Resources

Voter Registration Forms

Voter Registration Forms - Download links below.

Voter Registration - English Voter Registration - Spanish

2018 Minimum Wage Poster

2018 Minimum Wage Poster

Prime Source Purchasing Rebate Program Packet

To participate in the Prime Source Manufacturer Rebate Program, simply download and complete all forms below and send to:

PRIME SOURCE PURCHASING, INC.
Attention: Kristen Menniti
201 West Passaic Street, Suite 406
Rochelle Park, NJ 07662
Phone: 201.968.5505 Fax: 201.968.5515
Email: kmenniti@primesourcepurchasing.com

PSP Data Release Letter PSP Prime Rewards Program Enrollment Form

For more information on the program:

RIHA PSP FAQ Setting The Table For Future Success

Real Jobs RI Rebate Form for ServSafe Full Certification Course

Real Jobs RI Full Certification Cover Letter Real Jobs RI Re-Certification Cover Letter Real Jobs RI Enrollment Package

The RI Hospitality Association is pleased to offer a $100 rebate for ServSafe Food Safety Manager Full Certification and a $30 rebate for Re-Certification Training classes for the period of July 1 – December 31, 2017.

To receive this rebate students must:

1. Complete the 15-hour ServSafe Food Safety Manager Full Certification Training Class offered by the RI Hospitality Association and;
2. Complete and submit the attached Real Jobs RI Participant Enrollment Form to your ServSafe Instructor

We are able to provide this rebate offer with support from our RI Department of Labor and Training Real Jobs RI grant.

The information you provide on the Real Jobs RI Participant Enrollment Form will remain private and only provided to the RI Department of Labor and Training.

If you have any questions regarding this rebate please ask your ServSafe Instructor or you may contact me directly at 401-223-1120 ext. 110.

2016 Annual Report

Legislative Affairs

• RIHA Goes to Washington: NRA Public Affairs Conference
• Meeting of the Membership on Legislation
• Get Served by the Senate President
• RIHA Wins On Our Priority Issues

Excellence in Business

• Moderate Industry Growth Predicted in 2017 at Annual RIHA Economic Outlook Breakfast
• Guiding Principles
• Four Imperatives

Member Services & Events

• “Tea & ‘Tinis” - Women in Hospitality Event
• Norovirus Seminars
• 27th Annual Golf Classic
• Stars of the Industry

Jobs & Careers : Education Foundation Activities

• RI Foodservice Management Training Program
• Junior Achievement Job Shadow Day
• Hilton Providence Hosts Hospitality Students
• ProStart Hotel Viking Tour
• Work Readiness Training
• ProStart Students Conduct Cooking Demonstration at Sysco Food Show
• ProStart High School Culinary & Management Competition

Read Full Report

United Healthcare PDF

United Healthcare PDF

FY15 v. FY16 Per Diem Comparison rates

View Rates

New Per Diem Rates for 201

Per Diem Rates Look Up

RI Works Fact Sheet

Governor Raimondo, Speaker Mattiello, and Senate President Paiva Weed are unveiling RhodeWorks today, a new plan to fix Rhode Island’s roads and bridges. Please take a look at the attached fact sheet and background below. We encourage you to share with your networks.

RhodeWorks

• Rhode Island ranks last in the nation -- 50th out of 50 states -- in overall bridge condition. Approximately 22% of our bridges are structurally deficient.
• The status quo is unacceptable: under the RIDOT plan as it existed in January, our bridges were actually projected to get worse, not better (see chart 1 below).
• Under RhodeWorks, we will invest an additional $1.1 billion over the next 10 years (above current projections) in transportation infrastructure.
• RhodeWorks will enable us to make our roads and bridges better:
  • it will get us to 90% structurally sufficient bridges by 2024 (see chart 2 below);
  • it will improve our infrastructure, making Rhode Island more attractive for businesses; and
  • it will create about 12,000 job-years* over the next decade (these jobs are much needed – we’ve lost 1,200 construction jobs over the past 3 months alone).
• In order to accomplish these improvements, RhodeWorks will assess a user fee on large commercial trucks (studies show that almost all vehicle-created road damage is from large commercial trucks).
• Rhode Island is late to the party on assessing fees on large commercial trucks -- virtually every other state on the I-95 corridor between Maryland and Maine assesses user fees on large commercial trucks (see chart 3 below).
• The plan explicitly prohibits RIDOT from placing a user fee on cars, motorcycles, SUVs, pick-up trucks, and small commercial vehicles.
• All of the funds generated from the larger commercial vehicle user fee will be exclusively devoted to transportation infrastructure -- none of these funds will go into the General Fund.

Chart 1 –RIDOT status quo plan as it existed in January. By 2024, only 61% of RI bridges would have been structurally sufficient (down from 78% today)

Chart 2 – RhodeWorks plan. We are projected to reach 90% structurally sufficient bridges by 2024

Chart 3 – Rhode Island lags its neighbors along the I-95 corridor – we are one of only two states between Maryland and Maine that does not assess a user fee on commercial trucks**

* A “job-year” means simply one job for one year.
** Rhode Island does assess a fee to cross the Newport Bridge. The funds generated from that fee support only two of Rhode Island’s “signature” bridges: Mt. Hope and Newport. The other 1,160 bridges in Rhode Island also require attention.

Read Fact Sheet

2015 PAC Donations Form

Download Form

11 questions about music licensing

Source: National Restaurant Association

Music is one of the most important elements in establishing the mood in your restaurant, but under law, you must make sure you have the necessary licensing to comply with copyright statutes before playing it. Performing rights organizations (“PROs”), such as BMI, ASCAP and SESAC, act as intermediaries between restaurants and songwriters to protect intellectual property and make licensing more cost-effective and convenient. Restaurants pay a fee to the PROs for a blanket license that grants permission to use all of the music each organization represents, and they, in turn, distribute the fees, less operating expenses, to their affiliated songwriters, publishers and composers as royalties.

Here are answers to frequently asked questions about music licensing:

Q. If I pay a licensing fee to BMI, do I have to pay one to ASCAP as well?
A. It depends. If you know that all of the music you’re playing in your restaurant is under the copyright licensing of BMI, then the answer is “no.” However, if that music is licensed by either of the other two major licensing entities, ASCAP or SESAC, the answer is “yes.” If you aren’t certain about what music may be played, it’s safest to have licensing agreements with all three PROs – BMI, ASCAP and SESAC.

Q. What are the exemptions for radio and TV?
A. Federal copyright law, Section 110 (5)(B), exempts restaurants that play music transmitted via radio, TV and cable and satellite sources if they don’t charge to hear the music. Music played by other means, such as live bands, CDs, etc., aren’t covered by the exemption.

The exemption applies to establishments smaller than 3,750 gross square feet in their premises. It also applies to those with 3,750 square feet or more of gross square footage if the operation has no more than four televisions. “Gross square footage” includes all interior and exterior space used to serve customers, including kitchen space, bathroom and storage space, but excludes the parking lot (unless used for something other than parking).

Any foodservice or drinking establishment that is 3,750 square feet or larger, must secure public performance rights for TVs or radios if any of the following conditions apply:

For TV, if the business is using any of the following:

1. more than four TVs; or
2. more than one TV in any one room; or
3. if any of the TVs used has a diagonal screen size greater than 55 inches; or
4. if any audio portion of the audiovisual performance is communicated by means of more than six loudspeakers, or four loudspeakers in any one room or adjoining outdoor space; or
5. if there is any cover charge.

For radio, if the business is using any of the following:

1. more than six loudspeakers; or
2. more than four loudspeakers in any one room or adjoining outdoor space; or
3. if there is any cover charge; or
4. music on hold.

Q. If I offer only live music once a month, do I need to pay licensing fees?
A. While the exemption in the statute doesn’t specifically address this question, the answer is likely “yes.” Generally, the exemption doesn’t apply to exclusions and situations not covered in the exclusionary language.

Q. I use Pandora for music. Do I have to pay a fee?
A. Pandora’s “terms of use” specifically prohibit businesses from streaming music without setting up and complying with the terms of a paid DMX/Pandora business account. If a bar or restaurant has a business account with Pandora or SiriusXM and the music is used only for background, the establishment does not allow dancing to the music, or charge a cover fee to enter, then the provider of the music such as Pandora or SiriusXM, should be paying the public performance fees to BMI, ASCAP and SESAC. Should the business have any additional music, live bands, DJs, or Karaoke, they need to license with the PROs directly for those uses.

Q. BMI is threatening to sue me. What can I do?
A. If you’re playing licensable music, it’s a better business decision to license than not to. While some business owners may avoid paying licensing fees for a while, it can be much more expensive than the cost of a music license in the long run. Federal penalties for using music without permission, which are set forth by the judge presiding over the litigation and not the PRO, can be high, with each musical composition used without authorization entitling copyright owners to damages between $750 to $30,000, or more if the infringement is found to be willful.

Q. Do PROs share customer lists? If I pay one, will the others know and bill me?
A. No. PROs, like most other businesses, do not share customer lists with each other. They do, however, contact thousands of businesses every day, so it’s likely they will contact you to license if you’re playing music.

Q. What size businesses are exempt from paying fees?
A. The exemption applies only to radio and TV. All other music uses should be licensed despite the size of the establishment. For specific details on exemptions for radio and TV use only, see the second question above.

Q. My small restaurant with no seating has a television for employees only. Am I exempt?
A. Licensing obligations apply only if the communication of the music is “intended to be received by the general public.”

If only your employees hear the music, the transmission isn’t intended to be heard by your customers or the “general public.” If customers can hear the music when they pick up their take-out orders, ASCAP, BMI and or SESAC could argue that the “general public” receives the transmission as well as staff and that licensing obligations apply.

In general however, if your restaurant is less than 3,750 square feet and you have only one TV with a screen size smaller than 55 inches, you’re probably exempt if you meet all other criteria. Please review the specific details on the radio and TV exemption above before deciding not to license.

Q. I don’t understand the rules about number of seats and exemptions.
A. The square footage of an establishment and not the number of seats is what determines the radio and TV exemption under Section 110 (5)(B) of the federal Copyright Act. Total occupancy, however, may be a factor in determining the license fee for all other uses of music.

Q. If I use my own iPod and have paid to buy the music, do I need to pay licensing fees as well?
A. Yes. Under the Copyright Act, exemptions apply only to radio and TV. Purchasing music allows you only to listen to it privately. Once you play music from your iPod or other device in a business, it’s a public performance and must be licensed.

Q. I play only a few albums from the 1950s. Do I still have to pay?
A. Unless the music on the albums is in the public domain and not protected any longer by copyright law, you need a license. All three of the PROs have searchable online databases of the music they represent; it would be best to start there or contact them for assistance.

For National Restaurant Members who want assistance with music licensing questions, contact the National Restaurant Association at (855) 514-8115.

2015 Minimum Wage Law

Effective January 1, 2015

Minimum Wage Law

The Rhode Island Minimum Wage Law requires all employers to pay wages no less than those indicated in the following schedule. Please note that both Federal and State Laws have been reviewed. Whichever law is best for the employee prevails.

Minimum Wage: $9.00 / hour
Employees that are directly / indirectly tipped by the customer may be paid under the conditions below:

Tipped Employees: $2.89 / hour
Tip Credit: $6.11 (difference between minimum wage $9.00 and tip wage $2.89)

Overtime: Federal and State Law requires payment of one and one half (1 ½ ) the regular wage rate for any hours worked in excess of 40 hours in any work week.

For multi-unit operations with similar ownership overtime must be paid for all hours worked over 40 hours, regardless of which location worked.

Overtime Tipped Employees:
$9.00 x 1.5 = $ 13.50 / hour
minus tip credit $ 6.11 / hour
$ 7.39 / hour

Tip Pooling
The requirement that an employee must retain all tips does not preclude tip splitting or pooling arrangements among employers who customarily and regularly receive tips, such as waiters, waitresses, bellhops, counter personnel (who serve customers), busboys/girls and service bartenders. Tipped employees may not be required to share their tips with employees who have not customarily and regularly participated in tip pooling arrangements, such dishwashers, cooks, chefs, and janitors. Only those tips that are in excess of tips used for the tip credit may be taken for a pool. Tipped employees cannot be required to contribute a greater percentage of their tips than is customary and reasonable.

Uniforms
Deductions From Wages for Uniforms and Other Facilities Under the Fair Labor Standards Act (FLSA): Regulation: §§ 531.3(d)(2), 531.32(c)
Please refer to: http://www.dol.gov/whd/regs/compliance/whdfs16.pdf for more information. The FLSA does not allow uniforms, or other items which are considered to be primarily for the benefit or convenience of the employer, to be included as wages. Thus, an employer may not take credit for such items in meeting his/her obligations toward paying the minimum wage or overtime.

Requirements
Uniforms: The FLSA does not require that employees wear uniforms. However, if the wearing of a uniform is required by some other law, the nature of a business, or by an employer, the cost and maintenance of the uniform is considered to be a business expense of the employer. Other Items: Employers at times require employees to pay or reimburse the employer for other items. The cost of any items which are considered primarily for the benefit or convenience of the employer would have the same restrictions as apply to reimbursement for uniforms. See above-referenced regulations for more information.

2015 Minimum Wage Poster

Ebola resources for the hospitality industry

Press Release from the American Hotel & Lodging Association

As the Ebola virus continues to generate news, it is important to remember that the occurrence of the virus is rare. While there are only three known reported cases of the virus here in the United States, emergency and health workers on the frontlines of treating the virus are at the highest risk of exposure. However, guests and hotel employees may have concerns about how to identify the virus and the proper response should there be any reason for concern.

Two of those exposed to the virus were nurses in Dallas, TX, who treated the first reported case in the United States. After the third person was infected, President Obama vowed to be more aggressive in fighting the virus. He emphasized that the dangers of a serious outbreak in this country remain extraordinarily low.

With our partners, AH&LA is in close communication with government and health officials for the latest news and updates on the virus. We are continuing to monitor this situation closely, and will continue to share information with our members.

Please also join AH&LA and health and security experts for a members-only webinar on October 30, 2014 from 2:00 – 3:00 p.m. EST to learn more about health emergencies for all kinds of viruses, including Ebola, and the even more commonplace flu, and how to be prepared. Register here.

The Centers for Disease Control has been the authoritative voice on the issue. There are a number of additional resources that may be helpful, in addition to the information provided below. For additional research, we suggest you visit www.cdc.gov or https://www.osha.gov/SLTC/ebola/control_prevention.html

Message from the President and CEO of AH&LA
“In response to the current Ebola outbreak, we want to be sure that we are sharing the latest information and resources with the industry, and continue to monitor the situation very closely. We are talking to industry and government officials to stay abreast of the latest developments.

“The health, safety and security of our guests and team members is paramount. In these kinds of rapidly-evolving situations it is imperative that we stay informed, dispel fact from fiction and follow official guidelines. To that end, we are sharing with you some resources and information on Ebola, its symptoms, and the measures you can take to be better prepared. We will continue to stay in close contact with governmental agencies, and provide you with updated resources as they are made available to us.” – Katherine Lugar, President and CEO, American Hotel and Lodging Association

Protecting Your Business
AH&LA continues to be in close contact with government officials as this situation develops. In this section, we will post additional materials as they become available.

• NEW: OSHA has provided a new fact sheet, Cleaning and Decontamination of Ebola on Surfaces. This provides guidance on protecting workers in non-healthcare settings from exposure to Ebola virus, and from harmful levels of chemicals used for cleaning and disinfection.
• CDC offers specific guidance for workers cleaning and disinfecting surfaces that have been in contact with blood or body fluids from a traveler known to have or suspected of having Ebola.
• Control and Prevention for Your Workers: Please read this for OSHA’s requirements and recommendations for protecting workers whose work activities are conducted in an environment that is known or reasonably suspected to be contaminated with Ebola virus (e.g., due to contamination with blood or other potentially infectious material).
• Guidance for business continuity management for Ebola risk created by Aon.

Know who to call if you need immediate assistance

• CDC has provided contact information for state and local Health Departments. Click here.

Conferences and Large Gatherings (courtesy of U.S. Travel Association)

• U.S. Travel has released a set of protocols developed by the Chertoff Group if you are planning a conference or large gathering. Read them here.

Coming Up

• The Senate Appropriations Committee will hold a hearing on the U.S. Government response to the Ebola outbreak. The hearing will be held on Thursday, November 6 at 2:00 pm EST. Witnesses have not yet been named, but will become available on the Committee Website here.

News from Department of Homeland Security
In light of concerns about the spread of the Ebola virus, the Department of Homeland Security (DHS) has announced that it, along with the Centers for Disease Control (CDC), will be implementing additional screening and protective measures on October 22, 2014. According to the DHS announcement, all passengers arriving in the United States whose travel originates in Liberia, Sierra Leone or Guinea will be required to fly into one of the five airports that have the enhanced screening and additional resources in place.

Identifying the Ebola virus: (courtesy of the CDC)
Symptoms may appear anywhere from 2 to 21 days after exposure to Ebola, but the average is 8 to 10 days. The virus is transmitted to others through direct contact with the blood or bodily fluids of an infected person and exposure to objects that have been contaminated with blood or bodily fluids. Specifically, as the CDC states: “Ebola is spread through direct contact (through broken skin or mucous membranes in, for example, the eyes, nose, or mouth) with blood or body fluids (including but not limited to urine, saliva, sweat, feces, vomit, breast milk, and semen) of a person who is sick with Ebola”. Ebola viruses often spread through families and friends because they come in close contact with the infectious secretions of ill persons they are caring for. The virus is not "airborne," and Ebola is not spread through air, water or food.

Symptoms:

• Fever (greater than 38.6°C or 101.5°F)
• Severe headache
• Muscle pain
• Weakness
• Diarrhea
• Vomiting
• Abdominal (stomach) pain
• Unexplained hemorrhage (bleeding or bruising)

What to do if you think you have been exposed: (courtesy of CDC)

• Notify your employer immediately.
• Monitor your health for 21 days. Watch for symptoms of Ebola: fever (temperature of 100.4°F/38°C† or higher), severe headaches, muscle pain, diarrhea, vomiting, stomach pain, unexplained bleeding or bruising.
• If you develop these symptoms after possible exposure to Ebola, get medical attention right away.
• Before visiting a health care provider, alert the clinic or emergency room in advance about your possible exposure to Ebola so that arrangements can be made to prevent transmission to health care staff or other patients.
• When traveling to get medical care, limit your contact with other people. This includes avoiding public transportation. Avoid all other travel until you have been medically evaluated.

Current U.S. Travel Policy:

• CDC and other governmental authorities continue to emphasize that the public at large is not at risk of contracting Ebola, and travel remains safe.
• U.S. government officials are NOT restricting travel to any destinations in the United States.
• Ebola screening is currently taking place for travelers arriving from three West African countries at five of the nation’s busiest airports: Washington Dulles, Atlanta Hartsfield-Jackson, Newark Liberty, Chicago O’Hare and New York JFK.
• The CDC has not recommended a travel ban. Instead, it maintains that sealing off these countries would make the situation worse.
• A U.S. Department of Transportation rule permits airlines to deny boarding to air travelers with serious contagious diseases that could spread during flight, including travelers with possible Ebola symptoms. This rule applies to all flights of U.S. airlines, and to direct flights (no change of planes) to or from the United States by foreign airlines.

Be Prepared
The Centers for Disease Control has developed Ebola prevention and control recommendations, all of which can be accessed here. Included in these documents are recommendations to follow these routine precautions:

• Keep the sick person separated from others as much as possible.
• Wear waterproof disposable gloves before directly touching the sick person, blood, or other body fluids
• When providing direct care to a sick traveler who came from a country with an Ebola outbreak, also wear surgical mask (to protect from splashes or sprays), face shield or goggles, and protective apron or gown.
• Do NOT give a surgical mask for someone who is nauseated or vomiting. Wearing a mask could harm a traveler who is vomiting. Give an air sickness bag if traveler is vomiting or reports feeling nauseated.
  • Give a plastic bag for disposing used tissues or soiled air sickness bag.
• Give a surgical mask if a sick traveler is coughing or sneezing, if the sick person can tolerate wearing one. If a mask cannot be tolerated, provide tissues and ask the person to cover mouth and nose when coughing or sneezing.
• Please also review these recommendations for handling blood-borne infections for airline travelers, provided by the CDC.

Blood-borne infections
Symptoms: Certain infections, such as HIV/AIDS, hepatitis B and C, and viral hemorrhagic fevers, are carried in the bloodstreams of infected people. A person with one of these infections may have symptoms such as jaundice (a yellow appearance of the skin or white parts of the eyes) in the case of hepatitis B or C; or, in the case of hemorrhagic fevers, unexplained bleeding of the skin, eyes, or gums. However, a person with some of these diseases may not have any symptoms at all, yet still be contagious.

How infection spreads: Some of these infections can be spread when body surfaces that can easily absorb blood-borne pathogens, such as open cuts, scrapes, or mucous membranes (lining of mouth, eyes, or nose) come into direct contact with infectious bodily fluids.

INFECTION CONTROL MEASURES
Personal protection

• Treat any body fluid as though it is infectious
• Hand hygiene is the single most important infection control measure
  • Wash hands with soap and water for at least 20 seconds after assisting ill travelers or coming in contact with body fluids or surfaces that may be contaminated.
  • An alcohol-based hand cleaner is an alternative to hand-washing but will not be effective if hands are visibly soiled.
  • Avoid touching your mouth, eyes, and nose with unwashed or gloved hands.
• Disposable gloves (gloves do not replace proper hand hygiene)
  • Wear impermeable, disposable gloves when
    • physically tending to an ill traveler
    • coming in contact with body fluids (such as used tissues, blood, vomit, or diarrhea), potentially contaminated surfaces or lavatories.
  • Remove gloves carefully to avoid contaminating yourself or your clothing.
  • Properly dispose of soiled gloves after use into a plastic bag, and do not re-use.
  • Wash your hands with soap and water or with an alcohol-based hand cleaner after removing gloves.
• Face masks
  • Surgical-type face masks worn by an ill person may help reduce the spread of respiratory germs from coughing, sneezing or talking; however, surgical facemasks are not recommended for use by a person who is not ill.

Supplemental materials:

• CDC on Ebola
• CDC Ebola Q&A
• CDC Ebola Guidance for Airlines
• CDC Chief: Why I Don't Support a Travel Ban to Combat Ebola Outbreak

For more, follow @CDCgov on Twitter or visit www.cdc.gov

Labor Law Posters for Rhode Island

Learn More

Follow these tips on how to make guests with disabilities feel welcome

Don’t let bad disability etiquette turn off guests Recommendations on how to make guests with disabilities feel welcome

Are you inadvertently losing business because of how you communicate with guests with disabilities? Many restaurants don’t know how to make guests with vision, mobility or hearing impairments feel welcome, much less make it easy for them to order.

“Our No. 1 request for topics is disability etiquette,” says Marian Vessels, director of the Mid-Atlantic ADA Center, which provides information and training on the Americans with Disabilities Act. Business owners and their employees want to know what to say and how to say it, she says. “They’re so scared they will be offensive, they don’t say anything.”

Vessels and her staff are trying to change that. As one of 10 regional ADA centers funded by the U.S. Department of Education, the Mid-Atlantic ADA Center educates businesses, consumers, schools and governments through workshops and online courses. Here are some of her recommendations to improve disability etiquette:

• Incorporate disability training into your training program. Make disability etiquette part of basic customer service. Train staff to treat guests with disabilities as they would any other guest. “Do what you normally would do: Go up and greet them,” Vessels says. Be patient and sensitive, and look guests in the eye as you engage them. Listen to what the guest says and how you can help.


• Adopt “people first” language. Train staff to change the way they refer to guests with disabilities. Instead of referring to “the blind guy in the corner,” say “the gentleman who is blind,” “the man with the black shirt,” or “the man with a service animal.” Avoid terminology that stigmatizes your guests, Vessels says. Talk about words not to use, such as crippled, deaf and dumb.


• Be aware of guests’ need for physical access. Walk through the restaurant to look for ways to make accessibility easier. For example, make sure pathways are clear from the seating area to the restroom. “A lot of times we find hallways cluttered with supplies, extra chairs or high chairs,” Vessels says. Or businesses sometimes store cleaning supplies in an accessible bathroom. That makes navigation difficult – and unsafe -- for people who use crutches, canes or wheelchairs. Tables with posts in the center and booths can be challenging, so place tables with four legs on outer edges of your seating area. Train hosts and hostesses to keep those tables open for people with possible needs.
  
  “When I make a reservation at a restaurant I don’t know, I let them know I’m in a wheelchair,” Vessels says. “If the seating structure is so tight, the last thing I want to do is ask 40 people to get up. As a restaurateur, you don’t want that either.”


• Adopt procedures to help people who are blind or have poor vision. Train staff to offer to read the menu, including the specials of the day. Create a few copies of your menu with large type, an accommodation that will please many older guests as well, Vessels says. Most restaurants can create menus with 18-point text inexpensively on their own printers and computers. As an added bonus, some restaurants offer a selection of reading glasses in various strengths (and clean them after each use).
  
  “That’s over-the-top customer service for little money,” Vessels says.


• Similarly, look for ways to better serve clientele who are deaf or have hearing disabilities. Print documents that list the day’s specials for people who might not be able to hear servers read them. If you don’t print your specials, make sure servers know to write them on paper for guests with hearing disabilities. Be sure to include the price.


• Be respectful of people with intellectual disabilities, including Down syndrome. “Don’t presume they don’t have any intellectual capabilities,” Vessels recommends. “Presume total competency. Treat them as any other guest.” If you realize they don’t understand, try communicating in simpler terms.


• Focus on the guest, no matter the disability. Train staff to engage with the guest, not his or her dining companion. “Automatically going to a guest’s companion is a huge no-no,” Vessels says. If the guest has a challenge in communicating, his or her companion might jump in. But usually, the customer has worked out ways to communicate. He or she will indicate how you can help or will point to things on the menu.


• Explore apps and other easy technology. Some restaurateurs use programs or tablets record their menus in several languages. Guests hear and order from the menu in their preferred language, and the device translates it to the server’s language. NRA Show exhibitor Menus That Talk customizes the tablets for each restaurant.
  
  Train staff to be aware of apps, such as text writers that can help them interact with guests on phones or tablets. Guests with speech difficulties, such as cerebral palsy, often pre-program sentences or requests into their smart phones. Some blind guests use a free app from the Bureau of Engraving and Printing that scans currency and tells them the denomination.


• Train staff who take reservations or takeout orders to understand relay services. Deaf or hard of hearing people use special telephone, video or computer services to communicate by phone. Sometimes restaurants hang up when they get a call from a relay operator because they don’t know what it is.


• Get more help. Explore the ADA National Network’s resources and training sessions, or find a regional center near you.

Highly-Anticipated Revision of Uniform System of Accounts for the Lodging Industry

The USALI is periodically revised to reflect changes in industry practice and to address issues that arise as the industry develops. Examples of contemporary industry issues and practices considered and addressed in the Eleventh Revised Edition include, but are not limited to, the followin

The print version of the book will be packaged with a keycode that enables readers to access and download Excel templates of all financial statements and supporting schedules, as well as a searchable Revenue and Expense Guide. These items will also be available to those who purchase the digital version of the book.

Every section of the Uniform System of Accounts for the Lodging Industry has been updated to reflect the latest practices for recording financial information. There are new categories, changes in where specific items are recorded, and additional guidance on issues such as recording of surcharges, service charges, and gratuities; the handling of revenues and expenses associated with mixed-ownership lodging facilities; the handling of gift certificate revenue; and the handling of equipment rental, unique municipal charges, and various employee housing expenses. Part III, formerly titled “Ratios and Statistics,” has been renamed “Financial Ratios and Operating Metrics” in recognition of the importance of operational and financial analysis. An extensive list of changes can be found on the “Details” tab of the product listing in EI’s online store.

The print version of the Uniform System of Accounts for the Lodging Industry, Eleventh Revised Edition, is available for $59.95 for AH&LA members and $89.95 for nonmembers. The digital edition is $34.95 for AH&LA members and $52.95 for nonmembers. To order, visit www.ahlei.org, or call 1.800.349.0299 or +1.407.999.8100

FAQ Membership Renewal and Payment

As a valued member of RI Hospitality Association, your time and questions are important to us. We want to keep you up to date what we are doing to make your very busy schedules a little easier. Many times, members have questions about the renewal of their membership dues and payment. Here is some information to clarify.

Q: I am receiving an invoice dated for the first of this month, but it says that my membership does not renew until next month. Is this correct?
A: Yes. Each membership renewal invoice is sent one month ahead for your convenience and planning. For example, if you invoice is dated January 1, your membership begins again on February 1.

Q: When is my payment due?
A: All of our membership renewal invoices are net 30. This means you have 30 days from the date of your invoice to pay. As in the above example, if you invoice is dated January 1, your renewal payment is due by January 31.

Q: When I joined, I entered into a payment plan for my dues. Will my membership automatically renew if I am on a payment plan?
A: Yes. Each year your plan will automatically renew. Invoices are sent out as a reminder that your membership period is renewing. Some members prefer to eliminate the payment plan and pay their dues in full. This invoice reminds them to do so. However, unless you specify otherwise, the membership amount will be deducted from your account every month.

Q: I’d rather pay my membership dues in full. How do I cancel my payment plan?
A: You can call our office and speak with any of our team members. Simply tell them that you are submitting payment in full and ask to have your payment plan canceled. If you forget to call the office, as soon as full payment is remitted, we cancel your payment plan automatically.

Q: Do you keep our credit card numbers on file? Can’t you just pay my open invoice with the same card I used to register for your last event?
A: No, we do not keep your credit card numbers on file. We maintain the highest security to be PCI compliant and ensure your safety. If you are on a payment plan, your number is stored with our very secure credit card processor.

Q: What options do I have when I want to pay an open invoice?
A: If you would like to pay you membership renewal in full with a credit card, you can do so by calling our office or visiting our website at www.rihospitality.org.

Q: I see a charge on my invoice for a donation to the RI Hospitality Education Foundation. Do I have to pay this?
A: No, our suggested donation is completely voluntary. Our Education Foundation is a 501(c) 3 not-for-profit organization. If you choose to make a donation, this may offer you tax advantages. You would need to contact your tax advisor.

Q: I’m on a payment plan. Will the donation automatically be deducted from my account?
A: We NEVER deduct the $50 voluntary donation from a member who is on a payment plan unless he or she calls in and specifically states that they would like to donate. When the first payment of your newest invoice posts, we automatically take that donation off the invoice.

Q: I’d like to donate to RI Hospitality Education Foundation. Where can I get more information?
A: You can visit our website at www.rihospitality.org. Click on the Education/Training tab.

Q: Can I donate more or less than the suggested $50.00?
A: Absolutely! A donation in any amount is appreciated. Simply add it to the total of your invoice and include that amount on your payment method of choice. You can also send in a separate payment for the donation if you wish.

2014 Minimum Wage Poster & Labor Law Posters

Q: When will the 2014 Labor Law Posters be available?

A: The 2014 Labor Law Posters are now available, from the National Restaurant Association. They can be purchased for $19.95 for NRAmembers and $24.95 for non-members. It usually takes about 10 business days for delivery (a few extra days may be required due to the holidays). To place orders call the NRA at (800) 482-9122.

Download Rhode Island Minimum Wage Poster

2013 Minimum Wage Requirements

2013 Minimum Wage Poster with Uniform Fact Sheet 2013 Minimum Wage Poster

New Reporting Requirement On Alcohol Sales

Two bills have been filed to repeal new regulations that require reporting on alcohol sales. The regulation would require restaurants, bars and alcohol retailers to provide a report to the Division of Taxation detailing total sales of alcoholic beverages in the past year. This regulation was included in the State Budget that was signed into law last June.

Although it was not a topic of debate in the previous session, it is now an issue of concern since many restaurant and bar operators are finding it difficult to provide the two page form of alcoholic beverages from the previous years. Establishments that sell alcohol have received notice that they must provide this form by February 1, 2013.

For larger companies that have software to provide the details, it is not a difficult task, however for many small, local businesses that do not have the particular software; the regulation is causing a burden.

Download letter that the RI Division of Taxation sent out