Roland Perry wrote:
In message , at 07:29:10
on Tue, 27 Aug 2013, remarked:
There are CEOs who are happy to mix with their staff.
Of course (and I include myself in various previous CEO roles) however
others end up in a culture where they like to keep the staff at arms
length. It's not a modern thing - iirc ICI used to have three different
'staff canteens' for different grades of staff (a generation ago).
My first job was at a company with four staff canteen levels, three of
which shared a common kitchen: blue collar self-service, with hard floors;
non-managerial white collar self-service with carpet tiles; and managerial
with waitress service and licensed (this was 40 years ago). There was a
separate, much smarter executive restaurant with a different menu, in a
different building, popularly known as the 'golden trough'; I think this
was free for those executives who qualified. I visited other manufacturing
companies with at least five grades of canteen/restaurant.