I'd like to make one last comment, because Mr. Oakey compared the two.
When you're in a unionized workplace and you have a health and safety team, then someone cleaning in a hospital who sees a problem can report it to their health and safety committee. The health and safety committee can take it up with management, and that person is sitting there somewhat protected. But if the person is in contracted position and is working for half the money, and two-thirds of it is going off to their employer, and they see the same problem, they'll keep their head down and keep working. That's one of the reasons we're getting superbugs right now, but in your industry it's the same thing when dealing with food services.
Would you agree, Mr. Linton?