Tipout pool transparency - required?

I've always avoided tip pools ... usually I've managed to steer places into at least letting the bartenders be separate from the rest of the restaurant - although the bar itself is always a tip pool between the people working behind the bar.

A new place has been great but we are working on setting up a tip system and there are a lot of different aspects to the restaurant/bar/event center.

The money has been good, tips have been great; but there really is no clarity as to how the tips are split and what tipouts are and who is getting tipped out what percentage. It's all a brand new concept so things are still very much being worked out; but is there any precedent to making everything transparent?

I feel I'd just like to know the logistics of the tip system to maybe help it work better. But as of now it's a simple algorithm that has been good and I can't complain but I just would prefer to know more about all of it.

For now it has been just a number on a paycheck every two weeks with no further info but I'd like to know more. Any advice on how to approach this with management or just let the issue lie?

I really can't complain at all, but it's the first place I've worked that I really have no clue as to what I make per shift.