"The problem was identified correctly in the Performance Improvement Plans: lack of volume. They aren't turning over enough tables and they aren't open enough hours."
But how is this possible?? I have read many times here on AU how the dining car staff works 18 hours a day, at least. No breaks, a few hours of sleep - and back on the job!
"The person in charge of this is a fool."
As we all know the real expense is personnel. But the union probably will not allow them to work the existing personnel more - I really have no idea, just guessing. So the 'fool' is playing in a restricted field of what he can do.
But how is this possible?? I have read many times here on AU how the dining car staff works 18 hours a day, at least. No breaks, a few hours of sleep - and back on the job!
"The person in charge of this is a fool."
As we all know the real expense is personnel. But the union probably will not allow them to work the existing personnel more - I really have no idea, just guessing. So the 'fool' is playing in a restricted field of what he can do.
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