It depends. Admittedly this was 35 years ago or so, but generally a certain percentage would go towards the bar and other staff, but mostly you would keep your own tips.
It’s probably due to a difference in culture. The US was still very anti-socialism at the time. But the culture was definitely that you should keep the rewards of your own labor.
At smaller restaurants there was never any pooling at all.
In Europe there is much less of a tipping culture, but at the end of the night all tips go in one big pot and then get divided amongst the staff.