Xxxxxxx Meetings. The work schedules of workers elected as Union stewards shall be adjusted to permit attendance at regular xxxxxxx assembly meetings without pay, provided that (i) Home operation shall not be impaired, (ii) the Union informs the Chief Executive Officer in writing not less than 48 hours prior to such meetings, (iii) the number of Stewards shall be limited by operating needs, (iv) Union stewards will notify their supervisors in advance of such meetings (failure to so notify the supervisor allows the supervisor to withhold approval for the xxxxxxx to attend the meeting).
Xxxxxxx Meetings. The Union shall be permitted to have up to, but not in excess of one (1), meeting of all the designated stewards (no more than one (1) per terminal), per calendar quarter for the purposes set forth below, provided that the Employer receives at least forty-eight (48) hours prior written notice. Hours lost from the xxxxxxx’x regular shift to attend such meeting shall be paid by the Employer at straight-time rates up to but not in excess of their regular bidded shift. (Stewards shall not be required to cover a night shift following a day meeting.) The Employer shall have no other obligations to pay Stewards for the performance of their duties away from the Employer’s premises. It is expressly understood and agreed that the purpose of such meeting shall pertain solely and exclusively to the business of DHL and shall be limited to and not exceed the following subject matter: (1) the duties set forth in Article 16, Stewards of the Operational Supplement; and (2) Xxxxxxx training. (Any xxxxxxx whose shift is “atypical” shall be treated on that day as if his/her schedule was the same as the majority of stewards, i.e., they will not be required to cover the night shift following the day meeting)
Xxxxxxx Meetings. The Employer will meet as appropriate with shop stewards. If said Meetings occur during the shop xxxxxxx'x regularly scheduled hours the xxxxxxx will be paid for such time.
Xxxxxxx Meetings. The chef is responsible for planning all meals with consultation from the Xxxxxxx during their meetings. The menu should ensure that the selection is nutritious, appealing to the majority, and provides variety. A copy of the weekly dinner menu should be posted in public view. These meetings may be of a formal or informal nature, insofar as they take place at least twice per month. In the 7th week of each semester, the Xxxxxxx and one other member of the Executive Board will meet with the employee to discuss a written performance evaluation. The Chef is responsible for ordering all food items. Food may only be ordered through those vendors recognized by Student Management Corporation (SMC) at Cornell University, outlined in the Supplier Guide to be provided to the Chef. The Chef is responsible for tracking incoming orders and costs so that he may keep within his weekly/monthly food budget. The Chef will keep all food receipts in a designated place in the kitchen for the Xxxxxxx to track in a spreadsheet. The Employer will notify the Chef of the food budget before the commencement of the each semester, as well as a semester kitchen equipment budget.
