Duty roster and hours under control, even when the place is packed
Hospitality has stricter recording duties than most industries. MetronHR meets them in passing while the team plans, swaps and clocks in.
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- Recorded within seven days, automatically
- Replacement rest days and rest periods are checked along the way
- Plan and swaps run on the team's phones
In shortRestaurants have to record start, end and duration of working time for every employee no later than seven days after the working day and keep the records for two years, because the restaurant trade is listed in section 2a SchwarzArbG. MetronHR records on the same day when staff clock in and checks rest periods and substitute rest days in the Professional plan's rota as it goes.
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What is different in hospitality
Most businesses only have to keep separate records for mini-jobbers. In hospitality the duty applies to every employee, and on top of that come rules that do not exist in an office.
- Deadline for recording
- 7 calendar days
- Retention
- 2 years
- Fine range
- up to 30,000 euros
- Work-free Sundays per year
- at least 15
Section 17 MiLoG applies to the entire workforce
The start, end and duration of daily working time must be recorded no later than seven calendar days after the working day and kept for two years.
The reason is not in the Minimum Wage Act but in section 2a (1) no. 2 SchwarzArbG: hospitality and accommodation are named there explicitly, and section 17 (1) MiLoG builds on that. In a trade business with no link to section 2a, the separate recording duty covers only marginally employed staff; here it covers everyone.
Sunday work is allowed, but not free of charge
Restaurants may open on Sundays. In return at least 15 Sundays a year must remain work-free, and every Sunday worked needs a replacement rest day within two weeks.
The exemption is in section 10 (1) no. 4 ArbZG, the quid pro quo in section 11 (1) and (3) ArbZG. In practice the replacement rest day is the thing most often overlooked, because it does not stand out in the weekly roster but only in the annual review.
The rest period may drop to ten hours, but not without consequences
In restaurants the rest period may be shortened by one hour to ten if every reduction is compensated by another rest period of at least twelve hours.
Section 5 (2) ArbZG allows this. The compensation must happen within one calendar month or four weeks. With split shifts covering lunch and dinner service that is the rule rather than the exception, which is exactly why it has to be tracked as you go.
Trainees under 18 may work until 10 pm
Young people over 16 may be employed in hospitality until 10 pm. For all other young people the day ends at 8 pm.
The exemption is in section 14 (2) no. 1 JArbSchG. If vocational school starts before 9 am the next day, employment on the previous day still ends at 8 pm. Anyone writing the roster without this rule regularly schedules the trainee too late.
The key duties and how they are met day to day
| Duty | Source | With paper or Excel | With MetronHR |
|---|---|---|---|
| Record within 7 days | Section 17(1) MiLoG | only when typed up at month end | when clocking in, on the same day |
| Substitute rest day after Sunday work | Section 11(3) ArbZG | only noticed in the annual review | assigned while planning |
| Rest of 10 hours, made up to 12 | Section 5(2) ArbZG | recalculated by hand | shortening counted, compensation tracked |
Shift and duty planning, the day plan and client hour packages are part of the Professional plan.
Record within 7 days
- Source
- Section 17(1) MiLoG
- With paper or Excel
- only when typed up at month end
- With MetronHR
- when clocking in, on the same day
Substitute rest day after Sunday work
- Source
- Section 11(3) ArbZG
- With paper or Excel
- only noticed in the annual review
- With MetronHR
- assigned while planning
Rest of 10 hours, made up to 12
- Source
- Section 5(2) ArbZG
- With paper or Excel
- recalculated by hand
- With MetronHR
- shortening counted, compensation tracked
Shift and duty planning, the day plan and client hour packages are part of the Professional plan.
Further reading: Section 2a (1) no. 2 SchwarzArbG · Section 17 (1) MiLoG, section 21 (1) no. 7 MiLoG · Section 5 (2) ArbZG, section 10 (1) no. 4 ArbZG, section 11 (1) and (3) ArbZG · Section 14 (2) no. 1 JArbSchG
In detail, with examples: Working hours in hospitality: what applies and what you have to record
As at: November 2026. This is not legal advice; for a specific case in your business it is better to ask someone with a licence to practise.
The roster hangs on the fridge, the hours are in someone's head
In hospitality a lot is decided at short notice: the weather, reservations, sick calls. The recording duty knows nothing of that short notice.
- Problem
The slip only gets typed up at the end of the month
By then the seven-day deadline in section 17 MiLoG has passed before anyone entered the first figure.
- Problem
Split shifts eat into the rest period
Lunch service until 3 pm, dinner service from 5 pm, finish at 1 am, back again at 11 am the next day. That is ten hours of rest and needs compensating.
- Problem
Replacement rest days fall through the cracks
Anyone working on a Sunday needs a replacement rest day within two weeks. You cannot see that in the weekly plan, but an inspector can.
The plan checks itself
Shifts sit on the phone, clocking happens at the terminal or in the app, and the record is created along the way. Rest periods, replacement rest days and maximum working time are checked when assigning, not in hindsight.
Recorded the same dayThe seven-day deadline is met before it even starts running.
Features for hospitality businesses
Tailored to split shifts, changing staffing and casual workers.
- Time
Clock in at the terminal or via the app
The record is created while you work
A terminal in the staff corridor or the app on your own phone. Start, end and break land directly in the record that section 17 MiLoG requires.
- Planning
Split shifts as a template
Lunch and dinner planned in one go
Two blocks on the same day with the break in between, stored as a shift template instead of being created twice every day.
- Employee protection
Rest periods and replacement rest days in view
The breach shows up while planning, not during an inspection
Shortened rest periods under section 5 (2) ArbZG are counted and their compensation tracked. Sundays worked get their replacement rest day assigned.
- Overview
Mini-jobs and time account
Temps’ hours are settled before payroll runs
Mini-jobs run without target hours; the hours worked per temp are in the system as you go and, at the end of the month, in the Excel overview and in the payroll file for DATEV.
- Mobile
Swaps and sick calls on the phone
No more phone calls during service
The team offers shifts for swapping and calls in sick in the app, and every change goes through your approval.
For the roles in the business
Kitchen, service and management need different things from the same system.
- Owner / business management
Inspection-proof, without a ring binder
- If customs turns up, the records must be complete for two years, in German and held in Germany.
- Every working day is recorded with start, end and duration, corrections are logged, and exporting a period takes seconds.
- Service and kitchen
Shift on the phone, clocking in two seconds
- When am I off next week, and how many hours have I already worked this month?
- Your own plan, your own hours account and swaps with colleagues all run in the same app.
Related
Where to go from here, and what waits for you there.
Frequently asked questions from hospitality
What hospitality businesses most often ask about recording and rosters.
Question not answered here? Every step is explained in the help centre.
Send us a messageDo I really have to keep records for every employee, not just mini-jobbers?
Yes. Hospitality and accommodation are named in section 2a (1) no. 2 SchwarzArbG, and section 17 (1) MiLoG builds on that. The duty therefore applies to all employees of the business, regardless of earnings.
Do I pay in winter for people who are not even there?
No. You adjust the number of licences yourself every month, up and down, without asking and without a minimum term. The lower limit is the number of seats currently occupied. Anyone working seasonally with casual staff books them for the months in which they work.
How long do I have to record the time?
No later than seven calendar days after the day worked. The documents are kept for two years, counted from the point relevant for the record.
May I shorten the rest period for split shifts?
In restaurants yes, by up to one hour to ten (section 5 (2) ArbZG). But every reduction must be compensated within one calendar month or four weeks by another rest period of at least twelve hours.
How many Sundays have to remain work-free?
At least 15 in the calendar year (section 11 (1) ArbZG). For every Sunday worked, a replacement rest day within two weeks is added (section 11 (3) ArbZG).
How late may a trainee under 18 work?
Those over 16 may work in hospitality until 10 pm, otherwise until 8 pm (section 14 (2) no. 1 JArbSchG). If vocational school starts before 9 am the next day, 8 pm applies to them too.
Other industries
Care
Care facilities are the only industry with two special routes on rest periods, and since the ECJ ruling standby duty counts in full as working time.
ViewHotels
Reception around the clock, housekeeping in the morning, breakfast from five. Three rhythms in one house, and accommodation falls under section 2a SchwarzArbG.
ViewSecurity services
Every post is tied to a qualification, every security officer to a reliability check, and the security industry is named in section 2a SchwarzArbG.
View
Recording duty met, without a single slip of paper
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