Banquet Employee Compensation. Banquet Servers shall receive the following percentage of the banquet service charge: 85% of any service charge less than 17% 82% of any service charge of 17% but less than 18% 80% of any service charge of 18% or more.
Banquet Employee Compensation a) In addition to the wage rate set forth in the Schedule of Wages banquet employees shall receive the banquet employee's service charge for each function they work.
Banquet Employee Compensation. In addition to the wage rates set forth in Appendix A, banquet captains, banquet servers, and banquet bartenders shall receive eighty percent (80%) of the minimum nineteen percent (19%) service charge added to all food and beverage banquet checks (effective January 1, 2012). The split of any increase in service charge (food and beverage and banquet set-up combined) above 20% shall be discussed between the Parties. The food service charge shall be divided and pooled each work week. Each server and captain shall receive an equal portion of the service charge based on the total number of hours worked in each work week. The Banquet Set-up service charge of .5% shall be divided and pooled each work week, based on total number of hours worked in each work week. The beverage service charge shall be paid to the bartender(s) working each function. Where more than one bartender is assigned to a function, the service charge shall be divided among the bartenders based on hours worked on that function, including set-up time, bartending time, and tear down time. A Bartender assigned to a Banquet Bar shall receive a fee of forty dollars ($40) when the Hotel charges and collects this fee from the client.
Banquet Employee Compensation. The method of calculation and distribution of the banquet service charge shall be set forth in the addendum for each hotel.
Banquet Employee Compensation. Banquet Serving Staff shall receive a fourteen percent (14%) service charge of the sales of Food Beverage and other non-food banquet items that have designated Service Charges. The Banquet Set-up staff shall receive one-half of one percent (.5%) of the service charge. The method of calculation and distribution of the banquet service charge shall be set forth as follows: Food Functions Servers Pool: 95% Set up: 5% Beverage Function w/Bartender Servers Pool: 50% Bartender Pool: 50% Beverage Function w/o Bartender Servers Pool: 100% Non Food Servers: 85% Set up: 5% Bartenders: 10% The Banquet Service Charge pool shall be pooled and divided on a bi-weekly basis. Each server shall receive an equal portion of the service charge based on a total number of hours worked during the two (2) week period. Banquet Set-up service charge shall be pooled and divided on the same basis.
Banquet Employee Compensation a. In addition to the wage rate set forth in the Schedule of Wages, Banquet employees shall receive the banquet employees service charge as set forth below: House Total Service Charge, Food Sales – Minimum 22% Servers and Captains 13.25% Event Services 1.25%
Banquet Employee Compensation. Banquet servers shall receive the following percentage of the current 20% banquet service charge:
Banquet Employee Compensation. Banquet Staff shall receive the following percent of Banquet service charge: Total Banquet Service Charge Banquet Server Banquet Housemen 2016 24.00 13.125% 1.25% Effective 5/1/18 24.00 13.50% 1.50% *Any future increases in the Banquet service charge shall be negotiated with the Union.
