Common use of Letter of Agreement Re Clause in Contracts

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 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 all staff, Everyone therefore recognizes productivity improvements are essential to secure 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 property generally. All parties acknowledge that real improvement is a cooperative effort that respects everyone's contributions and responsibilities. Management acknowledges that some of the examples discussed are responsibility to correct, and that any change must not violate the provisions of the Collective Agreement. Full bookings and a full Property are essential to true job security!' Letter of Agreement Four Seasons Hotel Toronto and United Food and Commercial Workers International 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 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 application of seniority. The Employer, the Union and the Banquet department employees recognize the significantly increased competition facing the Hotel in securing banquet bookings in and going All agree that securing such bookings is in interest. Accordingly, the Hotel agrees not to pursue a ’merged classification’ of bartenders and wait 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 scheduling matters is, subject to express provisions of the Collective Agreement, a management function, Everyone on the team understands the need to pull together to serve the guest and complete the function For example, bartenders may be called upon to help with service or clean up (notwithstanding Article and wait staff may be asked to pour wine or beer all in the interest of facilitating

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 All Xxx 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 all staff, Everyone therefore recognizes productivity ail Everyonetherefore thatproductivity improvements are essential to secure in the xxxxxx.xx 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 property generally. All Ail parties acknowledge that real improvement is a cooperative effort that respects everyone's contributions and responsibilities. Management acknowledges that some of the examples discussed someof theexamples are responsibility its to correct, and that any change must not violate the provisions of the Collective AgreementCollectiveAgreement. Full bookings and a full Property are essential to true job security!' Letter truejob of Agreement Four Seasons Hotel Toronto and -and- United Food and Commercial Workers International UnionintemationaiUnion, 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 obtain the highest possible obtainthe productivity consistent with the overall goals; provides an opportunity to all members to earn a fair wage, keeping in mind the appropriate application of applicationof seniority. The Employer, the Union and the Banquet department employees recognize the significantly increased competition facing the Hotel in securing banquet bookings securingbanquet in and going forward. All agree that securing such bookings is in everyone’s interest. Accordingly, ,the Hotel agrees not agreesnot 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 scheduling matters schedulingmatters is, subject to subjectto express provisions of the Collective Agreement, a management function, Everyone on managementfunction. Everyoneon the team understands the understandsthe need to pull together to serve the togetherto servethe guest and complete the function effectively. For example, : bartenders may be called upon to help with service or clean up (notwithstanding Article NotwithstandingArticle and wait staff may be asked to pour wine or beer all in the interest of facilitatingfacilitating 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 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 all staff, . Everyone therefore recognizes that productivity improvements are essential to secure the future 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 property generally. All parties acknowledge that real improvement is a cooperative effort that respects everyone's ’s contributions and responsibilities. Management acknowledges that some of the examples discussed are its responsibility to correct, and that any change must not violate the provisions of the Collective Agreement. Full bookings and a full Property are essential to true job security!' . Letter of Agreement Four Seasons Hotel Toronto and -and- United Food and Commercial Workers International 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 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 application of seniority. The Employer, the Union and the Banquet department employees recognize the significantly increased competition facing the Hotel in securing banquet bookings in 1999 and going forward. All agree that securing such bookings is in everyone’s interest. Accordingly, the Hotel agrees not to pursue a ’“merged 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 scheduling matters is, subject to express provisions of the Collective Agreement, a management function, . Everyone on the team understands the need to 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 (notwithstanding Notwithstanding Article 24.03(3) and wait staff may be asked to pour wine or beer all in the interest of facilitatingfacilitating 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 significantly increased competition facing the Hotel in all areas of operations in and going All Ali 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 all staff, Everyone therefore recognizes productivity ail Everyonetherefore thatproductivity improvements are essential to secure in the xxxxxx.xx 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 property generally. All Ail parties acknowledge that real improvement is a cooperative effort that respects everyone's contributions and responsibilities. Management acknowledges that some of the examples discussed someof theexamples are responsibility its to correct, and that any change must not violate the provisions of the Collective AgreementCollectiveAgreement. Full bookings and a full Property are essential to true job security!' Letter truejob of Agreement Four Seasons Hotel Toronto and -and- United Food and Commercial Workers International UnionintemationaiUnion, 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 obtain the highest possible obtainthe productivity consistent with the overall goals; provides an opportunity to all members to earn a fair wage, keeping in mind the appropriate application of applicationof seniority. The Employer, the Union and the Banquet department employees recognize the significantly increased competition facing the Hotel in securing banquet bookings securingbanquet in and going forward. All agree that securing such bookings is in everyone’s interest. Accordingly, ,the Hotel agrees not agreesnot 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 scheduling matters schedulingmatters is, subject to subjectto express provisions of the Collective Agreement, a management function, Everyone on managementfunction. Everyoneon the team understands the understandsthe need to pull together to serve the togetherto servethe guest and complete the function effectively. For example, : bartenders may be called upon to help with service or clean up (notwithstanding Article NotwithstandingArticle and wait staff may be asked to pour wine or beer all in the interest of facilitatingfacilitating efficient and cost effective of a function.