How to fill it in
- Write everyone down first, with their position next to their name (Kitchen, Counter, Floor). Group people by position so gaps jump out.
- Mark the days people can’t work with an X before you write any shifts. It saves erasing later.
- Fill your busiest shifts first, then the openers and closers, then everything else.
- Write times the same way every time, like 7a–3p. Mixed formats (7-3, 7:00 to 15:00) are how people show up at the wrong hour.
- Add up hours in the last column so nobody ends up with far more or fewer hours than they expected.
- Post it the same day every week, and take a photo for the group chat so people who are off can see it too.
Using it for a restaurant
Restaurants usually need two or three shifts a day per position. Put front of house and back of house in separate blocks of rows, and write each shift as its time plus station (for example “4p–close, Line”). Use the Open shifts row for anything you haven’t filled yet so it’s obvious someone can pick it up.
More ideas in our guide to restaurant schedules and how to make a work schedule.
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