In all of the restaurants where I worked, we typically had some type of "tip out" arrangement whereby we paid "others" either a set $$ amount at the end of the night or a fixed percentage of our total sales for our tables.

We, as waitstaff, "checked out" each night and were responsible for tallying all of our charge slips, cash receipts, etc. At one restaurant, our POS (point-of-sale) system told us how much we owed in one place (and we kept the tips in cash even off the charge slips - or if we didn't have enough cash receipts, the restaurant would give us cash back. At another, we manually added up what we thought we owed the restaurant and then a manager would review it before the waiter was cleared to clock out and go home. Everywhere I ever waited required us to maintain our own "bank" for change vs. using a common register or till.