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1. Service Charge Distribution: Include when the restaurant has a service charge policy, detailing distribution method among staff

2. Uniform and Appearance: Include when specific dress codes or uniform requirements exist

3. Training Requirements: Include when mandatory training programs or certifications are required

4. Non-Competition: Include for senior staff or chefs to protect business interests

5. Tip Policy: Include when the restaurant has specific policies regarding tip collection and distribution

6. Intellectual Property: Include for chefs or staff involved in recipe development

7. Transfer Clause: Include when the restaurant is part of a chain with multiple locations

8. Performance Reviews: Include when regular performance evaluations affect compensation or promotion

1. Schedule A - Job Description: Detailed description of role-specific duties and responsibilities

2. Schedule B - Compensation Structure: Detailed breakdown of salary components, allowances, and benefits

3. Schedule C - Working Hours Schedule: Specific shift patterns and rotation schedule if applicable

4. Schedule D - Standard Operating Procedures: Restaurant-specific protocols and procedures relevant to the role

5. Schedule E - Health and Safety Protocols: Detailed food safety and workplace safety procedures

6. Appendix 1 - Employee Handbook: Reference to company policies and procedures

7. Appendix 2 - Hygiene and Food Safety Manual: Detailed food handling and hygiene requirements

8. Appendix 3 - Equipment Usage Guidelines: Instructions for proper use and maintenance of restaurant equipment