Definitions

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. (e) "Non-service employee" means an employee other than a service employee, and includes, but is not limited to, countergirls, counterwaitresses, countermen, counterwaiters and those employees serving food or beverage to patrons at tables or booths and who do not customarily receive gratuities. (f) "Gratuities" means a voluntary monetary contribution received by the employee directly from a guest, patron or customer for service rendered.