1. Commission Structure: For wait staff or managers who receive performance-based commission

2. Tip Policy: Rules regarding tip collection and distribution among staff

3. Training Requirements: Specific training obligations and professional development requirements

4. Non-Competition: Restrictions on working for competing restaurants within specified period/area

5. Split Shift Arrangements: For positions requiring split shifts during peak service times

6. Specialized Skills: For specialized positions like head chef or sommelier requiring specific qualifications

7. Vehicle Use: For delivery drivers or positions requiring transport use

8. Staff Meals Policy: Details about provided meals during shifts

1. Schedule A - Job Description: Detailed breakdown of position responsibilities and requirements

2. Schedule B - Remuneration Structure: Detailed breakdown of salary, benefits, and any variable pay components

3. Schedule C - Working Hours Schedule: Detailed shift patterns and rotation schedule

4. Schedule D - Company Policies: Restaurant-specific policies including hygiene, customer service standards

5. Schedule E - Uniform Requirements: Detailed uniform specifications and maintenance requirements

6. Appendix 1 - Health and Safety Procedures: Specific restaurant safety protocols and emergency procedures

7. Appendix 2 - Food Safety Guidelines: Detailed food handling and safety requirements

8. Appendix 3 - Equipment Usage Guidelines: Instructions for safe operation of restaurant equipment