On-call schedules have been a staple of restaurant operations, but new state and local government regulations are forcing changes.
Regulators seem to be targeting big retail and restaurant chains first, Evans said, adding: “Lots of industries are taking advantage of the flexibility of having on-call workers. But retail and restaurants are the most frequent users of on-call shifts, because they’re trying to control payroll expenses in light of unpredictable demand.”
If you think about it, the on-call worker has to put his personal plans on hold,” Evans said. “They can’t be somewhere else. They can’t take a second job unless they want to forgo that on-call shift. It creates a lot of restrictions for the on-call employee, and in turn less predictability in earnings.”
While employers may start shying away from scheduling on-call shifts, Evans said there’s still nothing to stop them from soliciting volunteers when they’re short-handed.
“There’s nothing wrong with calling an employee and saying, ‘I know you’re off today, but would you like to come in and earn some extra money?’”