We are now required to take temperatures of our employees right after they clock in to work. If the employee has a fever, we know we have to send them home. My question is do we need to pay them for 1/2 their shift if we send them home due to having a fever?
Restaurants benefit from allowing patrons to open a tab. Aside from the potential for increased ordering, the process speeds up efficiency at the bar. The problem comes at the end of the night when credit cards are left unclaimed.
I was wondering if the CRA might have some information about industry practices for mileage reimbursement, car allowance and/or gas cards. Thank you!
I have an employee who works in the kitchen, but also has a janitorial company. He wants to clean my restaurant after his shift via his janitorial company as a 1099. Given that he is an employee of mine, are there any issues with using him as a 1099 for janitorial?
I recently experienced a dine and dash (or a bad credit card authorization). I was wondering when can I legally recover the tip from the employee who served the customer and can I deduct the cost of the meal from the server’s wages?
One of my line cooks just quit and walked out in the middle of his shift. What are my obligations to get him his final pay?
An employee’s husband returned from a 6-month deployment. What time off policies do I need to know?
How long do I need to keep my employees’ I-9s and other tax documents?
Are children allowed in bar areas?
Do I have to allow a customer’s dog in my restaurant?