Tips calculation Method 3

Tips calculation Method 3 is distributed as follows.

Tips (including employee taxes) are awarded on points by departmental basis. Departments points are multiplied by the number shifts/working hours. Sum of tips are divided into sum of points and multiplied by departments points. This gives tips per employee.

The share per department can be calculated:

Per hour, the employee gets his share based on the number of approved hours

Per shift, employees get equal share regardless of the number of approved hours

Distribution is per day. 

Example calculation for - per shift:

Example NOK 1000 (including employee taxes) is distributed

Restaurant has 2 point and 3 shifts in one day

Kitchen has 1 point and 4 shifts in one day

Department	Departments points	Number of shifts in one day	Points (Departments points*Number of shifts in one day)	Tips per employee (1000/Sum points)*Departments points	Sum of tips (Tips per employee*Number of shifts in one day)
Restaurant	2	3	6	200	600
Kitchen	1	4	4	100	400
Sum			10		1000

Example calculation for - per hour:

Example NOK 1000 (including employee taxes) is distributed

Restaurant has 2 point and 15 approved hours

Kitchen has 1 point and 20 approved hours

Department	Departments points	Number of working hours in one day	Points (Departments points*Number of working hours in one day)	Tips per hour (1000/Sum points)*Departments points	Sum of tips (Tips per hour*Number of working hours in one day)
Restaurant	2	15	30	40	600
Kitchen	1	20	20	20	400
Sum			50		1000

IMPORTANT!

• Only employees who are a member of the tips plan are included in the tips distribution (employee setting / Business information / )

• Distribution is only based on approved hours (not sick). This means that employees on fixed salary must have approved hours to get tips

• Employees who are sick are not included in the calculation on the days they are sick