ABSTRACT
This chapter highlights the factors which affect, division and unity among groups of workers and argues that an understanding of trade unions essentially requires a detailed analysis of the organization of work. It deals with a general review of ancillary grading structures, and looks at the organization of catering work and the organization of cleaning work through a discussion of the case studies. The chapter examines six features of employment in cleaning work: shift patterns, bonus schemes, grading structures, hours of work, gender divisions and racial divisions. The grading structure indicates a bottom stratum of workers, entirely female, which is also almost completely part-time and defined as unskilled. In catering departments, the catering assistants were divided into two sections, the kitchen assistants and the dining room assistants. Kitchen assistants mainly perform routine food preparation, and dining room assistants are involved in the serving and clearing of food.
