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.
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.
George Webb opened his 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. 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.
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.
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. is owned by Tom Aldridge, a franchised owner of several George Webb restaurants.
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 is our hiring coordinator and security auditor; Melissa Bante is our office administrator and payroll specialist; and Dave Aleman is our Maintenance Director.
Right now let's create a contact entry in your phone. Call it "George Webb" and add the following entries:
Grab your coworkers phone numbers from the list posted on the bullletin board and put those into your contact entry that we just created. Alernatively, just snap a photo of it periodically!
mygwjob.com is our web site and where you will find this handbook, your work schedule and much more.
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.
Our standard shifts are 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 hours for 1st
shift and 3rd shift 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
Your willingness to work an alternative shift on occasion can help you get more hours if you would like more.
If you work more than 40 hours, you are paid time-and-one-half overtime pay.
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?
If the manager calls you, answer or call back promptly. If he/she texts you, text back promptly. If you fail to communicate in a timely manner, you may be removed from the schedule.
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.
It's OK to check your cell phone occasionally, but it has to be in back out of view!!!!
Keep your phone in your pocket or on the break table. Do not bring it out in front of customers.
Keep your phone in your pocket or on the breaktable. Do not bring it out in the kitchen.
Keep your phone in your pocket or on the breaktable. Do
not leave it lying around out front or in the kitchen.
Excessive use of your cell phone is a form of time theft.
Servers and cooks must work together as a team and you can't do that with ear buds in. Further, it would look terrible to customers.
Schedules are posted at mygwjob.com. As schedules are posted or changes made, you will receive a text.
We do our best to rotate days off so everyone gets a variety of days.
We accept requests for specific days off for appointments, etc. 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.
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.
Once the schedule is posted, you are responsible for working it. If afterwards you realize you need to change a day off, it becomes a shift trade which must be approved by the manager. He/she will want to hear from both parties.
These are small restaurants with only 2-4 people on duty. Think about that before calling in. We don't have an abundance of people waiting in the wings.
1) ATTEMPT TO FIND YOUR OWN REPLACEMENT: If you find one, contact the manager and get approval and the absence will not count against you.
2) CAN'T FIND A REPLACEMENT, REPORT THE ABSENCE BY DEADLINE TIME which is:
3) HAVE TWO WAY COMMUNICATION with the manager. You must call or text and have a discussion, not just leave a text and ignore further contact.
4) *1st SHIFT - BE AWARE OF DO NOT DISTURB TIME - 10 PM to 6 AM: If you miss the 10 PM night before deadline time, and have to report your absence after 10 pm or early in the morning before 6 am, you will need to CALL, not text, the manager because from 10 pm to 6 am, the manager's texts notifications are turned off so he/she can sleep.
First off, saying you're on your way is not being on time! Also, running in at the last minute and then doing personal things, is not being on time either.
If you are running late, text the manager and call the restaurant immediately. Thet need to know!
Never leave without permission.
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 as follows:
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.
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).
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.
(To be worn on apron every time you work. Blank tags and a label printer are on the break table.)
(No blue jeans, sweats, sports pants, or ripped jeans. Pant legs must be hemmed and not drag on the floor.)
We provide free of charge the first uniform as follows: (2) red polo shirts; (2) bib aprons; and (1) visor.
These items are yours to keep after you have completed your training, plus 80 post-training hours.
If you leave the job 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.
After the initial free uniform as described above, additional uniforms are at your cost. The costs are reasonable and you can have these deducted right out of your paycheck at .50 cents per hour so you don't have to pay up front. See the manager.
We help with the cost of additional uniforms. As you work, .05 cents per hour is credited towards your future uniform purchases. Ask the manger about your allowance balance at anytime.
After training you have to wear black food service shoes. Visit an affordable local source like Walmart or Target.
Simple common sense rules:
If you're cold at work, wear a long sleeve shirt under your uniform top; or order a George Webb cardigan sweater.
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. Do-rags are not permitted.
Must be trimmed and clean. No nail polish or artificial nails (state food code).
To avoid odors, bath regularly, use deodorant, a wear a freshly washed uniform.
Tattoos are at the discretion of management on a case-by-case basis and may need to be coverered.
Must be removed.
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.
You need to arrive about 10 minutes before the shift starts! The shift transition is awkward and leads to poor customer service if you arrive at the last minute. If you arrive earlier than 10 minutes, wait to clock in until 10 minutes to unless asked to clock in early.
Don't be a drill sergeant checking everything the prior shift didn't do to your expectations. Instead, pitch in and help them get done and out.
Being paid to work means you work at all times. There's always something to do. Go find the work!
No sitting down in the back except on meal-break, and no sitting in
customer seats at any time.
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.
No one is permitted any free food at any time, only free coffee or fountain soda and one 50% discount meal per shift.
Limit bathroom breaks as to frequency and length.
If you smoke, think about how you will handle not smoking at work because smoking during the shift 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).
The law does not require meal breaks for adults. However, we provide a 30-minute meal break per 8-hour shift.
Plan ahead if/when you work a short shift as you do not receive a 30 minute meal break. If you arrive early enough you can order a discount meal before shift. Here's how: 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 system, will type a note that the meal is for you.
Purchases of product for taking home must be after the shift and be rung up by the employee on duty and paid for up front like any other carryout.
Any rule or procedures violations involving products, order writing, money handling, and employee meal ticket handling will be cause for termination of employment without further warning.
As described in Breaks and Meals, employees are not permitted any free food at any time, only free coffee or fountain soda and one 50% discount meal.
During the shift if you make a mistake or a call-in order customer fails to show up, safely reuse the food or discard it. It's not yours to eat or take home.
Special deals for friends or family is theft.
Management reserves the right to inspect personal belonging, including purses, backpacks, or other closed containers.
We audit every transaction and everyone makes errors occasionally so don't become alarmed when you receive an audit form.
For example, we audit what you write on Waitrpads as compared to what you ring on the POS system. An example 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 must be fully explained on a "PINK TICKET". You may be held responsible for the amount depending on circumstances or if you fail to fill out a PINK TICKET.
The cash register must balance and the users of the register will be held responsible for shortages.
Video and audio is recorded. Video auditors conduct surveillance and prepare reports that will be presented to you.
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.
"The purpose of everything we do here is for serving our customers in the fastest, most friendly way we can."
Getting along is your responsibility!
Clock out as soon as everyone is done working.
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.
An Extra Time Worked Report is also required if you were asked to start early or your shift was so busy that you didn't get your full meal-break.
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.
By law, tips are part of your income and must be reported and are taxable. They have been taxable since 1966. Downplaying your tip report is a violation of IRS regulations and therefore against the law.
Reporting all of your tips will yield greater Unemployment Insurance, Worker's Compensation Insurance, Disability Insurance and -- eventually -- Social Security benefits, as well as a better credit rating for a car, home or apartment.
We encourage you to track your tips and hours worked every day. Then, on pay day which is every two weeks, divide the tips by the total hours worked and you'll know how much per hour you made. We suggest you do this to avoid the tendancy to spend your tips before you account for them.
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.
We prefer to give an opportunity to correct behavior as follows:
Depending on the severity of the issue, we may implement any one or more of these procedures or may move directly to discharge.
Each week is a unique and separate pay period that begins on Monday and ends on Sunday.
We pay every two weeks on Monday for two work weeks each. The chart here show the pay days for the current year.
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.
On Federal Reserve Bank Holidays, pay day is shifted to Tuesday. These are noted on the chart here.
We pay by direct deposit to your checking account.
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.
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.
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.
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
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.
Call (888) 727-4314 or see the the Rapid! PayCard web site click here
Your current and historical paycheck information including earnings, deductions, taxes, net pay, and your W-2 at tax time is available through a web page. 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.
It's best to do this from the Web page described above. Click here for a help screen
After you have registered at the web page above, you can view your recent 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.
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.
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.
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.
Everyone has frustrations at times. It's not easy to learn a new job. Don't give up!
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!
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.
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.
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.
As indicated earlier, the owner of this company began as a dishwasher and eventually rose to being a manager and then restaurant owner. The company is serious about developing employees into supervisory and management positions. We encourage you to take advantage of opportunities. 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.
Everyone likes to be appreciated fro their efforts. Webb Bucks may be issued for excellent performance or going out of your way to help.
Employees receive $20 in Webb Bucks for their Birthday
Employees receive $20 in Webb Bucks for their employment anniversay
For employee meals, uniforms, or save up $70 worth and get a day off with pay.
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.