As some states and local areas are reopening businesses, restaurants and bars that have received a loan through the Paycheck Protection Program (PPP) are revamping their business model to accommodate the guidelines. Instead of bringing back a full staff at once, many restaurant owners or managers have reconstructed their employees’ working hours, internal tip-pooling policies and schedules, for both the front-of-house and the back-of-house workers. It’s all caused confusion for many employers and employees.
Source: New feed 2