Restaurant Attendance, Shifts & Tip Pooling

Most restaurants keep attendance in a notebook, the roster in a group chat, and tips in someone’s head. Month-end payroll then means rebuilding it all in a spreadsheet and hoping nobody disputes it. OrderRestro keeps these in one place, so payroll is a calculation, not a reconstruction.

Clock in, clock out

Staff clock in and out from the Attendance page on any device on your network. Managers see the day’s shifts for everyone, with hours so far, and a shift still open shows as “on shift”. Days are cut at your restaurant’s own midnight, so a late-night shift is counted on the right day.

Shifts and leave

The weekly Schedule will not let you put someone on two overlapping shifts or on a day of approved leave. Staff request leave from their own Attendance page; a manager approves or rejects it in one tap, and the decision is recorded in the audit log.

A tip pool that is easy to explain

Tips paid on bills during the period go into a pool, and the pool is shared in proportion to the hours each person worked. Someone who clocked 30 hours gets three times the share of someone who clocked 10. Shares are rounded so they always add up to exactly the pool — no stray paise — and someone with no hours gets no share.

Payroll from the same records

Give each person a monthly salary or an hourly rate, pick a period and run payroll. Monthly pay is pro-rated for part-months, approved unpaid leave is deducted, hourly pay uses clocked hours, and the tip share is added. The result is a draft you can review and discard; once you finalize it, it is locked. Finalized payroll also feeds the profit and loss report.

It does not calculate statutory deductions such as PF, ESI or income-tax withholding — add those with your accountant. Pair it with the daily cash close and the accounting tools for the full picture.