SOP – Tips and Gratuities distribution in Hotels

SOP Number: F&B – 36
Department: Food and Beverage Service – General
Date Issued: 07-Aug-2014
Time to Train: 30 Minutes
Purpose:
Tips distribution is to be done every month / bi-weekly by the Captain accompanied by any of non Management Team Member to attest and witness the counting of tips. 
This procedure is a supplement of the Human Resources department  general tips policy and must be followed and adhered to by all concerned Team Members of the hotel.

1) Collecting and recording of Tips from outlets:
  • Collect the tip box from each outlet Eg. Coffee Shop, IRD, Specialty restaurant etc.
  • Record the total amount of tips received on to the register.
  • Tips are counted every 15th and end of the month.
  • Count the tips in the pantry or back office .
  • If there is any foreign currency or chips on the Tips box then change them in exchange for cash.
  • When Team Member exchanges Foreign currency or tokens into cash at the Team Member’s Bank, the below information is required in the bank record:
  1. Name and ID number of the Team Member receiving the tips
  2. Date/ Time
  3. Amount of chips being cashed
  4. Team Member’s signature
  5. Bank Cashier’s signature
  • Captain must be assisted by one (1) Non- Management Team Member when counting the tips.
  • No cash are to be taken out of the property without the approval of the Department Head.
  • Both the Team Member receiving the tips and Manager will sign in the logbook acknowledging receipt.
2) Captain/Assistant Manager prepares the monthly Tips Distribution Sheet.
3) Distribute the tips to all concerned Team Members.
  • Choose a quiet period (when restaurants are not busy) to distribute the tips.
  • Normally 25% of the tips is shared with the kitchen staff and rest with F&B staff.
  • The tips will be shared equally by all full time employees
  • Management is ineligible to accept tips.
  • Show the Tips Distribution Record to all Team Members.
4) Ask the staff to sign the Tips Distribution Sheet after receiving their share.
  • Staff should double check the tips received before signing.
  • Tips distribution must be witnessed by the Supervisor and/or Duty Manager and a Team Member.
Training Summary questions:
Q1. What is the purpose of tips distribution?
Q2. What all details to be recorded when staff exchange foreign currency and chips?
Q3. Normal percentage of tips shared with kitchen staff?
Q4. Is manager level staff eligible of tips?
Q5. What is the appropriate time to distribute tips?

Comments

Post a Comment

Latest Updates on official website of Educaterer India

Loading...

Labels

Show more

Don't Miss To Read This

Image

Different Types of Guest Room Cleaning Agents / Chemicals (R1 to R9)

Cleaning agents are the most critical aids of housekeeping department in their day to day operations to keep the room and public area neat and clean. When it comes to Cleaning chemicals / agents Taski or Diversey products are considered as the bench mark in hospitality industry. There are specific products which need to be used for each cleaning requirement and these cleaning agents are given specific codes eg: R1, R2, R3 (The letter 'R' Stands for 'Room Care'.) Etc. for ease of identification, recognition and use. TASKI / Diversey R1:  Cleaning and Sanitising of Bathroom / Toilet surfaces   Area to be cleaned:  All batroom surfaces, sink, tub, tiles, floors and fittings How to Dilute: For cleaning : 20 ml in 1 ltr. water For sanitizing : 50 ml in 1 ltr. water Usage of this Cleaning Agent: Spray directly on the surface to be cleaned Leave for 2 seconds Scrub if necessary and wipe surface with clean and dry cloth Replace cloth regularly
Image

Kitchen Organisation Chart / F&B Production Organization Chart

The organisation chart of F&B Production department should provide a clear picture of the lines of authority and the channels of communication within the department. In a large hotel the department is headed by the  Executive Chef  who is assisted by the Executive Sous Chef. Kitchen / F&B production department chart not only provides for a systematic direction of orders, but also protects employees form being over directed. The chart shows that each employee should take orders only from the person directly above him / her. A copy of the chart should be posted in an area so that all kitchen staff can see where they fit into the overall organisation of the department. Ideally the organization chart need to be placed on the kitchen notice board. Hotel F&B Production Organisation chart  Kitchen Organization Chart for Small Hotel / Restaurant
Image

Different Types of Cleaning Cloths and their uses in housekeeping

There are different variety of cloths which are used in the housekeeping department for performing various cleaning activities like wet and dry cleaning by the housekeeping staff. For efficient and correct usage of these cleaning cloths same should be colour-coded and also the staff need to be well trained on selecting and using different type of cloths for specific type of cleaning. Swabs:   These are all-purpose cloths made of soft, absorbent material. They are used for wet cleaning and damp dusting of all surfaces above floor level. They can be also used for cleaning sanitary fittings such as bathtubs and wash basins. Wipes:   Wipes include loosely woven or knitted cotton cloths and non-woven cloths. Synthetic sponges may also be grouped under this category. They are available in various sizes and shapes. Sponges are better than cloths for washing walls, woodwork, glass and upholstery. Dusters:   These are meant for dusting and buffing. Soft, absorbent plai