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. a) Payment of service charge shall be equally divided amongst the servers who provide the service and they shall receive from the Hotel an itemized breakdown for each function worked and their service charge every two (2) weeks. b) Payments of service charges shall be equally divided amongst the banquet housepersons and they shall receive from the hotel an itemized breakdown for each function every two weeks.

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 housepersonshousemen/porters, and twenty-three percent (23%) percent of it will be set aside for the disposal of the Catering Manager catering manager for distribution as he/she feels they feel best suited. a) Payment of the service charge shall be equally divided amongst the servers who provide the service and they shall receive from the Hotel hotel an itemized breakdown for each function worked and their service charge every two (2) weeks. b) Payments Payment of service charges shall be equally divided amongst the banquet housepersons housemen/porters and they shall receive from the hotel an itemized breakdown for each function every two (2) weeks.

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. a) Payment of service charge shall be equally divided amongst the servers who provide the service and they shall receive from the Hotel Employer an itemized breakdown for each function worked and their service charge every two (2) weeks. b) Payments of service charges shall be equally divided amongst the banquet housepersons and they shall receive from the hotel Employer an itemized breakdown for each function every two weeks.