ON THE JOB

EMPLOYEE RESPONSBILITIES Main – do the best job possible for the

employer.• Responsible, reliable, flexible, and honest

USE TIME RESPONSIBLY RESPECT THE RULESWORK SAFELYEARN YOUR PAY

EMPLOYER RESPONSIBILITIES Make sure you are compensated fairly

for the work you do Supplying what you need to do your job,

providing safe working conditions and making sure you are treated fairly on the jobEmployee SupportSafe Working ConditionsWorkers Compensation

Fair Labour Practice – NB Labour , protection from discrimination, sexual harassment

Performance Evaluations – probation period

WAGES AND BENEFITS Determined by a number of factors,

including your experience, difficulty of work, and the number of people competing for the same job,

Pay period differ – weekly, biweekly, semi monthly, monthly

Hourly rate or Salary Deductions – Benefits Tips

TEAMWORK Keep a positive attitude Respect yourself Respect others

Resolving Conflict

TEAMWORK (CONTINUED) Ethical Behavior (internal guidelines)

right from wrongDoes the choice comply with the law? Is the choice fair to those involved?Does the choice harm anyone?Can I live with the choice without

embarrassment and guilt?

TAKING RESPONSIBILITY – IF YOU MAKE A MISTAKE ADMIT IT - LEARN FROM YOUR MISTAKES

ADVANCING ON THE JOB The food service industry offers many

advancement opportunities Advancement may involve a promotion

or be at the same level Qualities need for advancement

Show initiative – willing to take on new tasks and responsibilities. Don’t wait to be told.

The desire to learn – continue education or training – formal classes, workshops or independent study

TERMINATING EMPLOYMENT Can be uncomfortable Always leave on good terms – you may

want to return or obtain a letter of reference

Always give at least 2 weeks notice Work as if you were keeping the job.