BANQUET DEPARTMENT. 36.01 The wage rates in effect will be as per Schedule A attached.
36.02 Full-time employees under Article 36 shall enjoy all benefits of all full- time regular employees unless otherwise stated in this schedule. Part- time employees under Article 36 will be entitled to all terms and conditions so spelled out in this schedule and shall be booked according to seniority.
BANQUET DEPARTMENT. 15.1 Banquet Definition - A banquet shall be deemed to be any reserved function with a pre-set menu and a fixed cost including cocktail parties, supervised by the Catering Department.
BANQUET DEPARTMENT. 25.01 The wage rates in Article 23 will be increased proportionately by the increases of the regular employees covered under this Agreement.
25.02 The employees under this Article shall enjoy all terms and conditions of this Collective Agreement save and except the following special conditions which will apply to this Article.
25.03 Hours of work and overtime for employees under this Article shall be in accordance with the Ontario Employment Standards Act.
25.04 It is agreed that, of the total amount of the gratuity left by the guest, seventy-seven percent (77%) of the food portion will be set aside for the sharing amongst the banquet servers who served the food. The remaining twenty-three percent (23%) will be at the disposal of the Director of Food and Beverage for distribution as they feel best suited.
25.05 It is agreed that of the total amount of the gratuity left by the guest for coffee service functions, five percent (5%) will be set aside for the banquet housepersons who assist in the clean-up of such functions, and seventy percent (70%) will be set aside for the sharing of the employees who served the food.
25.06 It is agreed that, of the total amount of the gratuity left by the guest, sixty-seven percent (67%) of the beverage portion will be set aside for the sharing amongst the bartending staff who served the function. Of the remaining thirty-three percent (33%), five percent (5%) will be split amongst the banquet housepersons and the remaining twenty-eight percent (28%) will be at the disposal of the Director of Food and Beverage for distribution as they feel best suited.
25.07 Payment of gratuities shall be based on the number of covers served by each banquet servers and they shall receive from the Hotel an itemized breakdown for each function worked and their gratuities, every two weeks. Bartending staff shall receive the same.
25.08 It is further agreed that the cheques, or relevant documents showing the total amount of gratuity signed by the guest will be available for inspection by the Union upon request. Non-payment of such gratuities to the Hotel are subject to deduction from subsequent lists.
25.09 The Union shall be notified accordingly of such non-payment. Adjustments on any non-payments will be made by the Banquet Manager on subsequent lists of employees concerned.
25.10 A representative of the Union will make periodic audits of the relevant documents covering gratuity distribution and submit an audit report to both parties in writin...
BANQUET DEPARTMENT. 36.01 Refer to Schedule“A”for Department Classification and Wage Rate
36.02 Full time employees under Article 36 shall enjoy all benefits of all full time regular employees unless otherwise stated in this schedule. Part time employees under Article 36 will be entitled to all terms and conditions so spelled out in this schedule and shall be booked according to seniority and will receive vacation pay in accordance with the Employment Standards Act.
BANQUET DEPARTMENT a) Banquet Department Employees shall be scheduled for regular available work in accordance with their seniority standing.
b) For all Banquet Department employees, all hours worked in excess of forty-four
BANQUET DEPARTMENT. The Employer shall make every effort to provide banquet employees who work five (5) days a week two (2) consecutive days off (in every seven (7) days).
BANQUET DEPARTMENT. 26.01 It is agreed that the Company will balance the schedule as much as possible so employees work by seniority and that cherry picking is not allowed.
26.03 Overtime will be paid in the Banquet department after 44 hours in a workweek.
26.04 The Company will post the work schedule as far in advance as is possible. 26.05 The Company agrees to distribute banquet gratuities as follows: 75% of a 15% gratuity left by a guest shall be distributed in accordance with the gratuity sharing policy which includes a distribution to servers, porters, bartenders and four (4) managers.
BANQUET DEPARTMENT. 60.1 The Banquet Department will be comprised of employees in the following classifications: Senior Banquet Server, Captain, Head Banquet Xxxxxx, Banquet Bartender and Event Server-Casual.
60.2 Except as otherwise provided herein, all provisions of the Collective Agreement shall apply to employees in the Senior Banquet Server, Captain, Head Banquet Xxxxxx and Banquet Bartender classifications.
60.3 The scheduling of Banquet Department employees shall be on the basis of business demand and not on the basis of shift preference. The Company shall endeavour to schedule two (2) consecutive days off for Full-time Banquet Department employees.
a) Scheduling of Banquet Department employees shall be by classification, in order of seniority on a rotating basis.
b) Senior Banquet Servers will be scheduled first to available functions having the greatest number of hours, up to twenty-four (24) hours per week, in order of seniority.
c) Thereafter, Event Servers-Casual will be scheduled to supplement the Senior Banquet Servers for available functions on a rotating basis up to twenty-four (24) hours per week, in order of seniority.
d) Once all Senior Banquet Servers and Event Servers-Casual have been scheduled for twenty-four (24) hours per week all additional work will be scheduled by seniority among Senior Banquet Servers and Event Servers – Casual on a rotating basis, in order of seniority.
60.4 The Parties recognize that split shifts may be scheduled from time to time to accommodate business levels. A Banquet Department employee scheduled to work a split shift shall be entitled to a reporting minimum as outlined below.
BANQUET DEPARTMENT. 35.01 Feb 1/02 Aug 1/02 Feb 1/03 Aug 1/03 Feb 1/04 Aug 1/04 Feb 1/05 Aug 1/05 Captain 10.12 10.22 10.32 10.43 10.53 10.69 10.80 10.96 Server 8.57 8.66 8.75 8.83 8.92 9.06 9.15 9.28 Bartender 13.44 13.58 13.71 13.85 13.99 14.20 14.34 14.56 Houseperson 13.03 13.23 13.43 13.63 13.90 14.18 14.46 14.75
BANQUET DEPARTMENT. 37.01 Full-time employees under Article 37 shall enjoy all benefits of all full-time regular employees unless otherwise stated in this schedule. Part-time employees under Article 37 will be entitled to all terms and conditions so spelled out in this schedule and shall be booked according to seniority and will receive vacation pay in accordance with the Employment Standards Act.
