Restaurant Receipt Template

Itemized dine-in receipt. For one table, counter order or takeout check. It lists the check number, table, server, number of guests, date and time, every item with quantity and price, then subtotal, tax, service charge (if you add one), tip, total paid and how the guest paid. Use it when your POS or receipt printer is down, at a pop-up or food truck without a printer, or when a guest asks for a fuller itemized copy than the card slip.

Catering and event receipt. For a booked event that is paid in stages. It records the client, event date and venue, guest count, menu packages priced per head, the setup and delivery fee, tax, the deposit received, the final payment received and the remaining balance. Issue it once money has actually come in. If you still need to ask for the balance before the event, send a catering invoice instead. An invoice requests payment; a receipt confirms you have been paid.

In the US, the IRS says a payment is a tip only if the customer voluntarily decides to pay it and decides the amount. Automatic charges are service charges. The IRS's examples include a mandatory charge for large parties, required gratuities written into a contract, and payment prompts that won't let a customer leave a zero tip. Service charges that are paid out to staff are generally treated as wages, not tips (IRS: Tip recordkeeping and reporting).

On the receipt, that means:

• Label an automatic or contracted charge as a service charge and put it on its own line.
• Keep the tip line for whatever the guest chooses to add.
• On a catering receipt, a gratuity written into the event contract is a service charge under that IRS guidance, so label it that way.

How you then report tips and service charges for payroll is a separate question. Follow the IRS page above or your payroll provider's guidance. Rules outside the US differ.

• Event details. Event date, venue and the final confirmed guest count.
• Packages per head. One row per menu or package: guests × price per head. Staff hours or other extras go on the remaining rows.
• Setup and delivery fee. This has its own line under the subtotal. Enter 0.00 if you don't charge one.
• Tax. There is a tax line under the fee. In the Excel version, type your own rate as a percentage in the tax-rate cell and the tax is calculated from the subtotal. The setup and delivery fee is not included in that calculation, so if your local rules tax it, adjust the tax figure. In Word or on the PDF, enter the tax amount yourself.
• Service charge. There is no service charge line. If your contract includes one, add it as its own row in the item table and label it as a service charge. In Excel, item rows count toward the subtotal, so the tax calculation will include it.
• Deposit received. The amount and the date you received the deposit.
• Final payment received. The amount and date of the final payment.
• Balance. After the final payment this should be 0.00. If you give the client a receipt when they pay the deposit, the balance line shows what remains after that deposit. It is a record of what was paid, not a request for payment. The closing line on the file says the event is paid in full, so for a deposit-only receipt use the Word or Excel version and change that line.

• Itemized receipt for non-food sales with a line-by-line breakdown
• Cash receipt for a simple acknowledgment of cash received
• Delivery receipt for proof of delivery or courier charges
• Hotel receipt for guest folios that include restaurant charges
• Tip calculator for working out a tip or splitting one