Policy and practice come from the corporate perspective of profits before people. Don't be conned by the pretty benefits package. I have worked in the restaurant industry for most of my career not so much by choice but that's what you do when your poor. to that end I have worked with the best and I have worked with the worst. I have gotten a very good feeling for the way the industry works and what the averages are. Wages are sub-standard for the industry and have a depreciating real value. This is due to a corporate directive that any raise has a cap of 5% of the employees current wage, A Job review and raise structure that works on an annual basis, and a legal directive for the minimum wage to rise. In my case in NY, I has hired on at 8.50 per hour when the minimum wage was 8. After my 90 day review and first raise I made 9 and i was told by my supervisor he was not really supposed to bump me up that far due to the raise cap. 2 weeks later the minimum wage was raised to 8.75, I still make 9. in a month or so i hit one year revue time. if I hit the my next raise is $.45. in 4 months from that point the minimum wage goes up to 9. See where I'm going here. Every employee has a file with there employment status listed in it. as there is no legal distinction as to a part time employee and a full time one(the attractive benefits package is only available to full time employees) many employees are only listed as part time. My work shifts are scheduled at 5.5 hours though this may only be a department thing. In my time working here i have seen the same scenario play out multiple times that an employee is hired on with one job description and then steadily gains more and more job duties sometimes leaving the post for another one without their job description or compensation adjusted. In the time i have been there I have seen continual budget cuts and penny pinching despite infographics on profit that are soaring (the corporate CEO walked away with 72 million in compensation in 2014(USA Today).
