
5. When it is paid: (state the day, within the legal time limit for your country).
6. What is taken off before sharing: only what the law allows, and say which (for example the card processing cost on tips, where the law permits it, and tax).
7. How staff can see their share: (payslip line, report or app).
8. Who to ask about it: (name the manager).
9. Where this policy is displayed: (staff room, handbook, and wherever the law says).
10. Review date: (at least once a year).