Payment of Gratuities. The Company will continue the present practice of the payment of gratuities. It is further agreed that the cheques showing the total amount of gratuities signed by the guests will be made available to the Union for inspection upon request. Banquet employees will not be penalized where gratuities are not paid by the guest through no fault of the banquet employees. Servers not assigned to a station during the functions shall not share in gratuities. The Company agrees to do a breakdown of banquet beverage gratuities daily.
Payment of Gratuities. Payment of gratuities shall be divided equally by the who served the function per shift, and they shall receive from the hotel an itemized breakdown for each function worked and their gratuities, every two (2) weeks. It is further agreed that the cheques, or relevant document, showing the total amount of gratuity signed by the guest, will be available for inspection by the Union upon request. Non payment of such gratuities to the hotel are subject to deduction from subsequent gratuities payable to employees) concerned. The Union shall be notified accordingly of such non payments. Adjustments on any non payments will be made by the management on subsequent gratuities payable to the concerned. A representative of the Union will make periodic audits of the relevant documents covering gratuity distribution and submit an audit report to both parties in writing declaring findings. Banquet new hires while in training shall receive fifty percent (50%)gratuity. The determination of whether the employee is in training shall be the discretion of the Banquet Department Manager.
Payment of Gratuities. Gratuities on banquets and on host bars shall be distributed in equal portions to employees serving such functions. Employees receiving gratuities shall receive an itemized breakdown for each function worked and gratuities paid for each two (2) week pay period.
Payment of Gratuities. (a) Payment of gratuities shall be divided equally by the waiter/waitresses who served the function per shift, and they shall receive from the hotel an itemized breakdown for each function worked and their gratuities, every two (2) weeks. It is further agreed that the cheques, or relevant document, showing the total amount of gratuity signed by the guest, will be available for inspection by the Union upon request. Non payment of such gratuities to the hotel are subject to deduction from subsequent gratuities payable to employees) concerned. The Union shall be notified accordingly of such non payments. Adjustments on any non payments will be made by the management on subsequent gratuities payable to the employees(s) concerned.
(b) A representative of the Union will make periodic audits of the relevant documents covering gratuity distribution and submit an audit report to both parties in writing declaring his/her findings.
(c) Banquet new hires while in training shall receive fifty percent (50%) gratuity. The determination of whether the employee is in training shall be the discretion of the Banquet Department Manager.
Payment of Gratuities. In addition to pensions, gratuities owed to a person eligible for payment under this Agreement in accordance with the National Civil Service Regulation, 2007 and any other relevant laws or regulations shall be calculated by the Joint Technical Committee. In accordance with Articles 2 to 4, the Government of the Republic of Sudan shall immediately remit the full amount of any gratuities to which that person will be entitled to the designated Bank account of the Government of South Sudan.
Payment of Gratuities. The Company will distribute all banquet gratuities for all servers on a daily basis and will pay out gratuities to servers based on hours worked on a scheduled day. The Company will continue the current practice of distributing to coffee servers and bartenders, based on hours worked. It is further agreed that the cheques showing the total amount of gratuities signed by the guests will be made available to the Union for inspection upon request. Banquet employees will not be penalized where gratuities are not paid by the guest through no fault of the banquet employees. The Company agrees to do a breakdown of banquet gratuities paid.
Payment of Gratuities. The Company will continue the present practice for the payment of gratuities. It is further agreed that the cheques showing the total amount of gratuities signed by the guests will be made available to the Union for inspection upon request. It is further agreed that the classifications of Captain shall be abolished.
Payment of Gratuities a) Part-Time and Casual: Part-time and casual employees will each be paid an average of gratuities available for each meal period worked.
Payment of Gratuities. Gratuities on banquets on host bars shall be distributed in equal to employees serving such functions. Employees receiving gratuities shall receive- breakdown for each function worked and gratuities paid for each two pay period. Checks or relevant documents showing the total amount of gratuity collected will be available for inspection by the Union upon request. Gratuities distributed as aforesaid that are not subsequently collected from the guest are subject to recovery by the Company from the gratuities of subsequent banquets worked by the employees concerned. The Union shall be notified of such by the guest. A representative of the Union may periodic audits of documents relative to gratuity distribution and submit an audit report to both parties in writing setting forth findings. Banquet waiters and waitresses shall be allowed one (1) meal for each four (4) hours worked. Pursuant to the requirements of Revenue Canada, employees receiving meals shall be assessed as a taxable benefit. All performed on banquet bars, including setting up and clearing, shall be performed by Banquet Department bargaining unit employees. On all bars scheduled for two (2) or more hours, an employee within the classification of Beverage Dispenser shall be scheduled and provided with a minimum of four (4) hours work.
Payment of Gratuities. Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
