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Free Cheat Sheet

Restaurant Employee Handbook Cheat Sheet

The 30 sections every restaurant handbook needs — grouped by the legal basics, 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. The Legal Basics (build these with an attorney) Not legal advice — confirm each with an employment attorney
At-will employment statementHow employment can be ended, by either side. Wording varies by state — have it drafted for you.
Equal employment & non-discriminationYour non-discrimination commitment and the protected classes it covers. Ask your attorney which apply where you operate.
Anti-harassment & reporting procedureDefine harassment, name the reporting chain, state the no-retaliation rule. The one operators most often leave thin.
Wage, hour & tip policiesPay periods, how overtime is handled, how tips are treated. Tip rules differ sharply by state — get yours confirmed, never copied.
Meal & rest breaksWhatever your state requires, plus anything you offer beyond it. Write down what the team actually gets.
Workplace safety & injury reportingSlip, burn, cut response. Where the first-aid kit lives. How to report an injury.
Accommodation requestsThe process for requesting an accommodation, plus a no-retaliation commitment.
Sick leave & extended leaveYour sick-leave terms and how longer leaves are handled. Varies by state and headcount — confirm what applies.
Workers' comp noticeNotice that workers' comp coverage is in place. Check with your carrier and attorney on how it must be posted and recorded.
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 protocolThe allergens your kitchen tracks, 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