A full-service regional hotel with two on-site dining venues, a public bar, and a function and events space. The property employs 75 staff across accommodation, food and beverage, events, and administration — with distinct tip pooling requirements across each service area.
12+ hrs
weekly admin time saved
100%
compliance documentation automated
0
cross-service-area tip disputes
100%
staff with visibility of their tip entitlements
The Challenge
The F&B Manager was spending 3–4 hours per week compiling tip totals from POS reports, cross-referencing with paper rosters, and calculating distributions by hand. Different service areas had conflicting pooling arrangements that had never been formally documented. Events were the most contentious: an $800–$1,200 function had no documented answer for who owned the tips. Staff in each area felt the system was unfair to them.
The Solution
The implementation began with a structured policy session to document tip distribution rules for each service area before any technical configuration. Restaurant tips were allocated proportionally by shifts worked. Bar tips were isolated to bar staff only. Events were pooled across the events team and rostered FOH staff. Each rule was built into the platform and made visible to all relevant staff — the first time the hotel had a documented, agreed tip policy.
The Outcome
12+ hrs
weekly admin time saved
100%
compliance documentation automated
0
cross-service-area tip disputes
100%
staff with visibility of their tip entitlements
“We didn't just need software — we needed to finally decide how our tip process actually worked. OnTheMonee gave us the framework to do that, and then the platform to enforce it consistently. The time savings were real and immediate, but the thing I valued most was having a documented policy that everyone understood.”
General Manager
General Manager · Regional hotel & dining operation, Australia
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