Common use of MEAT DEPARTMENT Clause in Contracts

MEAT DEPARTMENT. In the event a location or locations implement a conventional meat department during the term of this agreement, then the Employer and the Union will meet to discuss such implementation i.e. rates of pay, department seniority and classifications. For clarity, a conventional meat department is one that requires the expertise of a meat cutter for the purpose of cutting and trimming meat in a manner that it can be overwrapped, weighed and priced in preparation for sale to the customer.

MEAT DEPARTMENT. In the event a location or locations implement a conventional meat department during the term of this agreement, then the Employer Owner and the Union will meet to discuss such implementation implementa- tions i.e. rates of pay, department seniority and classifications. For clarity, a conventional meat department is one that requires the expertise of a meat cutter for the purpose of cutting and trimming meat in a manner that it can be overwrapped, weighed and priced in preparation for sale to the customer.consumer. For the Union: For the Company: Xxxx Xxxxxxx Xxxx Xxxxx Xxx Xxxxxx

MEAT DEPARTMENT. In the event a location or locations implement a conventional meat department operated by the Employer during the term of this agreement, then the Employer and the Union will meet to discuss such implementation i.e. rates of pay, department seniority and classifications. For clarity, a conventional meat department is one that requires the expertise of a meat cutter for the purpose of cutting and trimming meat in a manner that it can be overwrapped, weighed weighed, and priced in preparation for sale to the customer.

MEAT DEPARTMENT. In the event a location or locations implement a conventional meat department during the term of this agreementAgreement, then the Employer Employers and the Union will meet to discuss such implementation i.e. i.e., rates of pay, department seniority and classifications. For clarity, a conventional meat department is one that requires the expertise of a meat cutter for the purpose of cutting and trimming meat in a manner that it can be overwrapped, weighed and priced in preparation for sale to the customer.