Een voorbeeld om even te lachen
Even een bijdrage van een “broker”uit Amerika die min of meer eenzelfde probleem heeft als wij met onze regelgeving. Het artikel plaats ik onverkort en in het Engels. Dat is beter voor het effect.
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really need a laugh… at the Fed’s expense. This was contributed by a broker in Michigan.
Feds Revamp Waitress Compensation Due to E. coli Poisoning
Regulators are proposing a change in how food servers in the United States are paid due to recent E. coli poisoning at a local restaurant. E. coli (short for “Escherichia coli” ), can cause serious food poisoning in humans and the bacteria is responsible for occasional product recalls due to unsanitary conditions at Major Slaughterhouse ‘s around the country. Federal investigators have pronounced it was clearly the fault of the food server known as the “Waiter” or “Waitress”.
Mr. Tommy Aikey awoke a few days ago with food poisoning after having a Steak meal served by Wendy Knowfalt, a food server at “Steak and Ail”. After Tommy Aikey reported the incident to local authorities, the legislators and regulators quickly got to work on a new bill that will prevent this type of food poisoning in the future. From the experts within the government, all indications show that clearly the Waitress was at fault for the ordeal.
Here is a breakdown of the new regulation and the three main components.
• Waitresses will no longer be able to have their tips or other compensation based on the type of the meal they serve or based on the servers experience level, or service levels to the customer.
• A Waiter or Waitress may not be paid more for a steak dinner, than a Shrimp or chicken dinner. They must be paid the same regardless of whether the food comes out warm, or cold due to any delay where the food was prepared while the server was on break.
• If the customer is unhappy, Waitress must never pay for a free desert or pay for a reduction in the bill.
• When customers order their meal, they must be presented with a minimum of 3 different menus from competing restaurants in the area.
• The customer must wait 3 hours to order their meal after signing a disclosure showing what type of salad, starch and vegetable will be served with the meal. If the restaurant owner provides these “ancillary” items – he may not charge a higher margin on one item over the other.
• Since the restaurant is not the true provider of the food, all menus must be prepared by the growers of the food.
• The Waiter/Waitress must be either paid by TIPS from the consumer, or by the restaurant – NOT by BOTH.
• The Waiter/Waitress must be either paid by TIPS from the consumer, or by the restaurant – NOT by BOTH.
• If the consumer does not pay by credit card, Waitress must be paid by salary or hourly only.
i. Note that for these purposes, both the Restaurant itself AND the Wait staff are considered “Servers”, thus – if the Credit card option is used to pay the cashier (owner of the restaurant), then NO TIPS may be accepted by the Waitress.
• Provision and Safe Harbor.
ii. A “Server” may not “Steer” a consumer into a meal by a certain animal type if they will receive greater compensation from that meal, than for other meals which may have been offered the consumer… unless the offered meal is in the consumers best interest (Safe Harbor). It is unclear within the proposed law how far this legal definition goes, and the Feds are offering NO CLARIFICATION. If the same steak dinner could have been bought from a slaughterhouse that is cheaper, is it in the best interest to send the client to the competing restaurant? Is serving Steak over Salmon in the best interest of the consumer’s health?
All unanswered questions will have severe penalties and will only be clarified during future inspections of the restaurant by the Food Inspector. Lastly, in another unrelated law that is being considered called QRM, or Qualified Restaurant Meals- certain Restaurant owners should be aware that they may have to hold 5% of all food served as a reserve so the restaurant will always have enough food.
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