Grille 54 to pay nearly $158,000 in back wages
The Department of Labor (DOL) has announced its plans to crack down on labor rights violations in the restaurant industry, which often represents some of the lowest paid employees. Because the business model, some workers receive the majority of their wages from tips, while kitchen employees and managers are paid on a salary basis.
Grille 54 in Tampa, Florida, was recently investigated by the Wage and Hour Division and found to be paying workers improperly. According to the DOL, the employer was paying workers straight time for all of their hours worked instead of the premium pay rates (time-and-a-half) for any overtime worked.
As a result of these violations, the DOL has asked the employer to pay 113 workers at two locations $157,866 in back wages.
"The Labor Department is committed to ensuring that restaurant workers receive the pay guaranteed them by law," said James Schmidt, the Tampa Bay district office Wage and Hour Division director. "This ongoing enforcement initiative protects restaurants that follow the law from being placed at a competitive disadvantage by those who choose to ignore the rules."
Restaurants may find it's easier to track employee attendance and correctly allocate payments when they use a timeclock or another payroll processing service.
Grille 54 in Tampa, Florida, was recently investigated by the Wage and Hour Division and found to be paying workers improperly. According to the DOL, the employer was paying workers straight time for all of their hours worked instead of the premium pay rates (time-and-a-half) for any overtime worked.
As a result of these violations, the DOL has asked the employer to pay 113 workers at two locations $157,866 in back wages.
"The Labor Department is committed to ensuring that restaurant workers receive the pay guaranteed them by law," said James Schmidt, the Tampa Bay district office Wage and Hour Division director. "This ongoing enforcement initiative protects restaurants that follow the law from being placed at a competitive disadvantage by those who choose to ignore the rules."
Restaurants may find it's easier to track employee attendance and correctly allocate payments when they use a timeclock or another payroll processing service.
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