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1. Probationary Period: Used when implementing an initial trial period for new employees

2. Non-Compete: For senior staff or chefs, restricting work at competing restaurants within certain parameters

3. Alcohol Service: Required for positions involving alcohol service, including certification requirements

4. Management Responsibilities: For supervisory positions, detailing additional management duties

5. Training Requirements: For positions requiring specific certifications or ongoing training

6. Tip Pooling Agreement: When the restaurant implements a tip pooling system

7. Remote Work Provisions: For administrative positions that may include some remote work capability

8. Intellectual Property: For chefs or positions involving recipe development

9. Commission Structure: For positions involving catering or event sales

1. Schedule A - Job Description: Detailed breakdown of job duties and responsibilities

2. Schedule B - Compensation Structure: Detailed breakdown of wages, tips, and other compensation elements

3. Schedule C - Benefits Package: Comprehensive description of all benefits and eligibility requirements

4. Schedule D - Restaurant Policies: Copy of relevant restaurant policies and procedures

5. Schedule E - Safety Protocols: Detailed safety and food handling procedures

6. Appendix 1 - Employee Handbook Acknowledgment: Form acknowledging receipt and understanding of employee handbook

7. Appendix 2 - Confidentiality Agreement: Detailed confidentiality terms and requirements

8. Appendix 3 - Required Certifications: List of required certifications and completion deadlines