by Rob Gifford The summer months are a glorious time to be in Michigan. Warm, clear days and cool crisp nights bring out the best weather our state has to offer. Tourists from throughout the nation flock to the Great Lakes State for some of our legendary hospitality.
Summer presents a tremendous time for foodservice operators to increase their sales and their customer loyalty.
Unfortunately, our industry is also vulnerable to the "Summertime Blues." Here are some industry issues that we all must confront to avoid singing "the Blues:"
Youth Employment
Millions of Americans receive their first work experience through the restaurant industry. This summer, 390,000 teenagers throughout Michigan will join the work force. Employers must remain mindful of the special work rules that apply to minors:
- minors must be under adult supervision at all times;
- minors may not serve alcoholic beverages, either as a server, cashier or bartender;
- minors may not operate or clean power-driven equipment;
- minors are prohibited from driving a motor vehicle while on the job (i. deliveries)
Grease Waste Disposal
Michigan’s reputation as a water wonderland is dependent upon the quality of our environment. Restaurants generate a tremendous amount of grease waste, which must be handled correctly. Some communities are looking to place steep fines upon restaurants that fail to do so. Operators should:
- empty grease traps on a frequent basis;
- use quality, qualified rendering companies to haul away their grease;
- consider the use of biological agents to assist in minimizing grease waste.
Overtime Laws
It is not unusual for many restaurants to have longer hours of operation during the peak summer months. Some operators may choose to handle this by increasing the number of hours worked by their employees. Foodservice establish-ments must remember the following rules regarding overtime:
- overtime must be paid to hourly workers for any work week which exceeds 40 hours;
- the overtime rate for a tipped worker is $5.23 per hour, assuming the employee is earning and reporting at least $2.50 per hour in tips;
- a foodservice employee should not be paid on a salary basis unless they serve in a managerial capacity and regularly direct the work of two or more full-time employees (or their equivalent)
At the Michigan Restaurant Association, our goal is to ensure you have a productive and profitable summer. Let us help you avoid the Summertime Blues. If you have questions about the items I have outlined above, or about any other law or regulation affecting your business, please give us a call at (800) 968-9668. We’re here to serve you!
Rob Gifford is executive director of the Michigan Restaurant Association
