Faculty & Research
Restaurants at the Crossroads: A State By State Summary of Key Wage-and-Hour Provision Affecting the Restaurant Industry
By: Carolyn Richmond, J.D., David Sherwyn, J.D., and Martha Lomanno
Executive Summary:
Restaurateurs face a remarkable tangle of laws and regulations that on their face are meant to protect workers, but which often serve to create a confusion for operators—and employment for labor attorneys. While many states simply apply federal wage and hour laws, others have been active in passing their own statutes, which set regulations that are more stringent than those of the federal goverment. Based on discussions at Cornell Legal Roundtables, this tool presents a comprehensive compilation of the wage-and-hour rules from all fifty U.S. states, plus the District of Columbia and Commonwealth of Puerto Rico. While this tool does not substitute for the advice of legal counsel, it provides an overview of regulations to guide restaurateurs as they set their human resource policies and procedures.
Download The Supporting Documents
To view the documents, please click on the link below
- Restaurants at the Crossroads: A State By State Summary of Key Wage-and-Hour Provision Affecting the Restaurant Industry By: Carolyn Richmond, J.D., David Sherwyn, J.D., and Martha Lomanno
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Other Reports or Articles You May Find of Interest
- Retaliation: Why an Increase in Claims Does Not Mean the Sky Is Falling, by David Sherwyn and Gregg Gilman
- Card-checks and Neutrality Agreements: How Hotel Unions Staged a Comeback in 2006, by David Sherwyn and Zev J. Eigen
- Key Issues of Concern in the Hospitality Industry: What Worries Managers, by Cathy A. Enz
About David Sherwyn, J.D.
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