Termination Without a Reason: Why Lawyers Love It, and How Smart Employers Protect Themselves

Many business owners believe “at-will employment” means that when firing someone, not giving a reason is more protective than giving one. In this episode, Paul Edwards and Jennie (Director of Compliance at CEDR HR Solutions and former employment attorney) dismantle that myth and explain why “no reason given” can be one of the fastest ways to invite legal trouble.

They break down real-world termination mistakes, why vague or abrupt firings often push employees straight to a lawyer, and how even legitimate issues (like tardiness or performance) can start to look like discrimination when you don’t communicate clearly. You’ll also hear why coaching and documentation matter, and how to keep termination conversations respectful, brief, and defensible. You’ll learn:

• Why your at-will status alone isn’t a legal shield
• How “no reason” can support create discrimination claims after the fact
• What lawyers looking to sure hate to find in the employee's record
• How to run a clear, respectful, defensible termination meeting

Have an HR situation you want Paul to unpack on the show? Record a voice memo and send it to podcast@WTHJustHappened.com. Learn more at WTHJustHappened.com.

CEDR HR Solutions is here to help when your HR issues leave you thinking, “What the hell just happened?!”

Learn more here: CEDR HR Solutions

Or give them a call (866) 414-6056

• Why “surprise” employee exits are rarely sudden
• Common management missteps that drive quiet disengagement
• How to spot early warning signs before turnover hits
• Practical steps leaders can take to reduce unexpected staffing gaps
• What to do when an employee leaves without explanation

Whether you’re a small business owner or a people manager handling HR issues daily, this conversation offers clear, actionable insights to help you protect your team and your business from surprise turnover.

CEDR HR Solutions is here to help when your HR issues leave you thinking, “What the hell just happened?!”

Learn more here: CEDR HR Solutions

Or give them a call (866) 414-6056

Paul Edwards gets cheesy with this episode of What the Hell Just Happened?! With a totally new topic - Pizza. He does still answer a listener HR question at the end, however, this episode is a break from the typical HR content we typically share and gets into something more fun - how to make the perfectly imperfect pizza. Join Paul Edwards and Eileen Lyons as they share their culinary wisdom around all things pizza and take a mental break from all you’ve been holding onto this Tuesday.

Recipe for Paul’s Not-Perfect Dough:

Ingredients:

• All Purpose Flour 700gr.
• Semolena Flour 71 grms
• Instant Yeast 3gr.
• Water 501
• Oil 23.5
• Sugar 7.7gr.
• Salt 19 gr.

Instructions:

Mix all ingredients except for salt.

12 total minutes mixing. Let dough mix for about 6 minutes at medium speed in a stand mixer. Then let it rest for about two minutes before adding salt for the remaining 6 minutes.

Turn dough out on a lightly floured counter. Form a large ball and then cover and let it double in size.

Punch down and split into four balls. Place covered in the fridge for 48 hours to proof.

You can use them or wrap in saran wrap and freeze.

Recipe for Paul’s Pizza Sauce:

Ingredients:

• Quarter of a medium onion, minced
• Seeded tomato sauce: Paul recommends a puréed style like Mutti, as removing seeds helps prevent heartburn
• Olive oil: About 3-4 tablespoons
• Finely minced garlic: 2-3 cloves
• Dried oregano
• Dry red pepper flakes: A pinch to taste (don't overpower the dough)
• Fennel is mentioned for Italian sausage flavor but not explicitly in this sauce recipe

Instructions:

Heat olive oil in a deep sauce pot over medium-high heat

Cook minced onions until translucent (1-2 minutes)

Add chopped garlic and cook for about a minute (don't fry too long to avoid bitterness)

Add red pepper flakes and salt; cook together briefly

Turn off the heat, add the tomato sauce, stir, then turn the heat back on low for another 2-3 minutes

Adjust seasonings to taste

The sauce can be refrigerated for 2-3 weeks, but be mindful that garlic can cause food poisoning if left too long.