In the restaurant I work in, the owners allow us an $8 allowance for food per shift. If we want, we can use that towards a hookah for our breaks or after shift.
We have great rice bowls that cost $8. Hookas cost $12, and we pay the $4 difference if we use our allowance for that.
My question is from the perspective of the business owner:
Why wouldn't I charge my employees Cost for the items they consume? Why would I charge them in a manner that would be indicative of Loss of Profit?
For instance, isn't it better for the business to charge the cost of the ingredients instead of the menu price? It would seem to be beneficial to mark down a $3-$4 loss, as opposed to an $8 loss. And, in the case of the hookah (which is ridiculously marked up), I would rather take a $2 hit than charge my employees $4.
How do other restaurants charge their employees' consumption?