Restaurant/Bar Gratuity Sample Clauses

Restaurant/Bar Gratuity. 100% to employee providing the service * The Company will place a notation on all menus that prices do not include a suggested 15% gratuity * Automatic 15% gratuity for parties consisting of eight (8) or more. * Where goods or services are complimentary or discounted, including staff meals taken in the restaurant/bar, 15% gratuity shall be levied based on the regular selling price of the goods and services provided. Appendix “B” ­ Union Resource Development Fund: The Employer shall contribute an amount equivalent to five cents per hour ($.05/hr), to the Union’s Resource Development Fund and said contribution to be remitted to the Union monthly, by separate cheque. Effective January 1, 2012, the Employer shall increase the above noted contribution to six cents per hour ($0.06/hr). Appendix “C” ­ Banquet Gratuities The Employer shall add a fifteen percent (15%) gratuity to the prices of wine service and other beverages added to the “host or cash bar” account. The Employer shall add a fifteen percent (15%) gratuity to the invoice pre-tax selling price of food sold in the banquet department. Invoice pre-tax selling price means the price which the client is charged before taxes. In the event that the Employer elects not to collect gratuities from the customer(s). the Employer shall pay the gratuity directly to the employees. Notwithstanding (b) above, in the event the Employer elects to discount the regular selling price by more than 15%, gratuities for bargaining unit employees shall be based on 85% of the regular selling price. Where the Employer provides meals or portions of meals on a complimentary basis, the Employer shall pay/top-up the gratuity portion to fifteen percent (15%) of the regular selling price. Gratuity split shall be as follows: Upon Ratification: eighty-seven percent (87%) for union employees; thirteen percent (13%) for non-union employees. January 1, 2012 eighty-eight percent (88%) for union employees; twelve percent (12%) for non- union employees. January 1, 2013 eighty-nine percent (89%) for union employees; eleven percent (11%) for non- union employees. The method of distribution among Union members shall be proportionate to the hours worked within the respective gratuity period (bi-weekly). Formula for Distribution of Gratuities: Gratuities shall be paid bi-weekly as follows: The total amount of gratuities received during each bi-weekly period shall be divided by the total number of hours worked by all eligible banquet employees sharin...
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