Day 131 - 06 Jun 95 - Page 71


     
     1   MR. JUSTICE BELL:  No.
     2
     3   MR. MORRIS:  -- they splash, etc., etc..
     4
     5   MR. JUSTICE BELL:  Stay on one.  What is being put to you, in
     6        fact, is the common ground that it was six burgers on a
     7        grill at the same time?
     8
     9   MR. MORRIS:  I cannot remember now.  I think it was 12.
    10
    11   MR. RAMPTON:  Mr. Morris put it to Mr. Purslow that Mr. Purslow
    12        probably would not remember.  Mr. Purslow has given his
    13        answer which shows that he does remember, and the words
    14        were:  "He was doing the normal six burgers at a time".
    15
    16   MR. JUSTICE BELL:  Is your recollection that it was six?
    17        A.  It is my recollection.
    18
    19   Q.   Very well.  What is being put to you is, given that the
    20        grill will only take six burgers or will take no more than
    21        six burgers, given that they are going to cook for however
    22        many seconds if the short order chef is following the
    23        proper instructions as to cooking time, nevertheless, you
    24        can slap them on quickly and take them off quickly so that
    25        you can get on with your next batch of six quickly, and
    26        that there is a risk involved in hurrying that process;
    27        that is what is being put to you.
    28        A.  Indeed.
    29
    30   Q.   What do you say about that?
    31        A.  Can I say that the intent is to produce food which is
    32        to the standard the customer expects.  If you are telling
    33        me, or if Mr. Morris is stating that continually people are
    34        burning themselves and cutting corners and so on, you do
    35        not get a quality product.  A system is built up that
    36        delivers a product that people want in a way that it is
    37        safe, and that is the only efficient and effective way to
    38        serve, and that is the only efficient way and effective way
    39        to work and that is the way that you maximise your
    40        business.
    41
    42        Now, if you are talking about people manning a grill, there
    43        is only so much they can do at a grill at any one time.
    44        I do not see that the rushing that Mr. Morris is alleging
    45        is actually going to make any significant difference
    46        because you are turning over the same amount of product at
    47        the same time.
    48
    49   MR. MORRIS:  So what is the point, as you saw in that film, in a
    50        high volume store in a rush period, as you said you 
    51        recognised --- 
    52        A.  Yes. 
    53
    54   Q.   -- shouting, clapping their hands:  "Come on, keep moving,
    55        get that", people on the production line, at the till,
    56        shouting they want more, more of this; creating adrenaline,
    57        as Mr. Nicholson recognised, in the employees in order to
    58        get them to complete the task they had to complete, in
    59        order to get the product, as you have just said, to the
    60        customer in the time which they are given -- one minute

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