Restaurant Social Media
Contract worker or employee?
If you hire staff outside of your restaurant for a catering event, would you add them to your payroll or hire them as contractors? They fall under the employee laws in that you are telling them where to be, when to be there, and how to work. However, they have the right of refusal (especially if they are working with several companies) without suffering the necessary repercussion of being fired, which would indicate more of a contract position. I've had lawyers and CPA's weigh in on both sides, yet the final burden is with the owner, and from what I understand, possibly other management with checkbook signature authority. I'd love some feedback from anyone with experience on this issue.
Replies to This Discussion
-
Permalink Reply by Paula on -
We put everyone on payroll, which means, among other things, that I'm pretty sure we have a lot of people on payroll who don't necessarily work for us anymore. We're a smidge disorganized, but we also have a lot of people who have worked for us for a long time/earn all of their income working events for us. I guess what I'm trying to say is that I don't know that our model is the best one.
Also, I know this is the other discussion, but I found a receipt for how much we paid for CaterEdge and it looks like we're stuck with it til our contract runs out at least...sigh.
-
Permalink Reply by Tracy McMahon on -
thanks for the feedback!
Advertisement
Industry News
Food + Tech
Events
Videos
© 2012 Created by FohBoh.
