Housekeeping There is no daily maid service. Linens and towels are included and not to be taken from the unit. An initial setup of trash liners, bathroom paper, soap is provided. There is a $_CleaningFee_ one time cleaning fee. Additional cleaning fees will be due in the event that cleaning involves the removal of excessive sand.
Housekeeping Service and Cleanliness Housekeeping Service will be provided to clean only the kitchenette and washroom areas of the Room on a regularly scheduled basis as posted by the Manager. This Housekeeping Service is not optional. Residents must ensure that all counters and sinks are clear of any dishes, appliances, or any other personal items. As part of the Housekeeping Service, the Room will be inspected. Should the Room be found in an unhygienic state, the Resident(s) will be given 24 hours to return it to a proper state, or it will be cleaned at the discretion of the Manager with a minimum charge of $25.00. The Resident shall, at all times during the Term, keep all parts of the Room clean, including and not limited to; floor coverings, doors, walls, ceilings, kitchenette appliances, counters, cupboards, faucets, sinks, furniture, glass, window frames, and other furnishings. Vacuums, brooms, and mops may be signed out at the front desk, subject to availability.
Laboratory a. Drug tests shall be conducted by laboratories licensed and approved by SAMSHA which comply with the American Occupational Medical Association (AOMA) ethical standards. Upon advance notice, the parties retain the right to inspect the laboratory to determine conformity with the standards described in this policy. The laboratory will only test for drugs identified in this policy. The City shall bear the cost of all required testing unless otherwise specified herein.
KITCHEN Discard all leftover food in large trash receptacle in kitchen and empty any smaller trash receptacles if used into large trash can in kitchen. Empty large trash bin into the dumpster, (if feasible). If not, please notify front desk. Flatware is to be pre-soaked, washed in dishwasher, dried, returned to drawers and placed facing in the same direction. Dishes, glassware, chopping boards, cooking utensils, pots/pans, baking sheets etc. should be washed in accordance with the instructions on the dish washing machine and returned DRY to dish carts and cupboards. Please check for lipstick/chap stick marks and clean those off accordingly before putting glasses/cups away. Wipe down outside of dishwasher, empty dishwasher food trap into trash and wash out. Counters and sinks wiped down with the water and bleach solution. If used, please wipe inside and out microwave oven; wall/warming ovens, inside the refrigerator and refrigerator door. Run garbage disposal in large double sink by dishwashing machine to clear food waste (Please do not put any food waste in small sinks). Wipe out Alto-Shaam (Warming Ovens) and clean food trays if used. Rinse out any Dish Tubs. Empty any tubs of excess ice outside, if used. Sweep floor of food debris. Empty large trash bin into the dumpster (if feasible). If not please notify front desk. B BQ’s: Make sure propane is turned off after use Clean grill racks with wire brush and wipe up any spills /food debris from the BBQ Leave outside to cool. Please check with Front Desk regarding storage of cold and cleaned BBQ’s PATIO: Return outdoor umbrellas and furniture to original positions. Wipe down outdoor furniture if spills have occurred. Dispose of trash/food waste and cigarette butts in trash receptacles. The following applies if any food and/or beverages have been served in these rooms: GREAT ROOM: Wipe down tables with bleach /water solution. (Located under the sink in the kitchen next to the coffee maker). If linens have been used or rented, please shake off any food debris in trash receptacles and place linens in mesh bags provided. Sorting by color or type is not necessary. Notify front desk of any beverage spills as soon as they occur. Empty any trash receptacles into large trash can in kitchen and then empty that into the dumpster (if feasible). If not please notify front desk. Sweep/Vacuum carpet of any food debris. (These items are located in the cupboard next to Men’s restroom.
Timekeeping Notwithstanding anything stated elsewhere in this Agreement. The Company may select and utilise for time keeping purposes any fraction or decimal proportion of an hour (not exceeding fifteen minutes) and will apply such proportion in the calculation of working time (including overtime) of an employee.
Toilet Tiles for floor or any other similar. • Walls –Tiles on the walls upto door height. • Sanitary ware of good quality. • Chrome plated fittings of good quality • Electrical point for geyser and exhaust fan. • Plumbing provision for Hot/Cold water line in shower.
Bathrooms Record the number of bathrooms found on the concerned premises. (7) Common Areas. Furnish the number of common or communal areas available to the Roommates on the premises. (8) Private Areas. Report the number of private rooms or areas found on the premises that the Roommates can access and utilize (alone). III. Term (9)
Cooking The University will permit cooking only in the designated kitchen areas of the University Housing. In all other areas, cooking is permitted only with University approved appliances. The following appliances are prohibited: toaster ovens, microwave ovens larger than 800 xxxxx, refrigerators larger than 4.2 cubic feet, gas grills, steamers and any open-flame cooking device or heating unit. For a complete list please reference the Residential Handbook.
Restrooms The restrooms, toilets, urinals, vanities and the other apparatus shall not be used for any purpose other than that for which they were constructed, and no foreign substance of any kind whatsoever shall be thrown therein. The expense of any breakage, stoppage or damage resulting from the violation of this rule shall be borne by the Tenant whom, or whose employees or invitees, shall have caused it.
Classroom Management The certificated classroom teacher demonstrates in his/her performance a competent level of knowledge and skill in organizing the physical and human elements in the educational setting.
