Comment period is underway through November 7
The U.S. Department of Labor (DOL) is proposing a new threshold for overtime pay (1.5 normal earnings) for salaried employees earning up to $55,068. The current overtime threshold of $35,568 per year has been in place since 2020, making this a 55% increase ($19,500) to the federal salary threshold.
Salaried employees earning up to $55,068 per year will get overtime pay (1.5X normal earnings) when working over 40 hours a week, according to a new federal proposal. The current overtime threshold of $35,568 per year has been in place since 2020, making this a 55% increase ($19,500) to the federal salary threshold.
Total cost: The U.S. Labor Department (DOL) estimates this will result in a “Year 1 income transfer” of $1.2 billion from employers to employees.
How we got here: DOL sets a salary threshold to ensure eligible employees receiver overtime pay for all hours worked over 40 in a workweek. Using 2022 data, the newly proposed salary amount equals $1,059 per week, or $55,068 annually for a full-year worker.
Leading Congressional Democrats have long supported federal overtime increases, as the Restoring Overtime Pay Act of 2023 proposes to raise the threshold to $75,000 per year by 2026.
Red flag: The DOL’s proposed rule also seeks an automatic “update” of the salary threshold every three years.
In the weeds: The DOL did not change the “standard duties test” to classify exempted administrative and executive positions.
Next steps: The NRA will collect feedback and plans to submit comments by the November 7 deadline. The DOL will also host briefings on the proposal in coming weeks.
LRA members are encouraged to review Overtime Proposal FAQs and provide comments on the impact it will have on your restaurant or hospitality business.
You may have seen news stories about the saltwater intrusion in the Mississippi River and the impact it may have on the water supply of communities upstream. The LRA Team, along with the Louisiana Dept. of Health (LDH) Engineering Team, is working to prepare members for the impact this could have on our residents and restaurants, should the situation worsen. The LDH in conjunction with the U.S. Army Corps of Engineers (Corps) are collaborating on communication and the construction of a higher underwater dam to stem the flow of salt water upriver.
Here are a few things to consider:
In discussion with the LDH Engineering Dept., the timeline forecast for the when the saltwater wedge reaches the intake at the following water systems is projected as follows:
October 8 St. Bernard
October 10 Algiers
October 11 West Jefferson
TBD Carrollton (New Orleans)
Once the saltwater reaches the intake, it could be a few weeks before it could disrupt the water supply given the concentration of the water system’s chloride functions. This would not create a boil water advisory, as the issue with saltwater is not bacterial, but corrosion of plumbing systems, which may leach metals in the water supply.
The LRA Team will continue to monitor this situation and provide updates as necessary.
Metairie, La.— The Louisiana Restaurant Association (LRA) Acadiana Chapter celebrated the exceptional dedication of restaurant industry veterans at the Restaurant Legends Awards Dinner, hosted at Fezzo’s Seafood Restaurant & Bar on September 20, 2023. The LRA's prestigious Restaurant Legends Award recognizes foodservice, restaurant, and hospitality professionals who have displayed 20 or more years of unwavering commitment to their craft. This year's honorees included five remarkable team members from Fezzo’s Restaurant, boasting 111 years of combined service, and one outstanding individual from The Ground Pat'i Grille & Bar.
Randy Daniel, President of the LRA Acadiana Chapter (OMH Holdings), presided over the event and invited Rick Cambre, owner of The Ground Pat’i Grille & Bar, to share his thoughts on Rachel Jones, one of the honorees.
"Since 2003, Rachel has epitomized consistency and dedication within our team," said Cambre. "She exemplifies hard work, a commitment to enhancing the customer experience, and an unwavering willingness to go above and beyond. Rachel's influence on our team makes her not just valued but beloved. She is truly deserving of the Louisiana Restaurant Legends award."
Pat Bordes, Owner of Fezzo’s, joined the celebration to deliver heartfelt speeches about each of his five honorees. The honorees recognized for their extraordinary contributions are:
Pat Bordes, Owner of Fezzo’s, summed up the sentiment of the evening with a powerful statement: "Each of these honorees exemplifies the dedication, commitment, and passion that define the spirit of our industry. They are the heart and soul of our restaurant, and we are proud to have them as part of our Fezzo's family."
For more information about the Louisiana Restaurant Association and its awards, please visit www.LRA.org.