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1. Performance Reviews: Evaluation criteria and review periods - recommended for permanent staff

2. Training Requirements: Mandatory training programs and skill development - essential for kitchen staff

3. Uniform and Grooming: Specific dress code and appearance standards - important for customer-facing roles

4. Tips and Service Charges: Policy on distribution of tips and service charges - relevant for waiting staff

5. Non-Compete: Restrictions on working for competitors - typically for senior staff or chefs

6. Mobility Clause: Requirement to work at different locations - for chain restaurants

7. Staff Meals: Policy on meals during shifts - optional benefit

8. Additional Duties: Provisions for cross-training and covering other positions - for flexible roles

1. Schedule A - Job Description: Detailed breakdown of roles, responsibilities, and performance expectations

2. Schedule B - Compensation Structure: Detailed breakdown of salary components, allowances, and deductions

3. Schedule C - Work Schedule: Detailed shift patterns and rotation schedule

4. Schedule D - Food Safety Protocols: Specific procedures for food handling and hygiene standards

5. Schedule E - Employee Handbook Reference: Reference to relevant sections of the employee handbook

6. Appendix 1 - Code of Conduct: Specific behavioral expectations and restaurant rules

7. Appendix 2 - Health and Safety Guidelines: Detailed safety procedures and emergency protocols