Vine Solutions News
November 2010
In this issue...
Osteria Coppa, San Mateo
Food-Handler Law
SF Minimum Wage
Dates To Note:
*Vine Offices will be closed Nov.25-26 in observance of the Thanksgiving Holiday

A Note From John Priest

Vice President of Operations

With the holidays almost upon us, our clients should be aware that in order to allow our team to celebrate the holidays with their families, we will be closed on the following days:


Thanksgiving  Thursday, November 25 and Friday, November 26

Christmas      Friday, December 24

New Years     Friday, December 31


Given these holidays, there will be some minor delays in how you normally receive your information from Vine Solutions.  These delays will be communicated to your thru your Client Manager, and/or your Accounts Payable and Payroll Specialists.  If you have any questions with regards to our holiday schedules, please contact us here at Vine Solutions.


For those of you that have not started your budget process for 2011, please contact your Client Manager to get this process underway as we would like to have all our clients' 2011 budgets completed by the first week of December.


From all of us here at Vine Solutions, we thank you for your continued business and wish you, your families, and your teams the happiest of holidays and a prosperous 2011!

Osteria Coppaspotlight

          Osteria Coppa

Osteria Coppa is a delicious new destination in downtown San Mateo, inspired by the slow food movement of Italy. Specializing in farm-to-table contemporary Italian cuisine, Osteria Coppa features artisanal pasta, hand-stretched thin crust Neapolitan style pizza, house made antipasti, house cured salumi, and other Italian specialties. 


The kitchen is led by highly talented Executive Chef Chanan Kamen, who spent the past five years perfecting his artisanal techniques at San Francisco's, Quince, in charge of all things pasta. Since opening two months ago, the restaurant has already earned the TOP 10 Italian "Diners Choice Winner" on Open Table, and The Tasting Table writes, "Chanan Kamen goes to great lengths to produce superb pasta."


Kamen's menu - which showcases his sublime talent with pasta (he crafted over 60 different types of pasta every week while at Quince) - begs sharing.  Start with a house-cured salumi plate with lomo (pork tenderloin, mustard seed, pink peppercorn), mortadella, and duck prosciutto, and proceed to house-made pastas which rotate often, like an elegant agnolotti dal plin filled with veal, pork, and guinea hen; fettuccine with lobster, celery root, and lemon verbena; or tagliolini with smoked trout, peas, and fresh horseradish.  Artisan pizza options include a luscious pie topped with eggplant, scamorza, and pantelleria capers, and a pizza with spicy tomato sauce, tuna confit, arugula, and peppers. Chef Kamen is committed to using all organic and seasonal ingredients and can routinely be found scouring farmers markets, talking with local artisans, purveyors and farmers. 


Osteria Coppa was created by the team behind Sam's Chowder House in Half Moon Bay, including owner Paul Shenkman who was named "2010 National Restaurateur of the Year" by the prestigious Santé Magazine.  Osteria Coppa has a full bar and TV and seats 145, including a sunny 40-seat outdoor patio playfully dubbed "Coppa Cabana."  Open for Dinner 5:30 to 10:00PM Monday-Thrusday, 5:00 to 10:00PM Friday-Saturday, and 5:00 to 9:00PM Sunday. The bar opens at 5:00. (Lunch coming soon!).

(650) 579-6021 or make online reservations at                         

           Osteria CoppaOsteria Coppa

Vine Online News:
Did you Know?  Instead of sharing one password amongst all users who utilize the program, you can create multi-users within one company to insure your password protection.

If you have any questions on how to add multiple users, please contact your Client Manager.

Follow-up Links:

ServSafeNewly Enacted Food-Handler Card Law


Up until now, each county in the state of California had the ability to self govern when regulating the standards for food safety in restaurants and state law required that only one owner or manager per restaurant be certified in food safety. However, the SB 602 Food Safety measure signed into legislation by Governor Schwarzenegger has enacted a law standardizing all restaurants state-wide.


New law mandates ALL food handlers hired before June 1, 2011 receive a certification card from an approved food-safely examination such as the National Restaurant Association's ServSafe Starters® California Food Handler Training Program by July 1, 2011. Those hired after June 1, 2011, have 30 days after their hire date to pass the food-handler exam and obtain their card. A food handler is defined by law as a person who works in a food facility or temporary food facility and performs any duties that involve the preparation, storage, or service of food in a food facility or temporary food facility.


Since the exam is the sole responsibility of the applicant (employee) for employment and NOT the restaurant (employer), the law requires at least one accredited exam be available for $15.00 or less, making it affordable for all. It is, however, the responsibility of the restaurant to keep all certifying examination documents for ALL it's food handlers. Additionally, restaurants must maintain re-certification paperwork every 3 years upon card expiration.


For more information visit:

 End-Of-Year Payroll Deadlines

The end of 2010 is drawing near, and with it comes certain payroll practices and timelines to be aware of.  First, if you haven't already, please review your most current ADP Master Control Report that is delivered in your payroll packet for accuracy; remembering to verify all names, address, social security numbers, and YTD pay info is correct for all your employees. If you come across any inaccuracies, please notify your payroll specialist immediately, so corrections can be made. 


Thursday, December 30th is the last day to process 4th quarter 2010 payrolls and ensure timely tax deposits. Payrolls processed after this date may incur penalties and or interest for late tax deposits which will be the client's responsibility.  However, payroll adjustments for 2010 can be processed up until Friday, January 7th, without any additional amendment fees being assessed. From Monday, January 10th thru Monday January 31st, out of sequence payrolls can be processed with fees under $200.00, which will be the client's responsibility.  Any payroll amendments that are processed starting Tuesday, February 1st and beyond will incur amendment fees of $250.00 and up, depending on the adjustments necessary. Please remember, being proactive and reviewing your data now can save you time, money, and frustration in the long run. 


If you have any additional questions about these dates and what they mean for you, please don't hesitate to contact your payroll specialist for clarification.

Minimum Wage Change!

A reminder to all our San Francisco Clients 


Be aware, January 1, 2011, the new minimum wage for all San Francisco workers increases from the current rate of $9.79 to $9.92 per hour.

It is important to update all employee's pay rate information to reflect the change in compensation in the your POS system. Additionally, the wage increase acts as an opportune time to evaluate those wages of other employees similiarly compensated, in an effort to have a standardized rate of pay.  

Below details the set minimum wage in the United States for 2011. For more information, please visit:

Minimum Wage Map