Common use of Letter of Agreement Re Clause in Contracts

Letter of Agreement Re. Productivity The Employer, the Union and the Employees recognize the increased competition facing the Hotel in all areas of operations in and going Xxx agree that it is in everyone's to and keep guests for every service offered by the Hotel. The parties are proud of the fact that Hotel wages are than other properties and want to secure a good income for ail Everyonetherefore thatproductivity improvements are to secure the xxxxxx.xx a competitive environment. The Hotel acknowledges the value of employee input and suggestions on how to productivity in their and in the Ail parties acknowledge real is a that respects contributions and Management that someof theexamples are its to and that any change must not violate the provisions of the CollectiveAgreement. and a Property are essential to truejob of Agreement Four Seasons Toronto -and- United Food and Commercial Workers intemationaiUnion, Local Re: Banquet Department Productivity Agreement Both the Employer and the Union recognize the importance of maintaining a banquet operation that: recognizes the primary importance of service to the guest: the ability and commitment of the banquet department staff and the special that and wait staff each provide; seeks to obtainthe productivity consistent with the goals; provides an to all members to a fair wage, keeping in mind the appropriate applicationof seniority. The Employer, the Union and the Banquet department employees recognize the significantly increased competition facing the Hotel in securingbanquet in and going forward. All agree that securing such is in everyone’s interest. Accordingly,the Hotel agreesnot to pursue a “merged classification”of bartenders and wait staff for scheduling and job assignment purposes. The Union, on behalf of the employees, agrees the direction of the work force and the of schedulingmatters is, subjectto express provisions of the Collective a managementfunction. Everyoneon the team understandsthe need to togetherto servethe guest and complete the function effectively. For example: bartenders may be called upon to help with service or up (NotwithstandingArticle and wait staff may be asked to pour wine or beer all in the interest of facilitating efficient and cost effective of a function.

Letter of Agreement Re. Productivity The Employer, the Union and the Employees recognize the significantly increased competition facing the Hotel in all areas of operations in 1999 and going Xxx forward. All agree that it is in everyone's ’s interests to attract and keep guests for every service offered by the Hotel. The parties are proud of the fact that Hotel wages are significantly better than other properties and want to secure a continuing good income for ail Everyonetherefore thatproductivity all staff. Everyone therefore recognizes that productivity improvements are essential to secure the xxxxxx.xx future in a competitive environment. The Hotel acknowledges the value of employee input and suggestions on how to improve productivity in their areas and in the Ail property generally. All parties acknowledge that real improvement is a cooperative effort that respects everyone’s contributions and responsibilities. Management acknowledges that someof theexamples some of the examples discussed are its responsibility to correct, and that any change must not violate the provisions of the CollectiveAgreementCollective Agreement. Full bookings and a full Property are essential to truejob true job security. Letter of Agreement Four Seasons Hotel Toronto -and- United Food and Commercial Workers intemationaiUnionInternational Union, Local 333 Re: Banquet Department Productivity Agreement Both the Employer and the Union recognize the importance of maintaining a banquet department operation that: - recognizes the primary importance of service to the guest: ; - respects the skill, ability and commitment of the banquet department staff and the special skills that bartenders and wait staff each provide; - seeks to obtainthe obtain the highest possible productivity consistent with the overall goals; - provides an opportunity to all members to earn a fair wage, keeping in mind the appropriate applicationof application of seniority. The Employer, the Union and the Banquet department employees recognize the significantly increased competition facing the Hotel in securingbanquet securing banquet bookings in 1999 and going forward. All agree that securing such bookings is in everyone’s interest. Accordingly,, the Hotel agreesnot agrees not to pursue a “merged classification”of classification” of bartenders and wait staff for scheduling and job assignment purposes. The Union, on behalf of the employees, agrees that the direction of the work force and the determination of schedulingmatters scheduling matters is, subjectto subject to express provisions of the Collective Agreement, a managementfunctionmanagement function. Everyoneon Everyone on the team understandsthe understands the need to togetherto servethe pull together to serve the guest and complete the function effectively. For example: ; bartenders may be called upon to help with service or clean up (NotwithstandingArticle Notwithstanding Article 24.03(3) and wait staff may be asked to pour wine or beer all in the interest of facilitating efficient and cost effective staffing of a function.. Letter of Agreement Re: Banquet Porters and Scheduling Opportunities Following our negotiations meeting regarding Banquets the Hotel confirms that it will undertake the following management actions:

Letter of Agreement Re. Productivity The Employer, the Union and the Employees recognize the increased competition facing the Hotel in all areas of operations in and going Xxx Ali agree that it is in everyone's to and keep guests for every service offered by the Hotel. The parties are proud of the fact that Hotel wages are than other properties and want to secure a good income for ail Everyonetherefore thatproductivity improvements are to secure the xxxxxx.xx a competitive environment. The Hotel acknowledges the value of employee input and suggestions on how to productivity in their and in the Ail parties acknowledge real is a that respects contributions and Management that someof theexamples are its to and that any change must not violate the provisions of the CollectiveAgreement. and a Property are essential to truejob of Agreement Four Seasons Toronto -and- United Food and Commercial Workers intemationaiUnion, Local Re: Banquet Department Productivity Agreement Both the Employer and the Union recognize the importance of maintaining a banquet operation that: recognizes the primary importance of service to the guest: the ability and commitment of the banquet department staff and the special that and wait staff each provide; seeks to obtainthe productivity consistent with the goals; provides an to all members to a fair wage, keeping in mind the appropriate applicationof seniority. The Employer, the Union and the Banquet department employees recognize the significantly increased competition facing the Hotel in securingbanquet in and going forward. All agree that securing such is in everyone’s interest. Accordingly,the Hotel agreesnot to pursue a “merged classification”of bartenders and wait staff for scheduling and job assignment purposes. The Union, on behalf of the employees, agrees the direction of the work force and the of schedulingmatters is, subjectto express provisions of the Collective a managementfunction. Everyoneon the team understandsthe need to togetherto servethe guest and complete the function effectively. For example: bartenders may be called upon to help with service or up (NotwithstandingArticle and wait staff may be asked to pour wine or beer all in the interest of facilitating efficient and cost effective of a function.

Letter of Agreement Re. Productivity "The Employer, the Union and the Employees recognize the significantly increased competition facing the Hotel in all areas of operations in and going Xxx All agree that it is in everyone's interests to attract and keep guests for every service offered by the Hotel. , The parties are proud of the fact that Hotel wages are significantly better than other properties and want to secure a continuing good income for ail Everyonetherefore thatproductivity all staff, Everyone therefore recognizes productivity improvements are essential to secure the xxxxxx.xx in a competitive environment. The Hotel hotel acknowledges the value of employee input and suggestions on how to improve productivity in their areas and in the Ail property generally. All parties acknowledge that real improvement is a cooperative effort that respects everyone's contributions and responsibilities. Management acknowledges that someof theexamples some of the examples discussed are its responsibility to correct, and that any change must not violate the provisions of the CollectiveAgreementCollective Agreement. Full bookings and a full Property are essential to truejob true job security!' Letter of Agreement Four Seasons Hotel Toronto -and- and United Food and Commercial Workers intemationaiUnionInternational Union, Local Re: Banquet Department Productivity Agreement Both the Employer and the Union recognize the importance of maintaining a banquet department operation that: recognizes the primary importance of service to the guest: ; respects the skill, ability and commitment of the banquet department staff and the special that bartenders and wait staff each provide; seeks to obtainthe obtain the highest possible productivity consistent with the overall goals; provides an opportunity to all members to earn a fair wage, keeping in mind the appropriate applicationof application of seniority. The Employer, the Union and the Banquet department employees recognize the significantly increased competition facing the Hotel in securingbanquet securing banquet bookings in and going forward. All agree that securing such bookings is in everyone’s interest. Accordingly,, the Hotel agreesnot agrees not to pursue a “’merged classification”of classification’ of bartenders and wait staff for scheduling and job assignment purposes. The Union, on behalf of the employees, agrees that the direction of the work force and the determination of schedulingmatters scheduling matters is, subjectto subject to express provisions of the Collective Agreement, a managementfunction. Everyoneon management function, Everyone on the team understandsthe understands the need to togetherto servethe pull together to serve the guest and complete the function effectively. For example: , bartenders may be called upon to help with service or clean up (NotwithstandingArticle notwithstanding Article and wait staff may be asked to pour wine or beer all in the interest of facilitating efficient and cost effective of a function.facilitating