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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
All Employees (Crew, Assistants, etc.) must clock in while working and clock out when leaving work. Working off the clock is prohibited. No one is to work if they are not clocked in on the time clock. If someone forgets to clock in, the Manager only must write in the starting time with both the employee and the Manager initialing the time card. If the Manager is unavailable the Assistant Manager may write in the time and initial the timecard, but the Manager must also initial the time card the next time he or she works.
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