The entire remuneration of all entertainers shall be included in computing premium subject however, to the maximum average weekly wage per employee.  Refer to the “Miscellaneous Values” of Part Three – Loss Costs of this Manual for current weekly maximum amounts.

Code 9071 applies to employers engaged in operating a full-service restaurant, buffet-type establishment, catering hall, banquet hall, café, diner or similar type of food service establishments, provided that there is wait service and more than 50% of the sales are derived from the service of food consumed on the premises.

These establishments offer table, counter and/or booth service and employ wait staff. They primarily serve meals to patrons for immediate consumption on premises and may offer take-out service provided that the sales from take-out orders do not exceed 50% of the sales. Food and beverages are ordered from a menu. The customer will place their order, then the prepared food is served to the customer by wait staff who will continue to assist the customer throughout the course of the meal.

Catering and banquet hall operations are also contemplated by this classification. Customers are served a sit-down type of meal or buffet that are provided in the catering hall or banquet hall setting. The kitchen staff prepares the menu items which are served to the patrons by wait staff. If there is a buffet, the patrons will serve themselves. Includes catering establishments that prepare food from customer’s pre-selected menu choices. The orders are prepared according to customers’ specifications and placed in trays and packaged for pick-up or delivery to the customer’s designated location.

This classification also applies to employers operating cafés that are engaged in preparing and serving coffee, beverages, a limited menu fare and desserts to their patrons. These types of establishments may also prepare and/or cook food items. Patrons can seat themselves or are escorted to a table by a café employee. Coffee, beverages and/or food orders are prepared by the kitchen staff and/or counter clerk and then served to patrons by the wait staff.

The above types of restaurants often engage in offering the rental of their facilities for private parties. The employer accommodates the guests by serving food and beverages including alcoholic beverages.

The above types of establishments may engage in the service of alcoholic beverages. The gross receipts of alcoholic beverages, however, shall not exceed 50% of the sales.

This classification includes the brewing of beer by the employer for immediate consumption by the customer.

Entertainers and/or musicians are inclusive under this classification.