There are two primary methods of handling gratuities (tips) in the restaurant industry. The first is to record and allocate tips to each server, based on the tables they served. The second is to "pool" the tips and divide the total of all tips by the number of servers on the shift and allocate the pool equally. From the perspective of management, discuss the pros and cons of each method, and chose the one you think would work best in most circumstances - and desribe why you believe that to be true.