More and more businesses want their employees to share their bartender tips.

One of the bars I worked at had a policy where all the bartenders on the shift pooled their tips and then divided them up equally at the end of the night. This is called tip pooling or sharing.

I have received emails from other servers saying this works well where they work because everyone helps everyone. I disagree. All I can say is that I don't think those comments are coming from the best bartender or the person making most of the bartender tips.

In my experience, (which wasn't long), no matter how hard I worked I had to split my tips 6 ways. One bartender came in and did nothing their whole shift and left with the same amount as the rest of us. They were very nice to me, (I wonder why?). That made it even worse.

It was an interesting experiment but it certainly didn't work for me. Needless to say I left that job and found another establishment to work in.

If you are a below average bartender I suggest you find a place that utilizes sharing of bartending tips. However, if you are good, or want to become great as a bartender, I suggest you find a place where you get to earn (and keep) your bartender tips!

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- Patti Farnham (author of "Gratuity Ingenuity, The secret art of bigger tips")
From bars to fine dining establishments she lived on her tips and discovered, tested and refined these simple to learn methods that can dramatically increase your tips!

Testimonial I got your ebook, Gratuity Intregrity. I bought it like a year ago, and I must say its been really helpful in putting more money in my pocket:) If you have any more books or tips that would be awesome, I'm always looking for ways to make more money:) I love what I do, and want to be "the best" at it, not just at making more tips, but at making customers more happy, which is a hard job all in itself:) Angel F. ..(email on file)

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Today's Short Tip on Tips! (new one everyday!) Try to make every table feel like they are the most important people in your section. Make sure you don’t use the same opening line with tables sitting next to each other.

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Russia’s best bartender juggles four bottles at a time
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