https://www.crafthrpros.com/blog daily 0.75 2026-07-17 https://www.crafthrpros.com/blog/managing-employees-california-washington-multi-state-hospitality monthly 0.5 2026-07-17 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1782350024751-YKFFMPTZJ2HRS5K2ZDTL/unsplash-image-aZuvmlZIAqg.jpg Blog - Managing Employees in California and Washington: What Multi-State Hospitality Employers Miss - As a business owner, opening a second location often feels like a growth milestone. You have a successful operation. You've figured out hiring, onboarding, scheduling, payroll, and employee communication. Expanding into another state can feel like repeating a proven formula. The problem is that employment laws don't scale as neatly as operations do. One of the most common issues I see in hospitality is an employer with locations in both California and Washington operating under the assumption that the same handbook, policies, and management practices work everywhere. They don't. And the risk often isn't intentional. It's operational. https://www.crafthrpros.com/blog/people-process-hospitality-growth monthly 0.5 2026-07-10 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777676666513-JL8VV8ONS2RDLV8HNEJU/unsplash-image-W3SEyZODn8U.jpg Blog - People Process Is Part of Hospitality Growth - Growth changes the business. More guests. More employees. More managers. More locations. More payroll complexity. More decisions happening without the owner in the room. For restaurants, breweries, wineries, taprooms, tasting rooms, event spaces, and hospitality businesses, growth is exciting. It also exposes the gaps. The systems that worked when the team was small may not work when the business gets busier, adds leadership layers, or starts operating across more roles, shifts, and locations. That is where people process matters. https://www.crafthrpros.com/blog/multi-state-employee-handbook-review monthly 0.5 2026-07-03 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777676350886-MTB49NP7ALWVDFBACX77/unsplash-image-5d20kdvFCfA.jpg Blog - Why Multi-State Employers Need a Handbook Review Rhythm - Your handbook may have been correct when it was written. But is it still correct for where your employees work today? For restaurants, breweries, wineries, taprooms, tasting rooms, event spaces, and hospitality businesses, multi-state employment can happen faster than expected. You may add a remote admin employee, hire a salesperson in another state, open a second location, or keep someone on payroll after they move. Suddenly, your handbook is not just about one location anymore. It needs to reflect the places where your employees actually work. https://www.crafthrpros.com/blog/employee-handbook-manager-tool-hospitality monthly 0.5 2026-06-26 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777675919580-BJMTUKXLDJYDTWYJ0WQ5/unsplash-image-fyxbIiFBoq0.jpg Blog - A Handbook Is a Manager Tool, Not Just a Compliance Document - A lot of businesses treat the employee handbook like a compliance file. Create it. Upload it. Have employees sign it. Forget about it until something goes wrong. But for restaurants, breweries, taprooms, wineries, tasting rooms, event spaces, and hospitality businesses, a handbook should be more than a document. It should be a manager tool. Because managers are the ones making the everyday decisions that shape the employee experience. https://www.crafthrpros.com/blog/credit-card-processing-fees-employee-tips monthly 0.5 2026-06-19 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777675611402-G28POBMO1ME77LGK7NM9/unsplash-image-q3o_8MteFM0.jpg Blog - Can Employers Deduct Credit Card Processing Fees from Tips? - Credit card tips are part of everyday hospitality work. Guests pay by card. They leave a tip on the receipt or tablet. The business pays a processing fee. Then the question comes up: Can the business deduct the credit card processing fee from the employee’s tip? The answer is not something to guess on. For restaurants, breweries, taprooms, wineries, tasting rooms, event spaces, and hospitality businesses, this is a pay practice that should be reviewed, documented, and aligned with payroll. https://www.crafthrpros.com/blog/tip-pools-hospitality-businesses monthly 0.5 2026-06-12 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777675140868-C3QPAXK03Q9JYZX95SZ3/unsplash-image-LxaQaX70Z6U.jpg Blog - Tip Pools, Managers, and Tracking: What Needs to Be Clear - Tip pools can support teamwork. They can also create confusion fast. For restaurants, breweries, taprooms, wineries, tasting rooms, event spaces, and hospitality businesses, tips are more than extra income. They are part of employee trust, payroll accuracy, manager communication, and the guest experience. When a tip pool is clear, employees understand how tips are shared. When it is unclear, employees start asking hard questions. Who is in the pool? Who is excluded? How is it calculated? Where is the record? Can managers participate? Those questions should not be answered differently depending on who is working thatday. https://www.crafthrpros.com/blog/tip-credits-cash-wages-hospitality-employers monthly 0.5 2026-06-05 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777674877636-6182BJC9O011NAJIZ45F/unsplash-image--rF4kuvgHhU.jpg Blog - Tip Credits and Cash Wages: What Hospitality Employers Need to Watch - Tip credits can be confusing. For hospitality employers, they can also create real risk when they are misunderstood, outdated, or poorly documented. Restaurants, breweries, taprooms, wineries, tasting rooms, event spaces, and hospitality businesses often rely on tipped employees. But the rules around tipped wages are not the same everywhere. What works in one state may not work in another. What was allowed when payroll was first set up may not be enough today. That is why tip credits and cash wages should not be treated as “set it and forget it.” https://www.crafthrpros.com/blog/tip-policies-pay-practices-hospitality-businesses monthly 0.5 2026-05-29 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777674462521-0TUAUNZO17U0TNL37I7P/unsplash-image-c2a0TydMlAs.jpg Blog - Tips, Service Charges, and Pay Practices: What Hospitality Businesses Should Document - Money creates expectations. In hospitality, those expectations can get complicated fast. Tips. Tip pools. Service charges. Cash wages. Tip credits. Credit card processing fees. Multiple roles. Overtime. Side work. Event pay. Pay changes. For restaurants, breweries, taprooms, wineries, tasting rooms, event spaces, and hospitality businesses, pay practices need to be clear. Not just in payroll. Not just in a manager’s head. In writing. https://www.crafthrpros.com/blog/after-hours-work-shift-drinks-hospitality-policies monthly 0.5 2026-05-21 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777674088403-SK4DFQJGWEX20WJC93LC/unsplash-image-_HXFz-0g9w8.jpg Blog - After-Hours Work, Shift Drinks, and the Policies Hospitality Businesses Need in Writing - Hospitality work does not always end neatly when the shift ends. Guests linger. Events run long. A team member stays to help clean. Someone grabs a shift drink. A manager asks for “just one more thing” before everyone leaves. In restaurants, breweries, taprooms, wineries, tasting rooms, and event spaces, these moments are common. But when expectations are unclear, they can create risk. https://www.crafthrpros.com/blog/informal-hr-practices-hospitality-businesses monthly 0.5 2026-05-15 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777673387171-FLQDD3M82F54AO8J6Q10/unsplash-image-7Xdw2sPK5rQ.jpg Blog - Informal HR Practices Can Create Real Risk for Hospitality Businesses - Most HR problems do not start with bad intent. They start with a quick decision. A verbal exception. A manager trying to be flexible. A “we’ll handle it this way for now” moment that quietly becomes the normal way of doing business. In restaurants, breweries, taprooms, wineries, tasting rooms, event spaces, and hospitality businesses, informal practices are common. The work moves fast. Guests need attention. Managers solve problems in real time. But when informal practices are not written down, tracked, or applied consistently, they can create real risk. https://www.crafthrpros.com/blog/outdated-employee-handbook-hospitality-risk monthly 0.5 2026-05-08 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777672705158-F4T7C5YEC9PG6KZOACQI/unsplash-image-hEC6zxdFF0M.jpg Blog - The Handbook Gap: When Policy and Real Life Don’t Match - Your handbook may look fine on paper. It may have the standard policies. It may live in your HRIS. Employees may even sign it during onboarding. But the real question is: Does your handbook match how your business actually operates? For restaurants, breweries, taprooms, wineries, tasting rooms, event spaces, and hospitality businesses, risk often shows up in the gap between the written policy and real life. https://www.crafthrpros.com/blog/brewery-employee-handbook-updates monthly 0.5 2026-05-01 https://images.squarespace-cdn.com/content/v1/69a8c38cb1c73e0764f9db91/1777671975938-YMPMY9K423JDVPQJH9NX/unsplash-image-2UsNF4Az-Ko.jpg Blog - Your Brewery Has Changed. Has Your Handbook? - Cheers! Your brewery probably does not operate the same way it did two years ago. Your team has changed. Your guest expectations have changed. Your managers are making more decisions. Employees may be working across roles, supporting events, helping with cleanup, covering shifts, or doing work that was never clearly written into the original job description. But has your employee handbook changed with the business? For many breweries, taprooms, wineries, restaurants, and hospitality businesses, the answer is no. The handbook gets created once, saved somewhere, and only pulled out when there is a problem. But in a people-driven business, your handbook should not be a forgotten document. 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