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February 23, 2006 4:13 PM quote 
Gordon is offline Gordon
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 Employee Meals
How do you handle this? Do you give out a free meal? Free Soda? or do you give a percentage off the price?

Thanks
Gordon
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February 23, 2006 4:28 PM quote 
Irondell2 is offline Irondell2
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most standard i have run across is cooks eat free and servers pay 50%.

depends on your business needs. Just make sure everything is rung in or you will wonder where you food cost is going.

Reasoning behind cooks eating free is most of them live check to check and charging them to eat would lead to them stealing anyway.

Servers pay because more often than not you have alot of them and giving them all free food would kill your margin.
"Restaurants are in my blood. My wife makes me sit with my back to the dining room or kitchen whenever we go out"
February 23, 2006 5:40 PM quote 
CafeManager is offline CafeManager
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free food and fountain beverages
if they eat well they will work better
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February 23, 2006 5:43 PM quote 
Red Sax is offline Red Sax
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Cooks eat free, write it on the waste sheet, no expensive meats or seafood. Servers pay half. Dishwasher eats whatever the hell he wants, and if he wants a filet, I'll pay for it.
Just because I'm laughing doesn't mean I'm kidding :beer:

www.laspranza.com
February 23, 2006 6:15 PM quote 
CafeManager is offline CafeManager
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Sax
Why does the chef and dishwasher eat for free but the servers have to pay half
Do you feel the servers arent working hard enough for a free meal?
Do you give the dishwasher a free meal because he has decided to work a s**t Job?
I am not being sarcastic
I am just wondering why everyone on the team arent being treated the same
I must be missing something
February 23, 2006 6:32 PM quote 
David_L is offline David_L
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I have worked in houses that cook a specific meal for the staff. If you wanted to eat, that's what you ate. Usually you had to be done by a certain time prior to service and then it was gone. In these houses it was free, but controlled. Usually a casserol of some type.

Other places, it was varying percentages off anywhere from 20 to 50. Most also restricted the menu and did not allow the real expensive items unless they wanted to pay full price.

 

 

Quality is NOT expensive, it's PRICELESS

 Trust is good, Control is BETTER

 It has become painfully clear, that IQ's should be required
 prior to issuance of a voters registration card!!

 

 

February 23, 2006 7:45 PM quote 
Darrell92676 is offline Darrell92676
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 But be careful..................
I just had to deal with this issue when writing a policy and procedure for employee meals. The good ol' IRS has a whole section on food service meal allowances. There are several issues you have to deal with to keep the free or discounted meals from being considered taxable income.

We give all restaurant employees up to six dollars free and anything above six dollars they have to pay for.
February 23, 2006 8:01 PM quote 
CafeManager is offline CafeManager
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Daryl
That seems like a fair policy :thumbup:
February 23, 2006 8:10 PM quote 
Irondell2 is offline Irondell2
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The reason we restrict server meals is because they work on average a 4 or 5 hours shift, the cooks work 7 to nine. The servers also make the same amount of money in that time as the cooks.


Rewarding the dishwasher is so I don't have to do that S#@% job.
"Restaurants are in my blood. My wife makes me sit with my back to the dining room or kitchen whenever we go out"
February 23, 2006 8:29 PM quote 
David_L is offline David_L
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Any of you that offer free meals or discounts to employees, make sure that you track that. It is a write off as an employee expense!

 

 

Quality is NOT expensive, it's PRICELESS

 Trust is good, Control is BETTER

 It has become painfully clear, that IQ's should be required
 prior to issuance of a voters registration card!!

 

 

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