9. Cleaning up. 10. Cutters-hour rate. 2. PREPARATION LABOR-PIECE RATE. 1. Cutters-piece rate. 3. CANNING LABOR-HOUR Rate. 1. Forewomen. 2. Checkers. 3. Can Distributors. 4. Can Markers. 5. Canners-hour rate. 6. Empty-Can Washing. 4. CANNING LABOR-PIECE RATE. 1. Canners-piece rate. 5. SIRUPING LABOR. 1. Sirup Room. 2. Sirup Machines. 6. Cook ROOM LABOR. 1. Foreman. 2. Processer. 3. Double Seamers. 5. Traying off. 6. Cutting and Refilling. 7. Sorting and Mending Leaks. 8. Reprocessing. 9. Porters and Sweepers. 7. FRUIT ROOM LABOR. 1. Foreman. 2. Clerical Work. 8. CAN STACKING. 1. Foreman. 4. Cooling Floor. 5. Trucking to Stacks. 6. Stacking Cans. 7. Stacking Empty Trays. 9. INDIRECT LABOR. 1. Superintendent. 2. Plant Office. 4. Foremen Out of Season. 5. Building Repairs and Maintenance. 8. Handling Sugar. 9. Handling Empty Cans. 11. Nurses and Attendants. 13. Porters and Sweepers. 10. WAREHOUSE LABOR. 1. Foreman. 2. Shipping Clerk. 3. Label Room. 5. Distributing Empty Boxes. 6. Trucking and Loading Cars. 7. Overhauling Stacks. 8. Cleaning Cans. 9. Lacquering Cans. 10. Relabeling. 11. Receiving Canned Goods. 12. Packing in Sawdust. 13. Over and Under Wrapping. 15. Moving Stacks. 16. Janitors. 11. BOX-MAKING LABOR. 1. Receiving Shook and Cases. 3. Printing Boxes. 12. POWER PLANT LABOR. 1. Engineers. 2. Assistants. 3. Cleaning Boilers. 13. INVESTMENT ACCOUNT LABOR. 6. New Cafeteria Building. 7. New Machinery and Equipment. 9. New Electric Power System. Explanation of Labor Accounts PREPARATION LABOR-GENERAL: This account will include all labor engaged in the preparation of the fruit other than that actually engaged in piece work cutting or the same work when paid hourly rates. In the Preparation Labor account will be included all such labor as checkers and their assistants; forewomen over the cutters; porters and sweepers; slicing-machine operators; lye machine operators; grader operators; cherry-pitting or cherry-stemming machine operators (but not women employed on the sorting apron of cherry-stemming machines, whose time should be charged against the cutting department; women gaged on the sorting belt of the lye machine should be charged to Preparation); all help engaged in trimming fruit will be charged to Preparation, and also all those engaged in sweeping the floors and cleaning up, whether engaged as regular labor or under special contract and also all labor on the sorting belts. Blank spaces should be provided on all time cards and in each department on the labor report to take care of any special labor. Never use the terms "General" or "Other" labor. Specify the work. en PREPARATION LABOR-PIECE RATE. This account will in clude all labor actually engaged in cutting the fruit and which is paid for on a piece-rate basis. Where the basis of pay is an hour rate, as is sometimes the case in hand-stemming cherries and where the fruit is so small, or of such poor quality, that the operators cannot earn a fair day's wage, the charge will be to the Preparation account. CANNING LABOR-HOUR RATE. This department will be charged with all labor in the canning department other than the piece-rate canners. This will include can distributors, can markers, forewomen over canners, canners paid on hourly basis, trucking empty cans to canners and trucking filled cans to the sirup machines, etc., empty-can washing, checkers, checking canners' cards and any other day work incidental to the canning department but not otherwise provided for, which can be taken care of in the blank spaces. Canning labor, piece work, includes only that labor in the canning department which is paid for on a piece-rate basis. SIRUPING LABOR. This includes all labor engaged in making and distributing the sirup in the sirup room and the sirup machines. Does not include unloading cars of sugar or handling sugar in warehouse or to the sirup room. THE COOK ROOM LABOR includes all employees of the cook room, such as those engaged in operating the double seamers, cookers and retorts, all foremen of the department, the processor, those engaged in cutting open and refilling cans, mending leaks, re-processing, porters and sweepers and traying off at the end of the coolers. All other labor not specially provided for can be taken care of in the blank spaces provided. FRUIT ROOM LABOR will include all employees working in the fruit room and will include those receiving the green fruit, the receiving clerks, sorting pears, sorting peaches, and other fruits, trucking fruit into the preparation room to the cutters, and all labor engaged in handling fruit going to or received from the cold storage plant and all labor engaged in box yard work, receiving, shipping and repairing lug boxes but not that engaged in making new boxes which will be charged to new lug boxes on the Investment card. Special work not provided for can be checked in the blank spaces. The distribution of the labor into the cold storage plant will be to the Cold Storage account, and out of the cold storage plant will be to Receiving Fruit account. THE CAN-STACKING LABOR includes all that labor engaged on the cooling floor and in stacking the cans in the warehouse and includes those trucking from the end of the coolers to the cooling floor and stacking there, also the tally clerk who counts the daily pack and those who truck to the stackers in the warehouse, stacking in the warehouse, handling and stacking empty trays in the warehouse, testing cans, and the foreman of the department. This work should be checked on cards whether it is done by regular labor or by contract. THE INDIRECT LABOR will include all that labor in the factory which is incidental to its operation but which cannot be charged directly to any particular product or department. This will include all labor of the timekeeping office, labor distribution, repairs and maintenance of factory, buildings, cottages, cafeteria, warehouse, etc., repairs and maintenance of machinery, watchmen, receiving sugar and condiments, receiving and stacking empty cans, porters and sweepers, superintendents, foremen out of the regular packing season (the time of the foremen out of season will be charged to whatever work or department they are working on or in). Labor engaged in handling by-products for sale should be charged against this department and should be checked under Income accounts, but a note should always be made on the cards specifying what the by-product was, such as "apricot pits," "cherry stems," "junk," etc. All labor engaged in the storeroom should be charged to indirect labor, also all labor on interplant shipments of sugar, cans, materials, supplies, etc., the nurse and attendants in the hospital room and all labor and help in the cafeteria. Any labor not specially provided for can be taken care of in the blank spaces. Cafeteria labor will be charged only when the cafeteria is operated by the company. WAREHOUSE LABOR includes all labor in the warehouse, such as distributing empty cases to the labelers or the label machines, labeling whether by hand or by machines, and the labeling includes passing cans to labelers or machines labeling and nailing up the boxes. Warehouse labor will also include trucking to and loading cars, overhauling |