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.
(b) All gratuities received by the Employer in any manner other than as outlined in 27.5(a) shall, upon receipt by the Employer, be distributed to the members of the bargaining unit who provided the service in a manner determined by them after consultation with local management.
(c) The Employer agrees not to take any action to deter a customer from paying a gratuity. In accordance with the foregoing, invoices or bills will show an appropriate space for payment of a gratuity.
(d) In the event of any dispute under this article, the Employer will make available for inspection by the Union any original documentation required to conclusively establish the full particulars of gratuities received.
(e) Nothing in this article shall be construed as prohibiting members of the bargaining unit from agreeing to include in gratuity distribution non members of the bargaining unit who are directly involved in the provision of the service and have historically received a portion of gratuities.
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.
(a) Net 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.
(b) All gratuities received by the Employer in any manner other than as outlined in 27.5(a) shall, upon receipt by the Employer, be distributed to the members of the bargaining unit who provided the service in a manner determined by them after consultation with local management.
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. (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.
(b) Gratuities for all Banquet Employees working during a meal period will be pooled across that meal period with each Employee receiving an equal share of that pool. Gratuities will be pooled by meal period for distribution as follows: Coffee – am, Coffee – pm, Breakfast, Lunch, and Dinner (incl. stand alone Receptions). (2013) F3.01(c) In the event that the Employer requires additional supervision such work shall be assigned to interested Full-time Employees on rotation. Gratuities paid to Relief Captains will not impact the share received by wait staff or bartenders. F3.01(d) For Employer functions, client events breakfasts (including stand alone show offices only) with fewer than 20 covers and cappuccino service, the rate of pay for Wait staff will be at paid $70.00 plus the regular hourly rate. Note that if the gratuity generated from these events would be greater than $70.00, the greater amount shall be payable into the gratuity pool for the meal period. Employer functions include any event that is MTCC hosted or for which the Employer is responsible for all charges including test meals but excluding coffee breaks. For VIP site visits, VIP entertaining, or donated dinners in the taste kitchen, a $110 flat gratuity rate plus the regular hourly rate will be applied. The gratuity for stand alone show offices during the breakfast period will be topped up to the flat rate. (2010) F3.02 In the event of a function, where there is additional labour provided to the function and where such labour is charged to the Client or MTCC hosted, the gratuity shall be calculated excluding the additional labour, and the Employer shall match that portion for each additional staff member added, and supplement the gratuity accordingly.
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. (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.
G3.01 (b) In the event that the Employer requires additional supervision such work shall be assigned to interested Full-time Employees on rotation. Gratuities paid to Relief Captains will not impact the share received by bartenders. G3.01(c) For Employer functions, client events breakfasts (including stand alone show offices only) with fewer than 20 covers and cappuccino service, the rate of pay for Bartenders will be at paid $70.00 plus the regular hourly rate. Note that if the gratuity generated from these events would be greater than $70.00, the greater amount shall be payable into the gratuity pool for the meal period. Employer functions include any event that is MTCC hosted or for which the Employer is responsible for all charges including test meals but excluding coffee breaks. For VIP site visits, VIP entertaining, or donated dinners in the taste kitchen, a $110 flat gratuity rate plus the regular hourly rate will be applied.
G3.02 In the event of a function, where there is additional labour provided to the function and where such labour is charged to the Client or MTCC hosted, the gratuity shall be calculated excluding the additional labour, and the Employer shall match that portion for each additional staff member added, and supplement the gratuity accordingly.
Gratuity Distribution. 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, All gratuities received by the Employer in any manner other than as outlined in shall, upon receipt by the Employer, be distributed to the members of the bargaining unit who provided the service in a manner determined by them after consultation with local management. The Employer agrees not to take any action to deter a customer from paying a gratuity. In accordance with the foregoing, invoices or bills will show an appropriate space for payment of a gratuity. In the event of any dispute under this Article, the Employer will make available for inspection by the Union any original documentation required to conclusively establish the full particulars of gratuities received.
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% 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 management portion and the Membership portion of the gratuities shall be as follows: Management Share Membership Share The membership share shall be distributed as follows: Kitchen Stewards Banquet Captain and Servers National Arts Centre Functions (Internal) Effective, the date this Agreement is ratified, the Corporation agrees that for all internal functions and all fundraising activities, gratuities will be calculated at a rate of of the retail price of all food and beverages served. When there is no food or beverage service, gratuities at a rate of will be calculated on the normal room rental fee (prior to any discounts) The Corporation shall provide the Union with the room rental fee informationfor 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 Non-National Arts Centre Functions (External) Gratuities shall be levied on all catering functions and calculated at of all food, beverage, corkage and room rental revenues. For any function, where a discount or greater is given, gratuities shall be calculated at the rate of times of the regular retail menu price for all food and beverage services. Bus Tours represent a special market segment and will not be subject to the above. Le Cafe For group functions (8 or more) in Le Cafe where gratuities are a fixed percentage, and where a discount of or greater is given, the gratuities shall be calculated at the rate of times of the current retail menu price for all food and beverage sales. This article shall not apply to any special promotion that management may wish to offer. Gratuities for Banquet Captains and Servers shall be divided with the Banquet Captain receiving two points and the Servers receiving one point. A dollar value will then be calculated for each point; this will then be applied for the Banquet Captain who will receive the equivalent two points. The remaining monies will then be divided amongst the Servers having worked the banquet equally, based on the number of hours that were worked. Each server will then receive a prorated hourly rate. The Banquet Captains shall be scheduled and shall be eligible to receive gratuities for only those functions at which they actually worked. Under no circumstances will non-bargaining unit employees agency employees receive gratuities for the 'membership share" of the gratuity pool. Gratuities among the...
