Common use of BANQUET GRATUITY AGREEMENT Clause in Contracts

BANQUET GRATUITY AGREEMENT. (a) The current banquet gratuity and service charge levied on all clients of the Catering/Banquets departments for service rendered in connection with the food and beverage component of a function shall not be reduced during the term of the collective agreement. (b) The apportionment of the total amount of gratuities and service charges between the Employer and the bargaining unit employees will be as follows: 60% Employees 40% Employer (c) The bargaining unit employees eligible to receive a portion of the pool of gratuities and service charges belonging to the bargaining unit and the point system used for distribution purposes will remain unchanged from what prevailed on June 30, 2007. (d) If a client refuses to pay a pre-negotiated service charge in whole or in part, the appropriate portion as set forth in paragraph (b) will be deducted from the bargaining unit portion. (e) On each bi-weekly pay day, the Employer shall publish, with respect to the pay period, the total amount of Food and Beverage Revenues collected by function and the total amount of service charges collected by function on behalf of bargaining unit employees. (f) On each bi-weekly pay day, the Employer will publish a service charge allocation sheet showing the total amount of service charges collected on behalf of all bargaining unit employees, the name of each eligible employee, the total hours worked by him/her during the pay period, the total number of points earned, and the value of one point applicable to the pay period. (g) The accumulated total dollar amount of all the service charge portions earned by an employee during any pay period shall be indicated on his/her next bi-weekly pay cheque. (h) In the event an eligible bargaining unit employee or the Union claims that an error was made with respect to the distribution of the service charge, a meeting will be held as soon as possible between the Employee or Union and the Employer to attempt to resolve the matter. If the matter is not resolved, it may be the subject of a grievance. (i) A Banquet Gratuity Committee comprised of two representatives from the Employer and two representatives from the Union will be established at each hotel to review on a regular basis the administration of the arrangements described in this Article, including review of documentation relevant to the banquet and beverage gratuities.

BANQUET GRATUITY AGREEMENT. (a) The current banquet gratuity and service charge levied on all clients of the four hotels Catering/Banquets departments for service rendered in connection with the food and beverage component of a function shall not be reduced during the term of the collective agreement. (b) The apportionment of the total amount of gratuities and service charges between the Employer and the bargaining unit employees will be as follows: The Westin Bayshore, Vancouver 60% Employees 40% EmployerEmployer Four Seasons Hotel 60% Employees 40% Employer Hyatt Regency Vancouver 60% Employees 40% Employer Renaissance Hotel Vancouver 60% Employees 40% Employer With respect to the Westin Bayshore, the banquet captain service charges will be paid entirely by the employer. (c) The bargaining unit employees eligible to receive a portion of the pool of gratuities and service charges belonging to the bargaining unit and the point system used for distribution purposes will remain unchanged from what prevailed in each hotel on June 30, 2007. (d) If a client refuses to pay a pre-negotiated service charge in whole or in part, the appropriate portion as set forth in paragraph (b) will be deducted from the bargaining unit portion. (e) On each bi-weekly pay day, the Employer shall publish, with respect to the pay period, the total amount of Food and Beverage Revenues collected by function and the total amount of service charges collected by function on behalf of bargaining unit employees. (f) On each bi-weekly pay day, the Employer will publish a service charge allocation sheet showing the total amount of service charges collected on behalf of all bargaining unit employees, the name of each eligible employee, the total hours worked by him/her during the pay period, the total number of points earned, and the value of one point applicable to the pay period. (g) The accumulated total dollar amount of all the service charge portions earned by an employee during any pay period shall be indicated on his/her next bi-bi- weekly pay cheque. (h) In the event an eligible bargaining unit employee or the Union claims that an error was made with respect to the distribution of the service charge, a meeting will be held as soon as possible between the Employee or Union and the Employer to attempt to resolve the matter. If the matter is not resolved, it may be the subject of a grievance. (i) A Banquet Gratuity Committee comprised of two representatives from the Employer and two representatives from the Union will be established at each hotel to review on a regular basis the administration of the arrangements described in this Article, including review of documentation relevant to the banquet and beverage gratuities.