To ensure fairness, transparency, and accountability with all event tips:

Only Managers are permitted to count tips.
This includes cash tips collected at the bar—even if bartenders were the only ones receiving them.

Bartenders and other staff members should never count or distribute tips on their own, regardless of where the tips came from. This protects everyone from confusion, miscommunication, or perceived favoritism.

A Dual Count is required: One Manager and one Non-Manager (Bartender and/or Kitchen) must be present to verify the total.

Tip counting should always be done privately and securely at the end of the event, away from guests and not during service.

Tips are distributed based on hours worked and shared amongst the entire event team, unless otherwise directed by leadership.

Managers must use the Google Sheet tip log for accurate tracking. If you are a manager who does not have access to this sheet, please contact Chelé Thompson at CheleThompson@LibsCatering.com.

If you're unsure about any element of the tip procedure, please ask your manager first before making any assumptions.