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• Splitting a Weekend's Hours: Kitchen vs Front

  One Friday and Saturday, seven staff, two stations. Here is exactly how the clock times and tags turned into a clean per-station hours total for payroll.

• Tag Naming Rules for Sortable Station Exports

  Six defensible tag naming rules for splitting kitchen and front-of-house hours, each with why it matters and how to apply it so your CSV stays sortable.

• Restaurant Shift Handoff Without Messy Hours

  The lunch crew is closing out while the dinner crew walks in. Here is the exact order of taps at the tablet that keeps both shifts' hours clean.

• When to Split One Team Into Two Groups

  A practical how-to for deciding when a single crew should become two worker groups, with restaurant and event examples so your hours report cleanly by role and program.

• Pick the Right Time Tracking Comparison Fast

  Not sure which time-tracking comparison applies to you? Group the alternatives by who they fit, spot the one tradeoff that decides your choice, and jump to the matching head-to-head.

• Free Tools to Use Before Buying Restaurant Software

  Before you pay for anything, run the free calculators that fix the errors that actually cost you: lunch-break deductions, decimal payroll math, and messy handwritten time cards.

• Restaurant Time Clock Setup for the Dinner Rush

  A step-by-step restaurant clock setup: add staff, tag stations, place the tablet at the pass, and keep the line moving when six cooks clock in at once.

• What a Tag Is and How to Group Crew Hours

  A tag labels a time entry so you can separate kitchen from floor, or one program from another. Here is what a tag is and how to use it for filtered totals and exports.

• When Overtime Pay Kicks In: A Worked Example

  One server, five shifts, 46 hours. Follow the math step by step so you know exactly when overtime starts and what it adds to your week.

• Part-Time Shift Tracking That Holds Up at Payroll

  Six defensible practices for recording part-time restaurant hours, from forgotten clock-outs to clean exports, so the totals hold up when payroll reviews them.

• Share a Tip Pool Fairly Using Recorded Hours

  A worked example: split a $640 tip pool across five people by their actual clocked hours, with every step of the math shown so the crew can verify it.

• Track Front of House and Kitchen Hours Separately

  Set up worker groups and tags once, then pull a CSV that shows kitchen hours and front of house hours apart, without chasing anyone for a login.

• Kangaroo Clock vs 7shifts for Restaurant Hours

  If you run a small restaurant and just need accurate hours plus tip-pool data, here is how Kangaroo Clock and 7shifts actually differ, and which fits your kitchen.

• Clocking In Restaurant Staff Without Logins: Answered

  The questions restaurant owners actually ask about kiosk and QR clock-in for servers and cooks, answered directly: forgotten clock-outs, station hours, and payroll export.