Two related but distinct adjustments to a guest check:
- Comp (comped item): an item delivered to the guest at no charge. The kitchen makes it, the guest receives it, but the bill doesn't include it. Manager approval typically required. Common reasons: VIP treatment, food sent back, kitchen error, birthday dessert, regular-customer gesture.
- Void: an item that was rung in but then removed entirely before closing the check. The item never reaches the guest (e.g., wrong order entered). Most POS systems require manager approval to void.
Why these matter to tipped workers:
- Tip-out math (sales-based): comped sales typically still count toward your tip-out obligation. You might tip out 4% on a $400 check even though $80 of it was comped — meaning you owe $16 to support staff on tips you never collected. Some houses adjust for this; many don't.
- Reported tips: comped items don't generate tips, so they don't affect your reported tip income unless the guest still tipped on the pre-comp amount.
- Performance metrics: high comp/void rates can flag you for scrutiny. Managers often track per-server comp percentages.
Always get manager signature/approval on comps and voids. An unauthorized comp can be treated as theft.