Day 127 - 23 May 95 - Page 50
1 section tab 52 at the beginning. First of all, page 738.
2 The first thing, and there are pages and pages of this on
3 health and safety, what is this document because we have
4 not got the front page of it?
5 A. It looks to be the employee handbook.
6
7 Q. What is the employee handbook?
8 A. It is the handbook given to all salaried employees.
9
10 Q. So that is from the second assistant or trainee manager
11 upwards?
12 A. Yes, including all the service department personnel as
13 well.
14
15 MR. JUSTICE BELL: Is it really the equivalent of the Crew
16 Handbook?
17 A. Yes, in that it has all the personnel procedures in
18 there, discipline, holidays, anything you need to know
19 really.
20
21 Q. Without reading it through, does it have everything in the
22 Crew Handbook but which might apply to salaried staff as
23 well as additional matters which would apply to salaried
24 staff alone?
25 A. I believe that is the idea of it. I have not sat down
26 and ----
27
28 Q. You have not checked them across.
29 A. This is obviously the health and safety part of it
30 which should be exactly the same as in the Crew Handbook.
31
32 MR. RAMPTON: It is all very well having employee handbooks
33 which, as I say, in this case contain I do not know how
34 many pages it is about health and safety, how do you ensure
35 they actually take it on board?
36 A. Well, for the restaurant management they all go through
37 a one-day basic health and safety course. "Basic" is the
38 term that the Chartered Institute of Environmental Health
39 use. We use their syllabus and they get a certificate at
40 the end of that. It is also included in other operations
41 courses like the Basic Operations course. This really
42 again is a reference document, they are taken through the
43 basics of it in that, but also all salaried management go
44 through the same training as crew as well. It is part of
45 their period as trainees. So they get that initial
46 training and then have it built upon as they progress
47 through their management training.
48
49 Q. Please turn to page 748. This is, you have told us, for
50 salaried staff. We find an account of what are to be
51 treated as notifiable accidents. Do you see that?
52 A. I do, yes.
53
54 Q. Has that changed at all? I do not know the date of this
55 document. Just glance at it. I will not read it out,
56 particularly section 3.
57 A. That is still in practice. In fact it occurs on an
58 accident check list which is posted in every restaurant.
59
60 Q. We will look at that in a moment. Those are, in effect,
