SERVING THE WINE Clause Samples
The 'Serving the Wine' clause outlines the procedures and responsibilities related to the presentation and distribution of wine during an event or meal. It typically specifies who is authorized to serve the wine, the manner in which it should be poured, and any requirements regarding the timing or sequence of service. For example, it may require that wine be served at a certain temperature or that specific types of wine be paired with particular courses. This clause ensures that the wine service is conducted professionally and consistently, enhancing the overall experience and preventing misunderstandings about service expectations.
SERVING THE WINE. (a) It is understood that servers will set up functions, and serve the wine, put all glasses on the tables, and clean up bottles and wineglasses after the function.
(b) It is also understood that when a bartender is requested to set up the wine service he/she will receive a share of the staff portion of the gratuities as follows:
(c) Where there is both bar and food service requested for a function there shall be one bartender scheduled with the necessary servers. For fifty (50) guests or less the servers and the bartender shall be responsible for the service of the food, bar and wine service. The bar, wine and food gratuity shall be combined and divided equally.
(d) It is also understood that any function over fifty (50) guests shall be the responsibility of the bartender to service the guests excluding the food and wine. Food and wine service shall be paid at the server’s rate, bar service shall be paid at the bartenders rate.
SERVING THE WINE. (a) It is understood that Servers will set up functions, and serve the wine, put all glasses on the tables, and clean-up bottles and wineglasses after the function.
(b) It is also understood that when a bartender is requested to set up the wine service he/she will receive a share of the gratuities as follows: Servers 58% Bartenders 15% Captain 25% Banquet Houseperson/▇▇▇▇▇▇ 2%
(c) Where there is both bar and food service requested for a function there shall be one (1) bartender scheduled with the necessary Servers. For fifty (50) guests or less the servers shall be responsible for the service of the food, bar and wine service. The bar, wine and food gratuity shall be combined and dividedequally.
(d) It is also understood that any function over fifty (50) guests shall be the responsibility of the bartender to service the guests excluding the food and wine. Food and wine service shall be paid at the Server’s rate, bar service shall be paid at the Bartender rate.
SERVING THE WINE a) It is understood that servers will set up functions, and serve the wine, put all glasses on the tables, clean up bottles and wine glasses after the function.
b) It is also understood that when a bartender is requested to set up the wine service, he/she will receive a share of the staff portion of the gratuities as follows: Servers 58% Bartenders 40% Convention Services Porters 2%
SERVING THE WINE. (a) It is understood that Servers will set up functions, and serve the wine, put all glasses on the tables, clean up bottles and wine glasses after the function.
(b) It is also understood that when a Bartender is requested to set up the wine service, she will receive a share of the staff portion of the gratuities as follows: Servers 58°/o Bartenders 40°/o Banquet Housemen/Porters 2°/o
(c) Where there is both bar and food service requested for a function, there shall be one Bartender scheduled with the necessary Servers. For fifty