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Restaurants at the Crossroads: A State By State Summary of Key Wage-and-Hour Provision Affecting the Restaurant Industry

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dc.contributor.authorRichmond, Carolyn D.
dc.contributor.authorSherwyn, David J.D.
dc.contributor.authorLomanno, Martha
dc.contributor.authorRumack, Darren P.B.
dc.contributor.authorShapiro, Jason
dc.date.accessioned2020-09-10T18:28:31Z
dc.date.available2020-09-10T18:28:31Z
dc.date.issued2009-09-01
dc.description.abstractRestaurateurs 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 government. 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.
dc.description.legacydownloads2009_Richmonds_Restaurants_crossroads.pdf: 389 downloads, before Aug. 1, 2020.
dc.identifier.other7483562
dc.identifier.urihttps://hdl.handle.net/1813/71275
dc.language.isoen_US
dc.rightsRequired Publisher Statement: © Cornell University. This report may not be reproduced or distributed without the express permission of the publisher.
dc.subjectCornell
dc.subjecttools
dc.subjectrestaurants
dc.subjectwages
dc.subjectlabor laws
dc.subjectemployment regulations
dc.titleRestaurants at the Crossroads: A State By State Summary of Key Wage-and-Hour Provision Affecting the Restaurant Industry
dc.typearticle
local.authorAffiliationSherwyn, David J.D.: dss18@cornell.edu Cornell University

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