> the restaurant normally takes a cut of servers’ credit card tips to divvy among other employees This is the problem. Management should not handle tips -- it

> the restaurant normally takes a cut of servers’ credit card tips to divvy among other employees This is the problem. Management should not handle tips -- it should be done among the workers themselves. Some places split the tips with the back staff e.g. kitchen and porters. Once management have collected the tips -- there is too much incentive to keep some of it. Staff will not know how much the tip "pool" is. The transparency is lost and thus trust or accountability.