As a chef, owner or manager, it’s your job to familiarize yourself with employment laws in your state, as well as the federal laws – especially those relating to minimum wage, overtime and tips.
Do you know what happens with regard to overtime for tipped employees? At what age can a young person work in a kitchen or in the front of the house? How many hours a week can they work? What about migrant or immigrant workers?
Some common beliefs (and practices) are charging a waitperson for a customer walkout, for broken dinnerware, tip pooling, billing for a service charge and tips concurrently, and many more. In some states these practices are legal, in others they are not.
If you are responsible for the hiring and payroll of any staff at all – you need to understand these laws as they apply to your restaurant. The failure to comply with employment statutes are some pretty hefty fines, and can result in closure of your restaurant.