Day 150 - 07 Jul 95 - Page 38


     
     1   Q.   In any store?
     2        A.  No.
     3
     4   Q.   Would you and the Company approve if it were going on?
     5        A.  We would not.
     6
     7   Q.   Was the subject of illegal hours something on which you
     8        could really check up?  I know you say it was part of your
     9        job to do that?
    10        A.  Yes.
    11
    12   Q.   But when one comes down to the mechanics of it, how were
    13        you sure that the checking was recording what was actually
    14        going on?  Can I break it down and say -- you have
    15        explained, I think, how you did the check?
    16        A.  Yes.
    17
    18   Q.   I am not sure whether you have explained how often you did
    19        it?
    20        A.  Right.  Back to my responsibilities as a Supervisor,
    21        I would have to carry out a quarterly personnel audit.  So
    22        the system that I had was that I would probably, let us
    23        say, once a week check maybe ten to 12 files and then check
    24        10 to 12 different files each week for those four weeks, or
    25        however long it took to do the payroll in terms of that
    26        quarterly audit requirement.  So I was checking different
    27        files.
    28
    29        Also the personnel audit was to check illegal working
    30        hours, so I could check clock cards to see (1) that they
    31        were not working over the permitted time; I could then, if
    32        necessary, check the payroll, which I also had to check
    33        because the payroll back in 86, 87 was a manual system
    34        whereby the Managers had to enter the hours themselves from
    35        the clock cards.  So if any bonuses were being paid after
    36        they clocked out, that would then register as a bonus
    37        payment on the payroll sheet.
    38
    39        Then, finally, working in the restaurants, I would also
    40        work night shifts and closes, and so I would actually be
    41        there and could actually drive down, because I was fairly
    42        close in terms of both Colchester and Clacton, to visit
    43        those restaurants of an evening just to make sure that
    44        there were no, sort of, illegal practices going on, so to
    45        speak.
    46
    47   Q.   Would you know the staff, the crew, well enough to know
    48        that someone was over 18 just by looking at them?
    49        A.  Yes.  Well, we had only two restaurants at that stage.
    50        I knew most of the crew.  I knew which ones were -- I would 
    51        say I would know most of them who were under and over 18 
    52        because we would have probably made a big issue, so to 
    53        speak, of ensuring that those people did not work past the
    54        hours.  So those people, I think, would be known to me, and
    55        so I would be aware if they had been working over if
    56        I visited the restaurant and they were there.
    57
    58   Q.   Were there any checks going on on how you were doing the
    59        job?
    60        A.  Well, I would have to submit a quarterly audit, and

Prev Next Index