This case study is intended to conduct an exploratory investigation of servers’ opinions regarding pooled gratuity restaurants on three related interests – servers, guests, and the restaurant entity itself. Servers that have experience working in a shared gratuity environment were asked their perceptions of advantages and drawbacks of pooling gratuities to the three major stakeholders in the restaurant experience. This inquiry is posed to assist restaurant operators in determining which method of gratuity distribution, either shared or individual, might best fit their establishment. The study resulted in preliminary conceptual model that describes proposed constructs that represent servers’ perceptions of working in a pooled gratuity environment.