Banquet Gratuities. The bargaining unit portion of banquet gratuities shall be The Employer agrees to post total gratuities from functions of the prior day on the day following the function.
Banquet Gratuities. The total eighty- two percent (82%) of accumulated gratuities for each pay period shall be distributed amongst persons (full-time employees, part-time employees and Personnel from Agency) working as either Captain or on a point system based on one hour worked equals one
Banquet Gratuities. (a) the employer and the union agree that the current gratuity system as set out below shall continue for the life of the agreement with respect to gratuities added by the employer to the xxxx of fifteen percent (15%) but not to gratuities above such percent, if any,
(b) all hotel functions such as: charities sales promotions, etc., banquet personnel shall receive a gratuity of not less than fifteen percent (15%) of cost. For all other functions a fifteen percent (15%) gratuities will be added.
(c) it is agreed that if additional gratuities are left by the guest they shall be distributed between the banquet employees serving the function.
(d) Gratuity distribution in the banquet department shall be as follows: Servers/Bartenders 75% 25% Gratuities for the 1st Cooks will be part of the bargaining unit portion of the gratuity fund.
(a) Banquet Xxxxxx/Waiter shall be responsible for the set-up take down, and the general servicing of all hotel function, i.e.: coffee/.tea breaks.
(b) effective date of ratification, Xxxxxx Waiter shall be paid one dollar ($1.00) for every package delivered, in excess of three (3) packages.
Banquet Gratuities. 1.1 The Employer agrees not to change the current formula for Banquet Gratuities for the life of the Contract.
1.2 The Employer agrees that every effort will be made to ensure that all Gratuity “Due-Backs” will be paid out within forty-eight (48) hours of being earned.
Banquet Gratuities. The bargaining unit portion of banquet gratuities shall be 75%.
Banquet Gratuities a) The Company agrees to pay seventy-six (76%) of the total gratuities from banquets to union staff who work at such banquets in equal shares in the following manner:
1. Servers – fifty-eight percent (58%)
2. Kitchen Staff – eighteen percent (18%)
b) The Company agrees to pay such gratuities on the first pay of every third (3rd) month, with a two month lag, eg. gratuities earned in January and February will be paid on the first pay in the month of May. A copy of payment will be given to the Union Xxxxxxx.
Banquet Gratuities. The Company agrees to continue the current practice of paying eighty-five percent (85%) of the total gratuities from banquets to the Union Staff who serve at such banquets, in equal shares.
Banquet Gratuities. (05) The total eighty percent (80%) of accumulated gratuities for each pay period shall be distributed amongst persons (full-time employees, part-time employees and Personnel from Agency) working as either Captain or Server/Bartender, on a point system based on one (1) hour worked equals one (1) point. Effective January 1st, 2006, the present paragraph (a) will be amended to read as follows: The total eighty-one percent (81%) of accumulated gratuities for each pay period shall be distributed amongst persons (full-time employees, part-time employees and Personnel from Agency) working as either Captain or Server/Bartender, on a point system based on one (1) hour worked equals one (1) point. Effective January 1st, 2007 eighty-one percent (81%) shall be increased to eighty- two percent (82%).
Banquet Gratuities. (a) Effective the date of ratification, eighty (80%) percent of the gratuities charged for each banquet function shall be distributed to all employees having worked banquet functions that two week pay period. Functions that have not been charged a gratuity by the Employer shall be considered as having been charged the customary fifteen (15%) percent gratuity and the above noted percentage of such gratuity shall be distributed to all employees having worked that function. Said distribution shall be in accordance with the following formula: Total gratuity percentage (%) for the two (2) week pay period Total of all employees’ hours worked that two (2) week pay period = $ per hour of work x The individual employee’s hours worked that two (2) week pay period = Individual employee’s gratuity share
(b) Four percent (4%) of the gratuities charged for each banquet function shall be distributed to bargaining unit kitchen department employees having worked during the two week pay period.
Banquet Gratuities. (a) Effective the date of ratification, seventy-five (75%) percent of the gratuities charged for each banquet function shall be distributed to all bargaining unit banquet employees having worked banquet functions that two week pay period. Functions that have not been charged a gratuity by the Employer shall be considered as having been charged the customary fifteen (15%) percent gratuity and the above noted percentage of such gratuity shall be distributed to all employees having worked that function. Said distribution shall be in accordance with the following formula: Total gratuity percentage (%) for the two (2) week pay period ÷ Total of all employees’ hours worked that two (2) week pay period = $ per hour of work X The individual employee’s hours worked that two (2) week pay period = Individual employee’s gratuity share
(b) Seven (7%) percent of the gratuities charged for each banquet function shall be distributed to bargaining unit kitchen department employees having worked during the two week pay period. Said distribution shall be in accordance with the following formula: Total gratuity percentage (%) for the two (2) week pay period ÷ Total of all bargaining unit kitchen department employees’ hours worked during that two (2) week pay period = $ per hour of work X The individual employee’s hours worked during the two (2) week pay period = Individual employee’s gratuity share
(c) The above noted gratuity shall be on the employee’s next pay cheque. The Employer will provide the bargaining unit employees with access to the Gratuity Log Book indicating the total gratuities for each function.
(d) A gratuity for off-site catering will be paid in the same manner as an in-house function.
(e) All people performing work at a banquet function shall be entitled to gratuities and calculations of such as set out above. Prior to using non-Bargaining-Unit employees at banquet functions, all available bargaining unit employees (including master call-in list) will be utilized.
