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Overtime pay in NYC

post #1 of 9
Thread Starter 
I like to know if its mandatory for a restaurant in NYC to pay for Overtime. My restaurant does not. Other places I've worked in the past has paid it. Just seems a little unfair.
post #2 of 9
If you are an hourly employee then the Federal Govt requires the payment of OT after 40hrs a week. If you are a salaried employee than you are SOL depending on how your salary is figured (40hrs/wk, 50hr/wk...)
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #3 of 9
Thread Starter 
im an hourly employer.
post #4 of 9
exactly. it all depends on how youre compensated.

New York State Department of Labor -
post #5 of 9
Thread Starter 
so i called the dept of Labor
They said the same thing, it's illegal. They said i can file a complaint as an anonymous employee and they will investigate. I have about 200 or more of overtime backpay which they said im entitled to. This is the question, do I move forward with this as an anonymous employee which will probably get other cooks invovled, which I rather not do. Or do i deal with myself and speak to the chefs. Im nervous that I won't be able to use that restaurant or chef as a reference down the road in my career. Its a pretty reputable place also. Maybe I should say screw it and go for my roughly 3000 dollar, possibly more. In the end, they violated my rights and probably dont give a **** about me.
post #6 of 9
its your money. youre entitled to it.
post #7 of 9
It is entirely possible that the chef(s) may not even be aware of the problem, especially if they don't see the payroll.
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 9
You worked and are by conscience and law entitled to your money. Do you have a record of the hours you worked? I hope so. Ask the chef, as someone said maybe he is not aware. Dont be afraid of other employees, because you are also doing them a favor they may be getting shafted to. Some owners are unscrupulous and will try and rip you off, if this be the case then go out of your way to bury them. Dont worry about references, as by law they cant say much anymore. Keep us advised. EJB .:cool:
CHEFED
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CHEFED
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post #9 of 9
Thread Starter 
thanks, I have all my pay stubs.
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