Purpose of Handbook

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.

At-Will Employment

Nothing contained in this Handbook is intended to nor does it create a contract of employment. Your employment can be terminated with or without cause and with or without notice at any time at the option of either yourself or the company. No employee of the company has the authority to enter into any agreement for employment for any specified period of time or to make any agreement contrary to the foregoing.

Equal Opportunities Policy (click here)

Non-Harassment Policy (click here)

About UsDisplay Ad

George Webb

George Webb  opened his 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. The real story about the two clocks has something to do with being open 24 hours, but  "One clock for each eye" is a quick answer to people that ask.

Baseball PredictionImage of George Webb PredictsImage of Giveaway

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, we 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". 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

Support Staff

Aldridge, Inc. is small business, and as such we all wear many hats in making sure everything necessary is accomplished. It couldn't be done without our location managers and support staff:

Mary Berger

Mary is our hiring coordinator and security auditor.

Melissa Bante

Melissa is our office administrator and payroll specialist. 

Dave Aleman

Dave is our Maintenance Director.

Mygwjob.com Image of MyGWJob.com Main Page

mygwjob.com is where you will find this handbook, your work schedule and much more.

Smart Phone Contact Entry

Image of Phone ContactRight now let's create a contact entry in your phone. Call it "George Webb" and add the following entries:

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

Coworker's Phone Numbers

Grab your coworkers phone numbers from the list on the bulletin board and enter those too.

Open Door Policy

Image of Contact FormIf you have questions or concerns, speak with your manager first. If you are not satisfied with that conversation, contact the corporate office for assistance:

Workplace Rules

#1   Communications with the Manager

Phone CommunicationImage of Smart Phone

If the manager calls you, answer or call back promptly. If he/she texts you, text back promptly.

Communication Fail

The manager has a restaurant to keep properly staff. If you fail to communicate in a timely manner, you may be removed from the schedule.

Mail Slot

Image of Mailslot Everyone has a mail slot. The manager will place written communications in your slot. Check it each time you work. Your two-digit safe number identifies your mail slot.

#2  Your Cell Phone While at Work

We all want to check our phone, and it's OK to do that occasionally, but:

Not In Front of CustomersImage of No Phone Zone Sign

Keep your phone in your pocket or better yet on the break table, don't bring it out in front of customers.

Not Lying About Out Front

Again, keep it in your pocket or on the breaktable, not lying around on counters in the serving areas.

Not Lying About in the Kitchen

We can't have phones lying around in the kitchen either. It is a state health code violation.

No Ear Buds or Bluetooth Ear Pieces or SpeakersImage of Ear Buds

Think how this would look to customers. Also, the server and cook must work together as a team and you can't do that with ear buds in.

Time Theft

Excessive use of your cell phone is a form of time theft as you are doing personal things while being paid.

#3  Shifts, Hours and Your Availability

Full Time Job

We provide full time jobs which means you will be scheduled mainly for five days per week. However, sometimes it may be four days and sometimes six days. Six days can happen if we're temporarily short of help due to illness,vacation, a leaves of absence, or crew vacancy.

Standard Shifts and Short Shifts

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

We also have some short shifts of six yours for 1st shift and 3rd shift workers as follows:  8-2's on 1st shift, and 12-6's on weekends for 3rd shift.  No one is guaranteed all full or all short shifts.

Alternative Shifts

Your willingness to work an alternative shift on occasion can help you get more hours if that's what you want.


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

Second Jobs

It is our hope that this will be your primary or only job. The idea of working a second job is far easier than actually doing it. Alternatively, we can offer you extra shifts and overtime. What's better, two jobs at regular rates of pay or one job in which you make time-and-one-half for a number of your hours?

#4  Schedules Image of Schedule Page

Schedules are posted at mygwjob.com. One or more weeks are prepared ahead of time. As schedules are posted or changes made, you will receive a text.

Days Off

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


We accept requests for non-routine specific days off, and will do our best to fulfill these. Make these by visiting mygwjob.com, 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. As such, if you realize you need a change of day off, it becomes a shift trade which must be approved by the manager in advance. He/she will want to hear from both parties.

No Guaranteed Routine Specific Days Off

We do not guarantee specific days off each week. It stalls the schedule rotation causing everyone else to always work the days you need off.

#5 Attendance PolicyAttendance

The Impact of Being Absent or Late

These are small restaurants with typically only 2-4 people on duty. As such, we don't have an abundance of people waiting in the wings.

Absence Procedure

If you have no alternative other than to be absent, here are the required procedures:

1)  Attempt to find your own replacement!  If you find one, get approval from the manager and the absence will not count against you.

2)  If you can't find a replacement, call the Manager by "Deadline Time" which is:

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

3)  If you miss Deadline time, call as soon as you possible before the shift begins so we have time to find a replacement!

Do Not Disturb Time

Text notifications to the manager are turned off from 11 pm to 7 am. This means the text will go through, but the manager will not be notified until 7 am. So if it's after 11 PM, you'll need to call, not text!

Lateness Procedure

If you are running late, call the manager and the restaurant immediately. The employees and the manager need to know. Do this any time you're running late.

Home Early

Never leave without permission.

Point Tracking System

We track every attendance occurrence no matter the reason and assign a point value to each. We also record details such as whether you called by deadline time or not. Everyone starts with zero (0) points and points are assessed for each occurrence as follows:

  • Late:
    • One Tardy per week up to 10 minutes is overlooked.
    • 1-20 minutes (1/4 point); 21-40 minutes (1/2 point); 41-60 minutes (3/4 point); 61+ minutes... 1 point.
  • Absence that you called in by Deadline Time... 2 points.
  • Absence after Deadline Time... 3 points.
  • Absence Communication Fail (no two way communication)... 4 points.
  • Absence Refusal (failed to respond to a request to fill in)... 2 points.
  • Home Early: Same point levels as for lateness.

Attendance Reports, Warnings and Discharge

Anytime you receive points you'll receive a printout of your attendance record. A warning will be issued at 3 points, 6 points, 9 points, and a final one at 12 points. The 12 point warning will state that your employment is subject to discharge. You may not be discharged immediately, but additional occurrences may result in discharge.

Getting Points Back

Your can improve your attendance record by having perfect attendance. A month of no occurrences, expunges 2 points 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 within 24 hours for a personal meeting to see what consideration might be given. If we elect to continue your employment, 9 points will be issued in most cases.

#6  Uniform Requirements

Image of Uniform

A complete uniform is required every time you work.

The uniform consists of:

  1. George Webb red polo shirt

  2. George Webb black apron

  3. George Webb black visor (or George Webb black baseball hat)

  4. Name tag Image of Lable Printer

    (Is required everytime you work. Blank tags and a label printer is available for you to use whenever you need a new tag.)

  5. Solid black casual slacks or black jeans.

    (No blue jeans, sweats, sports pants, or ripped jeans.)

  6. Black food service (slip resistant) Shoes as depicted here.


Image of ShoesIt's okay to wear regular sneakers during training, but after training and you're earning tips, we want you to purchase black food service shoes as depicted here. Some affordable local sources are Walmart or Target.

Order Shoes Through Work

Image of Walmat LogoSRmax LogoOr, you can order shoes through us and we'll deduct the cost from your pay. We have two inexpensive options:  SRmax Click here and Walmart Click here

No Street ClothesImage of No Street Clothes Sign

Don't wear any street clothes of any kind over your uniform. This includes a jacket or sweatshirt. If you're cold at work, wear a long sleeve shirt under your uniform top.

Image of Uniform Issued Form Forgot your Apron, or Visor?

If you forget to wear one, the manager is going to ask you about it and sell you one on the spot. Unfortunately this can get costly if you frequently forget.

Cost of Uniforms

First Uniform

We provide the first uniform to you and it consists of: (2) red polo shirts; (1) bib apron and (1) half apron; and (1) visor or optional baseball cap (extra charge).

The uniform is yours to keep after you have completed your training, plus 80 post-training hours. However, if the job doesn't work out and therefore your employment ends before those 80 post-training hours, return the uniform within 24 hours to the manager, or the prorated value, will be deducted from your final paycheck.

Image of Uniform Order Form Additional Uniforms

Additional uniforms are at your cost. However, you can charge these to your paycheck paying for them via convenient payroll deductions of .50 cents per hour. Anytime you want any uniform items, see the manager for an order form.

Uniform Allowance

As a modest job benefit, we help with the cost of your additional uniforms by providing a uniform allowance of .05 cents per hour. As you work, the allowance accumulates and will automatically be applied to your purchases. You can review your allowance 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 and/or trimmed up neatly. 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. Do-rags are not permitted.
  3. Hats must not be worn backwards or sideways.
  4. Fingernails must be trimmed and clean. No nail polish or artificial nails. State food code does not allow it for food service employees.
  5. Bathing and deodorant are necessary.
  6. Teeth clean and breath fresh.
  7. Tattoos are at the discretion of management on a case-by-case basis.
  8. Facial or tongue piercings must be removed.
  9. Jewelry must be limited to: A watch and one (1) ring. Necklaces or neck chains must be tucked under shirt. No earnings for males. Earrings for females up to 1 inch in length or diameter and no more than two per ear. No chains on pant loops. No pins or other accessories.
  10. Pant legs must be hemmed and not drag on the floor.
  11. No personal clothing like caps, hats, sweaters, hoodies, jackets or sweatshirts.
  12. No earbuds or headphones worn.
  13. No gum chewing.

#8  Arrival and Clock In

Image of If Your Late

When you arrive, you can clock in beginning at 10 minutes before the shift. Don't clock in earlier than 10 minutes though, unless asked to.

What On Time Means

Saying your on your way is not being on time. Merely being on premises, doesn't mean you're on time. Running in at the last minute and then doing personal things, is not being on time!

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

#9 Expectations During Shift

Assist the Shift Going Off

  1. Don't be a drill sergeant checking everything the prior shift didn't do to your expectations. 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.

Get Things Under Control

  1. Check in with current customers to make sure they have everything.
  2. Check your stock and get the place organized
  3. Refer to the shift duties list and plan ahead on what needs to be accomplished.

Stay Busy

Being paid to work means you work at all times. Don't sit around or stand around. There's always something to do. Go find the work!

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

No Sitting Down

There is no sitting down on the shift, anywhere, except on your meal  break.

Work as a Team

Customer service and the entire shift goes much more smoothly when you work together.As a server, help out the cook in order to speed up food preparation. As a cook, be prepared to help out front as well.


Don't shy away from cooking preferring only serving, or vice-versa.

#10  Breaks and Meals

Important policies and procedures that must be followed without fail:

Coffee/Soda Breaks

  1. You can have a free coffee or fountain soda during your shift, but not juices or bottled beverages.
  2. Styro cups cost us .15 cents each so to save on the cost, dispense your beverages into a washable cup or a glass. Or, if you do use a styro cup, please use that cup all shift long.
  3. Keep beverages 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? If you do, think about how you will handle not smoking at work because smoking periodically during the workday is prohibited, except while on your 30-minute meal break. When you do smoke, stand outside the designated door (generally the back or side door, not in front of the restaurant where customers can see).

Meal Break

The law does not require meal breaks. However, we provide a 30-minute meal break per 8-hour shift.

  • The 30-minute meal-break is mandatory subject to customer load
  • 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.
  • If you remain at work, remain in the break area, do not sit out front.

Discount and Food Ordering Procedure

As a job benefit we offer a half-price (50% off) meal during the 30 minute meal-break as follows:

  1. Order your food on the POS before you go on break.
  2. Make the food yourself if you're the cook. If your the server, let the cook make it.
  3. When your food is ready, clock out and and then clock back in 30 minutes later.

Additional Policies for Meal Breaks

  1. If you do not eat on your break, you are not permitted a discount meal to take home instead.
  2. Leftovers must be discarded, not taken home
  3. There are no free sodas or coffee at the end of shift
  4. We do not allow the delivery of food from other restaurants.
  5. You may bring food from home or another restaurant if you like.

Short Shifts

Plan ahead when you work a short shift, as you do not receive a 30 minute meal break. However, if time permits and your coworkers agree there is time, you may order food using your discount and sit down up to 15 minutes to eat it.

Alternative Meal Before Short Shift

Alternatively, if you arrive early enough, you can have an employee meal (with discount) before your shift. This is available during the 30 minutes before the shift only. Sit at the customer counter, order from an on-duty employee, he/she will place the order and apply the discount, then using the "Open Price" feature on the POS sytem, will type a note that the meal is for you. Pay for the meal at the time of ordering.

#11  Workplace Integrity

There are a number of rules when it comes to assuring the integrity of our workplace.

No Other Eating at Work

Other than for 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".

Theft of Food

  1. Making food and eating it outside of meal-break, is considered theft and will not be tolerated.
  2. Not paying for your food is theft.
  3. Taking food or beverages at the end of the shift is not permitted.

Rides, Visitors, Leaving the Workplace

  1. Rides to and from Work:  Inform your ride to wait for you in the car.
  2. Workplace Visitors:  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.
  3. Leaving the Workplace:  Do not leave the workplace during the shift except during meal-break if you choose.
  4. Visiting When Off-Duty:  To avoid distractions, it's best that you don't visit when off duty.

Inspection of Belongings

Management reserves the right to inspect personal belonging, including purses, backpacks, or other closed containers.

Giving Free Food or Discounts

Special deals for friends or family is not allowed and doing so is theft.

Transaction Errors

Image of Guest Check AuditEveryone makes some errors occasionally so don't become alarmed when you receive an audit form. We audit every transaction, including what you write on Waitrpads as compared to what you ring on the POS system.

An example of an error is the serving of a coffee, soda, soup or chili, that you wrote on the waitrpad but failed to ring on the point-of-sale (POS) system. Such errors can be avoided by comparing what you write to what you rang before you press the "DONE" key on the POS. 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.

Voids and Refunds

Image of Void Slip Voids and Refunds must be fully explained on a "PINK TICKET". These are audited as well. You may be held responsible for the amount depending circumstances.

Cash Register Shortages

The cash register must 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 Surveillance Image of Video Surveillance Screen

Video and audio is recorded. Video auditors conduct surveillance and prepare reports that will be presented to you.

#12  End of Shift - Clocking Out and Departure

Finishing Up

  1. Don't run out the door leaving things for others to complete.
  2. Make sure everything is in order.
  3. Dishes are washed and put away.
  4. Customers are handed off properly.
  5. Then everyone can clock out and go home at the same time.

Clocking Out

Clock out as soon as everyone is done working.

Food or Beverages for Employees at Departure

Again, food and beverages are not to be taken home for free at end of shift.

#13  Extra Time Worked Report

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

Also fill out an Extra Time Worked Report if you were asked to start early or your shift was so busy that you didn't get your full meal-break.

#14  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

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

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

Track Your Tips

Image of Server Life App Logo

We encourage you to track your tips and hours every day. Then on pay day, which is every two weeks, divide the tips by the total hours 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.

Track this on paper or a handy way is an app called "Server Life" available from the Google Play Store and Apple App Store, click here.

#15  Customer Relations


Employees will provide service 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.

Our Customer Mission

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

Common Sense Rules for Conducting Yourself with Customers

  1. Your mission is to serve. Be patient. Do not show frustration or an attitude towards our customers, ever!
  2. Leave your problems at the door - no one wants your high drama.
  3. Look sharp, leave the wrinkled homeless look for the streets.
  4. Smile! It makes a tremendous difference.
  5. Don't stand in front of the store looking bored. Make yourself busy.
  6. Stop, look, listen. Greet every customer the moment the door opens. Even if you're busy with other customers, every customer must hear... "Hello, I'll be right with you".
  7. Do not disappear. We know when you are hiding in the back or in the bathroom.
  8. Do not have a personal conversation with another employee within earshot of customers.
  9. Do not eat or drink or use your cell phone in view of customers.
  10. Do not gossip about co-workers or customers within earshot of customers.
  11. If there is an extra charge, alert your customer.
  12. Don't ask for or discuss tips in front of customers.
  13. Never blame the cook or other workers for anything that goes wrong. Just make it right.
  14. Every customer on departure must 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 the issue is..."
  2. Accept responsibility: 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..."
  3. Prepare to help:  "...let me fix that."

Handling Difficult or Angry Customers

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, do it!
  • 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. Nothing is gained by being rude back. Being polite, will only help your situation.

#16  Conduct Towards Coworkers

Getting along is your responsibility, so 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 gossip and don't pay attention to gossip.

Quiz yourself - Click here

Discipline Procedures

We prefer to give an opportunity to correct behavior as follows:

  • A written "Feedback", which is an informational reminder
  • A Written Warning
  • Removal from the schedule (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.

About Your Pay

The Work Week

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

Pay Days Image of Pay Day Chart

Bank Holidays

On Federal Reserve Bank Holidays, pay day is shifted to Tuesday. These are noted on the 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 will be.

Direct Deposit

Two Options

Image of Direct Deposit

To Checking Account

We pay by direct deposit to your checking account.

To Rapid! Pay Card

If you have no checking account, we will issue our Master Card affiliated Rapid! Pay Card. Unfortunately, if you already have a pay card of your own, you won't be able to use it as we only direct pay to the Rapid! Pay Card.

Rapid! Pay Card

Card ActivationRapid Pay Card

To activate your card click here for online registration or for the quickest way 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 also appears on the back of your card.

Personalized Card

After the first use of your card, you can call the customer service number located on the back of the card to request a card with your name on it.

Using Your Card

Use your card without fees as you would a credit or debit card at any merchant that accepts cards. Get cash from your card without incurring fees by using an affiliated ATM. 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.

Cardholder Services

Call (888) 727-4314 or Rapid! PayCard web site click here

Pay Stubs

Image of Orbit Login

Web Page

Your paycheck information including earnings, deductions, taxes, net pay, and your W-2 at tax time is available through a web page.  You'll need to register for first time use. Your username consists of your first and last name, no space, for example, johnsmith. 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 the logo to the right or here to register.

Phone App

Image of Total HR Works App Logo

After you have registered at the web page above, you can view your paycheck information via smart phone app. Visit the app store Android or Apple and install "Total HRWorks". You'll need your username, the new password you set above, and our payroll "short name" which is 7417.

Forgot Your Password or Locked Out?

If you have forgotten your password or are locked out from too many attempts of logging in, you can't reset your password from the phone app. You have to do this from the web page again. Click here, then click "Forgot your password?" and follow the steps to reset it.

Another common reason for getting locked out is your phone number has changed. In this case, you will be locked out until you contact our office to unlock you. Submit a service request by clicking here or call (414) 271-5050 Ext. 101.

Gross Earnings Report

Image of Earnings Report For a quick report of your recent hours and gross earnings, the manager can print a Gross Earnings Report, just ask. Alternatively, the office can email one to you. Request by clicking here.

Verification of Earnings

If an agency, lender or landlord, requests a verification of earnings, refer them to our office for that information. They can fax a request to (414) 278-0225 or mail a request to Aldridge, Inc. 1661 N Water St, Suite205, Milwaukee, 53202.


If  this page doesn't help you, call 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


  1. We expect that you will put 100% effort into learning this job.
  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 share in the tip pool until after training. (Even though you will be collecting tips from tables and even if a customer says this tip is "for you", just say thank you and put the tip into the tip container.)
  7. Everyone has frustrations at times. It's not easy to learn a new job. Don't give up!

Post Training

After training there will be more to learn, so when you are told things, DO NOT GET AN ATTITUDE about it, just realize that the learning continues!

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.

Giving Notice

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.

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.)

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

Performance Reviews

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

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

Advancement Opportunities

The company is serious about developing employees into supervisory and management positions. Indicate your interest to the manager or call Tom Aldridge directly at (414) 271-5050.


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.

Vacation In First year of Employment

If in your first year of employment you desire a vacation, you can take one on an unpaid basis subject to it not interfering with those who are eligible for their paid vacation.

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 after six months of employment or at the annual open enrollment period Sept 1-Oct 1.Click here for plan and enrollment information.
  • 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 see information and costs for various plans. You will receive more information 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.