![]() Because the company, and not the workers, needed rolled silverware, this practice also amounts to a diversion of wages and/or tip money. Employees Required to Contribute Wages to Non-employeesįourth, the plaintiffs alleged the company required servers to pay a set amount per shift ($3 to $7 per shift) which would be used to pay non-employees who the company brought in to roll silverware. ![]() Third, the plaintiffs alleged the company required servers, bussers, and buffet runners to pay for the cost of work uniforms, thereby dropping the workers’ wages even further below the minimum. Employees Were Required to Pay for Work Uniforms Instead of paying $2.13 per hour, Captain George’s paid thousands of workers over the years at $2.125 per hour, siphoning off a half penny for each hour worked. Second, the plaintiffs alleged the company paid the servers, buffet runners, and bussers less than the FLSA’s tipped minimum wage rate. The plaintiffs allege that this tip pool was illegal because (1) the defendants kept some of the tip money for themselves, (2) the defendants used some of the tip money to pay for its own business obligations, such as paying hourly wages to other employees, and (3) the defendants distributed some of the tip money to management employees who were not allowed to participate in the tip pool. Each night, the servers were required to pay a portion of their tips to the restaurant that was calculated based on a percentage of their sales for the shift. The Claims Participating in an Illegal Tip Poolįirst, the plaintiffs alleged the company required servers to participate in an illegal tip pool. This lawsuit was filed against a restaurant that we alleged violated almost every wage and hour rule in the book. On the lighter side you could always go for my fish appetizers consisting of baked coconut shrimp, smoked salmon with a cream cheese-caper spread on crostinis, clam puffs, or s ea scallops wrapped in bacon. If you like seafood you may just like to try my Asian shrimp and rice noodle salad, Asian salmon, mussels in a fennel-lemongrass sauce, shrimp and scallop chowder with coconut cream, sea scallop cerviche, or my sea bass with green goddess sauce. ![]() Not only is the crab worth going for but the centerpiece ship display and starry night sky graphics in quite impressive. Considering king crab goes for over $30.00 a pound at most seafood markets finding a place like Captain George’s where it’s one of their specialties dishes is definitely a good thing. King crab or stone crab are a super-family of crab-like crustaceans which are generally found in cold seas. The king crab legs are really sweet and meaty and when you dunk them into the warm butter it just gets even better! Knowing that once you make it back to your table you have this succulent meat to pull out of these crustaceans keeps you walking slow and steady. Once you get them piled onto your plate then you need to balance this antler like stack so you don’t drop them all over the floor. Their buffet is pretty extensive so you need to stay focused and remember why you are there! The king crab legs are so big that it is difficult to maneuver the tongs to grab the legs and place them onto your plate. They certainly know how to do king crab in South Carolina! Captain George’s Seafood Restaurant in Myrtle Beach, South Carolina has an amazing buffet of king crab legs that keeps on coming.
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