You've Got Questions, I've Got Answers, Part 6

The fifth batch of questions relating to Disneyland and Walt Disney Productions, as posed by Disneyland employees in 1972 and published in the July 7, 1972 Disneyland Line. More details can be found in Part 1.

QUESTION: "Why must we share our Employee Cafeteria with large groups of charter bus drivers?

"A fifteen-minute break does not allow for any delays, and I do not feel that employees should stand and let the minutes fly by while the line is filled with charter drivers who have all day to eat. Isn't our cafeteria for employees only, and isn't it the job of the cafeteria to take care of the employees' needs first? I have discussed this on many occasions with various cafeteria supervisors and managers and they agree, but shrug it off. Knowing charter bus drivers, I also am aware they are handsomely paid and can afford the breakfasts offered by Hills Brothers, Carnation, and the River Belle Terrace."

ANSWERS: Arrangements have already been made to keep non-employees from the cafeteria from 9:30 a.m. to 3:30 p.m., and from 5 p.m. to 7 p.m. As you know, there are signs at the Inn Between that state the cafeteria is for employees only. We are now checking into the possibility of having cards printed up that will be handed to bus drivers as they enter the Park. The card will remind them that the cafeteria is for employees only and that they - the drivers - should use our in-Park [restaurants] when getting something to eat.

QUESTION: "Why aren't more sanitary measures taken or enforced in food service, especially at the Inn Between? Are hair nets no longer required?"

ANSWER: "All female Disneyland employees handling food are required by the Health Department and Disneyland, to wear hair nets or a cap on their heads. It's a law. However, many hair nets worn today, thanks to technology, are invisible. An
employee can wear it, but it looks like she doesn't have one on. As far as sanitary standards are concerned we feel that the Food Division maintains the highest standards possible, and we are always looking for ways to improve.

QUESTION: TO THE FOOD DIVISION

"What research has been done on the problem of waste disposal, and particularly, waste recycling? Before we are someday subjected to a special tax for resource useage or are limited in our production, shouldn't we become a leader in the food
industry in divising ways and means of better utilizing our resources and in preventing pollution?"

ANSWER: We are doing as much along these lines as possible. By the nature, our business - fast food service - it is almost impossible to offer good service using silverware and regular plates. We do try to use as few paper items as possible in the fast-food operation, and have considered using other utensils. There are companies that make reuseable plastic plates and glasses, but these items still have a paper base. And, since we are required to wash our plates, glasses, and knives and forks, in 180 degree water, these items would melt and dissolve. Industries are working on a feasible and reuseable method in which fast-food operations can cut way down on their paper items. When a method is finally found, it would revolutionize the industry and cause us to do many things differently. Disneyland is aware of the problem and has made many changes already. For instance, we save many of our cardboard boxes, return them to the warehouse which in turn sends them to a recycling center. No longer do we receive soft drinks in paper or wax containers. Coke is delivered in five-gallon stainless steel reuseable containers. We no longer use cardboard containers to carry and store sandwiches - we now use sturdy plastic containers. Any ideas you might have along these lines would be appreciated by the Food Division. Just give them a call, Ext 285, and relay your idea to them.