Gratuity Distribution. (a) All gratuities paid either by cash or credit card shall be turned over to the members of the bargaining unit who provided the service for division by them in a manner determined by them after consultation with local management.
Gratuity Distribution. A separate off site gratuity pool will be created and gratuities will be distributed using the same formula for on site work.
Gratuity Distribution. 25.01 a. The Employer will continue to distribute gratuities to all Employees in its present format. In addition, there shall be no cap on the maximum gratuities per cover for any function. Non-gratuity reserves will be distributed every calendar quarter. See Schedule “A” for a more descriptive account of the gratuities system.
Gratuity Distribution. The share of gratuities to be distributed to the Service Personnel will be distributed as follows: Servers, Coffee Servers, Captains, & Bartenders: 88% Banquet Porters: 12% Gratuities will be distributed on the basis of a daily pool of all gratuities in food & beverage including the cash bar in accordance with the number of hours worked that day. The parties agree to review the above gratuity distribution, within three months. The parties shall modify the gratuity distribution, in order to redistribute the percentage amounts in a more equitable fashion, unless both parties agree it is not necessary.
Gratuity Distribution. F3.01(a) An administrative (facility) charge on food shall be levied on all invoices from which the Wait Staff will receive a gratuity of 11.35% of the total Banquet food charge, which will be divided equally amongst all Wait Staff who worked the meal period, as outlined in Schedule F. *Banquet Xxxxxx position gratuity distribution shall be 1.5% of the 11.35% gratuity, as indicated above. This amount shall be paid on an hourly basis, and paid out each pay period.
Gratuity Distribution. G3.01(a) An administrative (facility) charge on beverages shall be levied on all invoices from which the Bartenders will receive a gratuity of 11.35% of the total beverage charge, which will be divided equally amongst all Bartenders who worked the functions that day, as outlined in Schedule G. Gratuities for all Beverage Employees working will be pooled daily and paid as per current practice.
Gratuity Distribution. 20.01 The management portion and the Membership portion of the gratuities shall be as follows: Management Share 10% Membership Share 90% The membership share shall be distributed as follows: Kitchen / Stewards 12.5% Banquet Captain and Servers 87.5% National Arts Centre Functions (Internal) Effective, the date this Agreement is ratified, the Corporation agrees that for all internal functions and all NAC fundraising activities, gratuities will be calculated at a rate of 15% of the retail price of all food and beverages served. When there is no food or beverage service, gratuities at a rate of 15% will be calculated on the normal room rental fee (prior to any discounts) The Corporation shall provide the Union with the normal room rental fee information for all rental spaces including the Foyer and the terrace. When wine is supplied by a client or sponsor, gratuities will be calculated as the number of bottles served times the corkage fee (minimum $10.00) time 15%.
Gratuity Distribution. The parties had extensive discussions regarding the potential application of newly introduced legislation regarding tips and other gratuities. In good faith, regardless of whether the legislation applies to MTCC, the parties agreed to amend Schedule F to more clearly define the Administrative (Facility) Charge. Furthermore, the employer agrees to amend its service agreements to transparently reflect that 11.35% of the total food charge represents gratuities and 6.65% is an Administrative (Facility) Charge and maintained by MTCC. In this regard, the parties confirm that in amending the formula used to calculate the Administrative (Facility) Charge (formerly called a “service fee”), it was not their intention, other than the agreed to increase of 0.10%, to alter the amount of tip or gratuity to be received by Employees. Any amounts over that are to be maintained by MTCC to defray the cost of set up, breakdown, service and other house expenses. As such, the parties further agree that if the new formula results in a greater amount being allocated to wait staff than that which they were entitled under the previous collective agreement, the parties will make amendments accordingly, to reflect the accurate entitlement, in accordance with the language of the Collective Agreement. January 1st, 2013 Dear Sirs: Re: Letter of Understanding #9 – Casual Booking Process The parties discussed their desire to explore the possibility of implementing an alternative booking procedure for Casual Employees and its impact on the current processes outlined in Article F1.06 of the Collective Agreement. The Company will ensure that the fundamental integrity of the booking process is maintained. January 1st, 2013 Dear Sirs: Re: Letter of Understanding #10 – Scheduling in Event Services Whereas the parties wish to accommodate Seniority Employees with the provisions of Article A.04(c) to allow senior Employee‟s preference, and Whereas the parties recognize the difficulties of maintaining a work/life balance, and wish to grant requests for occasional weekends off for the Full-time Employees;
Gratuity Distribution. (1998) The gross amount of Banquet Department gratuities shall be distributed as follows: fifty percent (50%) with the first (1st) payperiod of the following month, and the balance on the second (2nd) payperiod of the same month.
Gratuity Distribution. Past practice of gratuity distribution to continue. _ - JOB CLASSIFICATIONS
