Tips and service charges in my café — do I need a tronc, and how does PAYE work on distributed tips?
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Hi all, Oliver here — I run a small café as a limited company with a team of baristas and kitchen staff. We get a fair amount of card tips plus an optional service charge on larger bookings, and I want to make sure I'm handling it all properly for the team. Do I need to set up a tronc, and how does PAYE actually work when tips are distributed? I'm keen to do right by my staff without landing the company with an unexpected tax or NIC bill. What do other café and hospitality owners do here?
