Splitting hours by station (kitchen vs front-of-house)

If you've run a restaurant for more than a season, you know the answer to "are we over-staffed front-of-house relative to kitchen?" depends on data you usually don't have. The schedule tells you what you intended, but the actual clocked hours often diverge: someone called out, someone stayed late, a server picked up a kitchen prep shift.

Tag entries by station

In Kangaroo Clock, create tags for each station, kitchen, front-of-house, bar, prep. When staff clock in from the kiosk or their personal link, they pick the station. The reports page lets you filter by tag, so pulling "total kitchen hours last month" is one filter.

If staff sometimes work split shifts (an hour of prep then on-the-line as a line cook), they clock out of one tag and clock in to the next. The CSV export captures both entries with the station tag, so labor cost analysis works cleanly.

The staffing decision

Once you have a few weeks of tagged data, the over/under-staffing question becomes answerable: pull the weekly hours by station, compare to your scheduled hours, see where the gap is. The reports page shows totals; the CSV gives you the per-entry detail if you want to drop it in a spreadsheet for further analysis.

What this doesn't do

This is hours data, not tip-pool math. We deliberately don't compute tip splits or wage calculations, too much variance by state, by ordinance, and by your internal policy. The clean per-station hours data feeds into whatever tip-pool method you actually use.

Back to the restaurants hub, or pull up the time card calculator for a manual weekly view.