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Overtime Blues – Part II

If you were worried that you would soon have to pay Becky—your $38,000 manager—overtime when she worked those long holiday weeks you can relax. The federal courts have blocked the new regulation and it may not take effect for a long time—if at all—since the Trump administration is unlikely to lobby for any overtime rule changes.

But that’s not the point

The reason I mentioned earlier that I always paid overtime was because I wanted my employees to benefit when they had to work longer hours. If my $14 per hour cooks had to work long and hard holiday hours, at least they knew that they would be making $21 per hour for any hours after 40. They loved overtime, and the busier we became, the happier they were.

Rethink it

While many of you may legitimately utilize and follow the regulations that allow you to employ a number of managers paid by salary and therefore ineligible for overtime, maybe this should be a wake-up call. I always felt that my business should not only benefit me, but that all employees should be able to share the wealth when the busy times arrived. Paying overtime was one way to do this.

Hope to see you in New Orleans next month at Catersource 2017, and please remember that The Corporate Caterer is here for you during this busy time.


Editor’s note: Michael Rosman and Michael Attias will be conducting an interactive half-day seminar, “All Things Corporate Drop-off Catering” on March 15, 2017 at Catersource in New Orleans. The session is included in the purchase of a Catersource all access pass, or can be purchased separately as a one-off. For more information, visit

If you would like to contact Michael Rosman directly about his consulting and coaching services, you may call him at 781-641-3303, email him at [email protected] and visit his membership website Michael is a regular contributor to the website, and also has published two books which are available for purchase at



Michael Rosman

Michael Rosman

Owner/Founder, The Corporate Caterer, Boston, MA

Michael Rosman has over three decades of experience in the catering and restaurant industry. His career began in the management-training program with Creative Gourmets in Boston, where he spent five years working in different corporate dining facilities and catering venues throughout the city. He then purchased an existing café in Boston’s financial district and eventually took ownership of a nearby pizzeria. During this time he began creating the infrastructure for a corporate drop-off catering operation and five years later, he sold his client list to the largest independent catering company in the city.

As Director of Corporate Catering with Via Lago Café and Catering in Lexington, MA, he built an almost two million...


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