Restaurant owners juggle a wide array of employee responsibilities and challenges. Employment law in the restaurant business poses some specialized problems. Restaurant owners will be equipped to handle key employment law issues after participating in this workshop.
Highlights will include answers to the following:
• What is the difference between a service charge and a tip?
• When can a supervisor share in the tip pool?
• Do I have to provide uniforms?
• Can I require employees to be “on call” or work split shifts?
• Can I deduct cash shortages from paychecks?
About the Presenter:
Shawn Joost, a labor and employment attorney at the business law firm of Murphy Austin Adams Schoenfeld LLP, advises employers in all areas of employment law, including employment classification, employee termination, leaves of absence, wage and hour matters, and drafting effective and enforceable employment policies.
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