In a restaurant, hours and tips live side by side. A server works a dinner shift, takes home cash from the table, has card tips added to the pay, and may owe a share to the bar or the host stand. Managers need to know who worked when, and staff want to be sure their tips are counted correctly. This landscape sheet records shifts, hours, cash tips, and card tips for the week, then divides them to show tips per hour.
Wine Red Header With a Plate and Cutlery
The top band is deep wine red. At the right sits a white dinner plate with an inner ring, flanked by two thin white bars that stand for a knife and a fork. The title Restaurant Staff Timesheet is set in Playfair Display, an elegant serif, with the line shifts, hours, and tips for the week beneath it. Lato supplies the smaller type. The page feels like a menu and suits both a casual cafe and a fine dining room.
Server, Role, Section, Week and Manager
A five-column strip identifies the person and the week. The sample is Dana Whitfield, a server on the patio section, for the week ending Sunday 8 November 2026, with manager Remy Boucher. Section matters because tips differ by area, and the manager helps the office route the sheet for approval.
Shifts, Hours and Tips
| Day | Shift | Hours | Cash | Card | Total tips |
|---|---|---|---|---|---|
| Tuesday | Dinner | 6.00 | 62.50 | 48.00 | 110.50 |
| Wednesday | Dinner | 5.50 | 40.00 | 35.50 | 75.50 |
| Thursday | Lunch | 4.50 | 22.00 | 18.00 | 40.00 |
| Friday | Double | 11.50 | 96.00 | 88.50 | 184.50 |
| Saturday | Dinner | 7.50 | 120.00 | 104.00 | 224.00 |
| Sunday | Brunch | 6.00 | 45.00 | 31.00 | 76.00 |
The real table also shows start and end times, and an hour is taken off the double shift for breaks.
The Week Total Row
A shaded row at the foot adds everything: 41.00 hours, 385.50 in cash tips, 325.00 in card tips, and a gold-highlighted 710.50 in total tips. These are the numbers the server, the manager, and the payroll clerk all care about, so they are given a row of their own and a different fill from the rest.
Tips Per Hour, Hours and Total Tips Tiles
Under the table, three tiles report tips per hour (17.33), hours worked (41.00), and total tips (710.50). Tips per hour is the measure servers often use to compare sections, shifts, and restaurants. Divide total tips by hours, and you can see at once whether Friday doubles are worth the long day or whether quiet lunches pay as well as they seem to.
Tip Pool and Tip Out Notes
A box on the right is reserved for tip pool, tip outs, and notes. The sample lists a bar tip-out of 10 percent and a host share of 3 percent. Tip-out rules vary from one restaurant to the next, and sometimes by law. Write the rule that applies to you in this box so that the person reading the sheet knows how the numbers were handled.
How to Complete the Week
- Write your name, role, section, week, and manager.
- For each shift, enter the type, in and out times, and hours.
- After close, enter cash tips and card tips for that shift.
- Add the totals at the end of the week.
- Work out tips per hour and fill in the tiles.
- Sign and hand the page to your manager.
Why Staff Keep Their Own Tip Records
Even where the restaurant keeps its own records, your personal log protects you. If a figure on a pay slip seems low, you can compare it with your own numbers. If tax authorities ask about tip income, a log with dates and amounts is far better than a guess. Many servers keep a sheet like this from their first shift.
Tips and Taxes
Tips are income in many places and may need to be reported. The rules differ by country, state, and employer, so check what applies to you or ask your payroll department. The sheet is a record of what you earned, not tax advice, and it should not be used as a substitute for official guidance.
Managers Using the Sheet for Scheduling
A pile of these sheets shows which shifts earn the most tips per hour and which are quiet. Managers can use that information to schedule fairly, rotating good and slow shifts so that no one is stuck with the worst ones. Transparent schedules cut complaints and help retain good staff.
Bartenders, Hosts and Other Roles
The layout works for any tipped role. Retype the role and section, rename the shift column for bar, host, or bussing, and keep the rest. If your restaurant uses a points system for tip pools, add a column for points and show each person’s share.
Editing the Table and Colours
Everything is editable. The table is a real Table object, so you can add a column for tip share or reduce the font to fit more days. Change the wine red header to match your restaurant, or replace the plate with a logo. The summary tiles are shapes with text, so retype them after any change.
Printing the Landscape Sheet
US Letter landscape. Print one for each employee each week, or one master that staff fills in on a clipboard in the back office. The header uses a lot of colour, but the table prints clearly in black and white.
Comparing Weeks Across a Season
Keep a stack of weekly sheets and compare tips per hour from week to week. Summer patio weeks, holiday dinners and quiet January shifts all look different. Over a season, you learn which days to ask for and which to avoid, and you can plan your budget around a realistic average, not your best night.
Restaurant Timesheet Questions
Can I add a column for sales?
Yes. Add the column through Edit Table Data and narrow the others to fit.
Does it handle split shifts?
Use two rows for the same day, and add the hours in the total.
Are the tip-out percentages official?
No. They are examples. Use the rules of your own restaurant.
