Word: laborings
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Dates: during 1950-1959
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This idea drew support from John J. Conway, Master of Leverett House, who said the suggestion "at first glance has most interesting possibilities." Conway said the system would cut down paid labor behind the steam tables, an item he thought took a big chunk from the Dining Halls' budget...
...thesis on which John R. Maddax, executive vice president of the Blue Cross of Northeast Ohio, based his plea for an American Blue Cross in a speech to the American Hospital Association. According to Maddix, such an organization would have Presidential appointees from the fields of agriculture, labor, and management as trustees, and would be able to provide nationwide benefits on a service basis, with wider rural and urban coverage and special rates for the retired and unemployed...
Shortly after Maddix's speech, New York City labor leader Harry A. Van Arsdale, Jr. charged Blue Cross with "tolerating excessive hospital costs" and keeping labor out of its administration. Unless they can have more of a say in Blue Cross, labor leaders claim they will start their own health plans and hospitals. (It might be added that hospital officials thought the "tolerating excessive costs" charge ironic in view of the attempt of unions to organize underpaid non-professional hospital workers last spring.) Furthermore, national health insurance, while not a political football at present, could easily become so with enough...
...Each student, after entering the serving line, would receive a tray already filled with food. This suggestion would reduce the number of food handlers and save on labor costs, about 41 per cent of the Dining Hall Department's budget...
...number of food servers could be cut in half by allowing students to serve themselves, again reducing labor costs. Although soup and entrees would still be doled out by employees, the rest of the meal would be buffet style...