Day 150 - 07 Jul 95 - Page 34


     
     1        visit, would you pass that on to anyone?
     2        A.  I would tell the Restaurant Manager.
     3
     4   MR. JUSTICE BELL:  What you are saying is that the senior person
     5        would tell you ---
     6        A.  Yes.
     7
     8   Q.   -- when he or she wanted to come; it would be your
     9        responsibility to tell the Manager and then you would be
    10        there on the appointed occasion?
    11        A.  That is right.
    12
    13   Q.   That is what you are saying?
    14        A.  Yes, I am, yes.
    15
    16   MR. ATKINSON:   When you were Area Supervisor, would an all
    17        night close have been done before you visited the store?
    18        A.  Before I visited?
    19
    20   Q.   Would the Restaurant Manager have said to the crew,
    21        "Mr. Stanton" ----
    22
    23   MR. JUSTICE BELL:  I do not think you need ask that because he
    24        is there two or three days a week.
    25
    26   MR. ATKINSON:   I am glad that I do not have to ask it.  The
    27        only reason I ask it, my Lord, is because an allegation
    28        specifically to that effect has been made.
    29
    30   MR. JUSTICE BELL:  Yes.  Perhaps I have leapt in too soon then.
    31
    32   THE WITNESS:  No, it would not be because then, I think, in
    33        logical extension, they would be doing it two or three
    34        times a week.
    35
    36   MR. ATKINSON:  Was that happening?
    37        A.  All night closes prior to my visit?
    38
    39   Q.   Yes.
    40        A.  No.
    41
    42   Q.   Is it true of all Area Supervisors, and perhaps I say that
    43        I would assume it was right to be Area Supervisor wherever
    44        they are visiting regularly?
    45        A.  Yes.
    46
    47   Q.   What is your general opinion of the good sense or otherwise
    48        of using all night closes to clean the store, for whatever
    49        reason?
    50        A.  The way I would position it with the Managers and 
    51        myself as a Manager was that I think we probably look at 
    52        them once every three or so months, just as a, I think 
    53        I used the term sort of spring clean, a general, not to do
    54        a basic cleaning of equipment or the basic cleaning of
    55        floors, or whatever, but to do areas whereby we could
    56        specifically -- maybe the dining area is a very good
    57        example because it is open during -- well, it is open
    58        during opening hours and there are customers there; then
    59        that is a good example of a project we would do an all
    60        night close on; the restaurant is shut; it is not going to

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