Employee Account Balances Grandfathered for In-Service Distributions

Experts from Groom Law Group and CAPTRUST answer questions concerning retirement plan administration and regulations.

We sponsor an ERISA 403(b) plan that does not permit in-service withdrawals, even at age 59.5 or for hardship. Recently, a long-term employee (hired in 1980) claimed that she has a small amount of what the plan recordkeeper called ‘grandfathered’ money that she could withdraw while still employed. I read the plan document, and it does say something about a ‘12/31/88 account balance,’ but the language is quite confusing! Is this employee correct?” 

Charles Filips, Kimberly Boberg, David Levine and David Powell, with Groom Law Group, and Michael A. Webb, senior financial adviser at CAPTRUST, answer:

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Yes, it is possible that the employee is correct here, but you have to take both your plan language and the investment vehicle holding the 12/31/88 account balance into consideration. Under the regulations, a 403(b) plan may allow employees to take certain in-service distributions, such as when they reach age 59.5 or they encounter a financial hardship. In addition, as noted by your employee, they may be permitted to take an in-service distribution of their 12/31/88 (“grandfathered”) account balance. 

More specifically, pre-1989 deferrals and attributable earnings invested in an annuity contract can be distributed in-service at any time. For any such amounts held in a custodial account, distributions in-service are only permitted in the event of a hardship. The caveat is that such distributions are only permitted to the extent provided under your plan terms (as such, a 403(b) plan may be more restrictive than the regulations with respect to permitted in-service distributions). Therefore, you need to check your plan document to see whether (and the extent to which) it permits in-service withdrawals of an employee’s 12/31/88 account balance. As you note that the language may not be entirely clear, it may be helpful to consult retirement plan counsel well-versed in such matters to assist with a correct interpretation.

 

NOTE: This feature is to provide general information only, does not constitute legal advice, and cannot be used or substituted for legal or tax advice. 

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TUESDAY TRIVIA: Where Did Ice Cream Come From?

Ice cream is increasingly popular during the summer. Its history shows a variety of iterations from China through Europe to what we know the treat as today in America.

Where did ice cream come from?

The emperors of the Tang Dynasty (618 – 907 AD) are believed to have been the first to eat a frozen milk-like confection, according to PBS. This version was made with cow, goat or buffalo milk that was heated with flour. Camphor, an aromatic substance harvested from evergreen trees, was added to enhance the texture and flavor. The mixture was then placed into metal tubes and lowered into an ice pool until frozen.

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In medieval times, Arabs drank an icy refreshment called sherbet, or sharabt in Arabic. Over time, these drinks became popular with the European aristocracy. PBS adds that Italians are said to have mastered this drink-making technique, with the French following suit shortly after.

The 17th century saw ice drinks being made into frozen desserts. With the addition of sugar, sorbetto—or, as we more commonly know it, sorbet—was created. Antonio Latini (1642 -1692), a man working for a Spanish Viceroy in Naples, is credited with being the first person to write down a recipe for sorbetto. He is also responsible for creating a milk-based sorbet, which most culinary historians consider the first official ice cream.

In 1686, a Sicilian named Francesco Procopio dei Coltelli opened Paris’ first café, and he introduced gelato, the Italian version of sorbet, to the French public. Around the same time, the French began experimenting with a frozen dessert called fromage. French confectioner Nicolas Audiger, in his book “La maison reglée,” described several fromage recipes made from ices flavored with fruit. One early recipe includes cream, sugar and orange flower water. Audiger also suggested stirring ices during the freezing process to introduce air and create a fluffier texture.

According to PBS, European settlers likely introduced ice cream to America in the early 1700s. By this time, several books on confectionery had been produced and included recipes for ices and ice cream. In 1790, the first ice cream parlor opened in New York.

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