Running a Restaurant/Frequency of pay



My question deals with the frenquency of paying staff.  I don't know if it varies by state, but in general, are you required to pay your wait staff on a weekly basis.  I was considering paying bi-weekly but I don't now if it's allowed.

Thank you in advance for your help.


ANSWER:  Hello Jeff,

I have not worked in every state/locale and you have not indicated where you are located, so I cannot research your specifics. However, in almost 30 years of running hospitality operations for myself and groups large and small, I have only one time encountered a weekly payroll. It was a very small operator who paid weekly in cash - in the hopes of reducing his tax liabilities. I was his dishwasher and he did not stay in business long. All of the professional operations that I'm aware of - pay their team on an every other week basis. Of course, you'll need to do a local government fact finding mission for this and a host of other reasons - before you open for business.

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Thanks for your response, very helpful.  My specific location is Rockland County, a suburb of NYC.  It's a catering hall.  So, as far as you know, there is no issue of paying employees bi-weekly even though there are tips involved?



 Hello again Jeff,

As much as I'd like to help, I can't be the resource for your definitive answer to this question. I do not know off-hand the laws governing payroll requirements for a catering hall in Rockland County, NY. There may well be an issue if you were to pay employees bi-weekly when there are tips involved but this is best confirmed by contacting your County Clerk, a payroll processing company that does business in the area or a local CPA.  

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Chase LeBlanc


I am the author of the new book, HIGH IMPACT HOSPITALITY: Upgrade Your Purpose, Performance and Profits! I am also the founder and CEO of Leadagers LLC (leaders who manage, managers who lead, "leed/i/jers") a hospitality industry consultancy. Our primary focus is in upgrading the purpose, performance and profits of restaurants, bars, food & beverage outlets and/or nightclubs. We have expertise in operations, start-ups, training, in-house leadership development and positive customer service experiences. 720.269.9537


My 30+ year hospitality career started as owner/operator of a nightclub development and management company. After successfully selling that business, I led within a variety of national and global operations as General Manager and multi-unit Regional Manager and I have also served corporations as Vice President and President. My extremely broad range of experiences includes leading training stores, entertainment complexes, fine dining establishments, high-volume theme restaurants, quick-service restaurants, dance/night clubs, comedy clubs, college taverns, dueling piano bars, pizzerias, high-volume sportís bars, live music showrooms, retail stores and gift shops, fast-food concessions, catering/banquet facilities and high-volume arcades.

"Staffing Doctor" columnist for Hotel F&B Magazine Top 10 - Core Hospitality - Quick Serve Leader - Wise Words - Inside F&B And have been a featured blogger for In addition to my new book High Impact Hospitality, I have been a contributing writer for and/or my properties have been featured in Cheers, F&B, Food Service News, Hot Spots America, Military Club & Hospitality, Nationís Restaurant News, Night Club & Bar and Top Shelf.

Attended the University of Colorado for three years and left to open my first nightclub at the age of 21.

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