Restaurant Server and Host Course: Tips, payments, side work and closing

1. Question 1 of 16

   In Ontario, can an employer take money from a server's tips to pay for broken glasses?

   • AYes, but only once a month
   • BYes, if the amount is small
   • CNo, employers cannot deduct for breakage, spills or losses from tips
   • DYes, if the server broke them
   Show answer

   Answer: C. No, employers cannot deduct for breakage, spills or losses from tips

   Ontario's employment standards guide says employers cannot deduct for things such as spillage, breakage, losses or damage.

2. Question 2 of 16

   In Ontario, which is true about tip pools?

   • AThe employer can add wages to the pool to lower pay
   • BA pool is only legal if every server signs an agreement
   • CTip pools are not allowed in Ontario
   • DThe employer can set up a pool and decide who shares, but the money must come only from tips
   Show answer

   Answer: D. The employer can set up a pool and decide who shares, but the money must come only from tips

   Ontario employers do not need employees' agreement for a tip pool, but pool amounts cannot come from any source other than tips.

3. Question 3 of 16

   In Ontario, when can an owner share in a tip pool?

   • ANever, under any conditions
   • BOnly if they regularly do substantially the same work as tipped employees, such as those in the pool
   • COnly if they own more than half the business
   • DWhenever the restaurant has a slow month
   Show answer

   Answer: B. Only if they regularly do substantially the same work as tipped employees, such as those in the pool

   Ontario allows an owner, partner, director or shareholder to share only if they regularly do substantially the same work as the employees in the pool, or as tipped employees elsewhere in the industry.

4. Question 4 of 16

   In Ontario, a restaurant's owners share in the tip pool. What must the employer do?

   • AGet approval from the AGCO
   • BKeep the policy secret from staff
   • CPost a copy of its tip-sharing policy in a clearly visible place
   • DPay each server a bonus instead
   Show answer

   Answer: C. Post a copy of its tip-sharing policy in a clearly visible place

   Since June 21, 2024, Ontario employers whose owners share in tips must post the tip-sharing policy where staff can see it.

5. Question 5 of 16

   In Ontario, which card fee may an employer take part of from a tip?

   • ADebit fees only
   • BPart of the credit card processing fee, but not debit fees
   • CNo fees of any kind
   • DAny card fee, in full
   Show answer

   Answer: B. Part of the credit card processing fee, but not debit fees

   Ontario allows part of a credit card processing fee to be excluded from tips. Debit and other fees cannot be deducted.

6. Question 6 of 16

   In Ontario, a banquet hall adds a service charge to every bill. When does it count as a tip under employment standards?

   • AWhen a reasonable person would believe it would go to the employees
   • BOnly if the guest writes "tip" on the bill
   • COnly if it is paid in cash
   • DNever, because the employer set it
   Show answer

   Answer: A. When a reasonable person would believe it would go to the employees

   Ontario counts service charges as tips where a reasonable person would believe they would be kept by or shared among employees.

7. Question 7 of 16

   In British Columbia, an employer pays for dine-and-dash meals and breakage out of the tip pool. Is this allowed?

   • AYes, if staff are told in advance
   • BYes, but only for dine-and-dash meals
   • CNo, it goes against BC's Employment Standards Act
   • DYes, because the pool belongs to the employer
   Show answer

   Answer: C. No, it goes against BC's Employment Standards Act

   BC's interpretation guide gives this exact example and says it is a contravention of the Act.

8. Question 8 of 16

   In British Columbia, when can an employer share in a tip pool?

   • AWhenever sales are low
   • BOnly on holidays
   • CWhenever they pay the servers' wages
   • DOnly if they do similar work to the employees who received the tips
   Show answer

   Answer: D. Only if they do similar work to the employees who received the tips

   BC says employers can only share in a tip pool if they do similar work to the employees who earned the tips.

9. Question 9 of 16

   In Quebec, a payment terminal suggests tips of 15%, 18% and 20%. What amount must the percentages be based on?

   • AWhatever amount the restaurant chooses
   • BThe price before GST and QST
   • CThe total including taxes
   • DThe price plus a service charge
   Show answer

   Answer: B. The price before GST and QST

   Quebec's consumer protection office says percentage tip suggestions must be calculated on the price before GST and QST.

10. Question 10 of 16

    According to the Canada Revenue Agency, are tips taxable?

    • AOnly cash tips are taxed
    • BYes, tips are income from employment
    • CNo, tips are gifts and are never taxed
    • DOnly tips over a certain amount are taxed
    Show answer

    Answer: B. Yes, tips are income from employment

    The CRA says tips that employees receive are considered income earned from employment.

11. Question 11 of 16

    According to the CRA, what is a "controlled tip"?

    • AA tip paid by a gift card
    • BA tip left in a jar at the counter
    • CA tip a guest hands directly to the server
    • DA tip the employer controls, such as a mandatory service charge or an employer-run tip pool
    Show answer

    Answer: D. A tip the employer controls, such as a mandatory service charge or an employer-run tip pool

    For controlled tips, the employer is considered to pay them, so CPP and EI are deducted at source.

12. Question 12 of 16

    A table of six may want separate bills. When should you ask?

    • AEarly, when you take the order
    • BWhen you bring the bill
    • CAfter they have paid
    • DNever, the guests should tell you
    Show answer

    Answer: A. Early, when you take the order

    Asking early lets you enter the order by seat, so splitting the bill later is fast and accurate.

13. Question 13 of 16

    What is the safest way to take a card payment at the table?

    • ATake the card to the back and bring it back later
    • BBring the terminal to the guest so the card stays in their sight
    • CWrite the card number down in case the terminal fails
    • DAsk the guest to tell you their PIN
    Show answer

    Answer: B. Bring the terminal to the guest so the card stays in their sight

    The guest should insert or tap their own card. Never ask for a PIN or record card numbers.

14. Question 14 of 16

    According to the Bank of Canada, which check on a polymer bank note can you do by touch?

    • ALook for a serial number on both sides
    • BSmell the note for fresh ink
    • CFold the note to see if it cracks
    • DFeel the raised ink on the large portrait, large number and the words "Bank of Canada"
    Show answer

    Answer: D. Feel the raised ink on the large portrait, large number and the words "Bank of Canada"

    The Bank of Canada says the portrait, large number and the words "Bank of Canada" are raised to the touch.

15. Question 15 of 16

    You suspect a bank note is counterfeit. What does the Bank of Canada recommend?

    • AAccuse the guest of fraud in front of others
    • BPolitely refuse it, explain why, ask for another note and inform the police
    • CKeep the note and give no change
    • DAccept it and give it to the next customer
    Show answer

    Answer: B. Politely refuse it, explain why, ask for another note and inform the police

    Be courteous, because the guest may be a victim too. Ask for another note, check it, and tell local police.

16. Question 16 of 16

    What should a server usually finish before leaving at the end of a shift?

    • AHand open bills to the cook to close
    • BTake the cash home and count it the next day
    • CClose all open bills, finish side work, cash out and get the manager's sign-off
    • DLeave as soon as the last table is seated
    Show answer

    Answer: C. Close all open bills, finish side work, cash out and get the manager's sign-off

    A proper close-out leaves no open bills, a restocked section and a balanced cash-out for the manager to check.

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