Full-service runs on people. Clockout makes the people part less painful.
Servers, line cooks, hosts, sommeliers — schedules, tip pools, tasks, and reviews all in one place, designed for how a real dining room runs.
What we hear from full service operators
Tip pools are a Sunday-night spreadsheet
Servers, bartenders, bussers, hosts. Three different pools, three states, one annoyed manager.
Reviews come in faster than you can read them
Five channels. Forty reviews a week. The owner reads them at 1am and replies to one.
Reservation no-shows ripple into labor
A canceled 6-top means you have a server overstaffed and tip averages drop.
How Clockout fits a full service operation
Tip pools handled per shift
Server, bar, busser, host pools — calculated nightly, transparent to staff, audit-ready for DOL.
Reviews with brand-voice replies
Every review touched within 24 hours. Drafts read like the operator wrote them.
Cover-aware staffing
Resy and OpenTable feed your forecast. When covers drop, the schedule adjusts before service starts.
“Our managers used to hate Sundays. Tip pools, reviews, schedules, all due before service. Now Sundays are short. They actually look forward to them.”
Questions from full service operators
Yes. Resy, OpenTable, and Tock are integrated. We read covers, you keep your booking flow.
Per-state tip credit, tip-out, and minimum-wage rules are configured per location and applied automatically.
Yes. Each server sees how their pool was calculated. Disputes drop to almost zero.
Built for full service. Worth a real trial.
Connect your POS, run the next two weeks on Clockout, decide with your own numbers.