Common use of Banquet Clean-Up Clause in Contracts

Banquet Clean-Up. (a) Wait staff are responsible to “set-up” assigned food functions and clean up thereafter as required, leaving the closing crew to complete the clean up of the function. (b) Wait staff required to perform duties when there is no food service or required to clean-up a function that they are not scheduled to serve, will receive the clean–up rate of pay. (c) Barstaff and waitstaff shall clean all serviced areas for the duration of the event. (d) Banquet Management will indicate before the start of a food function, how many Wait staff and Bartending staff will be required to stay for clean-up. Clean-up will be on a voluntary basis provided the proper complement of staff is achieved. Should the proper complement not be achieved, Banquet Management will select from the Casual staff or Part-time staff first. Should there be not enough Casual or Part-time staff working the function to complete clean-up, then Full-time staff will be selected by inverse order of seniority.

Banquet Clean-Up. (a) Wait staff are responsible to “set-up” assigned food functions and clean up thereafter as required, leaving the closing crew to complete the clean up of the function. (b) Wait staff required to perform duties when there is no food service or required to clean-up a function that they are not scheduled to serve, will receive the clean–-up rate of pay. (c) Barstaff and waitstaff shall clean Bartending staff will clear all serviced areas glassware from the pre-function area for the duration of the event. (d) Banquet Management will indicate before the start of a food function, how many Wait staff and Bartending staff will be required to stay for clean-up. Clean-up will be on a voluntary basis provided the proper complement of staff is achieved. Should the proper complement not be achieved, Banquet Management will select from the Casual casual staff or Partpart-time staff first. Should there be not enough Casual casual or Partpart-time staff working the function to complete clean-up, then Fullfull-time staff will be selected by inverse order of seniority.

Banquet Clean-Up. (a) Wait staff are responsible to “set-up” assigned food functions and clean up thereafter as required, leaving the closing crew to complete the clean up of the function. (b) Wait staff required to perform duties when there is no food service or required to clean-up a function that they are not scheduled to serve, will receive the clean–up rate of pay. (c) Barstaff Bar staff and waitstaff wait staff shall clean all serviced areas for the duration of the event. (d) Banquet Management will indicate before the start of a food function, how many Wait staff and Bartending staff will be required to stay for clean-up. Clean-up will be on a voluntary basis provided the proper complement of staff is achieved. Should the proper complement not be achieved, Banquet Management will select from the Casual staff or Part-time staff first. Should there be not enough Casual or Part-time staff working the function to complete clean-up, then Full-time staff will be selected by inverse order of seniority. The appropriate number of staff required for closing shall be based on a maximum of 60 covers per Employee. The Employer may assign staff over and above this pool to handle closing duties and shall endeavour to assign closing duties by seniority.