Tag "best practices"
Workers’ Compensation
What is workers’ compensation? Workers’ compensation (industrial insurance) coverage protects both workers and employers from the financial impact of a work-related injury or occupational disease. It pays for injured workers’
Employee Apparel
Employers are not required to compensate their employees for apparel that an employer requires them to wear during working hours UNLESS the required apparel is a uniform. A uniform
Meals and Breaks
Definitions The normal working day is considered to be eight hours of work. Meal periods must be a minimum of 30 minutes. Meal periods are not considered to be part
Payroll Deductions
During an ongoing employment relationship (i.e., employee is still employed with the employer on payday), the following deductions are allowed, and may reduce the employee’s wage below the minimum wage
Terminating an Employee
Employers must take a great deal of care when terminating an employee. This summary outlines some of the legal claims that can result from terminations and some suggestions to follow
Prohibited Duties for Minors
Alcohol Occupations involving the sale, handling or serving of any liquor, either on a paid or voluntary basis. Deep Fryers Minors may use fryers for cooking purposes. Although L&I
Preventing Teen Injuries
Employment data show the hospitality and retail industries, including restaurants, employ 50 percent of teenagers, which contributes to the high incidence of injury to teens. In 2000, the Washington State
“Show Up” Pay
An employer is not required by law to give advance notice to change an employee’s shift or to shorten it or lengthen it, thus there is no legal requirement for
Using Teen Labor
The following is a checklist of what to have on file and regulations to follow when employing teen workers. There are three things an employer must have to employ youth
Cover Charges
Does sales tax apply to cover charges? A cover charge is generally a fee that is collected from guests to allow guests entry to a specific event or activity. The
Handwashing
It’s All in the Hands… Foodborne illnesses from ill food workers are spread by the hands. Many of the employee hygiene requirements in the food rule are designed to prevent
Washington Food Rule
Cook-Chill & Sous Vide (The revised rule adds requirements for cook-chill and sous vide.) Traditional cook-chill and sous vide preparations require sealing food in air-tight bags. This oxygen-reduced, anaerobic environment can
Managing food on demand is even more challenging in a kitchen managed by paper
By: Jessica Bryant Adding more ordering/payment channels (both on-prem and off-prem), creates new complexities and challenges for restaurant operators. Historically, restaurants are used to controlling the transaction flow – either
Upskilling to Beat the Labor Shortage
By David Faro To see a complete list of the training opportunities available through your membership, visit the Hospitality Association Education Foundation (EF) website. If you have questions or need
Labor Cost Management: Scheduling
DOWNLOAD: Manpower Graphs.xls DOWNLOAD: Labor Schedule.xls