Delivering Hospitality Legal and Safety News to the Food & Beverage Industry

May 2018's Converge Newsletter
Employer-Mandated Tip Pooling Guidelines
tip jar filled with cash and coins
May 31, 2018 via ConvergeBlog

Tips and their distribution among the staff have plagued the hospitality industry for years. Federal courts interpret the federal law differently and states have enacted their own statutes that place employers in constant uncertainty, depending on where they are located. Also, tip pooling arrangements have been a regular part of many restaurant operations and are generally allowed by both federal and state law. However, for years there was a lack of clarity and competing interpretations as to who can participate and how much can be contributed to the tip pool. This will provide an overview of the guidelines involving tips, service charges and tip pooling, the current state of the law that was updated on March 23, 2018 and some suggestions on how to stay compliant.

Wilson Elser's ConvergeBlog
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A Step-By-Step Guide to Terminating Employees For Theft (Part One)

May 24, 2018 via ConvergeBlog
In this issue, we’ll look at some common mistakes that have resulted in otherwise unassailable terminations going south in court, and step-by-step solutions to prevent the worst-case scenario from unfolding.
Fisher Phillips
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Why Cyber Insurance is No Longer Optional for Restaurants

May 2018 via Food Newsfeed

In fact, according to the Ponemon Institute, 61 percent of small businesses experienced a breach in 2017, and, according to the National Cyber Security Alliance, 60 percent of small and medium businesses that suffer a cyber attack are out of business within six months of a breach.
Two employees glare at each other
Security Tips for Your Restaurant
April 19, 2018 via Restaurant Informer

...most security breaches happen due to not following procedures. It is a former employee who taps on the back door about closing time and asks if he can be allowed to enter the restaurant to retrieve a jacket he left; or it is a restaurant manager who has "loose lips" about how much cash is on hand; or a security guard not doing his job, especially at closing time. As a result, serious situations happen that place at risk the employees or customers safety and the reputation of the restaurant.
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