Tronc & Culture

The UK hospitality industry has a long and complex history when it comes to tips, and the use of tronc arrangements has been a contentious issue for many years. In this blog post, we will explore the concept of troncs, the culture surrounding them, the importance of transparency, and the evolution of tips in the UK hospitality industry.

What is a tronc arrangement?

A tronc arrangement is a way of allocating and distributing tips, gratuities, and service charges to employees in the hospitality industry. The term "tronc" is derived from the French phrase "tronc des pauvres” which translates as "poor box." In a tronc arrangement, a designated person, usually a manager or head of department, is responsible for allocating and arranging distribution of the tips and gratuities among the staff. This person is referred to as the Troncmaster.

 The use of troncs has been controversial in the UK, as there have been numerous instances of employers using them to underpay their staff or to keep a portion of the tips for themselves. This has led to calls for greater transparency and accountability in the way that tips are distributed.

Culture and Transparency in the Hospitality Industry

The culture within the hospitality industry plays a significant role in the way that tips are handled and distributed. In many cases, there is a strong expectation that staff will share their tips with their colleagues, regardless of whether they are part of a formal tronc arrangement. This can create a sense of camaraderie and teamwork among employees, but it can also sometimes lead to a lack of transparency and fairness in the distribution of tips.

In order to promote a positive and transparent culture within the hospitality industry, it is important for employers to be open and honest about the way that tips are distributed. This includes clearly communicating the policies and procedures surrounding the distribution of tips, as well as ensuring that all employees are treated fairly and equitably.

The History of Tips in the UK Hospitality Industry

The practice of leaving tips in the UK hospitality industry has a long and varied history. In the past, it was common for customers to leave small amounts of money as a way of thanking staff for their service. However, the use of tronc arrangements and the inclusion of service charges on bills have changed the way that tips are collected and distributed.

In the past, there have been instances of employers using troncs to underpay their staff or to keep a portion of the tips for themselves. This led to calls for greater transparency and accountability in the way that tips are distributed. In response, the UK government introduced legislation that requires employers to clearly communicate their policies on tips and to distribute them fairly among staff.

The use of tronc arrangements and the distribution of tips in the UK hospitality industry has been a contentious issue for many years. In order to promote a positive and transparent culture within the industry, it is important for employers to be open and honest about their policies and procedures surrounding the distribution of tips. By ensuring that all employees are treated fairly and equitably, we can create a culture of trust and respect within the industry.