Archive for the ‘Payroll’ Category
I’ve been in the restaurant industry, in one form or another, for well over 20 years. In that time, I’ve seen some very smart owners make some of the very same mistakes, over and over. There are two issues in particular that I’d like to talk about. In both cases, owners are either leaving money on the table, or inviting the scrutiny of the Department of Labor.
First, let’s discuss “shift vs. hourly.” The cultural mindset of the restaurant industry is to pay employees by shift. The motivation isn’t to “short” anyone, owners just think it’s easier. But is it really? The truth is, if your restaurant has more than 50 employees, it’s very easy and convenient to generate payroll based on hourly pay. And in fact, if you pay all of your employees by shift, you run the very real risk of attracting the attention of the Labor Department. The DOL realizes that restaurants typically employ both shift and hourly employees, so if your payroll register is lopsided toward shift employees, it will stick out like a sore thumb if the DOL ever had occasion to be reviewing it.
I can tell you from personal experience that shift vs. hourly is one of the easiest compliance items to fix, if you have the proper knowledge.
Next is the meal allowance. Let’s say you’re the owner of a restaurant and you provide meals to your employees. If you’re not taking advantage of the meal allowance you are leaving money on the table.
But you’re not alone. Not taking the meal allowance is by far one of the most common mistakes I see restaurant owners make. Owners may think it’s “petty” to deduct a few dollars from their employees for meals, but the amount of money over the course of a year added back to your bottom line can be substantial.
For example, using the New York meal allowance of $2.50 per meal and 100 employees working 5 qualifying shifts a week the calculation of annual savings would be as follows:
$ 2.50 x 5 = $12.50 meal allowance per employee per week
$12.50 x 100 weeks = $ 1,250.00 total meal allowance per week
$1250.00 x 52 weeks = $ 65,000 SAVINGS PER YEAR
In addition, we often find that even if the meal allowance is being processed, it is done incorrectly. The tax law states that the meal allowance can be deducted from the employees gross wages BEFORE calculating certain employer taxes. This adds an additional $ 4,972.50 bringing the total of $ 69,972.50 back to the bottom line income of the restaurant.
What I tell my clients is, “Your employees don’t work for you for their minimum wage, they are there for their tips. Yet, the state bumps their pay a few cents an hour periodically and your bottom line takes a big hit. Here’s a rule of thumb that can help; when there’s a minimum wage increase, that’s the perfect time to institute a meal allowance policy you may not have taken advantage of in the past.
I’ve actually conducted employee meetings to explain to restaurant workers that if their boss takes all the allowances he or she is eligible for, it actually protects their jobs, because it can make the difference between him or her keeping the restaurant fully staffed.
So whether it’s shift vs. hourly, meal allowances, or any of the other restaurant employee-related issues, talk to an expert. Because the more you know, the more you can add to your bottom line.
If you’d like more information, email Rick Casmass at Valiant.
Want to save money on your taxes and show your support for returning veterans?
Why not explore the Work Opportunity Tax Credit?
VOW to Hire Heroes Act of 2011 made changes to the WOTC by adding two new categories of qualified veterans and is now available to certain tax exempt employers. Employers are eligible for the credit if they hire certified qualified veterans before January 1, 2013.
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According to Law360, Mario Batali’s long-running legal dispute with workers at his New York restaurants, over improperly withheld tips, is almost over. Court documents confirm that Batali and his business partners will settle the class action suit, which began in July 2010, for $5.25 million.
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The New York State Department of Taxation and Finance has released a bulletin that explains how state and local sales tax applies to gratuities and service charges.
Gary Levy, a CPA, partner and director of J.H. Cohn’s Hospitality Industry Practice, summarizes the bulletin. He writes:
For sales tax purposes, the term gratuity means money a customer gives a waitperson, server, housekeeper, or other person as an expression of appreciation for service rendered, such as a tip at a restaurant or bar.
Voluntary gratuities that a customer leaves are not taxable.
Mandatory gratuities are different because they are automatically added onto the bill given to the customer. However, a mandatory gratuity is not taxable if all of these conditions are met:
• The charge is shown separately on the bill;
• The charge is identified as a gratuity; and
• The business gives the entire separately stated gratuity amount to its employees
If any of these conditions is not met, the mandatory gratuity is taxable, along with the rest of the bill.
Service charges or other charges not specifically listed as gratuities on a bill or invoice are subject to sales tax.
The existence of a union contract or other agreement regarding gratuities does not determine the taxability of mandatory gratuities. However, in situations involving union contracts, businesses must be careful to establish that the conditions stated above have been met.
For example, an establishment may impose mandatory gratuities, separately state them on the checks as gratuities and, pursuant to a contract or other agreement, give 100% of the gratuities to the union. In this case, the establishment would also have to substantiate that the union turned over 100% of the gratuities to the employees in order for the gratuities to be exempt from sales tax. This condition would also be met if the contract or agreement allows the union to apply employees’ gratuities to union dues and other union fees that the employees owe, as long as any remaining gratuities are turned over to employees.
Example: A hotel charges an 18% gratuity on all banquets held at the hotel. The charge is identified as a gratuity and is separately stated on the bills given to customers. The hotel turns the entire amount over to its wait staff. There is no sales tax on the 18% gratuity charge.
Example: A hotel charges a $2.00 per person gratuity and a $1.00 per person service charge for rolling bar services at banquets held at the hotel. The hotel separately states the charges on the invoice as a gratuity and service charge, respectively. The hotel pays the entire gratuity amount to its wait staff. There is no sales tax on the gratuity charge. However, the service charge is subject to sales tax.
Example: A hotel charges a 23% gratuity on all banquets held at the hotel. Of the 23% charge, the hotel pays its wait staff 18% and retains 5%. The entire 23% charge is subject to sales tax because the entire amount is not paid over to employees.
Example: A caterer charges its customers an 8% service charge and a 15% gratuity that are separately stated and designated as a service charge and gratuity on the invoice. Both the service charge and gratuity are entirely turned over to the servers. The 15% gratuity is not subject to sales tax. However, the 8% service charge is subject to sales tax because it was not designated as a gratuity.
Example: An establishment uses all mandatory gratuities collected from customers to pay the servers’ portion of social security tax, withholding tax, and medical insurance premiums. Since the servers’ portions of the employment taxes and medical insurance premiums are the obligations of the employees, this is the equivalent of turning the gratuities over to the servers. Therefore, the gratuities are not subject to sales tax. However, if the establishment uses any portion of the gratuities to pay the employer’s portion of employment taxes or medical insurance premiums, the entire gratuity is subject to sales tax since the employer’s portion is the employer’s obligation, not the employees’.
Example: A hotel has a contract with a restaurant workers union that states that the hotel will charge a mandatory gratuity of 18% and will turn all of those gratuities over to the union. The contract also states that the union must turn all of the gratuities it receives over to the employees. If the hotel can establish that the union did in fact pay all the gratuities over to the employees, the gratuities are not subject to sales tax.
For more details, see TSB-M-09(13)S, Sales Tax on Gratuities and Service Charges.
Note: A Tax Bulletin is an informational document designed to provide general guidance in simplified language on a topic of interest to taxpayers. It is accurate as of the date issued. However, taxpayers should be aware that subsequent changes in the Tax Law or its interpretation may affect the accuracy of a Tax Bulletin. The information provided in this document does not cover every situation and is not intended to replace the law or change its meaning.
For more information about this topic, contact Rick Casmass at Valiant.
Waiterpay.com has summarized a recent article in the New York Times that detailed the difficult working conditions of restaurant delivery workers in New York:

There happen to be very specific requirements under the Federal Fair Labor Standards Act (FLSA) and the New York State Labor Law as to how delivery persons in New York should be paid – – even though these requirements are frequently ignored.
First, delivery persons in New York are entitled to a “tipped minimum wage” of $5.65 per hour. Second, delivery workers are entitled to keep all of the tips they receive and management cannot skim their tips. Third, delivery workers are entitled to overtime after 40 hours worked. Fourth, delivery workers are entitled to an extra hour of pay at full minimum wage ($7.25) when their workday is longer than ten hours (this is called “spread of hours” pay). Penalties for failure to comply with these laws include back wages, liquidated damages, interest and attorneys’ fees.
For more information about this topic, contact Rick Casmass at Valiant.
HR Morning reports that the recently passed bill that extends the Bush-era 2% payroll tax cut isn’t all the bill is going to do.

The bill, dubbed the Middle Class Tax Relief and Job Creation Act of 2012, also contains five other provisions that haven’t received nearly as much hype. Here’s a rundown of what else the bill will do:
1. Expand work-sharing program.T he bill will allow workers who’ve had their hours reduced to receive unemployment benefits equal to half of their reduction in pay. Unemployment insurance funds will be used to pay for this benefit. Proponents of this provision say the current unemployment system tends to encourage layoffs because unemployed workers can collect benefits worth half of the former wages. So this provision is expected to keep more people on the job.
2. More money to training programs. More funding will be given to programs like Georgia Works, in which unemployed individuals collect benefits in exchange for participating in a job-training program.
3. Providing benefits for self-employed. Entrepreneurs and self-employed workers will also be eligible to receive unemployment benefits.
4. Allow drug testing. States will be allowed to test unemployment benefits applicants for drugs if they lost their jobs because of drug use or they’re seeking jobs that require drug tests.
5. Extend unemployment benefits. Unemployment benefits will be extended once again. But the bill caps the maximum duration an individual can receive benefits at 73 weeks, down from 99 weeks.
President Obama hasn’t signed the bill yet, but has indicated that he will as soon as Congress passes it down to him.
For more information about the new payroll tax cut bill, contact Jeff DiDomenico at Valiant.
HR Morning reports that the recently passed bill that extends the Bush-era 2% payroll tax cut isn’t all the bill is going to do.

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The issue of immigration, both legal and otherwise, will not go away anytime soon. It continually comes up in local, state and national politics, and it also impacts employers. In fact, a United States District Court Judge in New York has recently issued a ruling regarding the immigration status of undocumented workers that has repercussions for employers nationwide.
The case is Solis v. Cindy’s Total Care, Inc., and the ruling is as follows: The immigration status of undocumented workers is irrelevant to claims of unpaid overtime and illegal pay practices.
We’re officially in the holiday season. If you are like most employers, you may be dealing with holiday pay issues. Payscale.com has answered several common holiday pay questions.
Do I have to provide paid holidays?
Federal law does not require you to pay nonexempt employees for holidays that they do not work, but most organizations offer a limited number of paid holidays to create employee goodwill. According to a recent survey, 97% of responding employers say they provide paid holidays to their employees.
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