Opening a new restaurant can mean opening the door for potential labor and employment legal risks. In his bylined article for FSR Magazine, "Labor and Employment Guidelines for New Restaurants," Corey Goerdt discusses the many challenges that arise when opening a new restaurant, including overtime compensation, employing minors and verifying the legal status of employees.
According to Corey, "the most commonly misunderstood [Fair Labor Standards Act] FLSA provisions relate to paying tipped employees." Because state and local wage-hour laws vary wildly, he urges restaurant owners to keep up to date with laws in their city.
To read the full article, visit FSR.
The content of this article is intended to provide a general guide to the subject matter. Specialist advice should be sought about your specific circumstances.
