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Free Cheat Sheet

Restaurant Employee Handbook Cheat Sheet

The 30 sections every restaurant handbook needs — grouped by what is legally required, what belongs on Day 1, what governs the floor, and what shapes the culture. Tick the box once it is in your handbook.

Quick note on legal: Required policies vary by state and by employee count. Use this cheat sheet as a structural checklist, not legal advice — confirm specifics with an employment attorney in your state before publishing your final handbook.
1. Required by Law (federal + state) Skip these and you create exposure
At-will employment statementBoth parties can end employment at any time, for any legal reason. Required language varies by state.
Equal Employment Opportunity (EEO)Title VII non-discrimination commitment. List protected classes. Federal floor; some states add more.
Anti-harassment & reporting procedureDefine harassment, name the reporting chain, state the no-retaliation rule. Required to limit liability.
Wage, hour & tip rulesPay periods, overtime, minimum wage, tip credit and pooling. FLSA federal, but state law often overrides.
Meal & rest breaksFederal law requires none, but CA, OR, WA, NV, NY and others have strict rules. Include your state's.
Workplace safety & injury reportingOSHA basics. Slip, burn, cut response. Where the first-aid kit lives. How to report an injury.
ADA & reasonable accommodationRequired if you have 15+ employees. State the process for requesting accommodation.
Sick leave & FMLAState sick-leave laws now apply in 17+ states. FMLA applies if you have 50+ employees within 75 miles.
Workers' comp noticeState-specific notice that workers' comp insurance is in place. Often required as a posted notice plus handbook entry.
Employee acknowledgment & signatureLast page. Confirms the employee received and read the handbook. Keep a signed copy in their file.
2. Day-One Essentials What the new hire needs by end of shift 1
Welcome & the restaurant's storyOne page. Who founded it, why it exists, what it stands for. Sets the tone before policies do.
Org chart & chain of commandWho reports to whom. Who approves comps, time-off requests, schedule swaps. Avoids "I didn't know who to ask."
Schedule policyWhen schedules drop, how far out, how to request time off, swap rules, blackout dates around holidays.
Attendance & punctualityExpected arrival window, call-out procedure (who, how, how far in advance), no-call no-show consequence.
Pay infoPay period, payday, direct deposit setup, where paystubs live, tip distribution timing.
Benefits (if applicable)Health insurance eligibility, 401(k), shift meal, employee discount, paid time off accrual.
3. Operations & Standards How the floor and the kitchen actually run
Dress code & groomingUniform pieces, who supplies them, hair, jewelry, shoes (slip-resistant), tattoos visible/covered, nails.
Side work & opening / closingReference your daily checklists. The handbook should point to the SOPs, not duplicate them.
Allergen & food safety protocolFDA Top 9 allergens, glove rules, handwashing, temperature checks, FIFO, expired-product policy.
Tip handling & pooling formulaExact pool, percentages, tip-out to bar/BOH/runners, when tips are paid out. Spell it out.
POS & cash handlingVoids, comps, who can ring discounts, manager-approval threshold, cash drop procedure.
Phones & personal devicesWhere phones live during service, when they can be checked, exceptions for parents/emergencies.
Social media policyWhat can be posted from the restaurant, what is off-limits (guests, recipes, internal photos).
Comps, voids & discountsManager approval threshold. Family/friends discount rules. Owner-only override situations.
4. Culture & Conduct The standards that make the team work
Code of conductHow the team treats guests, vendors, each other. Plain-language version of the EEO/harassment policies.
Conflict resolutionWhere to take disagreements, who handles guest complaints, escalation path.
Substance use policyDrugs and alcohol on premises, shift-drink rules (if any), end-of-shift staff drinks, DUI risk.
Theft & integrityFamily meal rules, taking food home, voids, freebies for friends. The line between hospitality and theft.
ConfidentialityRecipes, vendor pricing, guest information, internal financials. What stays in the building.
Discipline & progressive correctionVerbal → written → final written → suspension → termination. State the rule so the process is fair.
Termination & exitFinal paycheck timing (state-specific), returning property (uniform, keys, tablets), reference policy.
How to suggest improvementsThe legitimate channel for ideas, complaints, and feedback. Closes the loop on culture.
Free resource from crewli.io · Read the full guide at crewli.io/blog/restaurant-employee-handbook-checklist