Lunches. Lunches are flexible to reduce to thirty (30) minutes or expand to one (1) hour as volume and arrivals/departures require. Meal periods shall not be scheduled prior to the completion of the third (3rd) hour. Employees who work through breaks and/or lunch, at management’s direction, will notify management by the fifth (5th) hour that they have not had breaks and/or lunch. Should management not have responded by the end of their shift, the employee will notify management of no break and/or lunch and will be allowed to clock out, unless directed to stay for further work.
Lunches a. All full-time Employees except secretaries shall have a thirty (30) minute duty- free unpaid lunch.
b. Secretaries who work seven and one half (7.5) or more hours per day shall have a one
(1) hour duty free unpaid lunch.
c. Lunch is unpaid and is therefore not included in the workday hour calculation.
d. To help ensure a duty-free lunch, Employees must leave their regular workstations during lunch break.
Lunches. Where an employee is held at work for a period of more than two (2) hours immediately following (8) hours of work (or ten (10) hours of work if working on his or another employee's ten (10) hour shift; or twelve (12) hours of work if working on his or another employee's twelve (12) hour shift), the Company will provide him with a lunch. Such employee will be provided with an additional lunch if such period of being held at work is more than five (5) hours. If an employee who reports for work on a call out performs more than four
Lunches. Based on the Building Trades collective agreements or as determined at a pre-job conference if take out lunches are to be provided the following standards shall be adhered to. All sandwiches are to be prepared by catering staff, when practical a pre-order system may be utilized by the Caterers. (Sandwiches must contain a date coding). An assortment suitable for the camp population (I.e. < 100 persons, 4 Choices; > 150 persons, 6 choices, > 300 persons, 8 choices) must be available daily as follows: Beef, ham, pork and prepared meats, devilled eggs, fish, cheese, peanut butter and jam. Garnishes, e.g. lettuce, pickles, sliced tomatoes, celery, carrot sticks, radishes, sliced cucumbers, green onions, sliced eggs daily. Assorted pastries, choice of three types of pie (wrapped) and cookies daily. Hot soup, tea, coffee and milk for thermos fillings must also be provided.
Lunches. 1) Lunches will be paid or unpaid in accordance with the work rules for the employees’ work group and as scheduled by management.
2) The Employer will schedule lunch periods. Lunches will be unpaid unless an employee cannot leave the work site or workstation. The Company will make every reasonable effort to accommodate one-half (1/2) or one (1) hour lunches as requested by the employee.
3) If an employee is unable to leave the work site or workstation they shall be paid for the lunch period and any alarm or work required will be accomplished regardless of when it occurs during the shift.
4) Management may schedule staggered lunch hours to meet the needs of service.
Lunches. Lunch is served at 11:45, provided by the parent, and sent to school with your child daily. Lunch time is for full day children only. WE ARE A NUT FREE FACILITY! Do not send any nut products of any kind to school. If your child stays for lunch, please help us encourage good nutrition by not sending any junk food. Any candy packed in lunches will not be served and will be returned home. We suggest you use a “cold pack” in your child’s lunch. We do have a microwave for heat up food; however, we are not cooks and ask that you bring pre-made or pre-cooked foods only, in the proper containers. Please proved a leak proof, labeled water bottle for daily use. Naptime is part of our full-time curriculum. Full time students are required to rest during the day, between 12:30 and 2:30pm. Sleeping is not mandatory; however, children are asked to rest quietly on their mats. Our goal is to teach the values and skills of relaxation. If your child stays for nap, you must provide a crib size sheet, blanket. We will provide your nap bag. Please keep them in your child’s cubby and wash them weekly. There are NO pillows or large stuffed toys allowed. All bedding must fit IN your child’s ACS bag. Should your child outgrow naps or become disruptive, we may suggest changing your enrollment to half day or require an early pick up.
Lunches. Employees working a shift of eight (8) hours or more shall be entitled to an unpaid lunch period of not less than thirty (30) minutes to be taken at a time chosen by the employee's supervisor. At the University's discretion, the unpaid lunch period may be longer than thirty (30) minutes. No employee may skip his/her lunch period without prior approval.
Lunches. Members working eight, eight and a half or ten consecutive hours per day shall have included a forty-five (45) minute paid lunch period per shift.
Lunches. Paraprofessionals will receive a one-half hour lunch break. This is to be arranged at a time convenient to the supervisor.
Lunches. 1. The Alberta Building and Construction Trades Council (ABTC) will be consulted regarding the practicality of providing a hot lunch at the pre-job conference if one is held. A request to provide a hot lunch will not be unreasonably denied. The following factors should be considered when determining if a hot lunch is practical:
a) the distance the worker(s) must travel from their work location to the camp kitchen;
b) the length of time it would take to travel the distance referred to in
(a) above by the mode of travel currently used by employees to get to the work location;
c) the climatic conditions expected during the period cold lunches would be provided and the availability of adequate heated shelter at the work location where lunch breaks could be held in the event of adverse weather conditions;
d) the provisions in relevant collective agreements which relate to the scheduling of lunch breaks;
e) where the request applies to a second or third shift, the number of employees working those shifts and the cost to open and operate the kitchen for a second or third shift must also be considered.
2. Where the Prime Contractor on site and/or the Project Owner have determined that it would be practical to provide a bagged lunch, sandwiches shall be prepared by the catering staff. When practical, a pre- order system may be utilized if required by the caterer and a good assortment of sandwiches must be available.
3. Sandwiches shall be date coded and prepared utilizing the following assortment of fills. A selection of four of these to be made available each day; cold roast beef, ham and pork, prepared meats, egg salad, fish, lettuce and cheese along with the appropriate dressings. Pickles plus three of the following must be provided for packing with lunches; celery, carrot sticks, radishes, sliced tomatoes, sliced cucumbers, green onions, and boiled or pickled eggs. Cakes, pastries and pies plus tea, coffee, milk and soup for thermos fillings must also be provided.
