Thursday, May 29, 2014

7 common I-9 errors and how to avoid them

I-9 forms are a routine part of the hiring process, but shouldn’t be looked at as just another piece of paperwork.

Restaurants and other employers can face hefty fines and possible criminal penalties from U.S. Citizenship and Immigration Services if they’re audited and found to have knowingly hired or continued to employ ineligible workers or made substantive or uncorrected errors in the forms, including not being able to produce an I9 form for each employee. The I-9 is used to verify an employee’s identity and eligibility to work in the United States.

For first-time offenses, penalties can run as high as $1,100 per incorrect I-9 form for failing to comply with I-9 requirements or committing document abuse, or $3,200 for knowingly hiring or continuing to hire unauthorized workers, fraud, or discrimination.


If your restaurant is audited for I9 compliance, auditors will treat any error or inconsistency as a red flag. Here are seven areas where employers tend to go wrong, according to Kathleen Campbell Walker, an attorney with Cox Smith in El Paso, Texas. Walker presented a session on I-9 compliance during the 2014 NRA Show:

·         Timing: Employees must complete, sign and date Section 1 of the I-9 form no later than their first day of work, but can’t be asked to fill it out before they’ve accepted a job offer. Employers must complete Section 2 of the form within three business days of the employee’s first day of work. This means that if an employee starts work on a Monday, employers have until Thursday to complete Section 2.

·         Incomplete forms: Errors like failing to provide an acceptable address, failing to sign, and failing to date the form are common, Walker said. The employer is responsible for checking to see that Section 1 of the form is accurate and complete.  Make sure the employee accurately signs and dates the form and that they give a legal street address. P.O. boxes cannot be used. 

·         Over-documentation: While it may seem like you’re being extra diligent by requesting additional documents to verify an employee is legally eligible to work in the United States, you can’t go beyond what the form requires: either one document from “List A” or a combination of one document each from “List B” and “List C.” The documents also have to be the employee’s choice. “You can’t demand certain documents,” Walker said. “You have to give them options. You can’t say they must provide a certain document.” Asking for specific or additional documents could be considered discrimination, Walker said.

·         Failing to examine original form or document:  Technology has helped restaurateurs in many ways, but it can’t be used to review I-9 forms or the documents the employee provides.  You must review the original forms and documents in person, and not via photo or video.
·         Form corrections: Any corrections or changes an employer makes to the forms must be initialed and dated by the employer. If corrections to Section 1 are needed, the employee must make them.

·         Language barrier: The Spanish-language version of the I-9 form can only be used by employers and employees in Puerto Rico. All other employers and employees must complete the English version. Walker recommends keeping a laminated form of the Spanish-language version (link to form) on hand so that Spanish-speaking employees can refer to it for guidance.


·         Wrong documents: Make sure you check that the documents the employee presents are on the USCIS list of acceptable documents. USCIS has a list of acceptable documents, along with photos, on its website.

Your key to VIP status during the #LRAEXPO14

Enjoy the good things in life by taking a trip on the National Restaurant Association Political Action Committee (Restaurant PAC) Bus, during the Louisiana Foodservice & Hospitality EXPO, August 2-4 at the New Orleans Morial Convention Center.

PAC the Bus, a hospitality suite with a twist, is a luxury tour bus courtesy of L’Auberge Casino Hotel in Baton Rouge located right on the EXPO show floor between the Louisiana Restaurant Association’s booth and the Great American Seafood Cook-Off. Complete with cuisine courtesy of Centerplate and libations, a trip on the Bus will include relaxing chair massages for those who make an NRA Restaurant PAC contribution.

Want to be a VIP? Here’s how
To Board the Bus—First Class, you are invited to make a $500 NRA PAC contribution. You and a guest will experience the amenities of the Bus for the entire three-day EXPO. At this level, you will be recognized as an NRA PAC the Bus Sponsor in all EXPO materials. Sponsorships are non-transferrable.

Five hundred bucks a little too rich for your blood? You’re in luck. Become a Prestigious Passenger and you will enjoy the exclusivity of the NRA PAC Bus for a $250 contribution during the three-day EXPO. At this level, you will partake in the amenities of the Bus to benefit the advocacy of our industry in the U.S. Congress.

Only in town for a day? Take a Day Trip on the NRA PAC Bus! For only $100 per person, you will delight in the camaraderie, cuisine, libations and amenities. Rest in luxury and know that your time is well spent and for an excellent cause.

Your hosts for this exciting adventure are Past NRA Chairman Ralph Brennan, NRA Emertis Board Member Greg Hamer, NRA Board Members Dickie Brennan and Tommy Cvitanovich and 2014 LRA Chairman Bruce Attinger.

Payments to the NRA Restaurant PAC must be in the form of a credit card or a check from individual and non-corporate business members of the National Restaurant Association or affiliated state restaurant associations. This can include, for example, businesses operating as sole proprietorships, businesses operating as partnerships, businesses operating as LLCs that are treated as partnerships under tax law.

To reserve your seat on the NRA PAC Bus, please call Wendy Waren at (504) 454-2277 or via e-mail at wwaren@lra.org. Please have your credit card ready or your check made out ready to mail!

Help us PAC the Bus! 

LRA Northshore Chapter presents 2nd Annual "Serve It Up for Education" beach volleyball tournament

The Louisiana Restaurant Association (LRA) Northshore Chapter’s second annual beach volleyball tournament, “Serve It Up for Education,” will be held Saturday, June 7, 2014 at Digs Volleyball Complex, 700 Winward Drive in Covington, beginning at 10 a.m.

Celebrating summertime with great food, drinks and beach volleyball, the public is invited to watch the action, or participate themselves.

Teams of four can be purchased for $400; each team must be co-ed, with at least one female participating. Individual tickets for spectators can be purchased at the gate the day of the event for $35 per person. There will be three divisions for the volleyball tournament: beginner, intermediate and open. The beginner and intermediate division winners will receive prizes; the open division winner will receive a $1,500 cash prize.

All registration and entry gate fees include food from Northshore restaurants such as Morton’s Seafood Restaurant, Acme Oyster House and Mellow Mushroom, just to name a few. Attendees will beat the heat with beverages from Community Coffee, PJ’s Coffee, Glazer’s of Louisiana, Republic National Distributing Company, Champagne Beverage, Evamor, Coca-Cola and Crescent Crown.

The proceeds from “Serve It Up” benefit the LRA Northshore Chapter’s annual LRA Education Foundation (LRAEF) goal. The LRAEF, in turn, will use monies raised to further promote the restaurant industry as a career choice through its ProStart® program, enhance the restaurant community through expanded educational and career opportunities and provide scholarships to individuals pursuing culinary arts and restaurant management degrees.

“This is a different kind of fundraiser,” said LRA Northshore Chapter President Alan Guilbeau. “What better way to help the LRAEF’s cause of educating the future of our industry than enjoying the great outdoors with the traditional summer pastime of beach volleyball? The delicious food is an added bonus.”


For more information, contact LRA Chapter Member Services Coordinator Jodi Williams, jwilliams@lra.org, (504) 454-2277.

Muriel's Jackson Square to host UNO HRT Fundraiser

You are cordially invited to celebrate and support the continued success of the University of New Orleans, Lester E. Kabacoff School of Hotel, Restaurant and Tourism Administration, Muriel’s Jackson Square Restaurant, June 18, 2014, from 6-8 p.m.   

The Lester E. Kabacoff School of Hotel, Restaurant and Tourism Administration has been providing the highest quality education to students since 1975 and offers a premiere undergraduate hospitality management education, with exceptional master’s degree program which is the only one in Louisiana. The size of our burgeoning industry allows graduates a wide variety of positions and career choices that includes hotels, restaurants, country clubs, convention centers, managed services, cruise lines, casinos and resorts.

“Along with a rigorous program of study, our location in New Orleans offers students access to numerous part-time positions and internships in a town that boasts the greatest concentration of famous chef’s in the nation,” said Dr. John Williams, Professor and HRT Director.

While there is no charge for the event, all donations to the School of HRT are most appreciated.  To help in the planning for the number of attendees, please RSVP to Maria Cervini at mcervini@muriels.com.   

Tip Tip Hooray?

By Michelle Anderson, Attorney, Fisher & Phillips, LLP (New Orleans)

The following article generally discusses tipped employee rules that an employer may adopt for employees. The article is not intended as legal or tax advice, and any specific question regarding a particular policy or rule for your workplace should be addressed with legal counsel to ensure compliance with all applicable federal and state laws.

The simple act of tipping has become a hot bed of legal concern for the restaurant and hospitality industries.  As the Department of Labor’s enforcement efforts continue to grow and private wage and hour lawsuits increase, these industries are prime targets for tipped employee violations.  To further complicate matters, effective January 2014, the IRS implemented new guidelines for tips and service charges. While customer generosity should be encouraged, businesses in these industries need to ensure compliance with applicable laws.

The Ground Rules:
All non-exempt employees must be paid the minimum wage under federal and state law. Under the federal Fair Labor Standards Act (FLSA), tipped employees are those who regularly receive more than $30 per month in tips. The tip credit provisions of the FLSA permit an employer to pay tipped employees no less than $2.13 per hour in cash wages and take a “tip credit” equal to the difference between the cash wages paid and the federal minimum wage. The tip credit may not exceed the amount of tips actually received and, under the current minimum wage, may not exceed $5.12 per hour. For example, under federal law, an employer can pay a tipped employee $2.13 per hour and take a “tip credit” of $5.12 per hour, provided the tipped employee makes sufficient tips to cover the tip credit. If the employee does not earn sufficient tips for the tip credit, the employer must make up the difference to ensure the employee receives minimum wage for all hours worked. Employers must keep clear records to demonstrate proper application of the tip credit. 

The use of tip credit can also be complicated by state laws. Some states forbid the use of tip credit, while others impose significant record-keeping and/or notice requirements on the use of tip credit. Louisiana currently follows the federal law, which requires that employees be notified in advance if the employer will take a tip credit. Written notice is recommended.

Some employers might be tempted to not require employees to report tips under $30 per month, or  report tips beyond what brings them up to the amount of the tip credit taken.  Both of these practices are flawed and could create tax liability. 

The definition of a tipped employee for purposes of IRS reporting differs from the FLSA.  The IRS defines a tipped employee as one who earns $20 or more per month in tips.  Employees are required to report to their employer the total amount of tips they receive. Employees must provide the employer with written reports by the tenth of the following month. Employees who receive tips of less than $20 in a calendar month are not required to report their tips to their employer, but must report these amounts as income on their tax returns and pay necessary taxes.

Therefore, even if an employee is not deemed a “tipped employee” under the FLSA, per the IRS the individual may still be considered a “tipped employee” for purposes of reporting the income generated by tips.  Hence, the best practice is to simply require employees to report all tips.

Wednesday, May 28, 2014

5 ways to encourage workers to stay

The National Restaurant Association Manage My Restaurant online resource has countless articles to help you become more profitable. Manage My Restaurant has articles in categories such as Marketing and Sales, Workforce Engagement, Food and Nutrition and Operations. Visit Manage My Restaurant here for this and other helpful tips.

It’s no secret that the restaurant industry has one of the highest employee-turnover rates. But rather than feeling doomed to routinely hiring and retraining, owners and managers can take action to hold on to current workers.

Consider these five retention-boosters:

Take a personal interest. Learning about your staff shows you care about them as individuals, not just as employees. That bond can influence their attachment to your establishment.

“Our restaurant is set in a 1920s converted bungalow that provides a sense of ‘home’ for our guests,” says Betty Fraser, owner, GRUB, Hollywood, Calif. “And home means ‘family,’ which is how we view and treat our employees.”

Fraser says she takes a vested interest in employees’ lives outside of the restaurant and encourages them to be as well-rounded and happy as possible.

“If they are, that energy is then transferred to our guests,” she says. “A great way of encouraging that sense of family is to have a meal together at the end of each shift. The group time together talking about things other than work builds relationships and camaraderie.”
 
Provide tools to do the job. From proper equipment to a comp allowance for making guests happy, employees experience less stress when you set them up to do their jobs well. In line with this philosophy, Nancy Batista-Caswell, managing director, Caswell Restaurant Group, Newburyport, Mass., makes sure her team consistently is kept in the loop.

“Our entire server shift tastes dishes that will be on the menu and wines or other beverages that we are recommending for pairings or are new to our bar line-up,” she says. “Our staff becomes empowered and knowledgeable. They understand what ingredients will likely switch to accommodate special diets or allergies. We encourage their questions and those of our diners. There is nothing worse than servers who have never tried the food they are asked about by a guest.”

Offer recognition. Employees want to know their hard work matters. Take a second during a team meeting to mention a server who recently received a customer compliment or a line crew that performed particularly well on a busy night.

Consider further promoting thats atmosphere by getting everyone involved. Marcus Guilian, owner, Aroma Thyme Bistro, Ellenville, N.Y., says his staff loves the “OH SNAP (Service Never As Perfect)” program. When management or another staff member sees someone doing something good, the person receives a SNAP nomination. Once a week, one person receives a small prize and recognition in front of the whole team.

Encourage communication. Feedback is a learning tool that encourages growth. By regularly communicating, employer and employee can better understand one another and quickly resolve issues. As Batista-Caswell notes, employees should know where they stand with ownership/management. She suggests providing them with real-time, thoughtfully presented feedback (as progressive discipline and validating praise) to show they are valued.

Guilian sits one-to-one with staff members at least once a month to talk about their happiness and skills. He often discovers employees have additional talents and seeks to use those abilities, such as writing content for the restaurant’s website or helping with computer tech issues.

Promote stability. Foster an atmosphere of dedication, as workers take cues from those around them. On the job application, Batista-Caswell states that the business is rigorous and the “meek” need not apply. Then, with a staff that shares her passion, she stewards professional growth.

Especially important to her is promoting from within, which she says ensures there is an understanding about who is being recognized and why within the organization.

Do those tactics work? Batista-Caswell thinks so. She recently received a card from her staff thanking her for “Risking more than others think is safe to, caring more than others think is wise, dreaming more than others think is practical, and expecting more than others think is possible.”


This content was provided by National Restaurant Association partner CareerBuilder.

Tuesday, May 27, 2014

LRA GNO Chapter to host 5th Annual Eat & Bowl

Back for its 5th consecutive year, the Louisiana Restaurant Association Greater New Orleans Chapter will host its fundraiser “Eat and Bowl,” Sunday, June 22 at Fulton Alley. The event features a maximum of 24 teams of four competing in a bowling tournament, cuisine from notable New Orleans restaurants, libations and a silent auction, with proceeds benefiting the LRA Education Foundation, the ProStart program and LRA GNO Special Projects.

The cost for teams of four to compete is $400 and spectators can enjoy the tournament, food and drinks for just $30.  To purchase tickets, click here. For more information, contact Jodi Williams at jwilliams@lra.org or (504) 454-2277, ext. 515.