Tips calculation Method 4

Tips calculation Method 4 is distributed as follows.

The employee who gets the tip retains it with the opportunity to divide it in percentage per department.

The percentage share per department can be calculated:

Per hour, employees get their share based on the number of approved hours

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

* Percentage share can be divided equally regardless of department

Distribution is per day.

With this method tips can only be registered here:

Example calculation for - per hour:

Example NOK 1000 (including employee taxes) is distributed

Employee who receives tips retains 50%, the rest is shared

Restaurant (30%) with 20 approved hours

Kitchen (20%) with 25 approved hours

Share	Tips %	Tips NOK	Number of working hours	Tips per hour (Tips NOK/Number of working hours)	Sum of tips (Tips per hour*Number of working hours)
Recipient of tips	50%	500	-	-	500
Restaurant share	30%	300	20	15	300
Kitchen share	20%	200	25	8	200
Sum		1000			1000

Example calculation for - per shift:

Example NOK 1000 (including employee taxes) is distributed

Employee who receives tips retains 50%, the rest is shared

Restaurant (30%) with 5 shifts

Kitchen (20%) with 4 shifts

Share	Tips %	Tips NOK	Number of shifts	Tips per shift (Tips NOK/Number of shifts)	Sum of tips (Tips per shift*Number of shifts)
Recipient of tips	50%	500	-	-	500
Restaurant share	30%	300	5	60	300
Kitchen share	20%	200	4	50	200
Sum		1000			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