Timeclocks can help manage varying pay rates in restaurants
Restaurants require a number of employees to provide their patrons with the most hospitable service. Servers, bartenders, chefs, cooks, dishwashers and managers are all key players in a dining experience. While these employees make customers' meals go smoothly, they can be problematic for employers who are responsible for adhering to federal and state labor laws.
Restaurateurs might find it difficult to manage the various pay rates and qualifications for each position. For example, managers who meet the Fair Labor Standards Act (FLSA) provisions for an exemption will not need to be paid for their overtime employee attendance, however, waitstaff and kitchen employees who are paid hourly are eligible for that benefit.
Employers walk a fine line when it comes to payroll policies. Not only must they ensure their employees are being properly compensated to meet FLSA standards, but they must also be on the look out for employee practices, such as buddy punching and overtime abuse.
A study by Statistics Netherlands found that males in the trade, transport, hotel and restaurant industry regularly worked the most overtime in 2010. On average, they worked between six and eight hours of overtime every week. Employers can work to reduce this by establishing expectations for overtime practices and monitoring employee time and attendance. A timeclock will also help restaurant owners and managers keep track of various pay rates for different positions to ensure employees are paid correctly
Restaurateurs might find it difficult to manage the various pay rates and qualifications for each position. For example, managers who meet the Fair Labor Standards Act (FLSA) provisions for an exemption will not need to be paid for their overtime employee attendance, however, waitstaff and kitchen employees who are paid hourly are eligible for that benefit.
Employers walk a fine line when it comes to payroll policies. Not only must they ensure their employees are being properly compensated to meet FLSA standards, but they must also be on the look out for employee practices, such as buddy punching and overtime abuse.
A study by Statistics Netherlands found that males in the trade, transport, hotel and restaurant industry regularly worked the most overtime in 2010. On average, they worked between six and eight hours of overtime every week. Employers can work to reduce this by establishing expectations for overtime practices and monitoring employee time and attendance. A timeclock will also help restaurant owners and managers keep track of various pay rates for different positions to ensure employees are paid correctly
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