How much are you leaving on it?
We recently found $60,000 in hiring tax credits because of the classification of many of our employees. Because of the tax code’s inherent complexities, we worked for years unaware of how much money was out there for us.
The busy season is here.
New 2016 accounts are expecting something different, something with more value and much more bang for the buck than a standard payroll solution.
This time of year, sales teams need to focus on ways to enhance their services beyond the standard industry offerings. How can you contribute to customers’ business beyond check processing?
There’s a reason why states like New York and California have the ‘Wage Theft Prevention Act’ as part of the employee onboarding process. At the end of the day you can’t prevent an owner from doing something illegal, but you can put steps in place to make sure that the New Hire and Employer are on the same page from Day One.
Rob Tiernan | Vice President, Sales & Marketing EOS at LincWare
In a file photo, the general manager of a downtown Louisville, Ky., Papa John’s restaurant puts toppings on a deep-dish pizza, Sept. 23, 2005. (AP Photo/Patti Longmire)
By Jenn Gidman
A Papa John’s owner tried to make a buck off his employees’ backs, and now he’s paying big time. Abdul Jamil Khokhar, who owns nine of the chain’s restaurants in the NYC area along with BMY Foods, has pleaded guilty to not paying the correct minimum wage when workers put in overtime, Fortune reports. He and BMY were also accused of filing false business records to make it appear as if other (i.e., fake) employees were actually working those extra hours so he wouldn’t get nabbed for not paying the overtime, per a press release. The AP notes that about 300 current and ex-employees were affected. “Wage theft is a crime, and a Papa John’s franchisee is now going to jail for cheating his employees and trying to cover it up,” state AG Eric Schneiderman says. “My office will do everything in its power to … make sure that all employers—including fast food restaurants—follow the law.”