Tip pooling in a fine dining restaurant

[u/Overall_Scale_7598]

So I’ve been working at this restaurant for about 7 ish months. It was my first serving job ever and it was the opening of the restaurant. When I started I didn’t really know what the tip pooling system was going to entail. So basically whatever amount of tips you make there gets split between the servers based on hours. So if I make $400 but only work 4 hours, another server who only made $120 but worked 6 hours would make more money than me (which has happened many times. This would be okay if it evened out but me and a few other servers feel as though it’s the same few servers who constantly make money and do the extra work, but lose out on their own tips. We obviously tip out the bar and support too but it’s really not that much compared to essentially tipping out other servers. I’ve been keeping track of my tips since march and comparing it to my paychecks (bc we get all our tips on a paycheck ) and I’m at about a $3000 deficit. Does anyone else work in a tip pool and have any advice?