Different night concept

[JW]

Hi, I am a table service breakfast and lunch concept about to open up at night with counter service and different menu. What is best practices to do that? Tips will also be handled different. Do I treat as an entirely different restaurant? Wouldn’t that incur additional fees?

[Rob]

In the above example, you would use the dummy employee to send all the tips to, then in a separate doc or excel sheet, split this up to each employee, and then manually update what each employee should get. We have an article about how to pool tips if you don't have the Toast Tips Manager, I have attached it below but admittedly it's a bit confusing.

Pooling Tips and Tipping Out