First, the owner gets 70% of its sales (FULL STOP). For example, if owner sold $27, it gets $18.90. Grab ensures order and delivery.
The rest is about Grab’s charges to CUSTOMERS (FULL SOP).
Grab charges extra on customers. E.g., $27 + $3 = $30 (listed price). Then service fee at $11.50 (depending on distance), which is 38% of listed price.
Rider gets $8.50 (assumed, ref 1). Grab gets $41.50 – $18.90 – $8.50 = 14.10. In terms of revenue distribution, it is a 20-45-35 formula of the last pricing of $41.50.
In this arrangement, owner still gets 70% of earning, e.g., $18.90. Grab coordinated with other stakeholders, namely customers, riders, and stall owners to earn $14.10. Rider received $8.50 per trip (assumed, ref. 1). This arrangement is still good because without Grab, stall owner gets zero.
Grab is not a social enterprise and it needs to pay investors. Investors had pumped capital into Grab.
Lastly, disgruntled stall owners can opt out if they think Grab is a bane than a solution.
Else, stall owners can coordinate among themselves to incorporate their own food delivery services for themselves. This would be similar to the extra service charges they pay to stall associations to get their plates washed…
The class started at 9.00. There were 10 participants. Some had problem accessing Zoom and accepted later. The instructions given were the following:
Switch video on all time. If you are using Tab or phone, prepare another device to access the online assessment (Canvas, https://ntuc.instructure.com/).
Scan QR code to update learner’s particular
Save zoom link somewhere accessible in case participant get booted out due to poor connection.
Assessment will be the following
25 multiple choice questions (MCQ)
5 short answer questions
Practical session, e.g., oral questions and demonstration (hand washing and food handling)
The agenda of the lecture is about personal hygiene, safe ingredients, handling, storage, and overall cleanliness.
Practical food handling
Prepare the following: glove (or chopstick, tongs), container (with ready to eat food), and serving plate.
The instructions: transfer the food from the container to the plate. Response: wear glove, open container, take the food and place on plate.
The instruction: receive the money. Response: take of glove to receive money.
Oral questions (with photos)
Items to wear at workplace? Covered shoe, cook hat, apron, and/or head net cap. Inappropriate ones are slippers, torn and tattered aprons, and jewelry.
Proper PPE? Anti-slip covered shoe, apron, and cook hat
Placement of ready to eat and raw food in chiller? Ready to eat at top and raw food at the bottom.
Store canned food. Ensure item is not expired or physically damaged (e.g. dented).
The course takes 7.5 hours, with intermittent breaks at 10 min. Lunch from 12.00 to 13.30. I think the course can be shortened, especially when the course material is given to participants earlier for reference. By then, participants would be ready for the test.
The course material is 135 pages long but the content is easy and fast to follow. The 8-step hand wash requires more practice.
Note that the trainer will help participants to understand and pass the course. This course’s main purpose is to help improve participants’ understanding about proper and safe food handling. It is not out to fail (if participants really understand the topic).