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. Along with great food, George was known for his sense of humor, including the two clocks that still hang in every restaurant.

Image of Two Clocks

The Two Clocks

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 continues today.

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. If you are not satisfied with that conversation, contact the corporate office for assistance:

  • Corporate office: (414) 271-5050
  • mygwjob.com is where you can submit a Contact Form to receive a call back.

Smart Phone Contact Entry

Image of Phone Contact

Please create a contact entry in your phone entitled "George Webb". Add the following entries:

  • Manager's phone number
  • Resturant phone number
  • Corporate office: (414) 271-5050
  • Web Site: mygwjob.com

Mygwjob.com

Image of MyGWJob.com Main Page

mygwjob.com is where you will find this HANDBOOK, your SCHEDULE, and a place to make Schedule Requests, as well as access to EARNINGS INFORMATION 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 and Procedures

Image of Training Page

There are written rules and procedures for every aspect of the job. The tablet in the back is your reference.

#1  Phone Communications with the Manager

Communication must be two-ways, which means a back and forth dialog between you and your manager. Keep your phone up and running and answer calls and texts right away.

#2  Your Cell Phone While at Work

Where to Keep ItImage Smart Phone

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

Where to Check It

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

#3  Schedules Image of Schedule Page

We prepare schedules weekly and post one or more ahead of time. Schedules are texted to you as they are completed. You also may visit mygwjob.com anytime to view your schedules.

Advance schedule requests are made by visiting mygwjob.com. Click on schedules, then requests. We do not accept requests by phone, texts or written notes.

Once the schedule is posted, requests are not accepted. You are responsible for working the shifts assigned to you. As such, if you need a change, it's a shift trade. Attempt to find someone to trade with and if you do, contact the manager who will need to speak with both parties in advance.

#4  Shifts and Hours

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's required when we are short of help due to illness,vacation, leave of absence or 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. Most shifts are full 8-hour shifts, but 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 one is guaranteed any specific days off. It stalls the rotation and it's unfair to others as they can't ever have the days off that you demand off.

Alternative Shifts

Your willingness to work a different shift on occasion will be appreciated and can be a way to get more hours.

Overtime

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

#5  Attendance PolicyAttendance

Arriving late, having frequent absences, failure to report absences per procedure, or leaving early, will be cause for discipline up to and including termination.

Tardy (Lateness) Procedure

If you are running late, call the manager and the restaurant immediately. They need to know what's up.

Absence Procedure

1) Before calling in, attempt to find your own replacement. If you find one, contact the manager to get approval. 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 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

Home Early Procedure

If for any reason you need to go home early, contact the manager to get permission before you leave.

No Fault Point System

Every attendance occurrence counts and will be recorded in your record. This includes absences including the time that you called, being late, or asking to go home early. Even if you provide a doctor or hospital note the occurrence is counted because what concerns us is the number of occurrences more then the reasons.

We utilize a Point System to tabulate occurrences. You start with zero (0) points and each occurrence counts as follows:

  • Lateness: You arrived from 1-15 minutes late (1/4 point); 16-30 minutes late (1/2 point); 31 more minutes (1 point).
  • 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.
  • Home Early: Points issued the same as lateness.

Warnings and Discharge

If you have occurrences and receive points you will be notified in writing. A warning will be issued at 9 points, another at 12 points and 15 points; and a final one at 18 points. The 18 point warning will state that your employment is subject to discharge without further warning. You may not be discharged immediately but your employment is subject to discharge at any time.

Getting Points Expunged

Points are expunged by improving your attendance. Specifically for each month that you have perfect attendance, two (2) points will be expunged (until you reach zero points).

No Show / No Call

If you fail to show up and you don't call, you will be subject to discharge. Contact the manager for a personal meeting to see what consideration, if any, might be offered. If we elect to continue your employment, 9 points will be issued.

#6  Uniform

Image of Uniform

A full and complete uniform is required each time you work. By wearing a uniform you are saving on the cost of soiling and replacing your own clothes.

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

Street Clothes

Do not wear any of your street clothes such as a jacket, sweatshirt, or hat.

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

Additional or optional uniforms are at your cost. 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 we help with the cost of uniforms by providing a 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. Also, take into consideration how new the people are on the prior shift. New people need time to develop and get into a rhythm to their shift.
  2. Dig in an help them get done and out.
  3. Check in with current customers by saying that you just took over and want to see if they have everything.
  4. Catch up on dishes if necessary, check your stock, and get your work areas organized the way you like it.
  5. Plan ahead for the rush.

#10  Don't Waste Time

Being paid to work means you are expected to work at all times. 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 rather than stand around
  3. Don't sit around, anywhere
  4. Don't waste time on idle chatter or your cell phone
  5. Everyone's place is out front so customers see employees when they enter.

#11  Breaks and Meals

Please abide by these policies:

Coffee/Soda Breaks

  1. During the workday you can have a free coffee or fountain soda, but not juices or bottled beverages.
  2. Dispense the coffee or soda into a washable coffee cup or a glass, not a logo styro cup. These cost us .07 cents each, it adds up.
  3. Finish your beverage right away or keep it on the employee break table. Don't set it in the kitchen or out front. It's a health code violation.

Bathroom Breaks

Keep bathroom breaks infrequent and limited as to length of time spent.

Smoke Breaks

Smoking periodically during the workday is prohibited. You may smoke only during your 30-minute meal break. Do so by standing outside the designated door (generally the back or side door, not in front of the restaurant where customers can see).

Meal Break

The company is 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.

  • The 30-minute meal-break is mandatory. It is not your option to take the break or not
  • 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

Meal Break Food Procedure

As a benefit we offer a half-price meal to be taken only during you 30 minute meal-break.You get one meal, including a dessert if desired.

Procedures:

  1. Order your food on the POS before you make the food
  2. If you do not order food, create a meal ticket anyway ringing a "NO-BEV THIS GUEST"
  3. When your food is ready, clock out and set the timer in the kitchen or on your phone for 30 minutes
  4. When the timer rings, clock back in
  5. Settle the meal ticket as soon as possible, no later than the end of your shift.

Additional Policies

  • If you decide not to eat during break, you do not get a discounted take-home meal
  • You cannot have two meals tomorrow in lieu of no meal today
  • There are no leftovers when you leave of food you didn't finish
  • There are no free sodas or coffee to take home
  • We do not allow deliveries of food from other restaurants

Meal and Short Shift

When working a 6 hour shift you do not automatically get a meal break. However, you may have one subject to coworkers agreement that there is time for it.

#12  No Eating at Work

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

  1. If a mistake is made, safely reuse it 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. Again, it's not yours to take.

#13  No Leaving the Workplace during Shift

You cannot leave the workplace other than during the meal break.

#14  Workplace Visitors and Rides

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.

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

Eating food without paying for it, special deals for friends or family; or inadequately explained voids or refunds... are all acts are theft. Such acts are cause for discharge, and we will not hesitate to call the police.

Transaction Audits Image of Guest Check Audit

We audit every transaction, including taking and placing orders, accepting payments, no-sales, voids, refunds, cashiering in and out, and any cash register discrepancies. An Error/Breakage deduction form will be presented to you for transaction mistakes or discrepancies. An example is serving and item, such as a coffee, that you inadvertently fail to write on the order form or ring on the point-of-sale (POS) system.

Video Recordings

We record video, and audio, of all activities in the restaurant. 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.

  1.  Don't shy away from cooking, preferring only serving, or vice-versa
  2. As a server, help out the cook in order to speed up food preparation
  3. As a cook, know what's going on out front and help to speed customer service

#17  Finish and Clock Out Together

We don't run out the door at end of shift leaving things for others to complete. Work together to 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

Clocking Out

Clock out as soon as you're done working. Typically this should be just after 2 pm, 10 pm, or 6 am. That is if you worked efficiently during the shift including doing stocking, cleaning and dishes all during the shift instead of putting things off.

Food or Beverages for Employees at Departure

When you leave the workplace, take no food or beverages with you that you did not pay for at full price. Any leftover meal break food should be thrown out. If you want to take a carryout home with you, place an order at full price with the employee on duty after you have clocked out.

#19  Extra Time Worked Report

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

Other reasons why you might work extra are: 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.

#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. If on occasion a customer states "this tip is for you", 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.

#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. Sympathize:  "I am sorry about this"
  3. Apologize sincerely:  It doesn't matter whose fault it is or even if the customer is being unreasonable. Just say "I  apologize for this happening."
  4. 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."
  5. Prepare to help:  "Let me fix that, I can correct it."

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.
  • Be empathetic and understanding.
  • 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, regardless of the attitude or conduct of the customer, 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.

#23  Drugs and Alcohol

Do not use alcohol or illegal drugs during work hours or show up under the influence. Do not possess, transfer or sell illegal drugs or alcohol at the workplace.

#24  Computers and Social Media

Employees are not allowed to post confidential or sensitive company information; or post obscenities, slurs or personal attacks against the company, employees or applicants. When posting anything job related, state a disclaimer "The opinions expressed are my own and not George Webb's."

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.

Federal Bank Holidays can shift Pay Day to Tuesday.  Click here for list of Federal Bank holidays.

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.

Direct Deposit

Image of Direct Deposit

Your pay is by direct deposit to your checking account or to our Rapid!Card pay card. Those are the choices. If you already have a pay card, you won't be able to use it, we will issue a Rapid!Card and direct your pay to it.

Direct Deposit Form Click here

Rapid! Card Holders

Card Activation

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.

If You Loose Your Rapid!

Card 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.

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

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 © 2018 Aldridge, Inc.