Common use of SERVICE CHARGE FOOD Clause in Contracts

SERVICE CHARGE FOOD. It is agreed that of the total amount of the service charge left by the guest, seventy-five (75) percent will be set aside for the sharing among the servers who serve the food. Two (2) percent of the total amount will be set aside for the banquet housepersons, and twenty-three (23) percent of it will be set aside for the disposal of the Catering Manager for distribution as he/she feels best suited.

SERVICE CHARGE FOOD. It is agreed that that, of the total amount of the service charge left by the guest, seventy-five (75) percent % of the food portion will be set aside for the sharing among the servers waiters and/or waitress staff who serve served the food. Two (2) percent of the total amount The remaining 25% will be set aside for the banquet housepersons, and twenty-three (23) percent of it will be set aside for at the disposal of the Catering Manager Director for distribution as he/she feels best suited.

SERVICE CHARGE FOOD. It is agreed that that, of the total amount of the service charge left by the guest, seventy-five (75) percent % of the food portion will be set aside for the sharing among the servers waiters and/or waitress staff who serve served the food. Two (2) percent of the total amount The remaining 25% will be set aside for at the banquet housepersons, and twenty-three (23) percent of it will be set aside for the disposal dis- posal of the Catering Manager Director for distribution as he/she feels best suited.

SERVICE CHARGE FOOD. It is agreed that of the total amount of the service charge left by the guest, seventy-five percent (75%) percent will be set aside for the sharing among the servers who serve the food. Two percent (2%) percent of the total amount will be set aside for the banquet housepersons, and twenty-three percent (23%) percent of it will be set aside for the disposal of the Catering Manager for distribution as he/she feels best suited.

SERVICE CHARGE FOOD. It is agreed that of the total amount of the service charge left by the guest, seventy-five (75) percent will be set aside for the sharing among the servers who serve the food. Two (2) percent of the total amount will be set aside for the banquet housepersonshousemen/porters, and twenty-three (23) percent of it will be set aside for the disposal of the Catering Manager Employer for distribution as he/she feels best suited.