Payroll/Timesheet Instructions
· When working at the AMU, punch in on your timecard upon arrival for your shift and punch out after the shift is finished.
o Use only the time-clock on the left!!!
· When working at either Cudahy, Raynor, Straz, or Law follow these instructions:
o Look up your name in the RED payroll binder. Names are in alphabetical order.
o Write the DATE you are working.
o Write the TIME-IN you arrived at the location if you are a barista, or time arrived at the Union if you count-in a bank.
o Write either CASHIER or BARISTA based on your shift listed on the schedule.
o Write the TIME-OUT.
§ If you are a barista, write the exact time you leave the location.
§ If you are a cashier, write the time your shift is scheduled to end. We have already accounted for the extra 30 minutes it will take you to count-out the bank on the schedule.
o Write HOURS WORKED. Add up the hours worked for that specific shift.
o Your timesheet at each location must be signed at the end of each pay period. This is to confirm you did indeed work those hours. This is for auditing purposes.
*Questions or circumstances not covered should be directed at a student manager/mentor.
MyJob is an online self-service system that will allow student employees to get employment-related information more easily by providing secure access in one online stop from any computer with internet access. Student employees can use MyJob to update W4 tax forms and enroll in or make adjustments to direct deposit information. Student employees may also view, but not update W2 information, pay stubs, and personal information (name, address, telephone number.) Student workers can update their address, phone number and other personal information by logging into CheckMarq and using the Student Self-Service tab. The website for MyJob is myjob.mu.edu. To login, use your CheckMarq username and password.
Subs
From time to time, you may be unable to work your regularly scheduled shift and will need to have a sub fill in on your behalf. The procedure for obtaining subs is as outlined below:
If more than 24 hours advanced notice, use the designated Brew Email List to send out an email stating that you need a sub, and provide essential details such as Day and Date, Time and Length of Shift, Type of Shift such as Cashier, Barista or Delivery Team, as well as at which location the shift is scheduled.
If less than 24 hours advanced notice, begin calling co-workers on the phone list to find out if someone is available.
Once a sub is obtained, a Shift Change form should be filled out and authorized by your Student Manager and/or Supervisor. These forms will be located on the back of the air curtain in the AMU.
Please note, sending out an email to the email list does not mean you are no longer responsible for the shift. You are no longer responsible for the shift ONLY AFTER a supervisor/student manager has signed your request form and you have placed it in the appropriate folder on the back of the air curtain. We will track the number of shifts you give up (switching shifts does not count), and if you are giving away too many shifts, your SMs will talk with you about rearranging your schedule. Giving up more than 8 shifts in a semester will require a meeting with your SM.
SUBSTITUTE REQUEST FORM
Requests MUST be given to a Supervisor/Student Manager on duty for approval
Requests should be made at least ONE DAY in advance
Exchanges MUST be equal — employees must be equally trained for the shifts that are being switched
I, ___________________________, agree to work for ____________________________ on ______________ at ______________. I, ____________________________ agree to work for __________________________ on _________________ at ______________________.
Signature: __________________________________ (requesting to exchange)
Signature: __________________________________ (agreeing to exchange)
Signature of supervisor/manager approving ___________________________________
It is recommended that you send a friendly email the day before the sub shift to both remind and thank the sub.
