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Perhaps make a policy that all tips are routed to a slush fund that  
benefits all staff like yearly work party or outing?


Chris Lawrence
Senior Manager of Digital Learning
New York Hall of Science
(718) 699-0005 ext. 319
Cell: (718) 757-0843
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On Jul 22, 2009, at 10:58 AM, Craig Blower wrote:

> ISEN-ASTC-L is a service of the Association of Science-Technology  
> Centers
> Incorporated, a worldwide network of science museums and related  
> institutions.
> *****************************************************************************
>
> We are running into a situation that can get a bit sticky.  
> Occasionally
> we (or a specific  employee) are offered a gratuity by a patron. This
> may be during a special rental event or now that we are doing a bit  
> more
> catering with our small cafe, the customer often expects (and we are
> glad) to add the standard 18% gratuity to the cost. A buck or two here
> and there is one thing but with this 18% deal, you can easily get  
> into 3
> figures. So what's the problem you say?
>
>
>
> Who gets it and how is it dispersed? It may seem simple but the more I
> look into it, it can be a Pandora's Box of moral/legal/payroll/ 
> fairness
> issues that gets muddier by the day. What if a front line employee
> pitches in for 15 minutes to help set up? What about the phone rep who
> booked the event but wasn't even in the building on the day of? I  
> have a
> list of about 20 "what if's" that seemingly make this a much more
> complicated issue than I initially thought it would be. My HR Manager
> has downloaded about a virtual inch-thick stack of documents about how
> to handle tips in California. Yikes.
>
>
>
> How do you handle this type of (good) problem?
>
>
>
> Thanks.
>
>
>
> Craig Blower
>
> Chief Operating Officer
>
> Reuben H. Fleet Science Center
>
> 619-238-1233 (main)
>
> 619-685-5701 (direct)
>
> [log in to unmask]
>
>
>
>
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