Lunch/Dinner Sample Clauses

Lunch/Dinner. Any custodial/maintenance employee, mechanic, secretary or paraprofessional who is regularly assigned to six (6) hours or more per day shall receive a duty-free unpaid meal period of up to one (1) hour as assigned by the supervisor. If the meal period is interrupted for necessary work, a later duty-free period will be provided or the employee will be compensated for the interruption. Employees may leave the school premises during the period, except for second and third shift personnel, who shall remain at their assigned building.
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Lunch/Dinner. All bargaining unit members whose job requires five (5) or more consecutive hours in one day will be entitled to at least one-half (1/2) hour unpaid lunch period. If breaks are interrupted, they may be resumed at a more convenient time.
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Lunch/Dinner. All bargaining unit members whose job requires five (5) or more consecutive hours in one day will be entitled to a 1/2 hour paid duty free lunch period. Any current employee who works less than the 5 hours and currently has a lunch period will continue to do so.
Sample 1
Lunch/Dinner. The lunch and dinner meals shall offer, as a minimum, two freshly cooked meat entrees (1 baked, roasted or broiled) with appropriated sauces and gravies ; two starches, (potato item daily) such as potatoes, noodles, or rice, etc.; two vegetables (using a variety of vegetables giving nutritional value and giving a pleasing appearance); salad bar or a minimum of four salads (not including short order items, e.g., lettuce, tomato slices, onion slices); assorted dressings, one of the salads shall be cottage cheese; assorted desserts (a minimum of four per meal – two of which shall be pie, cake, or pastry items, and two of which shall be fitness oriented desserts, e.g., chilled fruit, gelatin, or yogurts. Assorted breads (3), (white, rye, whole wheat rolls, etc.,); butter/margarine; variety of hot and cold beverages - carbonated beverages, coffee, tea, and milk; and appropriate condiments. Hot bread; e.g., yeast rolls, cornbread muffins, etc., shall be offered for at least
Sample 1
Lunch/Dinner. This provision shall only apply when the employee is on assignments during the time of the employee's normally meal periods. For clarification of this Article, "breakfast" shall be deemed between and hours; "lunch" shall be deemed between and hours; and 'dinner" between and hours. Employees on 'out-of-town' assignments shall receive reimbursement of all reasonable expenses. If the assignment extends overnight, single occupancy accommodation be provided as chosen by the Company. of accommodation will be made through the location manager. an employee requests it, xxxx will be advanced to him in the equivalent of the estimated amount of approved expenses expected to be incurred on the assignment. Each employee must furnish receipts accompanied with the appropriate Company expense completed by the employee and authorized by his Department Manager within two (2) working days after completion of the assignment. Any other reimbursement of expenses must adhere to this provision. Broadcasters ARTICLE
Sample 1
Lunch/Dinner. Veg. Meals Consist of: a. Soup b. Phulka/Tandoor Roti/Poori c. Plain rice d. One Rice Preparation like Pulao, Biryani/Jeera Rice/Bisibele Bath etc. e. Two Vegetable Curries from fresh seasonal vegetables/green leaves f. .Xxx Xxx/Dal Tadka/Black Dal g. Xxxxx x. Rasam x. Xxxx j. Papad & Pickle k. One Sweet l. Cut Papaya (8 pieces) Per Head for Unlimited Quantity 8700 A LA CARTE: Medium size idly, sambhar, chutney Medium size Xxxx, sambhar chutney Masala Dosa/Uthappam (02 no’s) Poori Sagoo Any Vegetable soup Chapathi/Tandoor Roti/Poori Vegetable Xxxxx Vegetable Salad (tomato, cucumber, onion, lemon etc.) Vegetable Noodles Vegetable Fried Rice / Pulav/Jeera Rice/Bisibele Bath /Pongal etc. Plain Rice Curd Rice Vegetable Bajji Onion Pakoda Upma with Coconut Chutney Egg Preparations: Egg Xxxxx(02 eggs) Egg Fried Rice/biriyani Jamoon/Carrot Halwa/Payasam Ice Cream (of approved brand like Arun, Kwality) Each Each Each 3 Pooris & One Bowl Sagoo One Bowl(200ml) Each (60 to70 gms) One Bowl(300gms) One Plate One Plate(300gms) One Plate(300gms) One Plate(300gms) One Plate(350gms) One Plate(350gms) One Plate(200gms) One Plate(200gms) One Bowl One Plate(300gms) One Plate(300gms) ONE SLICE 200 100 200 100 50 50 50 750 50 50 50 950 100 300 50 550 50 100 650 Cut Fruit (Mixed) BUFFET LUNCH/DINNER: A.Vegetable Soup B.Phulka/Tandoor Roti/Poori C.Plain rice X.Xxx Rice Preparation like Pulao/ Biryani/Jeera Rice/Bisibele Bath etc. E.Vegetable Xxxxx or Palya or Saagu from fresh seasonal vegetables/green leaves F.Malai Kofta/Mutter Paneer/Navrathan Korma G.Dhal Fry/Dal Tadka/Black Dal H.Sambar I.Rasam X.Xxxx K.Veg.Salad L.Papad & Pickle X.Xxx Sweet N.Cut Fruit X.Xxx Cream (One Scoop or One small cup) GST @ % ONE PLATE OF 8 PIECES 25 – 50 PERSONS 51-100 PERSONS 950 2 times a year 1time a year PLEASE NOTE:
Sample 1

Related to Lunch/Dinner

  • Lunch If the Company elects to furnish a lunch meal, it will be suitable and may be in the form of a box lunch. The meal shall be eaten at the job site or a Company designated location. Employees eating a box lunch or other Company-provided lunch at the job site will be allowed 30 minutes paid time to eat and will also be granted the dollar amount of the meal allowance as specified under the labor agreement.

  • Lunch Breaks The lunch break will consist of a one-half hour (or one hour where scheduled) unpaid break taken mid-way during regular work day. In the event that an employee is required to work during his regular lunch period he shall be allowed a one-half hour lunch period between the hours of ll:30 a.m. and l:00 p.m., otherwise he shall be paid double time for working through said lunch period.

  • Lunch Break Each Teacher shall receive each day an uninterrupted and continuous period of not less than forty (40) minutes for lunch, free from supervisory, teaching or other assigned duties (reference: Regulation 298.s. 3, Daily Sessions).

  • Shopping Goods and works estimated to cost less than $100,000 equivalent per contract may be procured under contracts awarded on the basis of Shopping.

  • 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.

  • WORK CLOTHES The employer shall provide all necessary work clothes (coveralls, work shoes or equivalent, and insulated coveralls, winter coveralls and rain gear as needed), as well as safety equipment, including personal safety gear. Work clothes and safety gear provided by the company are the property of the company. When a new set of work clothes is provided, the worn set shall be handed in. Used safety equipment as mentioned above shall be properly cleaned before being reissued.

  • WORK CLOTHING 1. The State shall continue to furnish foul weather gear and work clothing, such as aprons, smocks, shop coats, lab coats, coveralls and boots to employees furnished such clothing in the past. The State shall be responsible for continuing to provide laundering of work clothing where such service is being provided as of the effective date of this Agreement.

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