Commercial Kitchen Sample Clauses

Commercial Kitchen. A. Serving or providing of any type of food or drinks require rental of the commercial kitchen in addition to the room rental.
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Commercial Kitchen. Full commercial kitchen with ovens, refrigerators, freezer, sinks and counters. A great spot for caterer staging and service. $50 per day Setup Time – We have a reduced rate for setup / tear down time so that you do not have to pay full price while decorating and cleaning up. $20 per hr. Trash Removal – Placing trash from the rental space is the responsibility of the renter. We can take care of this for you! $30 per day Sound System – Includes PA system with 2 large speakers w/ stands, 1 microphone. $40 per day Projector / Screen – Digital projector and screen for presentations. $40 per day Podium – Having a speaker at your event? Podiums available! $10 per day White Linen Tablecloths – Holding a fancier affair? We will cover your tables! $8 each linen Funeral Receptions – We offer a special price for bereavement receptions for our township residents. The Social Hall may be reserved for up to 4 hours for a flat fee. $125 / flat fee Notes: 2 hr. minimum rental required – Security deposit must be submitted in the amount of $100 for Social Hall / Engine Room, $50 for Blue Room / Game Room / Library, and $25 for outdoor facilities. Deposit will be returned after the event space has been inspected. Any event requesting alcohol service must be contracted with an approved caterer. All West Hanover Township residents will receive 10% off total rental. Active Fire Company 36 firefighters will receive 20% off total rental. FLOOR PLAN Xxxxxxx Xxxx Engine Room Game Room Blue Room Library Draw tables, chairs, DJ, etc. where you would like them set-up.
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Commercial Kitchen. Tenant may use a portion of the Premises for the operation of a commercial kitchen (the “Commercial Kitchen”), for the exclusive use of Tenant’s employees. Tenant shall not sell any food or beverages in or from the Premises at any time and/or serve any food and beverages in or from the Premises at any time to other tenants or occupants of the Project (or their employees) or to members of the general public; provided, however, Tenant shall be permitted to have vending machines in the Premises available for use by Tenant’s employees and guests. No cooking odors shall be emitted from the Premises other than through ventilation equipment and systems installed therein to service the Commercial Kitchen in accordance with the provisions of this Section 5.4. Tenant’s obligations under this Section 5.4 are cumulative and in addition to all other obligations of Tenant under this Lease. Tenant shall be permitted to serve (but not sell) alcohol in the Premises, subject to compliance with Applicable Laws, and Section 10.3 below.
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Commercial Kitchen. The commercial kitchen is located opposite the function room and is available for hire. Users are to pay an upfront refundable cleaning deposit of $200.00 once a booking is confirmed. All users of the commercial kitchen must participate in an induction briefing and a post-use inspection. Users are responsible to clean the commercial kitchen. The Centre Management Team will ensure that the commercial kitchen is adequately stocked with a range of cleaning products and supplies. Government, businesses and Community Organisations who hire the kitchen can only use the kitchen for the stated purpose, which must be lawful and conducted in a manner that does not disrupt or inconvenience other users of the Centre. The cleaning deposit will be refunded once the post-use inspection has occurred and the Centre Management team confirms that the space has been left clean. All persons using the kitchen must be aware of their food safety and hygiene responsibilities. Organisations exempt from the Food Act 2001 still have a responsibility to ensure the food they sell is safe. Organisations that sell unsafe food may be responsible for serious illness. ACT Health has a range of resources available online via the ACT Health website to assist organisations in providing safe food to the community. Children under the age of 18 years and pets (including companion animals and guide dogs) are not permitted in the commercial kitchen.
Sample 1

Related to Commercial Kitchen

  • KITCHEN  Discard all leftover food in large trash receptacle in kitchen and empty any smaller trash receptacles if used into large trash can in kitchen.  Empty large trash bin into the dumpster, (if feasible). If not, please notify front desk.  Flatware is to be pre-soaked, washed in dishwasher, dried, returned to drawers and placed facing in the same direction.  Dishes, glassware, chopping boards, cooking utensils, pots/pans, baking sheets etc. should be washed in accordance with the instructions on the dish washing machine and returned DRY to dish carts and cupboards. Please check for lipstick/chap stick marks and clean those off accordingly before putting glasses/cups away.  Wipe down outside of dishwasher, empty dishwasher food trap into trash and wash out.  Counters and sinks wiped down with the water and bleach solution.  If used, please wipe inside and out microwave oven; wall/warming ovens, inside the refrigerator and refrigerator door.  Run garbage disposal in large double sink by dishwashing machine to clear food waste (Please do not put any food waste in small sinks).  Wipe out Alto-Shaam (Warming Ovens) and clean food trays if used.  Rinse out any Dish Tubs.  Empty any tubs of excess ice outside, if used.  Sweep floor of food debris.  Empty large trash bin into the dumpster (if feasible). If not please notify front desk. B BQ’s:  Make sure propane is turned off after use  Clean grill racks with wire brush and wipe up any spills /food debris from the BBQ  Leave outside to cool.  Please check with Front Desk regarding storage of cold and cleaned BBQ’s PATIO:  Return outdoor umbrellas and furniture to original positions.  Wipe down outdoor furniture if spills have occurred.  Dispose of trash/food waste and cigarette butts in trash receptacles. The following applies if any food and/or beverages have been served in these rooms: GREAT ROOM:  Wipe down tables with bleach /water solution. (Located under the sink in the kitchen next to the coffee maker).  If linens have been used or rented, please shake off any food debris in trash receptacles and place linens in mesh bags provided. Sorting by color or type is not necessary.  Notify front desk of any beverage spills as soon as they occur.  Empty any trash receptacles into large trash can in kitchen and then empty that into the dumpster (if feasible). If not please notify front desk.  Sweep/Vacuum carpet of any food debris. (These items are located in the cupboard next to Men’s restroom.

  • Grooming The parties agree that the agency shall have the right to set reasonable and professional grooming standards for its employees. The agency and state agree to consult with the Association in the development of said grooming standards.

  • Alcoholic Beverages Costs of alcoholic beverages are unallowable.

  • Millwright In the case of a job site located outside a millwright’s region of residence, the employer may assign a millwright holding a journeyman competency certificate or an apprentice competency certificate anywhere in Quebec, provided the millwright has worked 1,500 or more hours for the employer in the construction industry in Quebec or elsewhere in Canada during the first 24 months of the 26 months preceding the issuance or renewal of his competency certificate, as follows:

  • ELECTRICAL SERVICES A. Landlord shall provide electric power for a combined load of 3.0 xxxxx per square foot of useable area for lighting and for office machines through standard receptacles for the typical office space.

  • Catering The IU Auditorium staff may suggest caterers for your event; however, the Licensee will be responsible for paying all catering costs in a timely manner. All caterers in the IU Auditorium must be pre-approved by Auditorium Management and possess all valid Indiana licenses for food service and the service of alcoholic beverages (if applicable). The caterer must carry commercial general and auto liability insurance, including a products-completed operations endorsement, with minimum limits of $1,000,000 per occurrence / $2,000,000 Aggregate. Licensee must be in compliance with all other university regulations regarding food service including, but not limited to, completing the University Office of Environmental Health & Safety’s Temporary Food Service application. In addition, “The Trustees of Indiana University, its officers, agents and employees” must be named as an additional insured on the Certificate of Insurance for both Commercial General Liability and Automobile Liability coverage. The Certificate of Insurance must be submitted to Indiana University for review and approval at least fourteen (14) working days prior to the scheduled date of the event. If Licensee’s vendor/caterer fails to comply with any of the requirements described in this section, the vendor/caterer will not be permitted to serve food or alcohol at the Event and Licensor shall not be responsible for any losses incurred by Licensee or Licensee’s subcontractors as a result of such cancellation. Stage Labor The Auditorium Production Stage Manager and the Licensee in conjunction with the Auditorium Management shall determine the number of employees necessary for the call. Manpower must be maintained until such time as work in all departments is fully completed. All requests for manpower must be submitted in writing forty-eight (48) hours prior to load-in. Indiana University Auditorium is under contract with IATSE Local #618. Licensee agrees to abide by the rules of this agreement governing stage labor. IU Auditorium Facility Usage Policies It is further agreed and understood that all of the Facility Usage Policies including all addenda published by the date of this Agreement are hereby incorporated as part of this contract and the Licensee has received a copy of the Indiana University Auditorium Facility and General Information. Please initial here: Sound System If sound equipment is carried by the performing company, artist, or conference, the Indiana University Auditorium Production Stage Manager, after consultation with representatives of the company, may permit use of the company's equipment in conjunction with the house system. If Licensee is to mix sound system from the road sound mixing position, mixing stacks and/or equipment to be no higher than forty-eight (48) inches from the floor. Front Lighting There are no balcony rail house lighting positions in the Indiana University Auditorium.

  • Electrical Equipment Residents must use only CSA, UL-approved or Canadian-certified electrical equipment; the rated wattage of light fixtures must never be exceeded; and only replacement bulbs supplied by Waterloo maintenance staff may be used. Do not leave any unattended electrical equipment turned on (i.e. hair straighteners, lights etc.)

  • Cooking The University will permit cooking only in the designated kitchen areas of the University Housing. In all other areas, cooking is permitted only with University approved appliances. The following appliances are prohibited: toaster ovens, microwave ovens larger than 800 xxxxx, refrigerators larger than 4.2 cubic feet, gas grills, steamers and any open-flame cooking device or heating unit. For a complete list please reference the Residential Handbook.

  • Equipment Cleaning (a) Areas, known by Forest Service prior to timber sale advertisement, that are infested with invasive species of concern are shown on Sale Area Map. A current list of invasive species of concern and a map showing the extent of known infestations is available at the Forest Supervisor’s Office. For purposes of this provision, “Off-Road Equipment” includes all logging and construction machinery, except for log trucks, chip vans, service vehicles, water trucks, pickup trucks, cars, and similar vehicles.

  • Generators Temporary installation of generators, and permanent installation of generators that are placed inside existing non-residential buildings or that occupy an area under 50 square feet behind the building they serve.

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