Connecticut Administrative Code › Title 31 - Labor › 60 - MINIMUM WAGES › Part II - SPECIFIC ORDERS › E - Minimum Fair Wage Rates for Persons Employed in the Restaurant and Hotel Restaurant Occupations › Section 31-62-E2 - Definitions

Current through July 10, 2024
As used in sections
					 31-62-E1 to
					 31-62-E15,
					 inclusive, of the Regulations of Connecticut State Agencies:
(a) "Restaurant occupation" includes all
				  persons engaged in the preparation and serving of food for human consumption,
				  or in any operation incidental or supplemental thereto irrespective of whether
				  the food is served at or away from the point of preparation, and irrespective
				  of whether the preparation and serving of food is the sole business of the
				  employing establishment or enterprise, with the exception that this definition
				  shall not include the preparation and serving of food in a nonprofit
				  educational, charitable or religious organization where the food service is not
				  regularly available to the general public, or the preparation and serving of
				  food in hospitals, convalescent homes or homes for the elderly where the food
				  service is not regularly available to the general public and is incidental to
				  the care of the patient.
This occupation includes but is not limited to employees of
					 restaurants, cafeterias, that portion of hotel business involving the
					 preparation and serving of food, commissaries, dairy bars, grills, coffee
					 shops, luncheonettes, sandwich shops, tearooms, nightclubs, cabarets, automats,
					 caterers, frankfurter stands, operators of food vending machines, and that
					 portion of the business involving the serving of food in department and variety
					 stores, drugstores, candy stores, bakeries, pizzerias, delicatessens, places of
					 amusement and recreation, commercial and industrial establishments and social,
					 recreational, fraternal and professional clubs which either regularly or
					 intermittently serve food, as well as other establishments or businesses
					 meeting the condition stated in this subsection.
(b) "Restaurant employee" means any person
				  who is employed or permitted to work in any restaurant occupation,
				  establishment or enterprise.
(c)
				  "Service employee" means any employee whose duties relate solely to the serving
				  of food or beverage to patrons seated at tables or booths, and to the
				  performance of duties incidental to such service, and who customarily receives
				  gratuities.
(d) "Duties incidental
				  to such service" means performance of the following tasks:
(1) Taking orders from patrons for food or
				  beverages;
(2) Checking with
				  customers to ensure that they are enjoying their meals and taking action to
				  correct any problems;
(3) Checking
				  patrons' identification to ensure that they met minimum age requirements for
				  consumption of alcoholic beverages;
(4) Collecting payments from
				  customers;
(5) Writing patrons'
				  food orders on order slips, memorizing orders, or entering orders into
				  computers for transmittal to kitchen staff;
(6) Preparing checks that itemize and total
				  meal costs and sales taxes;
(7)
				  Presenting menus to patrons and answering questions about menu items, making
				  recommendations upon request;
(8)
				  Removing dishes and glasses from tables or counters and taking them to the
				  kitchen for cleaning;
(9) Serving
				  food or beverages to patrons, and preparing or serving specialty dishes at
				  tables as required;
(10) Cleaning
				  tables or counters after patrons have finished dining;
(11) Preparing tables for meals, including
				  setting up items such as linens, silverware, and glassware;
(12) Explaining how various menu items are
				  prepared, describing ingredients and cooking methods;
(13) Escorting customers to their
				  tables;
(14) Cleaning tables and
				  floors in service employee's immediate service area before, during, or after
				  serving patrons;
(15) Cleaning and
				  tidying up server stations and drink stations;
(16) Informing customers of daily
				  specials;
(17) Preparing hot, cold,
				  and mixed drinks for patrons, including brewing coffee and chilling bottles of
				  wine;
(18) Rolling silverware,
				  setting up food stations, or setting up dining areas to prepare for the next
				  shift or for large parties;
(19)
				  Stocking service areas with supplies such as coffee, food, tableware, and
				  linens;
(20) Bringing wine
				  selections to tables with appropriate glasses, and pouring wines for
				  customers;
(21) Filling salt,
				  pepper, sugar, cream, condiment, and napkin containers;
(22) Describing and recommending wines to
				  customers; and
(23) Garnishing and
				  decorating dishes in preparation for serving.