We collect and pool tips, then distribute them to our team. This page explains how it works, why we do it this way, and how your generosity reaches the people who make your visit special.
Tipping is optional. It is never required or expected. If you choose to leave a tip, our entire
team is thrilled.
No. Tips do not go to the business. We collect and track tips, then distribute them to employees who worked the shifts in that period. Every dollar you choose to leave goes to our people.
The only monies witheld are processing or administrative fees that may be charged to our business as a result of the payment method used (for example, credit card processing fees).
We process most tips through our point of sale. That means we handle collection and record keeping, then we distribute the funds to staff. This method is common in Canada and aligns with CRA guidance for controlled tips. It also allows proper payroll reporting that supports CPP and EI for our team, simplifying taxes for our staff and making it easier for them to file taxes.
Cash tips are added to the pool when they are turned in, so distribution remains fair and transparent.
Tips are pooled, then shared among front and back of house based on hours worked, training, leadership, special event service, and role. This includes baristas, counter staff, cooks, bakers and support roles.
Hospitality here is a team effort. The person who hands you your coffee, the person laminating croissant dough at dawn, and the person washing dishes all shape your experience.
Our food is made from scratch and that involves many hands. We scale pastry dough, prepare butter blocks, laminate and ferment dough, hand roll each croissant, roast and shave meat, slice cheese, and wash produce. We brew, we bake, we deliver to your table, and we pre-bus to keep the café tidy.
Pooling recognizes this shared craft. It also keeps service consistent, since every guest is everyone’s guest.
Yes. All tips are taxable income for employees. Under our controlled tip model, tips appear on pay statements and are included for payroll reporting. This supports CPP and EI, which protects employees over time.
Voluntary tips are not subject to GST or RST. Mandatory service charges are not part of our café service offering.
We invest in people today. Full-time team members receive health, dental, and vision benefits. We do not cut hours seasonally or based on sales, and we provide meal allowances and complimentary bread subscriptions.
We also choose high quality ingredients and local products. Prices must remain reasonable for guests. Gratuities help close the gap, so skilled people can choose hospitality as a career, not only a short-term job.
If tipping culture changes in Canada, we will adapt with care. Until then, this approach keeps quality and people at the center.
No. It is always your choice. We appreciate your visit and your support either way.
Tip collection and payout follow written procedures that were developed by our staff and are are managed by our staff. We reconcile point of sale reports with deposits, then document distribution to staff alongside payroll records. Multiple people review the numbers on a set schedule.
This protects both guests and team members, and it keeps the process clear.