Banquets Clause Samples

Banquets. 28.01 There will be three groups of employees in the banquet department: full time, part time and casual. Full Time and Part Time employees are defined in 1.04. For F&B Outlets (Chagall’s and Loft) the expectation in keeping your part time seniority is that you are required to be available for 3 shifts per week, with 2 of the 3 shifts being a Friday, Saturday or Sunday. In addition, all part time employees must be available to work on holidays. If your availability falls below this requirement you will be moved off the seniority list. You will not accrue seniority until availability requirements are met. Employees without seniority who do not work for more than 60 days will be moved to the casual list.

Banquets. In addition, the Union shall be entitled to select one (1) employee with at least one (1) year of seniority to act as the Unit Grievor.

Banquets. For high school sports' banquets or any banquets that require food preparation, the number of cooks working will be as follows:

Banquets. 1. Any banquet assignment outside of the normal workday is voluntary for the food service employee. Extra time for banquet preparation during the normal food service day will be paid at the employee’s regular rate of pay. Hours worked over forty (40) hours in a week will be paid at time and a half. School banquets worked will be paid at the employee’s regular pay rate. 2. Food service employees who want to work banquets will, at the start of each semester, place their name on a list of employees requesting extra work. The food service director will use this list on a rotating seniority basis to assign banquet work. If an employee with knowledge of a specific building is required, the use of the rotating seniority list may be waived.

Banquets. Any banquet held on school premises and using the school’s kitchen facilities and covered under Schedule B of the Board’s policy on fees for use of school facilities will require at least one Cook to work it at the appropriate rate of pay.

Banquets. Front desk including Bell Desk and Service Promise Help Desk and Executive Lounge

Banquets. When the opportunity to work an event requiring food services becomes available, the assignment/s will be offered first to the kitchen staff of the host kitchen. If the assignment/s cannot be filled by the host kitchen, notification via email will be sent to all kitchens detailing the assignment including the location, approximate times staff will be needed, cutoff time and date to respond by if interested. It will be the Kitchen Managers responsibility to post the email in a place where everyone is sure to see it. People interested in the event assignment will notify the Food Services office. Immediately following the cutoff time, the job will be given to the most senior person who responded. The assignment will always go to the senior person who responds unless they have already worked an event in the same school year. In this case, the assignment will go to the most senior employee who has not yet worked an event in the current school year. A new school year starts the process from the beginning.

Banquets. (a) Banquet employees will be scheduled by their PPF as outlined above. As events are added, these additional shifts will be assigned by job classification and then by seniority, in accordance with the established PPF. (b) Banquet Servers and Porters will be scheduled as either Servers, Porters or Bartenders based on their skill and ability and gratuities will be shared based on hours worked during each pay period. (c) Banquet gratuities, collected and disbursed, will be audited quarterly by the department’s union ▇▇▇▇▇▇▇ and another banquet employee, who is selected by the banquet employees.

Banquets for males (both full time and part time), the Employer will furnish and repair/replace the vest and bow tie. The Employee furnishes and repairs/replaces the shirt and pants. The Employee launders the vest, bow tie, shirt and pants.