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HERO Resources

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



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

Full Service Lodging News Room Programs Quick Service Uncategorized

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

Full Service Human Resources Lodging News Room Programs Training & Education

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