RESTAURANT TEAM MEMBER HANDBOOK - EthicsPoint

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Payday Payday is every other Tuesday. The period of time for which you are paid is the previous two Wednesday through Tuesday periods. Therefore, there is a seven day lag period between the last day of the pay period and payday. Team members can elect to have their pay directly deposited into their personal savings or checking account. Federal and state tax withholdings, social security tax, disability insurance and any other legally required or personally authorized deductions are withheld from your check in accordance with federal and state law. If you have any questions regarding your paycheck or the deductions withheld from it, please see your manager or contact the Payroll Department. In addition, if you ever need to make changes to your deductions, please fill out a new Form W-4 and turn it into the Payroll Department. It is your responsibility to inform your manager promptly of any changes in address, telephone number, marital status, dependants, beneficiaries, or banking information. Managers are not allowed to cash paychecks for any team members at the restaurant. Payroll Records The pay of non-exempt team members is calculated from the time you begin working until the time you stop working each day. When you receive your paycheck or wage statement, please review the hours, rate(s), wages and deductions to confirm they are accurate. If you believe that you have not been compensated properly and/or that an error occurred on your paycheck, it is your obligation to notify your General Manager, the Payroll Department, and/or the Team Member Relations Department as soon as possible. Otherwise, the Company will assume that you have been properly compensated. Performance Evaluations At BJ’s we strive to help our team members develop their skill levels. Your manager may informally and formally evaluate your performance on a regular basis. If you have any questions or concerns about your performance or a certain part of your job, ask a manager to meet with you. The management team is there to support your success and wants you to perform at your highest level. Confidential and Proprietary 42 January 2012
Personal Belongings Please avoid bringing valuables to work. If that is not possible, bring a lock to secure your belongings in the lockers (if available). All lockers must be emptied and locks removed at the end of each shift. The Company is not responsible for any loss, theft or damage of a team member’s personal property. In addition, the Company reserves the right to inspect all contents of offices, lockers, desks, backpacks, purses, etc. and any other areas where team member belongings are located throughout the restaurant. Please understand that team members should have no expectation of privacy in these areas subject to search. Personal Hygiene Due to the nature of our business, personal hygiene is integral to our success and an important part of our personal responsibility. People are the most dangerous threat to food safety and sanitation. In addition to the specifics in the dress and appearance guidelines for your specific job duties, please incorporate the following best practices as well: Hair • Hair should be washed and well groomed. Oily, dirty hair attracts bacteria and dandruff that could fall into the food. • Any hair that touches the shoulders must be restrained. • Team members who work in the kitchen must wear hats at all times. Bathing • You should bathe daily or more often if the job requires it. Body odor is offensive to both guests and co-workers, and the skin is a prime breeding ground for bacteria. • Do not use an excessive amount of cologne or perfume as it can distract from the aroma of our food and can be offensive to both guests and coworkers. Hand Washing • The most important aspect of personal cleanliness is frequent and thorough hand washing. Dirty hands can transmit contaminants to food. Confidential and Proprietary 43 January 2012
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Page 4 and 5: Meal and Rest Periods…………
Page 6 and 7: At BJ’s, we also feel strongly ab
Page 8 and 9: Manager for access to a copy kept i
Page 10 and 11: BJ’s Seven C’s We strive to say
Page 12 and 13: BJ’s Restaurants Foundation A vit
Page 14 and 15: ecruitment and employment, promotio
Page 16 and 17: • Sending or forwarding e-mail me
Page 18 and 19: applicant in compliance with state
Page 20 and 21: necklaces will be allowed with your
Page 22 and 23: THE SUBMISSION TO FINAL AND BINDING
Page 24 and 25: proprietary vendor information to a
Page 26 and 27: the workplace; and viewing offensiv
Page 28 and 29: • The driver’s vehicle must be
Page 30 and 31: either “preventable or non-preven
Page 32 and 33: and may not be copied or transmitte
Page 34 and 35: • Company property such as cellul
Page 36 and 37: Employment of Relatives The Company
Page 38 and 39: submit a complaint online by going
Page 40 and 41: ackward on a rolling 12-month basis
Page 42 and 43: If leave is taken because of the te
Page 44 and 45: No manager or team member shall ser
Page 48 and 49: • Hand washing should follow any
Page 50 and 51: or are involved in an accident at o
Page 52 and 53: • Reports of alleged violations m
Page 54 and 55: earners save a few extra dollars ov
Page 56 and 57: Weapons BJ’s complies with all st
Page 58 and 59: Program. If you require any further
Page 60 and 61: California California’s Family an
Page 62 and 63: This accommodation may include time
Page 64 and 65: Parental Involvement in K-12 Educat
Page 66 and 67: an absentee ballot. Team members ta
Page 68 and 69: Ohio Pregnancy Disability, Maternit
Page 70 and 71: minor child who has been a victim o
Page 72 and 73: Team members who are volunteer fire

RESTAURANT TEAM MEMBER HANDBOOK - EthicsPoint

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