Lunch Room Facilities Clause Samples
The Lunch Room Facilities clause outlines the provision and maintenance of designated areas where employees can take their meals during work hours. Typically, this clause specifies the employer's responsibility to provide a clean, safe, and adequately equipped space, which may include tables, chairs, and basic kitchen appliances such as microwaves or refrigerators. Its core function is to ensure employee welfare by guaranteeing access to suitable meal spaces, thereby promoting comfort and compliance with workplace health and safety standards.
Lunch Room Facilities. Lunchroom facilities are provided unit employees at the following jobsite locations: San Francisco International Airport (all shops; microwave, stove, tables and chairs); Department of Public Works, ▇▇▇▇▇ ▇▇▇▇▇▇ Street, and Wastewater Enterprise (refrigerator, microwave, vending machines provided by outside vendors, tables and chairs); Water Department Millbrae Yard (refrigerator, microwave, tables and chairs); Public Library (in Main Library only); and War Memorial.
Lunch Room Facilities. The employer agrees to furnish adequate sanitary lunchroom facilities at all offices of the Agency.
Lunch Room Facilities. 15:01 The Employer agrees to provide for all employees lunchroom and toilet facilities and a place to hang their clothes.
15:02 The present practice of coffee breaks will be maintained and the individual Companies shall have flexibility to arrange these coffee breaks to comply with their operations.
15:03 When a gang or gangs are on standby of one and one-quarter (1 ¼) hours or more into a work period, a coffee break will have been deemed to have been taken during that period and no other coffee break will be expected or granted.
Lunch Room Facilities. It is agreed that lunch room facilities will be upgraded on a continuing basis on the recommendation of the Employer’s Division Managers. In the event that the Employer is required by Government Directive to implement the use of Safety Shoes in its store operations, the Employer will pay thirty dollars (tax included) to each employee in this bargaining unit as a contribution towards the cost of Safety Shoes (one pair per year). Such payment will be made as of August each year that the Governmental Directive is in effect. Yours truly, SUPERMARKETS LIMITED ▇▇▇▇▇ ▇▇▇ Eastern Regional Director Vice-President Industrial Relations Local and Human Resources October ▇▇. ▇▇▇▇▇ United Food and Commercial Workers Local ▇▇▇▇▇▇▇▇ Ave. Ottawa, Ontario
Lunch Room Facilities. It is agreed that lunch room facilities will be upgraded on a continuing basis on the recommendations of the Employer’s Division Managers. In the event that the Employer is required by Government Directive to implement the use of Safety Shoes in its store operations, the Employer will pay thirty dollars (tax included) to each employee in this bargaining unit as a contribution towards the cost of Safety Shoes (one pair per year). Such payment will be made as of August each year that the Governmental Directive is in effect. Yours truly, ▇▇▇▇ ▇▇▇▇ ▇▇▇▇▇▇ Executive Vice President President October Mr. ▇▇▇▇ ▇▇▇▇▇▇, President United Food and Commercial Workers Union Local Road Ontario Dear Sir: Meat Apprenticeship This will serve to outline the details of the Meat Apprenticeship programme as agreed to during our recent contract negotiations. The details of the programme are as follows: 2 years in duration Branch 1 1 year weeks in school (commences January) Junior Cutter hours) work and school Branch 2 Total 1 year 8 weeks in school training Cutter hours) work and school hours We propose the following wage progression: Year I Year II Year III Employees will be canvassed through an Opportunities Bulletin to determine who is desirous of entering the apprenticeship programme. The work week would consist of thirty-seven hours. It would be understood that there would be no reduction in hours in the meat department as a result of implementing the apprenticeship programme. Part-time employees would be required to work over twenty-four hours to cover off for apprentices during the in-school portion of the programme. Apprentices would have their work and training reviewed by the Training Department Meat Specialist and Meat Manager to ensure compliance with the apprenticeship curriculum. The Company’s intention would be to hire existing part-time employees who possess the necessary seniority, ability and qualification to perform the work prior to hiring full-time meat apprentices. Yours truly, ▇▇▇▇ Executive Vice President October Mr. ▇▇▇▇ ▇▇▇▇▇▇, President United Food and Commercial Workers Union Local Road Ontario Dear Sir:
Lunch Room Facilities. It is agreed that lunch room facilities will be upgraded on a continuing basis on the recommendations of the Employer's Division Managers.
Lunch Room Facilities