Tips belong to the people who earn them, and New York has specific rules on how venues must handle gratuities. Keeping clear records is the first protection.
Label tips as tips, make them optional and make “no tip” an easy tap. Presets should be modest and chosen after the guest sees the total.
Track tips per ticket, per valet and per shift. A report you can export lets you pay the team on time and answer questions later.
This is general information and not legal advice. Confirm the details with your counsel or accountant.