This table below shows the labor rules that the matrix is based upon. It gives the breakdown of how many hours in each position are allowed based on how many covers are forecasted.
|
HOH Position |
Pre-Opening Hours |
During Operational Hours |
Post-Closing Hours |
|
Prep |
|
Wednesday through Tuesday = 3 fixed hours 75 covers = 1 hour |
|
|
Salad |
|
75 covers = 1 hour |
|
|
Dish |
|
25 covers = 1 hour |
30 minutes Thurs. – Sun. only |
|
Expo |
|
45 covers = 1 hour |
|
|
Cook |
Wednesday - Tuesday = 3 hours
|
0-19 covers = 1 hour 20-35 = 2 hours 36-55 = 3 hours 56-75 = 4 hours 76+ = 5 hours |
45 minutes |
|
FOH Position |
Pre-Opening Hours |
During Operational Hours |
Other Rules |
Post-Closing Hours |
|
Server |
30 minutes |
each operationally open hour = 1 hour each additional 15 dine-in covers = 1 hour |
|
30 minutes |
|
Bartender |
30 minutes |
each operationally open hour = 1 hour |
|
30 minutes |
|
Host |
|
1-15 covers = 1 hour 25-49 covers = 2 hour 50-74 = 3 hours 75+ = 4 hours |
maximum: 4 hosts minimum 5:00-8:00: 1 host |
|