Tip outs

for context, I live in Canada, and in my province minimum wage is $15/hr. at my last job, I was very spoiled - the service staff took home 100% of their tips in cash each night and were expected to give a little to the bussers, but it was not forced. if they really helped me out i’d toss each of them a 20 or more but they never got less than 5 dollars from me. i moved to a bigger city and started at a restaurant where tips are given via e transfer “every week” (which has since turned out to be once a month halfway through the next month). 4% of all sales are taken out for the kitchen staff, and 3% of all sales are taken out for the bartender. the problem is, my restaurant is Slow. like, bang your head against the wall to pass the time kind of slow. there is never more than 1 waitress and 2 chefs on staff unless we have an event booked. when we do have an event, both the owners come in and one of them takes over the bar. every time i have had an event, i end up making my own drinks because the bartending owner doesn’t pay attention to the tickets or is busy kissing ass. so it’s more likely than not that he made 2 drinks for me max, which could be cocktails, could just be soda. so for an event im selling about $100 in drinks and $700 in food, i still have to tip the OWNER based on $800 sales total. i find this stupid, but he is convinced this is industry standard. how do the tip outs work at your restaurants? and how do i bring up this issue without sounding like im begging for money?