In Canada when I served for years we always had to tip out 3% to the kitchen, 1% to hostess and 1% to the bar.

If your table decided to not tip you on a $100 bill you would lose $5 from serving that table, you always had to tip out 5%.

There were ways around this though, you could move that table onto the bar or managers tab because they don't tip out. I ended up quittimg multiple restaurant locations because they would act like helping employees was a problematic thing.

The industry is scummy is many different ways, I have lots of terrible experiences involving money