A small restaurant has between 6 and 15 people, split shifts, staggered clock-ins and clock-outs, and neither the time nor the desire for the manager to spend Monday morning copying hours into a notebook. The problem is that the law requires keeping an accurate record, and the Labor Inspectorate knows perfectly well that the hospitality sector is one of the most complicated in that regard (in fact, it dedicates visits to it at times it doesn't dedicate to others). What's coming: what a time tracking software needs to actually work in hospitality, what it costs, and what red flags to avoid.