Robert Pritchard explains the new updates to Pennsylvania’s regulations on tipped workers that took effect recently, including the 80/20 rule. (Subscription required.)
David Jordan and Paul Sopher explain why restaurants are facing more lawsuits post-COVID alleging they shortchanged some workers by improperly distributing tips.
Antonio Pedrajas discusses how a new regulation in Spain regarding a discontinuous fixed model for employees will affect the hospitality industry this summer.
Michael Lotito weighs in on a New York measure that would establish a policy-making council that would set rules on pay, safety and working conditions "as reasonably necessary" to protect worker welfare.
Raoul Parekh explains that omicron has reduced many employers’ confidence, but they should be cautious in making employees redundant rather than using furloughs.
