It's Sunday morning. Saturday night was a 240-cover dinner in the main restaurant, a 180-person wedding in the ballroom, a packed lobby bar, a busy pool bar, and steady room service all night. Six different tip pools, six different role structures, six different calculations. Your F&B director is staring at six spreadsheets, three of which have errors, and a banquet captain who wants to know why his tip-out is $40 short.
Then Monday's pre-shift brings the spa team's question about whether the massage gratuities are calculated the same way as F&B. They're not. But nobody can find the policy doc.
Ferry handles all of it. Every department, every pool, on one platform.
Hotels & hospitality
One property. Many tip pools.
Hotel F&B isn't one operation – it's a restaurant, a banquet team, a lobby bar, a pool bar, room service, and sometimes a spa. Ferry handles every department, every pool, every shift, in one platform.
200+
BJ's locations on platform
66%
Cash-carrying cost reduction
30
States
Same day
Fastest go-live
WHO IT'S FOR
Hotels and hospitality groups of every shape
Independent hotels with multiple F&B outlets
Hotel groups operating across multiple properties and states
Resorts with restaurant, banquet, spa, and outlet operations
Boutique properties with a single restaurant and bar program
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Every department, every pool
Hotel F&B isn't one tip-out. It's many.
Each department in your hotel has its own tip pool, its own role structure, and often its own rules. A banquet pool isn't a restaurant pool. A pool bar isn't a lobby bar. Room service handles tips differently from sit-down service.
Ferry configures each department independently and calculates them all from one platform.
Restaurant tip-outs (servers, bar, bus, host, runner)
Banquet pools (captains, servers, bartenders, sometimes housekeeping)
Room service tip allocation
Lobby bar, pool bar, and outlet-specific configurations
Spa gratuity tracking, separate from F&B
You set the rules once. Ferry applies them every time.
banquets get banquet rules
Service charges, gratuities and the bit that always goes wrong
Banquet tip-out is its own discipline. Service charges are baked into the event contract. Gratuities are distributed across the banquet team based on hours worked, role, and sometimes seniority. Captains take a higher share. Bartenders work the bar package. Housekeeping sometimes takes a slice for room turn. Ferry handles banquet pools as a distinct configuration – not a restaurant pool with extra rules.
Event-by-event banquet pool configuration
Service charge vs gratuity tracking
Role-based distribution within the banquet team
Audit-ready records per event, per employee
HOW FERRY HANDLES IT
The full hotel F&B stack on one platform
POS integrations
Toast, Micros, Aloha, Clover, Square. Most major hotel POS environments supported.
Department-level configuration
Each F&B outlet, banquet operation, and spa program is configured independently.
HCM/Time & Attendance
Hotel-wide employee data pulled clean, segmented by department.
Reporting
Property-level dashboards, department drill-down, event-level banquet records.
Tip distribution at shift end across every department, on the same payment infrastructure.
Hotels & hospitality
Ferry still works for you
Fewer rules, fewer roles, faster setup. Ferry handles single-location operations with the same calculation engine and compliance tracking – just with less to configure on day one.
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See Ferry in action for hotels & hospitality.
Live same day. No HRIS integration required. Start with Ferry Tip Manager and grow from there. See how BJ's Restaurants runs Ferry across 200+ locations, or explore the full tip management software guide.
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