Opinions vary greatly on the topic of tipping in restaurant settings, but for business owners and employees in particular, one methodology that can be particularly divisive is pooling gratuities. Nick, Liz, and Noelle are talking about tipping and answering questions, including:

• Do employees work better as a team when they’re sharing tips?
• Are customers better served when a restaurant’s employees are pooling tips?
• Does pooling tips get more complicated in larger venues with spaces for employees to hide?
• How does seniority impact employees’ willingness to pool tips?