Quick answer: tip-out = the base (your sales or your tips) x the role's percent. On 1,850 of sales, a 1.5% busser tip-out is 27.75 and 1% to the bar is 18.50; 5% of 320 in tips to the host is 16.00. Total 62.25, so you keep 257.75.
Tip-out or tip pool?
With a tip-out, each server pays set percentages to support roles and keeps the rest. With a tip pool, everyone's tips go into one pot that is shared by hours or points; use the tip pooling calculator for that. Many restaurants use one or the other; some combine them.
Sales-based vs tip-based tip-outs
A tip-out based on sales does not change with how much the table tipped, so on a low-tip night it takes a bigger share of what you actually received, and it can exceed your tips. A tip-out based on tips moves with them. Check which base your policy uses; the calculator lets you set it per role.
What the law says
Under federal rules, employers, managers and supervisors may not keep any part of employees' tips. When the employer pays a reduced cash wage and takes a tip credit, tips may only be shared with staff who customarily and regularly receive tips, such as bussers, service bartenders and hosts, not cooks or dishwashers. States can set stricter rules.
Hours for each person come straight from the schedule; build it with the employee schedule maker.
Sources: DOL Fact Sheet 15: Tipped employees. Rules checked . Found a problem? Tell us.
Questions
How much do servers usually tip out?
It varies by restaurant and is set by house policy. Ask for the written tip-out policy and enter those percentages; the defaults here are only examples.
Can a manager take part of the tip-out?
No. Under federal law managers and supervisors may not receive tips from a tip-out or pool, only tips customers give them directly for service they provide.
Can the kitchen get a tip-out?
Only if the employer pays everyone at least the full minimum wage and takes no tip credit, under federal rules. With a tip credit, tip sharing is limited to customarily tipped staff.