I have a simple question and would like to know how others handle it.
We have a Food Runner position. This staff member is not clocked in during the entire day.
I have a tip % of sales applied to the food revenue area to pay tips from the servers and bar to this position since the don't get any table side tips and they are very important in food delivery while clocked in.
In toast, this % is calculated through the entire day. It can't or I haven't seen if there is a way to start this percentage once that position is clocked in.
Are there others out there that do this and or how do others work around it.
It seems counter productive to have to sit in an evening to math out clocked in times and tip %'s once closed.
