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San -Frantsisko restoranlari sog'liqni saqlash uchun qo'shimcha to'lovlar bilan shug'ullanadi

San -Frantsisko restoranlari sog'liqni saqlash uchun qo'shimcha to'lovlar bilan shug'ullanadi


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San -Frantsisko restoranlari o'z xodimlarining sog'lig'ini himoya qilish uchun anchadan beri 1 dollarlik "Sog'lom S.F. Qo'shimcha to'lovi" to'lab kelgan, biroq San -Frantsiko shahri prokurori Dennis Errera kamida 50 ta restoranga borishni rejalashtirayotganini ma'lum qilgan. qo'shimcha haq to'lash va pulni cho'ntakka olish uchun.

Herrera tuzgan ro'yxatga ko'ra, shahardagi eng yaxshi restoranlarning ba'zilari qo'shimcha pul olishda aybdor, va Herrera qaysi restoranlarni ta'qib qilayotganini ro'yxatga olmaganda, Mehnat standartlari bo'yicha idorasi kelgan 93 ta restoran ro'yxatini e'lon qildi. audit paytida tekshiriladi.

Bu ro'yxatga Maykl Minaning Mina guruhi kiradi, bu guruh 539,806 dollar yig'im olgan bo'lsa -da, kompaniya 211,809 dollar sarflaganini ko'rsatdi. Xuddi shunday Wayfare LP Wayfare Tavern 303.207 dollar oldi, lekin 68.018 dollar sarfladi. Shuningdek, ro'yxatda: Squat & Gobble Café, Cheesecake Factory, Burger Bar, Gitane va Un + Water.

Ba'zilarning aytishicha, bu ro'yxat mutanosib ravishda yo'q qilingan; "Oltin darvoza" restoranlar uyushmasidan Rob Blek ABC 7 telekanaliga shunday dedi bu faqat xabar berish xatosi edi. Uning so'zlariga ko'ra, tekshiruvlar uchun berilgan ma'lumotlar restoranlarning to'ldirilgan shakllariga asoslanib tuzilgan.

Wayfare Tavern va Mina Group ham ro'yxatga javob berishdi. Wayfare Tavern menejeri va hamkori Toni Marcellning aytishicha, qo'shimcha to'lovlar faqat xodimlarning sog'lig'ini saqlash uchun ishlatiladi, qolgan qismi esa sog'liqni saqlash ehtiyojlari uchun ajratilgan. "Wayfare Tavern sog'liqni saqlash xavfsizligi to'g'risidagi farmonni doimiy ravishda bajaradi va bizning xodimlarimiz va ularning sog'lig'iga bo'lgan ehtiyojlarini qondiradi", dedi Marcell SF Chronicle nashriga.

Mina Group shuningdek, mablag'lar o'zlashtirilmaganligini va barcha mablag'lar xodimlar uchun mavjudligini ta'kidlaydi. "Bu qo'shimcha to'lovlar xodimlarimizning sog'lig'iga foyda keltirishi mumkin bo'lgan pul zaxirasida ajratilgan", deyiladi ularning bayonotida. Yil oxirida xodimlarning ishdan bo'shatilishi va foydalanilmagan mablag'lar xodimlarning foydalanish uchun zaxirada saqlanadi.


Restoranlar qayta ochilmoqda: ular qayerda va ular COVIDdan qanday qutulishadi?

(CBS Detroit) va#8212 COVID pandemiyasi o'tgan yili restoran va iqtisodiyotning boshqa yirik segmentlariga zarar etkazdi. Dastlab, havodagi virus bilan kurashish qoidalari mamlakatning ko'p joylarida bir necha hafta davomida o'z eshiklarini yopishga majbur qildi. Ba'zilar hech qachon qayta ochilmagan. Boshqalar xavfsizlik choralari bilan qayta ochildi, lekin imkoniyatlar chegarasini hisobga olgan holda omon qololmadi. Yetkazib berish va olib ketishga katta ishonish katta ovqat xonalari bo'lgan restoranlar uchun mumkin emas edi. Shunday bo'lsa-da, shaxsiy xizmat ko'rsatishni istamaganlarning ko'pchiligi aylanib yurish muhitida tirik qolishgan.

Pandemiya, shuningdek, ishchilar haqida gap ketganda, sanoatning ba'zi asosiy yoriqlarini yoritdi. “Ba'zi madaniy muammolar, ba'zi maosh muammolari, ko'p yillar davomida asta -sekin yuzaga kelgan mehnat muammolari, ” - Cornell maktabining oziq -ovqat va ichimliklar o'qituvchisi Lili Jan. Xulosa qilib aytganda, mehmonxona ma'muriyati.

Dastlabki yopilishdan bir yil o'tgach, restoranlar qayerda turadi va ular qanday oldinga siljiydi?

Restoranlar milliy assotsiatsiyasining ’ -ning restoran sanoati holati to'g'risidagi so'nggi hisobotiga ko'ra, o'tgan yili sanoat savdosi 240 milliard dollarga kamaydi, chunki 110 ming korxona vaqtincha yoki doimiy yopildi va boshqalar sotuvlar pasayganini ko'rdi. Yopiq restoranlarning aksariyati o'z jamoalariga o'rtacha o'n yarim yildan ko'proq xizmat qilgan, uzoq vaqtdan beri mavjud bo'lgan mahalliy korxonalar edi. Sanoat, shuningdek, 2020 yil mobaynida 2,5 million ish joyini yo'qotdi. Xodimlar soni 20 foizga kamayadi, shunda yaxshi ovqatlanish operatorlarining deyarli uchdan ikki qismi va tasodifiy ovqatlanish operatorlarining yarmidan ko'pi.

Ochiq qolgan ovqatlanish joylari ideal sharoitga moslashgan. Mamlakatning ko'p joylarida ichki imkoniyatlar 25 yoki 50 foiz bilan cheklangan, bu odatda biznesda qolish uchun etarli emas. Ko'plab restoranlar etkazib berish va qabul qilishda ikki baravar ko'paydi. Ba'zilar ovqat xonalarini to'rt devordan oshib, har qanday ochiq maydonga kengaytirdilar. (Nyu-York va Boston kabi yirik shaharlarda, bu hatto qo'shni mashinalar joylarini ham anglatishi mumkin edi.) Boshqalar qo'shimcha ish vaqtini ajratish uchun oshxona uchun qo'shimcha joy yoki qo'shimcha ovqat xonasini ijaraga berishdi. Ko'pchilik suvda qolish uchun bu va boshqa usullarning kombinatsiyasiga murojaat qildi.

“Jamiyatning katta qismi bo'lgan kichik restoranlar yaxshiroq ish qilishdi, chunki ularning hamjamiyati ular atrofida to'planishdi, ” Jan payqadi. “Jamiyat bilan muloqotda bo'lganlar yaxshiroq ish qilishdi. Bu umuman to'g'ri. Ijtimoiy tarmoqlar orqali haqiqatan ham mijozlar bazasi bilan aloqada bo'lganlar yaxshiroq ish qilishdi, chunki bu hamjamiyatni qo'llab -quvvatlashga undadi. ”

& ldquoBiz bilamizki, deyarli har bir jamiyatdagi har bir restoran ta'sir ko'rsatdi, - dedi Tom Bene, & 769, Milliy restoran assotsiatsiyasi prezidenti va bosh direktori. Ovqatlanish cheklovlari va yopilishlar o'zgarib turadigan manzara ortida, restoranlar moslashish, odamlarni ish bilan ta'minlash va mehmonlarimizga xavfsiz xizmat ko'rsatish yo'llarini topdilar. & Rdquo

Iqtisodiy orqaga qaytish COVID vaktsinasining keng tarqalishiga bog'liq. Va xalqni emlash harakatlari kundan -kunga rivojlanib bormoqda. Amerikaliklar 150 milliondan ortiq dozani olishdi, aholining 29,4 foizi kamida bitta dozani va 16,4 foizi to'liq emlangan. Emlashlar soni kuniga 2 milliondan ortiq dozada o'sishda davom etmoqda. Prezident Bayden davom etayotgan optimizmni namoyish qilib, o'zining prezidentligining birinchi 100 kunidagi emlash maqsadini 100 million dozadan 200 million dozaga oshirdi.

Restoranlar har qanday sanoat singari og'ir ahvolda qolishdi va uzoq yo'lni normal holatga qaytarishdi — yoki yangi odat. Shaharlar va shtatlar cheklovlarni yumshatgan taqdirda ham, iste'molchilar jamoat joylariga befarq qoladilar. Va bo'lajak ovqatlanuvchilar hali ichkariga qaytishga ikkilanmaydilar. Kuchli talab juda ko'p. Lekin restoranlar shunchaki o'z eshiklarini ochib, jamoatchilik to'da bo'lib qaytishini kuta olmaydi. Aqldan ozishning qandaydir usuli bo'lishi kerak.

“Birinchidan, siz o'z mijozlaringizni bilishingiz kerak. Boshqa joylar ko'proq texnologiyaga yo'naltirilgan bo'lishi mumkin va buning bir qismini xohlashadi. Yoki boshqa joylar to'liq ovqatlanish tajribasi bilan juda yaxshi bo'lishi mumkin. O'ylaymanki, sizning auditoriyangizni bilish birinchi o'rinda turadi. ”

Lekin bu erda to'xtab qolmaydi. 𔄚 -raqam - menyu va xizmat ko'rsatish operatsiyasini aniqlab beradi va moliyaviy jihatdan barqaror, ” Yanvar davom etdi. “Shunday qilib, siz ilgari bo'lgan to'liq menyuni taklif qilmasligingiz mumkin, chunki siz inventarizatsiya va bu narsalarning umumiy xarajatlarini to'lay olmaysiz. Lekin, ehtimol, siz kichikroq, qattiqroq menyuni biroz yuqori narxlarda taklif qilmoqchisiz, chunki siz boshqa sifatni yoki boshqa qism hajmini yoki shunga o'xshash narsani taklif qilasiz. Va siz bu sohada sotish hajmini oshirish uchun menyuni chindan ham yaxshilayapsiz. Shunday qilib, sizning takliflaringiz va umumiy xarajatlar va daromadlar o'rtasidagi tafovut haqida oqilona o'ylash - bu ikkinchi narsa. ”

Asosiy daromad manbai sifatida etkazib berish va olib ketish bilan qolish, odatda, variant bo'lmaydi. Jan ko'rib turganidek, “, nega siz ijaraga to'laydigan, sotolmaydigan uyning oldiga egasiz? Restoranning har kvadrat futi muhim. Bu pul ishlab chiqarishni talab qiladi, shuning uchun ko'pincha uyning old qismi ajoyib va ​​kengroq, oshxonalari esa torroq bo'ladi, chunki biz bu maydonni iloji boricha funktsional qilib, boshqa narsalarning o'rnini bosishni xohlaymiz. Ovqatlanish joyi bo'lgan va pandemiya boshlanishidan oldin shaxsan ovqatlanadigan restoranlarni men faqat qolaman deb o'ylamayman. ”

O'ylaymanki, ko'plab restoranlar, ular borishni va bu katta daromad manbai bo'lishini ko'rib, buni davom ettiradi,-dedi Jan. “Bu ko'p kanalli daromadlar oqimi har doim foydalidir. Lekin men tasavvur qilmaymanki, bundan oldin xizmat ko'rsatadigan ko'plab restoranlar bo'ladi. ”

Oxir -oqibat, restoranlar savdo hajmiga bog'liq. Va yaqin kelajakda bu hajm odamlarning gavjum muhitda ovqatlanishga tayyorligi va cheklanishiga bog'liq bo'ladi. Shunday qilib, Yan restoranlarning biznesda katta o'sish kuzatayotganiga amin emas. “ Menimcha, bu erda boshlang'ich o'sish darajasi. Ovqatlanish va yana restoran taomlaridan bahramand bo'lish istagining barchasi, biz, albatta, kichik boshoqni ko'ramiz. Ammo menimcha, bu pandemiyadan oldingi holatga qaytadi. O'ylaymanki, u asta -sekin biz turgan joyga qaytadi. ”

Mahalliy korxonalardan farqli o'laroq, zanjirli restoranlar degan ma'noni anglatadigan bo'lsak, ikkalasi uchun ham joy ko'p. Ularning har biri iste'molchining o'ziga xos ehtiyojlarini qondiradi. Katta zanjirlar odamlar qidiradigan ma'lum darajadagi qulaylik va izchillikni taklif etadi. Mahalliy restoranlar - bu odamlar bog'langan va atrofida yig'iladigan jamiyatning bir qismi.

Yanvar bahosiga ko'ra, iste'molchilarning qiziqishlari hali ham xuddi shu yo'nalish bo'yicha bo'linadi, pandemiyadan oldingi va hozir. Lekin iste'molchilarni byudjetdan xabardor bo'lishlari, shuningdek, konfor, tanishlik va xavfsizlikni chindan ham xohlashlari bilan aytish qiyin. Ular katta biznes va katta zanjirlarga moyil bo'lishlari mumkin. Ammo, menimcha, bu yil ichkaridan fikr yuritish va kimni qo'llab -quvvatlashim mumkinligi va mening jamiyatim qanday bo'lishini ko'rib chiqish bilan bog'liq. Kichik biznes va bu yordamga muhtoj bo'lgan joylarga qanday yordam berishim mumkin? O'ylaymanki, ko'p odamlar bundan ikki baravar ko'payadi. Menimcha, oxir -oqibat, raqamlar o'zgarmaydi. ”


Koronavirus: Kaliforniya bo'ylab ko'payib borayotgan COVID-19 ning yangi varianti

COVID-19 virusining yangi varianti tez sur'atlar bilan o'sib bormoqda, bu sog'liqni saqlash xodimlarini Santa Klara okrugida ham, Kaliforniya bo'ylab ham tashvishga solmoqda.

Davlat sog'liqni saqlash boshqarmasi, Santa -Klara okrugi va San -Frantsisko shtati rasmiylari yakshanba kuni Janubiy ko'rfazda so'nggi paytlarda paydo bo'lganini ma'lum qilishdi.

"Bu yuqumli kasalliklar juda yuqori hujum tezligi bilan bog'liq, ya'ni bu kasallikka chalinganlarning ko'pchiligi yuqtirgan", dedi doktor Charlz Chiu, San -Frantsiskodagi UC laboratoriya tibbiyoti professori. Chiu koronavirusning variantlarini kuzatish uchun so'nggi bir necha oy mobaynida bir nechta shtat grafligidan ishlarni ketma -ketlikda olib bordi.

"Biz kasalxonadagi barcha aholining 80 va 90 foizi yuqtirgani haqida gapirayapmiz."

Chiu yakshanba kuni kechqurun bergan intervyusida Kaliforniyadagi birinchi variant may oyida Alameda okrugida topilganini aytdi. Ammo noyabr oyining o'rtalaridan dekabr oyining oxirgi ikki haftasiga qadar bu holatlar barcha COVID-3.8% holatlaridan 25% gacha ko'tarildi.

Boshqa mamlakatlar va shtatlarda ilgari aniqlangan variant hozirda Kaliforniya shtatining bir qancha tumanlarida tobora ko'proq topilmoqda, deyiladi sog'liqni saqlash rasmiylari.

Kaliforniya sog'liqni saqlash boshqarmasi epidemiologi, doktor Erika Pan: "Bu variant boshqalarga qaraganda tezroq tarqalishini bilish juda erta", dedi.

COVID-19 ning boshqa varianti haqidagi xabarlar, amaldorlar tez-tez uchrab turadigan, ICU-ning cheklangan to'shaklari va virusga qarshi ikkita vaktsinaning sekin tarqalishi bilan kurashayotgan paytda paydo bo'ldi.

Panning aytishicha, bu variant haqidagi yangiliklar, SARS-CoV-2 kabi viruslarda keng tarqalgan bo'lsa-da, niqob taqish va yaqin kishilar bilan aralashishni kamaytirish zarurligini kuchaytiradi.

Yangiliklarga ko'ra, Kaliforniya rasmiylari Kasalliklarni nazorat qilish va profilaktika markazlari, mahalliy sog'liqni saqlash boshqarmalari va laboratoriya sekanserlari bilan birgalikda variant haqida, shu jumladan uning tarqalishi haqida ko'proq bilib olishmoqda.

Ma'lumki, 452R varianti birinchi marta o'tgan yili aniqlangan. Oxirgi variant B.1.1.7 variantidan farq qiladi, bu yuqumli shtamm Buyuk Britaniyada birinchi marta aniqlangan.

Rasmiylarga ko'ra, 452R varianti noyabr oyidan beri tez -tez aniqlanmoqda.

"Bu variant grafligimizdagi bir nechta yirik epidemiyalarda aniqlangani qizil bayroqdir va uni yanada tergov qilish kerak", dedi Santa Klara okrugining sog'liqni saqlash xodimi doktor Sara Kodi o'z bayonotida. "Bu virus mutatsiyaga va moslashishga davom etmoqda va biz o'z himoyamizni qo'yib yubora olmaymiz. Bu yangilik hammaga profilaktika choralariga rioya qilish va emlash taklif qilingan zahoti emlash zarurligini ko'rsatadi.

Kodi ham, boshqa rasmiylar ham bu variantning San -Xose shahridagi Kaiser Permanente inshootida, SJSU futbol jamoasida va Santa Klara okrugidagi qamoqxonalarda so'nggi paytlarda avj olgani bilan bog'liq bo'lishi mumkinmi yoki yo'qligini muhokama qilish uchun darhol kelishmadi. O'z intervyusida, Chiu har qanday yuqumli kasallikning nomini aytishdan bosh tortdi, bundan tashqari, u "sog'liqni saqlash bilan bog'liq" deb aytdi.

Rasmiylarga ko'ra, Santa Klara okrugidan tashqari, 452R varianti Gumboldt, Leyk, Los -Anjeles, Mono, Monterey, Oranj, Riversayd, San -Frantsisko, San -Bernardino, San -Diego va San -Luis Obispo okruglarida aniqlangan.

Ammo sog'liqni saqlash xodimlarining aytishicha, bu variant qanchalik keng tarqalganligini bilish juda erta, chunki genomik ketma -ketlik shtat yoki mamlakat bo'ylab teng ravishda amalga oshirilmaydi.

Chiu avvalgi bayonotida aytganidek, bu o'ziga xos variant uchta hujayrali mutatsiyaga ega bo'lib, ular virusni hujayralarga biriktirish va kiritish uchun ishlatadi.

Uning qo'shimcha qilishicha, "bu virus ko'proq yuqumli yoki emlash samaradorligiga ta'sir qilishini aniqlash uchun" variantga ustuvorlik beriladi.

Intervyuda Chiu: "Menimcha, bu qo'rqinchli bo'lmasligi kerak. Bu tegishli bo'lishi kerak. Asosiy muammo shundaki, bu RNK virusi. Bu variantlar doimiy ravishda oydan oyga yoki haftadan haftaga paydo bo'ladi va paydo bo'ladi. "


Ekspertning aytishicha, agar AQShda SFning COVID raqamlari bo'lsa, 364,000 kishi tirik bo'lardi

Kaliforniya shtatining San-Frantsisko shahridagi Oltin darvoza ko'prigi bo'ylab transport harakati, 2020 yil 20-mart. Bay-Koreya hududi COVID-19 koronavirusi tufayli boshpana joyida.

Koronavirus bo'yicha mutaxassis doktor Bob Vachter shu hafta Twitter tarmog'ida hayratlanarli raqam bilan bo'lishdi.

UCSF tibbiyot kafedrasi mudiri Vachterning taxmin qilishicha, agar butun mamlakat San-Frantsiskoning COVID-19 pandemiyasiga yondashganida edi, AQSh 526,000 o'rniga 162,000 o'limiga duchor bo'lar edi.

"Boshqacha qilib aytganda, agar AQSh CF va CFdan o'lim ko'rsatkichini aks ettirsa, bugungi kunda 364,000 amerikalik tirik bo'lardi", deb yozadi Vachter. "Ko'p narsani o'rganish kerak."

COVID-19 dan har bir o'lim fojiali va San-Frantsisko pandemiya davomida niqob topshirish bilan o'limni oldini olish, kompaniyalar uzoqdan ishga o'tishi, korxonalar va maktablar asta-sekin qayta ochilishi, sog'liqni saqlash sohasi mutaxassislari va siyosatchilari birgalikda yaratish uchun tan olingan. sog'liqni saqlash buyruqlari.

San-Fransisko sog'liqni saqlash direktori doktor Grant Kolfaks shahardagi "jahon darajasidagi tibbiy muassasalar" o'lim darajasi pastligining asosiy sababi ekanligini aytdi.

"Bu erda eng zamonaviy parvarish ko'rsatilmoqda", dedi Kolfaks o'tgan yili. "Bizda juda yaxshi parvarishlash muassasalari bor, jumladan Tsukerberg (San -Frantsisko umumiy kasalxonasi)."

Rasmiylarning ta'kidlashicha, holatlar sonining kamayishi shifoxonalarning to'lib -toshib ketishining oldini olishga yordam bergan va bu shifokorlarga yo'naltirilgan shaxsiy yordam ko'rsatishga imkon bergan. UCSF haqiqatan ham shifokorlarni mamlakatning boshqa og'ir hududlariga yubordi.

Bu shahar AQShning boshqa yirik shaharlaridan eng past o'lim ko'rsatkichiga ega va SFda birinchi holatlar birinchi marta aniqlanganidan bir yil o'tib, o'lim soni 436 kishini tashkil qiladi. Vachter, mamlakatning virus bo'yicha eng yaxshi mutaxassislari orasida, shahar yaxshi bo'lishi mumkinligini aytdi. pandemiya oxirigacha 500 belgisiga yetdi.

San -Frantsisko okrugi (870,000 pop) pandemiya boshlanganidan beri 34,594 ta holat va 436 o'limni qayd etdi, ularning 3,916 ga yaqini va 100 ming aholiga 49 ta o'lim, Jons Xopkins universiteti ma'lumotlariga ko'ra.

Taqqoslash uchun, Qo'shma Shtatlarda o'lim darajasi har 100 ming kishiga 162 ta o'limni tashkil etadi.

Jon Xopkinsning so'zlariga ko'ra, yirik shaharlarni o'z ichiga olgan boshqa tumanlardagi raqamlarga qarang:


Karyera

San -Frantsiskodagi noyob muassasada qiziqarli martaba qidiryapsizmi?

Accor Hotels va Fairmont Hotels & amp Resorts o'z tajribalarini va rivojlanish imkoniyatlari orqali bizning hamkasblarimiz o'z salohiyatini to'liq namoyon etishga undaydigan madaniyatni rivojlantirishga sodiqdir.

Tonga Room & amp Hurricane Bar endi quyidagi lavozimlarga ishga yollanmoqda:

Ariza berish uchun, iltimos, Dominique Vu -ga elektron pochta xabarini yuboring va rezyumeni va qisqacha ilova maktubini kiriting.
Qo'shimcha ma'lumotni fairmontcareers.com saytida topishingiz mumkin


COVID-19 pandemiyasi paytida restoranlar qanday innovatsion

Bilasizmi, AQShning restoran sanoatida 15,5 milliondan ortiq kishi ishlaydi. Bu mamlakatda band bo'lganlarning 7 foizini tashkil qiladi. So'nggi ikki hafta ichida, ishchi kuchlarining deyarli yarmi ishdan bo'shatildi, chunki COVID-19 tufayli bar va restoranlar o'z eshiklarini yopishga majbur bo'lishdi. "Boshqa ko'plab kichik korxonalardan farqli o'laroq, [restoranlarning] pul oqimi butunlay hozirgi biznesga bog'liq. 45 kun oldingi hisob -kitoblar bugun olingan daromad bilan to'lanadi ", - deyiladi Oziq -ovqat siyosati aksiyasida, ular Kongressni sanoatni qo'llab -quvvatlashga undaydi. Restoran yopilganda, nafaqat xodimlar, balki o'z xodimlarini qo'llab-quvvatlaydigan etkazib beruvchilarga ham ta'sir qiladi. Dalgalanish effekti uzoqqa cho'zilishi mumkin.

Shunga qaramay, ba'zi restoran va barlar o'z biznes modellarini "joyida boshpana" ovqatlanish tajribasiga bo'lgan talabga mos ravishda o'zgartirmoqda. Mana, yaxshi ovqatlanish, tez ovqatlanish va boshqa korxonalar hozirgi vaqtni yangi tushunchalar va tezkor innovatsiyalar bilan kutib olishiga bir nechta misollar.

Canlis veb -saytining skrinshoti

Yaxshi ovqatlanishdan tortib to transportgacha.

70 yil davomida Vashington shtatining Sietl shahridagi Kanlis Tinch okeanining shimoli -g'arbiy qismidagi eng yaxshi ovqatlanish joyi bo'lib kelgan. Yaqinda ular o'z biznes tuzilmasini qaytadan kashf etdilar va menyusini qisqartirdilar. Ertalab ular simit va nonushta sendvichlarini sotadilar. Kechga yaqin menyu gamburger, salat va muzqaymoqqa o'tadi, bularning hammasi haydovchining qo'lidan keladi. Va hozirgacha ularning rivojlanish qobiliyati o'z samarasini bermoqda. Dan olingan xabarlarga ko'ra Esquire , bir kuni ertalab Canlis 90 daqiqada 500 ga yaqin simitdan sotdi. Avtotransport kontseptsiyasiga bo'lgan ishtiyoq bozor tadqiqotlari ma'lumotlari bilan yaqinda Datassential tomonidan o'tkazilgan so'rov natijalariga ko'ra, "ko'pchilik iste'molchilar hali ham mashinadan oziq-ovqat olishni o'ylab ko'rishadi, ko'pincha o'z mashinasini boshqa odamlarning qo'shimcha himoya to'sig'i sifatida ko'rishadi. ”

O'z mashinalariga o'tirishni xohlamaganlar uchun, Kanlis kechki ovqatni etkazib berish xizmatini ham ishga tushiradi, uning menyusi har kuni o'zgarib turadigan bitta taom variantidan iborat. Oldingi biznesidan ancha uzoqda bo'lsa -da, ularning yangi modeli Kanlisga mahalliy fermer xo'jaliklarini etkazib beruvchilardan sotib olishni davom ettirishga va 115 kishidan iborat guruhni ishga joylashtirishga imkon beradi.

"O'z ehtirosingizga ergashing" - bu kasbdagi eng yomon maslahat - buning sababi

O'zingizga bitta savol berib, qanday qilib "yo'q" deyish osonroq

Qon tomiridan omon qolganlar uchun uzoq va noaniq kelajak

Ayni paytda, Minnesota shtatining Sent -Pol shahridagi Sent -Dinett ham xuddi shunday rejadan foydalanmoqda. O'rta G'arbiy G'arbiy etakchi hisoblangan Sent -Dinette juma kuni faqat ovqatni olib ketish, yo'lda olib ketish va etkazib berish uchun yangi menyu chiqardi. Ular o'z menyusini sendvich va yonbag'irlarga soddalashtirishdi va hatto "kombinatsiyalangan taomlar" ni taklif qilishdi. Hotdog va cheeseburger kabi qulay ovqatlar menyuda joylashgan. Bu ular oshpazlik mahoratini chetga surib qo'ydi, degani emas - Sent -Dinettning PB & ampJo'xori, aralash yong'oq va konservalar bilan to'ldirilgan.

Molekulyar gastronomiyadan to qulay ovqatlargacha.

Illinoys shtatining Chikagodagi "Alinea" uch yulduzli Michelin restorani o'zining mashhur taom tajribasini butunlay qayta ko'rib chiqdi. Odatda, shakar sharlari, oziq-ovqat tuvallari va vanil loviyalar bilan to'yingan teatrlashtirilgan taomlar namoyishi bo'lib o'tadi, Alinea hozirda 50-50 ta kartoshka pyuresi va kremli bruleyli Beef Short Rib Vellingtonning kechki ovqatini sotmoqda. narxi 34.95 dollar. Faqat oling. Alinea egasi Nik Kokonas Twitterda Alinea To Go variantini o'z xodimlarini yollash uchun yaratganligini ma'lum qildi.

Crisp & amp Green-ning katta hajmli qutilariga misol.

Tez tasodifdan tortib to ommaviy ovqatlanish qutilarigacha.

Midwest tezkor tasodifiy tarmog'i Crisp & amp Green, Crisp @ Home dasturini ishlab chiqdi, ovqatlanish to'plamini etkazib berish va Minnesota shtatining yettita joyida mavjud. Bu xaridorlarga Crisp & amp Green ning salat aralashmalari, donalari, sovuq va issiq ingredientlari, ichimliklar, gazaklar, butun mevalar, tayyorlangan oqsillar va sariyog 'kabi 20 ta alakartli ingredientlarni tanlash imkonini beradi. Ingredientlarni uyda yig'ish mumkin, yoki muzlatgichda saqlash va hafta davomida zavqlanish mumkin.

Mishel yulduzli Kanoyama restorani o'z biznesini faqat pul o'tkazish yo'li bilan o'zgartiradi. [+] ko'cha yonidagi stol.

Omakase -dan Bento Boxesgacha.

Nyu-Yorkning Sharqiy qishlog'ida Michelin yulduzli Kanoyama ovqat sotish uchun ko'cha stolini o'rnatdi. Oshpaz Nobuyuki Shikanayning benuqson sushi mahoratiga ega bo'lgan hurmatli muassasa endi yangi baliqlarini bento qutilari, chirashi piyolalari va sushi rulonli qutilar ko'rinishida sotmoqda.

Robotlardan tortib to. Ko'proq robotlar.

San-Frantsiskodagi Creator robot ishlab chiqargan gamburgerlari bilan mashhur bo'lib, ular o'zlarining texnikasini ishlatib, ovqatlarni xavfsiz va aloqasiz tarqatadi. "Hozir bizning kirish joyimiz muhrlangan, barcha ovqatlar bosimli transfer kamerasi orqali o'tadi. Kamera restoranning ichki qismini tashqi havodan himoya qiladi va o'z-o'zini tozalaydigan konveyer yuzasiga ega »,-deya tushuntiradi ular kompaniya saytida. Mehmonlar interkom orqali buyurtma berishlari mumkin, so'ngra germetik yopilgan, ikki qopli ovqatlarini konveyer oynasi orqali olishlari mumkin.

Lori cookie fayllarining Instagram sahifasi cookie -karantin to'plamlarini namoyish etadi.

Nonvoyxonadan nonvoyxonalarga va pitseriyadan pizza to'plamlariga.

Bu vaqt uyda bo'lganida, ko'plab muassasalar nafaqat ovqat, balki oilaviy mashg'ulotlarni taklif qilishadi. Mamlakat bo'ylab kichik shaharlardagi novvoyxonalar, masalan, Armonkdagi Beascakes Bakery & amp Breads, Nyu-York, Salemdagi Nyu-Xempshirdagi Xannaning novvoyxonasi va kafesi va Grapevin, Texasdagi Lori tomonidan tayyorlangan cookie fayllari bolalar va kattalar uchun cookie karantinli bezak to'plamlarini sotmoqda. rohatlaning. To'plamlar odatda pishirilgan pechene, muzqaymoq va sug'orish bilan to'ldiriladi.

Pitseriya ham xuddi shunday kontseptsiyani qabul qilib, pizza to'plamlarini taklif qilmoqda. Oregon shtatining Portlend shahridagi Renata's qo'lda tayyorlangan yangi makaron va yog'ochdan yasalgan pizza bilan mashhur bo'lib, tezda uyga etkazib berish uchun pishirilgan pizza sotildi. Butun mamlakat bo'ylab boshqa mahalliy pizza do'konlari pizza qutilariga yangi yig'ilgan xamir, bir qop pishloq va sosli idishlar qo'yib, uyga yig'ish va pishirishi mumkin. Boshqa muassasalar ham xuddi shu kontseptsiyani fokuslar va tako to'plamlari bilan taqqoslaydilar.

Bu har birimiz uchun o'ziga xos va qiyin davr. Ammo boshqa restoran biznikidan ko'ra ko'proq zarar ko'rmaydi. "Iqtisodiyot mahalliy restoranlarga zudlik bilan yordam bermasdan, YaIMning 4 foizini yo'qotadi", deb ta'kidlaydi Mustaqil restoran koalitsiyasi. Yaxshiyamki, bu soha ijodiy, tasavvurga ega bo'lgan odamlar bilan to'la, ular bizning hozirgi inqirozimiz ehtiyojlarini qondirishga harakat qilishadi.

Umid qilamanki, vaqt o'tishi bilan biz o'z shahrimizdagi oshpazlik iste'dodlaridan bahramand bo'lishimiz osonroq va osonroq bo'ladi. Masalan, Chikagoda, Chikago shahridagi Virtual Dining yangi veb-sayti, shu vaqt ichida mahalliy bar va restoranlarni olib ketish variantlari va ularni qo'llab-quvvatlash usullari haqidagi so'nggi yangiliklarni, masalan, etkazib berish yoki keyinchalik foydalanish uchun sovg'a kartasini sotib olish orqali bo'lishadi. Nyu -Yorkda, goodhang beta -sayti foydalanuvchilarga mahalliy restoran, bar yoki kafeni "joy" sifatida tanlash, do'stlarini suhbatga taklif qilish va do'stlaringizni sovg'a kartalarini sotib olish va GoFundMe xayr -ehsonlari orqali mahalliy korxonangizni qo'llab -quvvatlashga undash imkonini beradi. "Odamlarga kichik biznesni qo'llab -quvvatlash bilan birga (xavfsiz va deyarli Zoom orqali) ulanishlariga yordam berish uchun gudhang qurdik", - deydi tajribali dizaynerlik studiyasi, Goodhang asoschisi, Janvi Jhaveri. O'tgan hafta Chikagodagi virtual ovqat va goodhang boshlandi. Umid qilamizki, boshqa yirik shaharlar uchun ham shunga o'xshash veb -saytlar tez orada keladi.


2001 yilda tashkil topgan Hakkasan an'anaviy taomlar, eng yaxshi ingredientlar va zamonaviy mahorat bilan Xitoy oshxonasini nishonlaydi.

Har bir oshxonani iste'dodli oshpaz boshqaradi, uning ishtiyoqi o'ziga xos, ammo zamonaviy taomlarni tayyorlashdir.

Dunyoning eng jonli shaharlaridagi xalqaro postlar bilan Xakasanning menyusi - bu har xil joylar uchun yaratilgan "At At" kollektsiyasi va o'ziga xos taomlarning oshxona balansi.


Ulashing Barcha almashish imkoniyatlari: Ovqatlanishning yangi xavflari

Pandemiya keltirib chiqaradigan mamlakat miqyosidagi qulflashlarning birinchi yilligi nishonlanar ekan, butun mamlakat bo'ylab shahar va shtatlar, shu jumladan bir necha oylik cheklovlarni saqlab qolganlar,-bir qator chora-tadbirlar, shu jumladan, restoranlarda ovqatlanish taqiqlari bekor qilindi. ta'til paytida, milliy miqyosda avj olgan COVID-19 holatlariga qarshi kurash. Taxminan bir yil davom etgan inqiroz tufayli ishdan chiqqan restoranlar o'z eshiklarini ochib, ovqatlanuvchilarni yashash xonalari va yo'l bo'yidagi stollarga qaytarishmoqda. Ammo hukumatning restoranlarda ovqatlanishdagi sustkashligi, bu amaliyot ham xavfsiz, ham ijobiy pozitsiyalarning pasayishi doimiy hushyorliksiz davom etishining belgisi emas. Aksincha, koronavirusning yangi variantlari, har kuni milliy miqyosda 100,000 dan ortiq yangi infektsiyalar qayd etilishi, bu lahzani ishchilar va ovqatlanuvchilar uchun koronavirus tarqalishining dastlabki bosqichlariga qaraganda ancha xavfli qilishi mumkin.

Ishonchli bo'lish uchun haqiqiy sabablar bor: yil oxirigacha, agar amerikaliklarning katta qismi emlansa, hayot ancha normal ko'rinishga ega bo'ladi. Ammo, xushxabar kelganda, koronavirusning yangi variantlari Buyuk Britaniyada vujudga kelganga o'xshagan B.1.1.7 kabi bir qator shtatlarda ham aniqlanmoqda. Kasalliklarni nazorat qilish va oldini olish "boshqa variantlarga qaraganda oson va tez tarqaladi". CDC ma'lumotlariga ko'ra, bu o'ta yuqumli variant, ehtimol oldindan taxmin qilinganidan ko'ra, o'limroq va Qo'shma Shtatlar bo'ylab tarqalmoqda, mart oyigacha mamlakatda yangi infektsiyalarning asosiy manbai bo'lishi mumkin. Boshqa variant, B.1.351, birinchi marta Janubiy Afrikada aniqlangan, u ham yuqumli ko'rinadi, ham emlashlarga nisbatan sezgir emas, yaqinda AQShda ham aniqlandi, Braziliyada esa P.1 deb nomlangan versiya agressiv ravishda tarqalmoqda. haqiqatan ham u antikorlardan qochishi va ilgari virus bilan kasallangan odamlarni qayta infektsiyalashi mumkin.

Stenford sog'liqni saqlash xizmatining yuqumli kasalliklar shifokori doktor Anne Liu mamlakatning ko'p joylaridagi vaziyatni "virusli bug'doy" deb ta'riflaydi. Pozitivlik darajasi pasayib borayotgan bo'lsa-da, bir nechta shtatdan tashqari hamma holatlarda ko'p sonli holatlar, bir yoki bir nechta yuqumli COVID-19 variantlarining paydo bo'lishi, ovqatlanish bilan bog'liq xavfni oshiradi, ayniqsa yopiq joylarda-bu hukumat bilan keskin qarama-qarshilik. amaldorlar cheklovlarni olib tashlashga chaqirishadi. Shunday qilib, hozir ovqatlanuvchilar sog'liqni saqlashni hisobga olgan holda qabul qilingan qarorlar bilan iqtisodiy yoki siyosiy tazyiqlarga bog'liq bo'lgan qarorlarni farqlashlari kerak. Qayta ochilishga shoshilganiga qaramay, ko'plab eski ovqatlanish qoidalari - olti metrli bo'shliqqa tayanib, bitta mato niqobini kiyib - yangi variantlar va infektsiya tezligi yuqori bo'lgan joylarda infektsiyani oldini olish uchun etarli bo'lmasligi mumkin.

Restoranlarda ovqatlanish va ishchilar xavfsizligi uchun COVID-19 variantlari nimani anglatadi?

"O'ylaymanki, biz ilgari qilgan barcha chora -tadbirlar [virusni yuqtirmaslik uchun] hali ham o'z samarasini berishi kerak, ammo ular unchalik yaxshi ishlamasligi mumkin", deydi Lyu. "B.1.1.7 varianti, topilgan ko'plab variantlardan biri, taxminan 50 foizga ko'proq yuqadi, demak, odamdan odamga o'tishi ancha oson". Liu tushuntiradiki, bu yangi variantlar yangi yo'llar bilan, masalan, kanalizatsiya yoki ichimlik suvi orqali tarqalishi kutilmasa ham, ular ba'zi tadbirlarni yanada xavfli qiladi. "Siz tavakkal qiladigan har qanday vaziyat, shu jumladan restoranda ovqatlanish, siz vaqtingizni yopiq joyda, boshqalar bilan niqobsiz o'tkazsangiz, xavfliroq bo'ladi."

COVID-19 ning juda yuqumli variantlari paydo bo'lishidan oldin, yopiq oshxonada ko'plab xavf omillari mavjud edi. Virusni o'z ichiga olgan katta tomchilar chiqarib yuboriladigan yaqin aloqada bo'lishdan tashqari, virus aerozollar deb nomlanuvchi mayda tomchilarda ham tashiladi, ular CDC sentyabr oyida birinchi marta e'lon qilingan ma'lumotlarga ko'ra, "havoda qolib ketishi mumkin". daqiqadan soatgacha. ” Doimiy niqob taqishga imkon beradigan boshqa yopiq sharoitda, bu zarrachalarning inhalatsiyasini ko'pincha yuqori sifatli niqob yordamida oldini olish yoki cheklash mumkin. Ammo ovqatlanish niqobni ochishni talab qiladi va niqoblar uzoq vaqt davomida yeyish va ichish uchun boshqalarga yaqinlashganda, restoran ishchilari, shuningdek restoran ishchilari va boshqa mijozlar uchun xavf keskin oshadi. UCLA Health -ning o'pka va tanani parvarish qilish shifokori, doktor Rassel G. Buxer yopiq ovqatlanish xavfini tushuntirib, oktyabr oyida Eaterga "havo aylanib yuradigan yopiq makonda bo'lish, agar bu aerozollarda viruslar mavjud bo'lsa, demakdir. Xona qancha vaqt yopiq maydonda yashiringan bo'lsa, virusni yuqtirish xavfi shuncha yuqori bo'ladi.

Aleksi Rozenfeld surati/Getty Images

Restoranlarda jadvallar oralig'i, odamlarning maksimal joylashish chegaralariga rioya qilish va virusli zarralarni tarqatadigan toza havoni filtrlash va aylantirish uchun kuchli HVAC tizimidan foydalanish kabi belgilangan ko'rsatmalarga amal qilinsa ham, pozitivlik darajasi yuqori bo'lgan joylarda ovqatlanish xavfi yuqori. yuqori va ko'proq yuqumli variantlar mavjud. Olti fut-yuqtirgan odam "yo'talganda, hapşırganda yoki gaplashganda" odamdan odamga yuqishini oldini olish uchun CDC tomonidan tavsiya etilgan ijtimoiy masofaviy ko'rsatma-bu hali ham yaxshi himoya asosi, lekin uni davolash usuli sifatida ko'rib chiqmaslik kerak. failproof safety measure in crowded spaces, especially when there's a high density of infection in an area, as well as documented cases of a more contagious COVID-19 variant. “Unfortunately, the [social distancing] guidance of six feet is probably weakened by a more transmissible virus and also by more virus [droplets in the air],” Liu says. “The more people who are sharing that room with you who are infected, the less that six-foot radius is going to be effective.”

Most major cities that have reintroduced restaurant dining are seeing lower positivity rates than they did during and shortly after the holidays. But those same cities, including Philadelphia, Chicago, Los Angeles, and San Francisco, are still documenting thousands of new COVID-19 cases each day. “We’re not seeing dramatic increases in case numbers [due to new COVID-19 variants], but I also don’t want to to minimize the risk of where we are right now, which is still at very high levels of transmission,” says Dr. David Dowdy, an infectious disease epidemiologist and the B. Frank and Kathleen Polk Professor at Johns Hopkins Bloomberg School of Public Health. With transmission levels high, and variants spreading across the country, dining indoors is one of the highest-risk activities one can do. And while outdoor dining is certainly a safer option, it also comes with some risks.

Is outdoor dining a safe option right now?

As people looked for ways to interact with each other in the early days of the pandemic, there was a general consensus that being outdoors — and therefore outdoor dining — was far safer than eating in a restaurant’s dining room or gathering in the tight confines of a bar. And while outdoor dining is relatively safe on paper, once we’re surrounded by friends or family, we tend to ignore risks that might arise. It can be extremely awkward to ask a friend to put their mask on when they aren’t eating or to sidestep a hug from a loved one. It’s also far too easy to mindlessly endanger restaurant workers carrying the lion’s share of risk, forgetting or simply choosing not to put a mask back on when waitstaff come to take an order or drop off food. These small actions add up, and that’s what concerns Syon Bhanot, a behavioral and public economist and assistant professor of economics at Swarthmore College. “In the moment, some of these standards slip, and that’s where I think the calculation goes out the window,” he says. “And then with these more contagious strains, [these seemingly safe actions may lead] to outcomes that we tried our best to avoid.”

Those concerns are compounded by the fact that even when outdoors, a small restaurant table doesn’t leave much room for social distancing with friends from another household, and yet again, masks have to come off to eat and drink. The ability of fresh air to push out lingering infectious particles also depends on the outdoor setups that actually resemble the outdoors, rather than the enclosed structures that struggling restaurateurs in colder climates have erected so they can continue serving diners through the winter. Unfortunately, many of these structures — think yurts, igloos, solariums, and cabanas — prohibit the free movement of air that makes outdoor dining much safer than eating indoors.

A tool developed by the New York Times can help diners assess the risk of activities like dining out on a county-by-county basis. The tool judges the threat of infection in a majority of United States counties to be “extremely high” at the moment, and recommends residents of those areas to avoid outdoor dining and outdoor bars. Would Dowdy make the choice to eat outdoors at a restaurant in, say, New York, where infection rates are still high, and most patio and sidewalk dining is protected by tents or other walled structures? “If [the restaurant is] calling it ‘outdoors,’ but what it really is, is some sort of plastic enclosure… I’m probably not personally going to partake,” he says. “If it’s a very warm day and [the restaurant has] truly outdoor tables that are reasonably spaced from each other, and the people that I’m with are part of my small bubble of people that I interact with, then I would probably be okay with [outdoor dining].”

Even if you’re dining outdoors, wear a mask with a filter, consider layering two masks on top of each other, and pull the mask(s) back over your mouth and nose in between bites. This doesn’t protect just you and your fellow diners, but also restaurant workers, many of whom do not yet have access to a COVID-19 vaccine, have not been able to claim unemployment, and must put themselves at risk of serious illness to collect a paycheck. The least risky option, for you and for restaurant workers? Eat your favorite restaurant dishes from the comfort (and safety) of your own home, and treat tipping generously as a non-negotiable part of paying for your meal.

So, uh, no restaurants? Qanday muddatga?

The most effective way to minimize risk, slow the spread of new COVID-19 variants, and continue to bend the curve back in the right direction is to just stay home, if your job and other responsibilities permit. But for a population that’s burnt out, exhausted, and yearning for human contact, this is easier said than done. Add to that the desire to support struggling restaurants that are barely staying in business, with little to no government support, and you’re faced with what feels at times like a philosophical and moral quandary.

“I think people are just so worn down,” says behavioral economist Bhanot. “They’re starting to kind of say, ‘You know what? Enough is enough.’ And to a certain extent, I sympathize with that. But at the same time, I would urge people to think about regret aversion.” In other words, Bhanot encourages would-be risk-takers to ask themselves a question that is likely swimming around in the back of their mind already: Is what I’m about to do worth the risk of contracting this virus? This kind of thinking isn’t fun, and it won’t necessarily make the reality of the situation less frustrating or isolating, but it can help put risky decisions into a broader context.

More contagious variants of COVID-19 call for heightened vigilance and, in some ways, adherence to even stricter measures than the ones we’re already so familiar with, even if that means increased solitude for what are, hopefully, the final months of this pandemic. And until vaccines are in the arms of most Americans — including frontline restaurant workers — the best defense is to keep doing what’s worked so far: doubling down on mask-wearing, diligently handwashing, and being mindful of social distancing. As hard as following these measures is, limiting social interaction when it doesn’t feel entirely safe is still the most powerful weapon against the spread of COVID-19. “We have every reason to believe that in a few months, things are going to be a lot better,” says Dowdy. “If people are able to hold out for another two, three months, things are going to warm up. It’s going to be easier to eat outside. We’re going to have the vaccine.”

It’s possible that in the future, coronavirus variants will create new challenges for the vaccination against and control of COVID-19. Much as they have already done, restaurants will have to continue adapting, and diners will too. That may mean, in part, ordering takeout liberally from favorite restaurants when dining in isn’t safe. When possible, order directly from a business, sidestepping ordering and delivery apps that take a sizable chunk of the profits. “You can think of it as doing your part,” says doctor Liu. “A way to help people out during the pandemic is to keep these businesses going.”


Discounts, Tips and Non-Food Charges

Cover Charges and Ticket Sales

Cover charges that customers may recover in food and beverages are taxable, whether or not the customer actually recovers those charges. Separate charges solely for admission or for a ticket to a place furnishing entertainment are not subject to tax.

Optional tips and gratuities are not taxable if they are distributed to your employees. Mandatory tips and gratuities are taxable.

Tips are considered optional and not subject to tax when the customer voluntarily adds a separate amount to their bill. Misollarga quyidagilar kiradi:

  • The check or bill has a blank "tip" area for customers to voluntarily write-in amount.
  • The check or bill has suggested tips computed for customer, but the "tip" area is left blank for customer to voluntarily write-in amount.

Tips are considered mandatory and subject to tax when:

  • You automatically add an amount to the bill without first consulting with your customer after the meal was served.
  • You and your customer agree to a suggested tip amount before the service or event.
  • Menus, brochures, advertisements or other materials state that tips, gratuities or service charges will automatically be added to the bill. For example, your menu or other printed materials includes statements similar to the following:
    • "An 18% gratuity (or service charge) will be added to parties of 8 or more."
    • "A 15% voluntary gratuity will be added for parties of 8 or more."
    • "Suggested gratuity 15%" is itemized on the bill or invoice.

    Keeping old menus is a great way to document your tip policies.

    Remember, if you do not distribute tips to your employees that are left voluntarily by your customers, these tips are subject to tax.

    Beginning January 1, 2015, if you keep records consistent with reporting amounts as tip wages to the IRS, we will presume those amounts are optional and not subject to tax. On the other hand, if your records show amounts to be reported as non-tip wages to the IRS, we will consider those amounts mandatory and subject to tax. If you do not keep such records, this presumption does not apply and tax will apply to the charges based on whether they are optional or mandatory as discussed above and in Regulation 1603, Taxable Sales of Food Products. Also see our Publication 115, Tips, Gratuities, and Service Charges.

    Discount Coupons

    If you accept discount coupons that allow your customers to purchase food and beverages at a reduced price, tax is due on the amount you receive for the sale.

    For example, if you have a "buy one get one free" promotion, tax is due on your total charge to the customer, not including any optional tip.

    If you receive money from a third party as reimbursement for any discount program, that amount is considered part of your gross receipts and is taxable.

    For example, if you have a promotion in which a customer presenting a coupon is entitled to two meals for the price of one, and a promoter is paying you two dollars for each redeemed coupon, sales tax applies to the total received from the customer plus the two dollars received from the promoter.

    Some third-party companies, such as Groupon &trade or LivingSocial &trade , offer "deal of the day" promotions in which a customer pays for a coupon that can be redeemed for items at a discounted price. In these cases, sales tax is due on your selling price to the customer plus the amount the customer paid for the coupon.

    For more information about how sales tax applies to "deal of the day" promotions, see publication 113, Coupons, Discounts, and Rebates.

    Complimentary Food and Beverages

    If you consume or give away food, noncarbonated beverages, or nonalcoholic drinks, you don't owe tax on them.

    If you consume or give away non-food items such as soda or alcoholic beverages that you purchased without paying tax, you must pay a use tax – usually equal to the sales tax &ndash based on the cost of those items to you.

    It is strongly recommended that you keep accurate records of any items that you consume, give away, or discard.


    Other Helpful Information

    Sign Posting Requirements

    If you sell food or drinks at a price that includes tax, and want to claim a deduction for sales tax included on your return, you must post a sign on the premises that says all prices of taxable items include sales tax reimbursement computed to the nearest mill.

    If you sell food or beverages at a price that includes tax in some areas of your restaurant – such as a bar &ndash but not at others, such as in a general seating area, you should post the sign prominently in all areas where food and beverages are served.

    Recordkeeping

    Following are some basic guidelines that can help prevent unanticipated tax problems.

    • If your restaurant includes a bar, make sure to keep records that show restaurant purchases and sales separately from bar purchases and sales.
    • You should keep a written record of your policy regarding free food and beverages served to customers and employees as well as a record of free food and beverages you provide.
    • You should keep evidence of price changes or other variables in your usual pricing practices.

    If you make pricing changes to your menu, note in your records showing the price changes and the date of the change. You should keep any documents, such as cash register tapes or invoices, that show the price changes and effective dates of the price changes.

    If your restaurant has a happy hour, you should keep as records menus and signs that show the dates and times of happy hours, and cash register tapes showing sales made during happy hours.

    Sales Made on State-Designated Fairgrounds

    Effective July 1, 2018, if you are a retailer who makes sales of tangible personal property that take place on the real property of a California state-designated fair ("state-designated fairground"), you must separately state the amount of those sales on your Sales and Use Tax return.

    Sales that take place on state-designated fairgrounds include over-the-counter sales on the fairgrounds and also may include sales in which the property is shipped or delivered to or from the fairground. The separately reported amount will be used for funding allocation purposes only. There is no additional tax or fee due on these sales.

    Sales Suppression Software Programs and Devices

    Beginning January 1, 2014, it will be a crime for anyone to knowingly, sell, purchase, install, transfer or possess software programs or devices that are used to hide or remove sales and to falsify records.

    Using these devices gives an unfair competitive advantage over business owners who comply with the law and pay their fair share of taxes and fees. Violators could face up to three years in county jail, fines of up to $10,000, and will be required to pay all illegally withheld taxes, including penalties and interest.

    Inventory Controls

    It is strongly recommended that restaurant owners carefully track their inventory (for example, keeping records of deliveries, keeping liquor stocks in a locked storeroom and keeping records of products stocked or removed) to minimize the possibility of additional tax assessments.

    You should keep records of purchases for resale separate from records of supplies and items not for resale. Your records should also accurately track your inventory of goods from the time they are purchased to the time they are sold or used.

    Having strict inventory controls can help you save money and stay competitive.

    If You Collect Too Much Tax

    If you collect more than the required amount of tax for a sale, the excess amount must be either returned to the customer or paid directly to the CDTFA.

    If you refund excess tax collected to your customer, and have already paid it to the CDTFA, you can submit a claim for refund. In doing so, you should provide us with evidence of your refund to the customer.

    Evidence that you have refunded excess tax to a customer may be in the form of a receipt, a cancelled check, or proof that the customer has elected to take a credit with you for the amount in question.

    Need to know more? Follow the links below for more information about the topics covered in this guide, as well as other information you might find helpful:


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