This information-packed book is designed to assist hotel and restaurant owners, directors, and managers in meeting their obligations regarding federal wage and hour laws.

The book deals with the application of the Fair Labor Standards Act (FLSA) to employees of hotels, motels, and restaurants, and includes rulings, regulations and interpretative positions of the Federal Wage and Hour Division that affect the hospitality industry.

Contents:

1. General Information: Including FLSA Minimum Wage and Overtime rates
2. Coverage: Enterprise and Individual Coverages
3. Tips: Rules and Regulations on Tips
4. Workweek and Payment of Wages: Hours and Overtime
5. Hours Worked: Rules and Regulations
6. Uniforms: Requirements and Regulations
7. Overtime: Rates and Payment Information
8. Board, Lodging and Other Facilities: What is "Reasonable Cost"
9. Executive, Administrative and Professional Employees and Outside Salespersons Under Regulations Part 541: Summary and Guides
10. Subminimum Wage for Teenagers and Full-Time Students: Questions and Answers
11. Child Labor: Age Standards
12. Records: General Requirements
13. Equal Pay: Equality of Jobs
14. The Federal Wage Garnishment Law: Restrictions, Effects, Limits and Enforcement

Index
Appendixes

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