“I’ve worked as a food and beverage operations manager for 1 year.
During this year I’ve clocked in 50 hours minimum and on some weeks due to business levels 70-80 hours. I’ve seen other associates being forced to do the same thing without compensation. I saw my other coworker work 70-80 hours a week for about a month when he lost his assistant manager.
Being forced to work that many hours without additional compensation is ridiculous. If employers had to pay time-and-a-half for any hours worked over 40 hours it would make it so that the lack of a social life or even time to relax on the weeks that you had to work 6/7 days with 60+hours was slightly worth it.”
— Eric, food & beverage manager