EMPLOYEE HANDBOOK

Introduction and Purpose

This handbook provides guidelines for employees in their behavior and performance at the workplace. The company has the right to revise or amend the handbook at any time. New or revised policies will become effective immediately when they are issued and will supersede previous policies.

Employment-At-Will Notice

This company is an employer-at-will which means we can end your employment at any time, with or without reason. This handbook is not a contract and no statement within the handbook guarantees any employee's continued employment.

Non-Discrimination & Equal Opportunities Policy (click here)

Non-Harassment Policy (click here)

About UsDisplay Ad

George Webb

There actually was a man named George Webb. He and his wife Evelyn opened their first restaurant in 1948 on Milwaukee's East side.

Image of Two Clocks

The Two Clocks

Along with great food, George was known for his sense of humor, including the two clocks that still hang in every restaurant. "One clock for each eye" is a good answer to people that ask.


Baseball PredictionImage of George Webb Predicts

George Webb was also known for his baseball prediction ... "George Webb predicts our local baseball team will win 12 straight league games". People speculated for years that if the team wins 12 games straight, George Webb would give away free burgers. Finally on April 19, 1987, the Milwaukee Brewers won 12 straight games and three days later customers lined up at every George Webb while we served up 168,194 free burgers.

The prediction continued and 31 years later on October 12, 2018 the Brewers won 12 straight again and six days later on October 18 2018, customers lined up again while we served up over 100,000 free burgers.

5 for $5 Image of 5 for $5

George Webb is also associated with major league baseball through our "5 for $5 burgers offer". During baseball season, anytime the team scores 5 runs, win or loose, home or away, we offer 5 burgers for $5 from the end of the game to midnight the next night.

Aldridge, Inc.Image of Tom

Aldridge, Inc. is owned by Tom Aldridge, a franchised owner of several George Webb restaurants. Our locations are:

  • 6108 W Bluemound Rd, Wauwatosa
  • 812 N Old World 3rd St, Milwaukee
  • 2935 N Oakland Ave, Milwaukee
  • 4555 Douglas Ave, Racine
  • 6181 S Howell Ave, Milwaukee

Open Door Policy

Image of Contact Form

If at anytime you have questions or concerns about your job, speak with your manager first. If you are not satisfied with that conversation, contact the corporate office for assistance:

  • Corporate phone number: (414) 271-5050
  • Online contact form: Go to mygwjob.com where you can submit a Contact Form to receive a call back.

Smart Phone Contact Entry

Image of Phone Contact

Right now let's right now create a contact entry in your phone. Call it "George Webb". Add the following entries:

  • Manager's phone number
  • Restaurant phone number
  • Office: (414) 271-5050
  • Web Site: mygwjob.com

Coworker's Phone Numbers

Everyone's phone numbers are posted on the bulletin board. Put those in your phone as well on your own after you start the job.

Mygwjob.com

Image of MyGWJob.com Main Page

mygwjob.com is where you will find this HANDBOOK, your work SCHEDULE and more.

Our Mission

As you approach your job on a daily basis, remember...

"The purpose of everything we do here is for serving our customers in the fastest, most friendly way we can."

Workplace Rules

Image of Training Page

There are written rules for every aspect of the job.

#1  Phone Communications with the Manager

Communication must be two-ways, which means a back and forth dialog between you and your manager. If the manager calls you, answer your phone or call back and do it promptly. If he/she texts you, text back promptly.

#2  Your Cell Phone While at Work

Keep it on the break table or in your pocket. Never lying out on any work surface.

Use it In the back out of sight. Never on the work floor.

#3  Schedules Image of Schedule Page

We prepare schedule weekly and post them at mygwjob.com. One or more weeks are prepared ahead of time.

As schedules  are posted or changes made, you will receive a text containing a link to the schedules.

Schedule requests are made by visiting mygwjob.com. There, click schedules, then requests. We do not accept requests by phone, texts or written notes.

Once the schedule is posted, you are responsible for working the shifts assigned to you. As such, if you need a change, that becomes a shift trade which means you will need to find someone to trade with. Get it approved by the manager in advance. He/she will want to hear from both parties. 

#4  Shifts and Hours

A Full Time Job

This is a full time job. It means you will be scheduled mainly for five days per week. However, sometimes it may be four days and sometimes six days.

We avoid having our people work six days per week continuously but it can happen for one or more weeks in a row at times. It happens when we are short of help due to illness,vacation, leaves of absence or a crew vacancy.

Standard Shifts and Short Shifts

Our standard shifts are: 1st Shift: 6 am-2 pm; 2nd Shift: 2 pm-10 pm; 3rd Shift: 10 pm-6 am.

We also have some short shifts for 1st shift and 3rd shift workers as follows:  8-2's on 1st shift, and 12-6's on weekends for 3rd shift. Generally you will get one or more of these short shifts per week if you work 1st or 3rd shift.

No one is guaranteed all full or all short shifts.

Days Off

We do our best to rotate days off so everyone gets a variety of days.

No Guaranteed Days Off

No one is guaranteed specific days off.  Example, you decide to start school and announce that you can't work certain days as a result. This stalls the schedule rotation causing everyone else to alwys work the days you demand off. It's unfair. We can't do it.

Alternative Shifts

If you want more hours, your willingness to work a different shift on occasion will be appreciated and can help you get those hours.

Overtime

If you work more than 40 hours, you are paid time-and-one-half overtime pay.

#5  Attendance PolicyAttendance

We have high hopes that you will be a dependable member of our staff as most our employees are. If we can't count on you to work your shifts regularly, or on the rare absence occurrence, you fail to call in properly per our required procedures, then you are not valuable to us no matter the good job you may do.

Stories and excuses, including papers from doctors or hospitals mean little to us. Yes we are concerned that our employees are healthy, but we are running a business. Our job is to make sure all of our shifts are covered, therefore we simply need dependable people and will not accept less.

Absence Procedure

In the event that you simply have no alternative but to be absent, here are the required procedures:

1) Attempt to find your own replacement first! If you find one, contact the manager to get approval for that replacement. A suitable replacement will result in the absence not being counted against you.

2) If you can't find a replacement, call the manager and have a two-way conversation about the absence including symptoms or what the issue is. Do this by calling, not texting, and by "Deadline Time" which is:

  • 1st shift:  10 PM the night before
  • 2nd shift:  10 AM the day of
  • 3rd shift:  6 PM the day of

3) What if you miss Deadline time?  Call as soon as you possibly can well before the shift begins so we have time to find a replacement!

Lateness (Tardy) Procedure

We expect our people to be on time! If you are late in arriving, other workers who want to go home will be waiting for you; or our customers may not receive the service they came for; and the manager has to stop what he/she is doing in order to wait and see if or when you show up. So we're simply not going to continually put up with lateness.

If You're Running Late

Nearly everyone might be late once in a long while. So if or when this happens to you, call the manager and the restaurant immediately. The employees on duty and the manager need to know.

Home Early Procedure

You also need to work your entire shift and not ask to go home early. However, in the rare event that you have a compelling need to go home early, contact the manager and get permission before you leave. Never leave without permission.

No Fault Point System

As stated earlier, stories and excuses, including papers from doctors or hospitals mean little to us. We don't sit in judgement as to whose absence is more important or more ligitimate than others. Therefore, every attendance occurrence counts! So when you have an absence, a tardy, or a home early, no matter the reason it will be counted on your record. We also record the time that you called in and how you called in and points are assessed accordingly.

Everyone starts with zero (0) points and each occurrence counts as follows:

  • Absence in which you found a suitable replacement. 0 Points.
  • Absence that you called in by Deadline Time. 3 points
  • Absence that you called in after Deadline Time. 4 points
  • Absence in which you failed to call and speak directly with the manager. 5 points
  • You refused to come in when asked or at least reply. 3 points at the manager's discretion.
  • Lateness: You arrived from 1-15 minutes late (1/4 point); 16-30 minutes late (1/2 point); 31-45 minutes late (3/4 point); 46-60 minutes late (1 point); 61-120 (2 points); 121-180 (3 points); 181+ (4 points).
  • Home Early: Points issued the same as lateness.

Warnings and Discharge

When you receive points that exceed certain levels you will be notified in writing. If you continue to accumulate points, a warning will be issued at 9 points, another at 12 points, another at 15 points, and a final one at 18 points. The 18 point warning will state that your employment is subject to discharge. You may not be discharged immediately but your employment is subject to discharge at any time.

Getting Points Back

Your can improve your attendance record by having perfect attendance. For each month that you have no attendance occurrences, two (2) points are expunged from your record (until you reach zero points).

No Show / No Call

If you no show/no call, your employment will be subject to discharge. If you're interested in keeping the job, contact the manager for a personal meeting to see what consideration, if any, might be offered. Even if we elect to continue your employment, 9 points will be issued.

#6  Uniform Requirements

Image of Uniform

A full and complete uniform is required each time you work.

Basic Uniform

The basic George Webb uniform consists of:

  • George Webb red polo shirt
  • George Webb black apron
  • George Webb visor or baseball hat
  • Name tag

Plus items that you provide:

  • Solid black casual slacks or black jeans
  • Solid black slip resistant shoes

No Street Clothes

Do not wear any of your street clothes such as a jacket or sweatshirt over your uniform or a hat that is not a George Webb hat or visor.

Optional Uniform Items

There are a number of optional uniform items available including different styles of shirts, and for cooler weather there are long sleeve shirts and a sweater.

Cost of Uniforms

First Uniform

Your first uniform consists of: (2) red polo shirts; (1) bib apron and (1) half apron; and (1) visor or optional baseball cap (extra charge). The uniforn is loaned to you and must be returned if your employment ends prematurely.

After completing training plus 80 work hours, the uniform is yours to keep without charge. Until that time if your employment ends, return it within 24 hours or the prorated value will be deducted from your final paycheck.

Additional and Optional Uniform Items

By wearing a uniform you are saving on the cost of soiling and replacing your own clothes. Additional or optional uniforms are at your cost. However, payment is via convenient payroll deductions at .50 cents per hour. See the manager for an order form when you're ready.

Uniform Allowance

As a benefit to you we help with the cost of uniforms by providing a modest uniform allowance of .05 cents per hour. The allowance accumulates in an account and is automatically applied to your purchases. You can review the account anytime, just ask the manager.

#7  Personal Appearance

Simple common sense rules:

  1. Your hair must be under control. For females if it's long, tie it back. For males it must be cut at the collar. A wig, weave or dreads must be under control. If hair is colored, it must be a natural shade. Facial hair for males must be neatly trimmed.
  2. Fingernails must be clean. No nail polish or artificial nails because state food code does not allow it for food service employees.
  3. No gum chewing.
  4. Bathing and deodorant are necessary.
  5. Tattoos are at the discretion of management on a case-by-case basis.
  6. Facial or tongue piercings must be removed.
  7. Jewelry must be limited to: A watch and one (1) ring. No earnings for males. Earrings for females up to 1 inch in length or diameter and no more than two per ear. Neck chains must be tucked under shirt. No chains on pant loops. No pins or other accessories.
  8. Pant legs must be hemmed and not drag on the floor.
  9. No personal clothing like caps, hats, sweaters, hoodies, jackets or sweatshirts.
  10. If you're cold, wear a long sleeve shirt under your uniform top, not a jacket, sweatshirt or sweater of your own. (Alternatively there is a nice George Webb cardigan sweater available to purchase.)
  11. No backwards or sideways hats.
  12. No earbuds or headphones worn.

#8  Arrival and Clock In

When to Arrive at Work Image of If You're Late

Responsible people arrive a few minutes early to take care of personal matters so they are ready to begin work at the start of the shift.

When you arrive, go to the employee break area to get prepared and ready to clock in and begin work.

You can clock in beginning at 10 minutes before the shift.

Start right in taking over customer service and helping the other shift finish their work.

#9  Start Out the 'Right Way'

The key to a smooth running shift is starting out the right way!

  1. Don't gripe about what the last shift didn't get done. Instead, ask how their shift went, if they we're fully staffed, and how busy they were.
  2. Pitch in and help them get done and out.
  3. Check with current customers by saying that you just took over and want to see if they have everything.
  4. Catch up on dishes, check your stock, and get your work areas organized the way you like it.
  5. Plan ahead.

#10  Don't Waste Time

Being paid to work means you work at all times. So don't sit around or stand around between serving customers or preparing food. There's always something to do. Go find the work!

  1. Make yourself busy
  2. If it's clean, clean it again
  3. Don't sit around
  4. Don't waste time on idle chatter or on your cell phone
  5. Your place is out front so customers see employees when they enter.

#11  Breaks and Meals

These are important policies and procedures that must be followed without fail:

Coffee/Soda Breaks

  1. During your shift you can have a free coffee or fountain soda, but not juices or bottled beverages.
  2. Dispense your coffee or soda into a washable coffee cup or a glass, or if you use a styro cup, please continue to use that cup all shift long. These cost us .07 cents each, it adds up.
  3. If you don't finish your beverage right away, keep it on the employee break table, not in the kitchen or out front. That is a health code violation.

Bathroom Breaks

Limit bathroom breaks as to frequency and length.

Smoke Breaks

Do you smoke? We prefer that you didn't. However, if you do, think about how you will handle not smoking at work because smoking periodically during the workday is prohibited.

You can smoke during your 30-minute meal break though. Do this by standing outside the designated door (generally the back or side door, not in front of the restaurant where customers can see).

Meal Break

By law, we are not required to provide a meal break. However, so employees can relax and eat in peace, we provide a 30-minute meal break per 8 hour shift.

  • Take the break during the "break-window" which is listed on the shift duties list
  • You are not paid for the meal-break time. Therefore you can leave the workplace if desired during that time
  • If you remain at work, which most people do, remain in the break area, do not sit out front
  • The 30-minute meal-break is mandatory. It is not your option to take the break or not

Meal Break Food Procedure

As a benefit to you we offer a half-price meal available during your 30 minute meal-break. The discount meal is not available at any old time during the shift, just during the meal-break.

  1. Order your food on the POS before you make the food or have the food made for you.
  2. When your food is ready, clock out and set the timer in the kitchen or on your phone for 30 minutes, then clock back in.
  3. Pay for the meal.

Additional Important Policies

  1. You may not feel like eating on your break, that is your choice, but you are not allowed to take a discounted meal home instead.
  2. You also cannot have two meals tomorrow in lieu of no meal today
  3. If you choose to not to eat during break, we ask you to still create a meal ticket anyway ordering a "No Bev-This Guest".
  4. Leftovers of food should be discarded, not taken home home with you
  5. There are no free sodas or coffee at the end of shift
  6. We do not allow deliveries of food from other restaurants

Meal and Short Shift

If you work a 6 hour as described earlier, you do not typically get a meal break. However, if your coworkers agree there is time for it, you may have a meal-break during a short-shift as well.

Meal Before Work

You also can have a discount meal before work if you arrive early enough to allow time for it. This is available only during the 30 minutes before the shift. In order to take advantage of this opportunity, sit at the customer counter, order there from an on-duty employee, he/she will order the meal, will apply the employee discount, and using the "Open Price" feature on the POS sytem,  type a note that the meal is for you. Pay for the meal at the time of ordering.

#12  No Eating at Work

Other than during the meal-break, there is NO OTHER EATING AT WORK.

  1. As a cook if you make a mistake, safely reuse the food or discard it. It's not yours to eat or take home.
  2. If a call-in order customer fails to show up, throw the food out.
  3. In each case, list the wasted food on the "Waste Report".

#13  No Leaving the Workplace during Shift

Employees are not to leave the workplace during the shift except during their meal-break if they choose to.

#14  Workplace Visitors and Rides

Visitors

For us it's best that friends, family and significant others do not visit you at work. Realizing that such individuals may stop in unannounced, go ahead and provide service, but kindly curtail future visits.

Rides to/from Work

Please inform your ride to wait for you in the car.

Visiting When Off-Duty

To avoid distractions, it's best that you don't.

#15  Workplace Integrity

Theft

For the protection of the company, any eating without paying for it; special deals for friends or family; illigitimate voids or refunds; or other questionable money handling or POS system usage, will be dealt with severely including calling the police as necessary.

Transaction Errors Image of Guest Check Audit

We audit every transaction, including how you write your orders (on Waitrpads) as compared to what you ring on the POS system. Guest Check Audit forms will be presented to you for any transaction errors you make. Actually everyone has some errors. An example is serving a server-only item such as a coffee that you failed to ring on the point-of-sale (POS) system. This inadvertent error can be avoided by making sure you ring everything you write and serve. As we audit transactions, such errors will be presented to you for repayment. Frankly we rather that you had gotten the money from the customer, but because you didn't, we will ask that you pay for your errors.

No-Sales, Voids, and Refund

We also carefully monitor no-sales, voids and refunds. Inadequately explained or unnecessary ones will will be addressed with you.

Cash Register Shortages

The cash register needs to balance and the users of the register will be held responsible for any shortages. An error/Breakage deduction form will be presented to you if this occurs.

Video Recordings

We record video of all activities in the restaurant. We also record audio. Video auditors conduct video surveillance and prepare reports that will be presented to you.

#16  Work as a Team

Customer service and the entire shift goes much more smoothly when you work together. Don't shy away from cooking preferring only serving, or vice-versa. As a server, help out the cook in order to speed up food preparation

#17  Finish and Clock Out Together

We don't run out the door at end of shift leaving things for others to complete. Let's make sure the customers are handed off properly to the next shift and all of the front of house and back of house work is complete. Then everyone can clock out and go home.

#18  Clocking Out and Departure

Leave Together

No one is to run out the door at the end of the shift leaving the other person or persons to finish up the last minute details. Work together to finish up all of the front and back of-the-house work, then everyone clocks out at the same time.

Clocking Out

Clock out as soon as everyone is done working. This works well if you and others planned your shift and worked efficiently including doing stocking, cleaning and dishes all during the shift instead of putting things off until the end.

Food or Beverages for Employees at Departure

When you leave, don't take food or beverages with you that you did not pay for at full price. As said earlier, food that you didn't finish on your break should be thrown out. If you want to eat after work or take a carryout home, you must place an order with the employee on duty after you have clocked out and expect to pay full price. The meal discount for employees is during meal-break or during the 30-minutes before work if you choose, not after the shift.

#19  Extra Time Worked Report

Image of Extra Time Worked ReportYou have a grace period of up to 10 minutes to cashier out or finish last minute work. If on occasion the restaurant is extra busy or someone is late, and you therefore need more than 10 minutes to accomplish thesethings, prepare an Extra Time Worked Report which is a request for approval of the extra time.

There are some other reasons why you might work extra too: 1) You were asked to start early because the shift before you was extra busy; or 2) your shift was so busy during the break-window that you couldn't get your full meal-break in.

Such reasons are when we will need you to fill out an extra time worked report. Failure to do so may delay your paycheck preparation.

#20  Tips

Tip Pool

We pool tips because of the smallness of our restaurants, the openness between the dining and kitchen areas, and the teamwork approach we use in serving, cooking, stocking, cleaning and dishes.

Every tip must be contributed to the tip pool. Even if on occasion a customer states "this tip is for you", just thank the person and when the customer leaves, put it in the tip pool container.

Reporting Tips

Tip reporting is monitored. The law requires that you report 100% of what you receive.

It's to your advantage to report all of your tips. Remember that your earnings including tips, will be considered when applying for an apartment, a credit card, or a car loan.

Tracking Tips

Image of Server Life App Logo

We strongly encourage you to keep track of the tips you earn and the hours you work by writing these down every day. Then on pay day, which is every two weeks, divide the tips by the total hours you worked to determine how much per hour you made. Do this to avoid the tendancy to spend the cash tips in your pocket before you account for it. If you don't, when pay day comes and the check is just for your wages, not the tips, you may wonder where your money went.

A really handy way to track your tips is this app called "Server Life" available from the Google Play Store and Apple App Store, click here.

#21  Customer Relations

Non-Discrimination

All employees will provide service, food and beverages to all individuals regardless of disability, age, race, religion, creed, color, sex, sexual orientation, disability, marital status, national origin, and will not discriminate under any unlawful basis.

Common Sense Rules for Conducting Yourself with Customers

  1. Leave your problems at the door - no one wants your high drama.
  2. Look sharp, leave the wrinkled homeless look for the streets.
  3. Don't stand in front of the store looking bored. Make yourself busy.
  4. Stop, look, listen. The moment the door opens, even if you're busy with other customers, say... "Hello, I'll be right with you".
  5. Do not disappear. We know when you are hiding in the back or in the bathroom.
  6. Open your eyes! Know who's been waited on and who hasn't. If you're unsure, ask "Have you been helped yet?"
  7. Do not have a personal conversation with another employee within earshot of customers.
  8. Do not eat or drink or use your cell phone in plain view of customers.
  9. Do not gossip about co-workers or customers within earshot of customers.
  10. If there is an extra charge, alert your customer.
  11. Don't ask for or discuss tips in front of customers.
  12. Never blame the cook or other workers for anything that goes wrong. Just make it right.
  13. Do not show frustration. Your only mission is to serve. Be patient, it's not easy.
  14. Every customer on departure needs to hear... "Goodbye, thank you, come again!".

Use Respectful Language

  • Sir or mam
  • How may I help you?
  • Thank you
  • You're welcome
  • I am sorry
  • Let me fix that

Customer Complaints

Turn complaints into an opportunity to win the customer over.

  1. Repeat their concerns:  "So I understand that the issue is..."
  2. Accept responsibility:  As the ambassador of our company, accept responsibility for the customer's unhappiness. This doesn't make you "at fault", and it doesn't give the customer leeway to demand whatever they want, but it does give them someone to talk to instead of getting more angry:  "I'm very sorry that your (food or service) has been disappointing."
  3. Prepare to help:  "Let me fix that."

Handling Difficult or Angry Customers

This can be challenging but if you handle the situation well, you may be able to improve the relationship.

Key Points

  • Never, ever "get into it" with a customer. Arguing back will not lead to a positive result.
  • The customer wants to be heard so listen actively and resist the urge to interrupt.
  • Ask your customer what will make him happy. If it's in your power, get it done as soon as possible.
  • Follow up with your customer to make sure he was happy with how the situation was resolved.

What If a Customer Insults You?

Don't take it personally, let it be like "water off a duck's back" as they say. Nothing is gained by being rude back. Being polite, will only help your situation.

#22  Watch Your Attitude with Coworkers

Getting along is your responsibility. Overlook differences in people!

  1. Don't display a bad attitude or create drama
  2. Don't provoke an argument or escalate one
  3. Don't be rude, disorderly, or indecent to others
  4. Don't use foul or abusive language
  5. Don't talk about others.

Discipline Procedures

If you fail to comply with our policies, we prefer to give an opportunity to correct the behavior as follows:

  • A written "Feedback", which is informational
  • A Written Warning
  • A Suspension with Warning
  • Discharge

Depending on the severity of the issue, we may implement any one or more of these procedures or may move directly to discharge if appropriate.

About Your Pay

The Work Week

Each week is a unique and separate pay period that begins on Monday and ends on Sunday.

Pay Day Image of Payday Calendar

Payday is every other Monday and is for two weeks of work.

Bank Holidays

On Federal Reserve Bank Holidays, pay day is shifted to Tuesday. These are noted on the Pay Day Calendar at the right.

Your First Paycheck

The amount of time you wait for your first paycheck, will depend on how early or late in the pay cycle your first day of work is. Refer to the chart at the right to determine your first pay day.

Pay is by Direct Deposit

Image of Direct Deposit

To Checking Account

We pay by direct deposit to your checking account.

To Rapid! PayCard

If you have no checking account, we will issue our Visa Rapid! PayCard. If you already have a pay card of your own, you won't be able to use it as we only issue to  Rapid! PayCard.

Direct Deposit Form click here

Rapid! PayCard Holders

Card Activation

To activate our card the quickest way is to visit the app store Android or Apple and install "rapid!Access". Once in the app, touch "Setup Online Access/Activate New Card". Alternatively, call toll-free (877) 380-0980 and follow phone prompts. This number appears on the back of your card. Alternatively, click here for online registration for your card.

Cardholder Information Page click here

Cardholder Benefits click here

ATM Locator click here

If You Loose Your Rapid! PayCard

See your manager to be given a new card, then call the number on the back to have your funds switched to the replacement card.

Earnings Information

Gross Earnings Statement

The manager can print a Gross Earnings Statement any time you like, just ask. Alternatively, the office can email one to you. Call the office or submit a Service Request by clicking here.

Online Paycheck Stubs - Orbit

Browser Image of Orbit Login

Your paycheck information is available through "Orbit", an online web portal. There, you'll register your account for first time use. Your username consists of your first and last name, no space, for example, johnsmith. (Usernames are not case sensitive). Your initial Password is the last 4 digits of your Social Security number. Upon first log in, you will be required to set a new password. Click here to begin.

Phone App

Image of Total HR Works App Logo

After you have registered with Orbit per the instructions above, visit the app store Android or Apple and install "Total HRWorks" where you can access your paycheck information on your phone. You'll need your username, the new password you set above, and our payroll "short name" the first time which is 7417.

Forgot Your Password?

If you have forgotten your password, you can be locked out from too many attempts.You can't reset it from the phone app, instead click here then click "Forgot your password?" and follow the steps to reset it.

Locked Out?

A common reason for getting locked out is your phone number has changed or you attempted too many times with incorrect username or password. In this case, you will be permanently locked out until you contact the corporate office to unlock you. Submit a service request by clicking here or call (414) 271-5050 Ext. 101.

Pay Questions?

If you ever have any questions or concerns about your pay that this page doesn't help you with, please contact the corporate office at (414) 271-5050 Extension 101, or submit a Service Request by clicking here.

Important Pay Rate Information and Definitions  click here

About Your Training

Expectations

  1. We expect that you will put 100% effort into learning this job. There are many things to learn.
  2. That you will be on time every day.
  3. That you are not absent.
  4. That you stay right with your trainer every step of the way.
  5. That you listen more than you talk
  6. That you understand that your training wage is the current minimum wage, and that you will not be receiving tips during training. This is because as a trainee you are an extra person that is learning the job. You will be working but you are not yet a full fledged member of the crew. Later, when you are a full fledged member, you will not be asked to share your tips with other new trainees.
  7. You will be collecting tips from tables but those tips do not belong to you. Even if a customer says this tip is "for you", just say thank you and put the tip into the tip container.
  8. Any taking of tips or other money handling violations will be cause for immediate termination. Your new coworkers will be watching you as you are new to them.
  9. Employee Meals must be paid for at the time you order them. We do not give you free meals and we are not able to charge your meals to your paycheck.
  10. After training, you still will not know the entire job. As such there will be other things to learn as you go. When you are told things after training is over, DO NOT GET AN ATTITUDE about it.
  11. Everyone has frustrations at times, don't let these get these best of you. A good night's sleep and tomorrow is a new day. It's not easy to learn a new job. Don't give up!

Vacations

We provide paid vacations to all employees.

  • Eligibility begins at one year of employment at which time you become eligible for a one week paid vacation.
  • At three years of employment, eligibility is two weeks of paid vacation.

Each year you will be notified as to your vacation eligibility and the amount of your vacation pay. You then have 12 months, until your next anniversary, in which to take your paid vacation.

In order to receive vacation pay, you must be employed up to and including vacation, and you must return to the job. Employees who no longer work for us regardless of circumstance, will not receive their vacation pay.

Performance Reviews

At about 45 days of employment the manager will meet with you and discuss your job.

At six months and annually thereafter the manager will prepare a formal performance review. A raise may be granted.

Advancement Opportunities

The company is serious about developing employees into supervisory and management positions. The company owner started out as a dishwasher, progressing to server/cook, a manager, and eventually a restaurant owner.

Indicate your interest to the manager, call Tom Aldridge directly at (414) 271-5050, or Click Here to receive a call back.

Group Benefits

The company:

  • Does not offer a group health plan at the present time
  • Offers a pharmacy discount card. Click here to have the card texted to your phone
  • Optional Anthem group Dental plan to full-time employees at the annual open enrollment period of approximately Sept 1-Oct 1 with coverage beginning Nov 1. Click here for plan and enrollment information. Click here to find a provider.
  • Offers Colonial Life Voluntary benefits, sometimes called supplemental insurance, are optional plans available to full-time employees after six months of employment. These are employee-paid policies that can be used for lost wages, out-of-pocket expenses and household bills in the event of illness or accident. Click here to view the various plans available. Click here to see the costs for various plans. A representative will visit you at the workplace when you become eligible to enroll.

Leaves of Absence

We comply with all mandated leaves of absence including Family/Medical Leave (FMLA) and Military Leave. We offer other leaves voluntarily such as Funeral Leave; Disability/Medical Leave; and Non-medical Leave. Specific details, including a request for leave of absence form, is available click here. Alternatively call the corporate office at (414) 271-5050.

Resignation Policy

All employees are free to resign for any reason, with or without notice, just as the company is free to terminate your employment.

Everyone gets frustrated and feels like quitting at times. Acting on that impulse will only hurt you in the long run. Before you resign see your manager. If all else fails, we ask for a two week notice, which is for you to find a backup plan and for us to find a replacement. (At the discretion of the company, we may not be schedule you for the balance of your notice.)

Rehire eligibility depends on how you conducted yourself at work, and the way in which you quit.

Severance Pay

If you have been employed for at least six months and give a two (2) week notice, you can receive up to $200 severance pay. (Prorated based on your hours during the two week notice period and contingent on full attendance and acceptable work performance during the notice period.)

Copyright © 2019 Aldridge, Inc.