A retail sale is usually one transaction, one total, one receipt. A restaurant bill regularly needs to handle splits, added tips, modifiers ("no onions," "extra cheese"), and sometimes a separate kitchen copy — a setup that only handles the simple case falls short fast.
Plan for split bills from the start
Whether splitting evenly or by item, the receipt format should make it easy to show each person's share clearly, not just print one combined total that staff then have to explain or recalculate by hand.
Show modifiers clearly under each item
"No onions" or "extra spicy" printed clearly under the relevant item avoids confusion for both the customer confirming their order and the kitchen if the same layout doubles as a kitchen ticket.
Leave room for a tip line if relevant to your market
Where tipping is customary, a blank line for the customer to write in a tip amount (plus a recalculated total space) is worth including on the printed receipt, rather than leaving it as an afterthought.
Consider a separate, simpler kitchen copy
A kitchen doesn't need prices or tax details — a stripped-down copy showing just items and modifiers prints faster and is easier for kitchen staff to scan quickly during a rush.
Keep the customer copy focused on what they need
Items, prices, tax, tip line if used, and the final total — resist adding promotional clutter that pushes the actually useful information further down the narrow receipt.