Although policies vary among foodservice segments, feeding employees is now standard procedure for most establishments and an expected, if not explicitly spelled out, part of benefit packages. That seems to be the consensus among most restaurateurs, especially independents. When Ira Freehof, owner of two Comfort Diners in New York, opened his first restaurant 4 years ago, he allowed his 12-person staff to order off the menu at no charge.
All employees eat together and are served the same food.
If they don't like the day's offerings, they can order menu dishes at half price. Such group meals are on the rise at independent operations. Some operators charge a small fee, others offer them gratis. The Beacon serves two buffet meals daily to its employees, starting 20 minutes before each shift. Snacks are another matter in most venues.