Day 085 - 08 Feb 95 - Page 19


     
     1        accidents, the faster that people went.
     2
     3   Q.   Yes, but does it lead to a problem with health and safety,
     4        that being a quick service restaurant with, obviously,
     5        emphasis on the "quick" -- quality of service as well, no
     6        doubt, you would say -- that that is suggested in
     7        McDonald's case inconsistent with safety?
     8        A.  I do not think it does, no.  I do not think it does.
     9
    10   Q.   Have you actually seen people running in restaurants?
    11        A.  I have when I was an Operations Manager.
    12
    13   Q.   For what sort of purpose?
    14        A.  Mainly on the front counter and serving customers.  On
    15        the front counter when they are assembling a customer's
    16        order.
    17
    18   Q.   What, between where it is collected?
    19        A.  They would be on a till and a customer would ask for a
    20        Big Mac and french fries, and they cannot actually break
    21        into a full gallop, but to get to pick a Big Mac up and
    22        french fries, I have seen them taking quick steps in doing
    23        that.
    24
    25   Q.   Then where else?
    26        A.  I have not seen anyone run in the kitchen.  I cannot
    27        recollect ever seeing anyone run in the kitchen, mainly
    28        because the jobs in the kitchen do not require you to --
    29        well, do not allow you to race around.  It is on one
    30        particular station, one particular area.  So, you would not
    31        have to dash around in the kitchen.
    32
    33   MR. MORRIS:  That might be my mistake.  The kitchen is behind,
    34        is it not?
    35        A.  There is the front counter where the tills are, and
    36        then you have the members of staff who serve the customers
    37        and assemble their orders.  We refer to that as the "front
    38        counter".  Then behind the production bin and the coffee
    39        machine and all that front line of equipment, we refer to
    40        as the "kitchen area".
    41
    42   Q.   So the front counter has hot surfaces and ---
    43        A.  It does not really---
    44
    45   Q.   -- other items?
    46        A.  -- have any hot surfaces as such.  There is a
    47        production bin which is warm, but you would not burn
    48        yourself on there.  The only thing that would be hot would
    49        be the coffee machine, you know, you may conceivably touch
    50        and feel it is hot. 
    51 
    52   MR. JUSTICE BELL:  We do not want to get too bogged down in 
    53        being over precise, but running as against walking, at
    54        least in the competitive world, the definition of walking
    55        is that both your feet must have contact with the ground at
    56        all times.  The moment a walker lifts -- sorry, must have
    57        one foot in contact with the ground then ---
    58        A.  With your definition -- sorry.
    59
    60   Q.   -- at all times.  The moment he lifts, that is, he has both

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