It’s often a source of pride for employees to invite family and friends to dine with them where they work. Besides being a nice benefit, dining discounts allow employees to have the valuable experience of being a customer. Programs that also allow employees to dine out in other restaurants-often ones they might not have a chance to go to otherwise-give them an awareness of the industry, a better perspective on their own restaurant, and potentially provide valuable feedback. Some things to consider:

* In-house dining discounts vary widely-up to 50% for employees and their families and friends, with no limitations. Establish a clear policy about the discount, the number of guests, the reservation procedure, and any restrictions on timing. For example, on busy nights some restaurants ask employees to reserve early or late.

* Depending on size and resources, some restaurants limit dining out privileges to management; others include everyone, front and back of the house. Sometimes employees are asked to report back in detail; for others it’s purely a social occasion. Communicate clear guidelines about who participates and what kind of feedback you’d like, such as a menu, a verbal, or written report.

Charge It – News Cafe, Miami, FL

News Cafe provides salaried employees with dining allowances that can be used in any of the company’s three restaurants. The more senior the position, the more the monthly allowance. Limits increase every year on employment anniversaries, and every position has a cap-GMs receive the highest at $500 a month. Monthly allowances don’t rollover and if employees exceed their limit any month, the amount is deducted from their paychecks at a 50% discount.

Employees are given ID cards with an account number; the bill is signed by the employee and charges are posted to their account. After five years, hourly employees get a similar ID card that gives them a 50% dining discount.

Impact: Employees see the dining discount as a big perk. “Most use the allowance with their families, which is what we like. They also give us valuable feedback about all the restaurants,” says Tony Puche, director of operations.

Family Meal – Il Toscano Ristorante, Torrance, CA

At least once a week, the “family meal” at Il Toscano feels like a family. Owner Vittorio Novelli used to schedule a sit-down meal at 5 P.M., but there wasn’t enough time for his 10 hourly employees to enjoy it. “Now, we have a nice dinner after work on Saturdays at 10:30 or 11:00 P.M.,” he says. “My wife is there; my two kids come. Instead of just eating what the cooks make, the staff tells me what they want and we make it.”

Impact: In addition to the perk of having employees’ tastes catered to, Vittorio says that this type of family meal keeps the lines of communication open. “We have a chance to talk about what’s on their minds. At the table, everything comes out.”

Special Occasions – Zoe, New York, NY

On their birthdays and anniversaries with the company, all employees at Zoe receive a $100 gift certificate to dine at the restaurant. “We don’t have an ongoing discount that encourages employees to come in frequently and it’s not the kind of restaurant where they hang out after work, so it becomes a special occasion,” says president Thalia Loffredo. She says there’s a heightened awareness when an employee is dining-coworkers love taking care of them.

Impact: “We see such a surge of energy in our employees after they’ve dined with us. They get it-our philosophy, our product. We also see them swell with pride, especially when prep cooks, dishwashers, and busboys come in with their families. It doesn’t cost us much and it’s one of the best motivators we have,” says Thalia.

Making the Heart Grow Fonder – Antonello Ristorante, Santa Ana, CA

Staff at Antonello’s work both lunch and dinner six days a week; many have for more than 15 years. GM Thad Foret says that sometimes they get burned out, or he can see they have a problem at home. Either way, he offers a night out-a nice dinner with spouses to reconnect, or a dinner with their families if they prefer. Thad sets up the dinners- which have no spending limits- and includes a bottle of wine from the cellar. Some restaurants bill him; Thad pre-pays others with his credit card.

Impact: “I tend to send them to restaurants that understand the caliber of ours. Servers are usually excited when they find out they are waiting on Antonello employees. Our employees come back appreciating our restaurant a little more,” says Thad.

Group Discounts – bouchon Santa Barbara, Santa Barbara, CA

Staff at bouchon Santa Barbara get an employee discount when they dine-not only at bouchon but at nine other restaurants in Santa Barbara. As part of a marketing alliance, the 10 restaurants joined together to offer their employee discounts to anyone employed within the group. The policy was conceived so restaurant staff could knowledgeably promote other restaurants in the group to Santa Barbara visitors.

Reservations must be made manager-to-manager 24 hours in advance; the discount is for the employee and one guest; the offer is valid Sunday through Thursday on a space-available basis and at each restaurant’s discretion on weekends and holidays. Employees informally report back about their experiences; if there is an issue or topic that needs attention, the group members will call each other or bring it up when they get together. bouchon Santa Barbara owner Mitchell Sjerven says monthly meetings of the group end up being great discussion and networking forums.

Impact: “One of the advantages is that I have employees from nine other restaurants who can tell their customers about mine,” says Mitchell. But the policy has also proven to be a great employee benefit. “Dining regularly at other restaurants is a perk that makes our employees more informed and aware of the marketplace. Plus, employees feel a great sense of pride working at one of the 10 restaurants in the group. And when they see the way other restaurants handle certain things, it gives me a context to better explain our policies.”