⚠ Working Draft — All compensation figures are placeholders pending negotiation with staff, suppliers, and financial counsel
Cass Café, Inc. · Chalfonte Foundation · Detroit
Staffing
Plan
Plan
Operational Staffing Model · Service Modes · Compensation Framework
Operational OverviewThree Service Modes · One Bar · Seven Days
Cass Café's staffing model keeps the food and beverage program inside a clear, sustainable scope. The only hours posted as regular public hours are Monday through Friday, 7 AM to 7 PM — full food and bar service, walk-in welcome. Two service modes cover the weekday window — a front-loaded kitchen team and a day-service assembly-and-counter team — forming the entire standing staff model. Evenings, weekends, and any time outside public hours are staffed individually for confirmed private, ticketed, or invite-only events.
Evenings, Weekends & the Path to November 6, 2026
Everything outside the Monday–Friday 7 AM–7 PM window — every evening, every Saturday, every Sunday — is closed to walk-in traffic. No one can simply walk in. These hours exist only for ticketed events, scheduled private rentals, and invite-or-guest-list-only gatherings: Pancakes with Puppets, Dinner Concerts, Art Opening Receptions, weddings, membership events, and investor or advisory board briefings. None of it is staffed as a standing shift — each event is scheduled and staffed individually, with the bar and any food service running only for the duration of that specific event. From the date of occupancy until the target full public opening on November 6, 2026, this is the entire operating model: a calendar of private, ticketed, and invitation events — including tasting events for prospective members and investors — building toward the day the Monday–Friday public restaurant begins.
Kitchen
Day Service
Evenings & Weekends
The Core Principle
Almost everything that requires cooking happens before the café opens to the public. The kitchen team completes all prep, cooking, and production by noon. Day service staff assemble, plate, and serve from prepared components — they are not cooks, they are assembly and service professionals who understand the menu deeply. The daytime menu is soups, salads, wraps and sandwiches, rice and grain bowls, pasta bowls, and desserts. All of it is prepared before service. Nothing requires a live cook during the service window. This keeps the kitchen calm during service, reduces labor costs during peak hours, and allows the kitchen team to work focused, high-quality early shifts without the chaos of a live service rush. The only hours ever posted as regular public hours are Monday through Friday, 7 AM to 7 PM. Outside that window, the bar is never standing open — it operates only within the specific hours of a ticketed, private, or invite-only event, arranged in advance with the Cass Café General Manager.
Early Open — 6 AM (optional)
Coffee, tea, toast, bagels, cake, and donuts. Simple, self-serve with a house jam, sauce, condiment, and spice bar. One opener from the day service team manages this. No kitchen prep required — all items can be set out before service begins. Opens the door to early commuters, students, and neighborhood regulars before the full menu launches at 7 AM.
Counter Order Model
Customers order at the counter and receive a numbered ticket. No table waiting staff in the traditional sense. Servers function as greeters, ushers, and runners — directing guests to seats, delivering orders, and supporting the counter flow. Two cashiers also assist with order delivery and floor presence. The manager/host oversees the room.
~4:30 AM → Noon
Kitchen Team — Pre-Service Production
Mon–Fri daily · 2 Saturdays/month for brunch
The kitchen team arrives between 4 and 5 AM and completes all cooking and prep before the café opens. They may stay into the early service hours to finish batches and ensure warmers are stocked — but their core work is done before customers arrive. Kitchen staff depart by noon or shortly after. This is a specialized, front-loaded shift that requires discipline, speed, and deep knowledge of the Two Moons recipe tradition.
Daily Kitchen Production Checklist
Nuts & Seeds
Soak overnight (cashews 2–4 hrs, walnuts/pecans 6–8, almonds 8–12) · Rinse and low-roast at 200–250°F · Cool and refrigerate · Tamari-glazed batch separate
Vegetables
Salad cut (chiffonade, julienne, rondelle) · Soup cubes (brunoise, dice) · Juice-ready (whole or rough-cut for press) · Dipping cuts (batonnet, bias cut, rondelle) · Raw plate assortment prepped and chilled
Soups (3 anchors)
Large batch production · Held in commercial warmers at 135°F+ · Bases only (no pasta, rice, or potatoes in frozen batches) · Grains and pasta added fresh to order · 4-hour rotation enforced
Grains & Legumes
Brown rice, wild rice, quinoa, millet, farro cooked and held warm · Dried beans cooked from pantry stock · Lentils cooked fresh daily · Grains held in CVap cabinets at 135°F+
Proteins (Plant)
Falafel formed from fresh-ground whole dried chickpeas · Seitan made and sliced · Tofu marinated and baked · Tempeh pan-seared in batches · Hummus and bean dips made fresh
Proteins (Animal)
Shepherdswork chicken prepped and grilled or oven-roasted in batches · Great Lakes fish portioned and chilled · Eggs hard-boiled for egg salad; soft-boiled to order during service · Corned beef or smoked turkey for Reuben sliced and held
Breads & Wraps
Whole wheat flatbread baked fresh · House corn tortillas pressed · Mini whole-grain loaves baked · Lavash prepped for Campus Wrap · Whole wheat pita chips baked · Scones and morning pastry baked
Pasta
Pasta station decision (TBD with restaurant manager): either pre-cooked and lightly oiled for order assembly, or held dry with boiler for to-order cooking · Cold pasta salad made and chilled · Asian sesame noodles and cavatappi sauce prepped
Sauces & Dressings
Goddess Dressing (Two Moons) · House Red Wine Garlic Vinaigrette · Tahini-lemon · Cashew Caesar · Miso-ginger · Peanut sauce · Salsa verde · Chimichurri · All made in batch and chilled
Fermented & Pickled
Kimchi, sauerkraut, pickled red onion, pickled jalapeño, beet relish portioned into service containers · Weekly fermentation batches checked and rotated
Desserts
House brownies · Scones · Chocolate cake sliced · Cinnamon apple pie portioned · House ice cream checked · Weekly special dessert prepared · All chilled and ready for counter display
Juice Bar Prep
Citrus sliced and ready for press · Carrots, beets, greens washed and cut for juicer · Smoothie add-in bowls stocked · Nut milk prepared if needed · Ginger peeled and portioned
| Position | Count | Shift | Days | Compensation | Notes |
|---|---|---|---|---|---|
| Executive Chef Salary |
1 | ~4:30 AM – 1 PM with flexibility |
Mon–Fri + 2 Sat/mo | TBD — market range $55K–$75K+ | Oversees all production, menu fidelity, Two Moons recipe standards, kitchen team. Works with Marianne on menu development. Manages kitchen schedule and ordering. |
| Sous Chef / Kitchen Co-Manager Salary |
2 | ~4:30 AM – 12 PM | Mon–Fri + 2 Sat/mo (staggered days) |
TBD — $30K placeholder · needs revision | Two sous chefs on staggered schedules. One leads protein and soup production; one leads breads, grains, and assembly prep. Both cross-trained on all stations. |
| Prep Cooks Hourly |
2–3 | 5 AM – 11 AM | Mon–Fri (rotating days) |
TBD — $18–$22/hr market range | Vegetable cutting in all four cuts, nut soaking and roasting oversight, grain cooking, fermented food portioning, bread assists. Culinary school interns may fill some prep positions. |
| Juice Bar Prep Hourly |
1 | 6 AM – 2 PM | Mon–Fri | TBD — $16–$20/hr | Prepares all juice and smoothie ingredients before service. Operates juice bar during morning service hours. Overlaps with day service team for handoff. |
| Culinary Interns Part-Time |
TBD | Flexible · morning | Rotating | School credit + stipend | Schoolcraft University culinary partnership. Interns rotate through all kitchen stations under sous chef supervision. Pipeline to full employment. |
| Kitchen Team Total | 6–8 per day | ~4:30 AM – Noon | Mon–Fri core | Full model TBD |
7 AM – 8 PM
Day Service Team — Counter & Floor
Mon–Fri · (6 AM early open optional)
Day service staff assemble and serve from prepared kitchen components. They are not cooking — they are running the counter, seating guests, delivering orders, managing the floor, and maintaining the Add-On Reference Sheet system. The numbered ticket model means no table waiting in the traditional sense. Servers function as ushers, greeters, runners, and floor managers simultaneously. After 7 PM close, one to two staff remain until all seated guests have finished — typically by 8 PM. After orders are placed at 7 PM close, the floor reduces to minimal staffing.
| Position | Count | Shift | Days | Compensation | Notes |
|---|---|---|---|---|---|
| Shift Manager / Host Salary |
1 | 6:30 AM – 7:30 PM | Mon–Fri (2 managers rotate) |
TBD — market range $45K–$60K | Opens the café, manages day service team, acts as host and floor manager, handles customer concerns, oversees warmer rotation and food safety compliance, manages close. Works with executive manager on scheduling. |
| Servers / Floor Staff Hourly + Tips |
2 | 7 AM – 8 PM (split shifts possible) |
Mon–Fri (rotating) |
TBD — base + full tip pool share | Greet and seat guests, deliver orders from counter to tables, assist with floor management, support cashiers during rush, close out floor after 7 PM. Double as ushers and greeters. One stays until 8 PM for close. |
| Cashiers / Counter Staff Hourly + Tips |
2 | 7 AM – 7 PM | Mon–Fri (rotating) |
TBD — base + full tip pool share | Manage the counter and POS system, take orders, issue numbered tickets, apply member discounts automatically via POS, assist with order delivery during slower periods. Must know the full Add-On Reference Sheet system. |
| Juice Bar Tender (Day) Hourly + Tips |
1 | 7 AM – 3 PM | Mon–Fri | TBD — base + full tip pool share | Operates the juice and smoothie bar during peak morning service. Fresh-pressing juices, blending smoothies, managing the add-in system. Hands off to bar staff or second juice tender for afternoon coverage. |
| Juice Bar Tender (Afternoon) Hourly + Tips |
1 | 12 PM – 7 PM | Mon–Fri | TBD — base + full tip pool share | Covers afternoon juice bar service. May also assist with counter during lunch rush. Overlaps with daytime bartender for juice-cocktail handoffs at the bar. |
| Day Bartender Hourly + Tips |
1 | 7 AM – 5 PM | Mon–Fri | TBD — base + full tip pool share | Full bar open from 7 AM. Serves coffee, tea, Michigan craft beer, wine, and fresh-juice cocktails. Handles the bar through the lunch rush and into the afternoon. Overlaps with evening bar team for handoff. |
| Close-Out Staff Hourly |
1–2 | 7 PM – 8 PM | Mon–Fri | TBD — may be day staff on close rotation | After 7 PM close, one server and one cashier or shift manager stay to serve guests who ordered before or at close. No new orders after 7 PM. Kitchen is closed. All seated guests served and finished by ~8 PM. Unless an event is booked that evening, the building is then closed for the night. |
| Day Service Total | 8–9 on floor | 7 AM – 8 PM | Mon–Fri | Full model TBD |
Tip Pool Policy
All gratuity collected during day service is pooled and shared equally across the full day service team — servers, cashiers, juice bar tenders, and the day bartender. Kitchen team, who are not present during service, receive a separate kitchen gratuity share from the overall tip pool as a structural equity measure. No tipping disparity between front and back of house. The POS system calculates and distributes tip allocation automatically at end of shift.
Per Event Only
Evening & Weekend Bar — No Standing Team
Staffed Only When a Ticketed, Private, or Guest-List Event Is on the Calendar
Bar staff are scheduled individually for each booked event — a Dinner Concert, a private rental, an investor briefing, a membership tasting — for the duration of that specific event. When nothing is booked, the bar is closed and unstaffed outside the Monday–Friday public hours. This keeps payroll tied directly to confirmed, revenue-generating activity.
| Position | Count | When Scheduled | Compensation | Notes |
|---|---|---|---|---|
| Event Bartender Hourly + Tips |
1–2 per event, by guest count | Any booked ticketed or private event | TBD — base + tip pool, event rate | Drawn from a roster of trained bar staff, scheduled individually per event by the General Manager based on the confirmed event calendar. Full bar — fresh-juice cocktails, Michigan craft beer, wine, spirits. |
| Event Service Staff Hourly + Tips |
By guest count | Any booked ticketed or private event | TBD — event rate | Floor service, greeting, and guest coordination for ticketed or private events — scheduled per event, not as a standing shift. |
| Evening/Weekend Total | Scales with event calendar | No standing hours | Per-event budget |
Why This Model Works
Every evening and weekend hour worked is tied to a confirmed booking with a known guest count. This eliminates the unpredictability and labor cost of staffing a bar on quiet nights with no events scheduled, while keeping the General Manager focused on excellent restaurant operations during public hours.
Saturday
Saturday — Ticketed Events Only, No Walk-In Service
Scheduled per the events calendar; no standing Saturday staff
Saturdays carry no walk-in public hours and no standing staff. When Pancakes with Puppets or a Dinner Concert is on the calendar, that specific event is staffed individually — kitchen, service, and bar scheduled to match that event's guest count and hours. No one can walk in off the street on a Saturday; admission is by ticket or guest list only. The two examples below describe how each event type is staffed when scheduled, not a recurring weekly commitment.
When Scheduled
Pancakes with Puppets — Ticketed Family Brunch
| Position | Count | Notes |
|---|---|---|
| Chef / Sous Chef | 1–2 | Scheduled from the kitchen team's rotation only when this event is on the calendar. Pancakes, eggs, oatmeal, morning wraps — all from the standard Two Moons breakfast tradition. |
| Servers | 2 | Family-oriented floor service. More interactive than weekday counter service — assisting families with young children, managing PuppetART seating areas, running the numbered ticket system. |
| Cashier | 1 | Counter and POS. Manages member discounts and children's pricing for the puppet event. |
| Bartender | 1 | Mimosas with fresh OJ, Michigan craft beer, fresh juices, coffee, and tea — staffed only for this event's hours. |
| Shift Manager | 1 | Hosts the brunch event and coordinates with PuppetART performers on timing. |
When Scheduled
Dinner Concert with Pop-Up Restaurant — Ticketed Evening
The Pop-Up Model — Outside Kitchen Talent, By Choice
Dinner Concerts feature a rotating pop-up restaurant curated by a monthly music and culinary programming curator. Cass Café decides case-by-case whether to run an event's kitchen itself or bring in outside talent — for Dinner Concerts, the choice is to feature outside chefs and restaurants as the programming itself. The pop-up organizers bring their own kitchen staff, their own service staff, and handle all food preparation and service entirely. Cass Café provides: the kitchen, all dining tables and chairs, house dishes, glassware, and linens, and one Cass bartender scheduled for the duration of that ticketed event only. The pop-up organizers pay a 10% contribution on gross food revenue (not net) plus a $100 flat space and equipment rental fee. The Cass bartender's labor is covered by the bar's own tip income and is not billed separately to the pop-up. The monthly curator — who changes each month — selects the pop-up restaurant and the musical act, creating a curated pairing that evolves throughout the year.
| Position | Provided By | Notes |
|---|---|---|
| Kitchen Staff | Pop-up organizer | All food prep and cooking. Cass kitchen and equipment available. Cass kitchen manager not present. |
| Service Staff | Pop-up organizer | All table service, order-taking, and food delivery for the dinner. |
| Cass Bartender (1) | Cass Café | Scheduled only for this event's hours. Full bar service — fresh-juice cocktails, Michigan beer and wine, full spirits. Tip income stays with the staff member working that night. |
| Music Programming Curator | Monthly rotation | Changes each month. Selects both the musical act and the pop-up restaurant to create a curated pairing. May receive a curatorial fee from the café or negotiate with the pop-up organizer directly. |
| Shift Manager (light) | Cass Café | On-call presence to handle any building or equipment issues, scheduled only for this event. |
Sunday
Sunday — Closed to Walk-In · Private & Ticketed Events Only
No standing staff; staffed individually only when an event is booked
Sunday carries no public hours and no standing staff of any kind — no kitchen, no day service, no bar. The café is closed to walk-in traffic entirely. The space may be booked for private and ticketed programming — yoga, meditation, community meetings, health and healing activities, membership events — and each such booking is staffed individually to match that event's needs. Every staffed hour ties to a confirmed booking, never a standing shift.
Sunday as Core Value
Closing the café to walk-in traffic on Sundays is a structural decision, not a policy that will be eroded by operational pressure over time. The Sunday closure gives the entire team a genuine day off in sync with the social rhythm of their families and communities, and provides a day for maintenance, deep cleaning, and equipment checks. When a Sunday event is booked, it's staffed specifically for that event — there is no standing Sunday crew to fall back on, which is exactly the point: nothing happens on a Sunday unless it's been deliberately scheduled.
| Position | Count | Notes |
|---|---|---|
| Event Staff (if booked) | By arrangement | If a Sunday event wants Cass Café food, juice, or bar service, the organizer arranges directly with the General Manager in advance. Staffed only for that specific event's hours and guest count — there is no standing Sunday shift to staff against. |
Management & Administrative PositionsSalary · Fixed Fee · Exempt from 40-hr cap
Management and administrative positions are salaried or on fixed-fee service arrangements. They are exempt from the 40-hour weekly cap that applies to hourly staff. These positions carry the institutional weight of the operation and are compensated accordingly. All figures are placeholders subject to negotiation.
| Position | Type | Placeholder Comp | Scope |
|---|---|---|---|
| General Manager (Restaurant & F&B) | Salary | TBD — market range $65K–$85K+ + housing benefit + stock option + performance bonus |
Restaurant and food & beverage operations. Kitchen, bar, daytime service, scheduling, ordering, financial reporting, staff management, and compliance for the Monday–Friday public restaurant. Arranges food and beverage service for any private, ticketed, or VIP event, in coordination with the Director of Arts & Cultural Programming and the Events Coordinator. Reports to Aaron Timlin / Chalfonte Foundation board. This role requires deep restaurant experience and cannot be undercompensated. |
| Director of Arts & Cultural Programming | Salary | TBD — market range $45K–$60K+ | Owns everything outside food & beverage operations: art exhibitions, concerts, and special events. Works directly with PuppetART's Artistic Director and puppeteers to schedule, promote, and manage Pancakes with Puppets and other performances; with detroit contemporary on exhibition receptions; and with Village Radio on cross-programming. Covers children's and community programming — youth and educational programs, and the cultural elements of private events such as weddings. Coordinates directly with the General Manager whenever an event needs food and beverage service. |
| Events Coordinator | Part-Time | TBD — part-time hourly or fee for service | Owns the master calendar for private and ticketed bookings. Handles inquiries, rental fees, contracts, and scheduling for weddings and other private events, connecting clients to the General Manager or the Director of Arts & Cultural Programming as each event requires. Coordinates event-day logistics for art opening receptions with artists and curators. |
| Executive Chef | Salary | TBD — market range $55K–$75K+ | Full kitchen operation. Menu fidelity to Two Moons recipes. Staff supervision. Ordering and inventory. Works with Marianne on menu development and special events. Primary liaison to Shepherdswork Farm sourcing. |
| Bar Manager | Salary | TBD — $30K placeholder · needs revision | Oversees bar and juice bar operations during Monday–Friday public hours and for any private, ticketed, or VIP event. Inventory, supplier relationships, compliance with liquor license, menu development for the bar program. Michigan and Great Lakes sourcing for all beverages. |
| Shift Managers | Hourly / Salary | TBD — $18–$22/hr or annual equivalent | Day and evening shift managers. Host and floor management during service. Food safety compliance. Staff communication. Customer relations. May be promoted from within after demonstrated performance. |
| Accountant(s) | Fee for Service | TBD — monthly retainer or annual contract | Financial reporting, payroll processing, tax compliance, investor reporting, 990 alignment (Chalfonte Foundation), tip pool calculation and distribution, ESOP administration support. |
| Programming Curators | Fee for Service | TBD — monthly curatorial fee | Music and cultural programming curation (Saturday Dinner Concert monthly rotating curator). detroit contemporary liaison for art exhibitions. Write Here Write Now literary series coordinator. Village Radio Detroit programming coordinator. |
| Marianne (Menu Design / Training) | Fee for Service | TBD — project fee + per diem | Menu design, recipe development, kitchen training, special investor and advisory dinners, pop-up curation input. Part-time by design — splits time between Detroit and Elk Rapids. Fee structure reflects this flexibility. |
| Aaron Timlin (President) | Vow of Poverty | No salary — vow of poverty | Overall Foundation leadership, investor relations, community partnerships, Village Radio Detroit, DLT coordination, Shepherdswork Farm & School, real estate and land trust matters, reality show direction. |
| Management Total (est.) | Full management compensation model TBD after direct negotiation with each position. Current placeholders significantly below market for the scope of these roles. | ||
Weekly Schedule OverviewBy Service Mode & Day
The only standing rows in this schedule are the Monday–Friday kitchen and day-service teams. Every other cell represents staffing that exists solely when a specific event is booked on the calendar — there is no default evening, Saturday, or Sunday shift to schedule against.
| Position / Team | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
|---|---|---|---|---|---|---|---|
| Kitchen Team | 4:30AM–Noon | 4:30AM–Noon | 4:30AM–Noon | 4:30AM–Noon | 4:30AM–Noon | Closed — Event Only | Closed — Event Only |
| Day Service | 7AM–7PM | 7AM–7PM | 7AM–7PM | 7AM–7PM | 7AM–7PM | Closed — Event Only | Closed — Event Only |
| Bar | No Standing Hours | No Standing Hours | No Standing Hours | No Standing Hours | No Standing Hours | No Standing Hours | No Standing Hours |
| Evening / Weekend Events | If Booked | If Booked | If Booked | If Booked | If Booked | If Booked | If Booked |
KITCHEN · MON–FRI ONLY
DAY SERVICE · MON–FRI ONLY
EVENT-ONLY STAFFING — NO STANDING SHIFT
Saturday Pop-Up Restaurant ModelRevenue · Terms · Curator Rotation
What Cass Provides
Full kitchen access and all equipment · All dining tables and chairs · House dishes, glassware, and linens · One Cass bartender scheduled for that event's hours only · Building security, utilities, and WiFi · Shift manager on-call for any building issue · The Cass Café name and space association
What Pop-Up Provides
All kitchen staff and cooking · All service staff and food delivery · All food ingredients and sourcing · All food menu design and pricing · All food revenue management · Their own POS for food orders (or use Cass POS with 10% calculation built in) · Compliance with health department requirements for their operation
Financial Terms
10% contribution on gross food revenue (not net — calculated before food costs, labor, or other deductions) plus a flat $100 space and equipment rental fee. Bar revenue stays entirely with Cass Café. Pop-up receives 90% of their gross food revenue minus the $100 rental. Terms are the same for all pop-ups — no negotiation on the structure, though the curator selects who is invited.
Monthly Curator Rotation
A different curator selects both the pop-up restaurant and the musical act each month, creating a themed pairing. The curator may receive a curatorial honorarium from the Café's cultural programming budget, negotiated monthly. This model ensures the Saturday Dinner Concert never becomes stale — it reflects whoever is curating the city's culinary and musical conversation that month.
Compensation Philosophy & FrameworkAll figures placeholders · Negotiated with each position
The Core Principle
Investors take the financial risk. Employees do the daily work that makes the investment worth anything. Those two facts must be reflected in how compensation is structured — not the other way around. Cass Café will not undercompensate staff in order to protect investor returns. The financial model must work with fair wages built in from the beginning, not added in later when turnover forces the issue. Every salary figure in this document is a placeholder. Final numbers will be negotiated directly with each position before any offer is made.
| Compensation Element | Applies To | Structure |
|---|---|---|
| Base Salary / Hourly Wage | All positions | All placeholders — to be rebuilt from actual market rates after direct negotiation. Detroit market reference: line cooks $18–$22/hr; sous chefs $50–65K; managers $55–75K; GMs $65–85K+; bartenders $9–12/hr base + tips. |
| Tip Pool | All service staff | Full house tip pool shared equally — servers, cashiers, juice bar tenders, bartenders, and a kitchen gratuity share. POS calculates and distributes automatically. No tipping disparity between front and back of house. |
| ESOP Equity Grant | All staff | After 3 qualifying years of service (not necessarily continuous). Staff who leave and return retain their qualifying time. Grant amount determined by role, tenure, and board approval. Full orientation provided so staff understand what they own. |
| Stock Options (Management) | Executive Chef, Bar Manager, GM | $10K stock option grants vesting after 1 year (GM) or 3 years (other management). Stock at $25/share (placeholder). |
| Housing Benefit | GM (and future expansion) | Sign-on housing benefit — access to affordable Alexandrine/Lawton apartments, walking distance from the café. Optional, not required. A benefit, not a workaround for low wages. |
| 401K + Health Insurance | All full-time staff | 401K enrollment from day one with employer match (rate TBD). Health insurance enrollment for all full-time positions. |
| Performance Bonus (GM) | General Manager | $10K annual bonus in the form of loan principal forgiveness when net revenue is 25%+ over budget in any given year. |
| Sunday Premium Rate | Staff working Sunday events | Sunday catering work is arranged directly between staff and event organizer at 1.5–2× standard rate. Not a standard shift — premium reflects voluntary nature of Sunday work. |
| Investment & Retirement Education | All staff | Annual investment education workshops. Retirement planning consultation through Foundation-organized sessions. Housing pathway coaching for staff who want to move toward ownership through the NW Goldberg modular housing program. |
| 40-Hour Weekly Cap | All hourly staff | Hourly staff should not exceed 40 hours per week without management approval. Overtime granted when operationally necessary. Kitchen staff working 4:30 AM to noon are on ~7.5-hour shifts — scheduling must ensure no more than 5 days/week per person without overtime. Management positions are salaried and exempt from the cap. |