Day 128 - 24 May 95 - Page 23
1 will be given time, encouraged to take their time, to go
2 through each step properly, following the OCL. Also, for
3 example, if they are learning how to cook hamburger
4 patties, they would only start off on a run of two or a run
5 of four, which can be done quite slowly. There is not a
6 great deal of skill required to cook that small number, so
7 new people can cope with it perfectly well, and do it quite
8 slowly and get it right.
9
10 Q. But they would still work during busy lunch hour periods?
11 A. I would not expect a new person to work during a busy
12 lunch period.
13
14 Q. They would work there certainly during three weeks of
15 starting?
16 A. As they build up their skill, yes, through the busier
17 times.
18
19 Q. They would still be expected to serve in this one minute
20 between taking the order and handing it to the customer?
21 A. Again it is, if you are talking about the front counter
22 now and putting the order together, yes.
23
24 Q. Both that and the preparation of the food?
25 A. Certainly, initially they, the people on the counter,
26 may be given help as they are trained, so there is no
27 difficulty. Although our aim is two minutes in line and
28 one minute at the counter, again we are not perfect at it.
29 We are not going to sack somebody because they do not get
30 the order there in one minute. The important thing is
31 getting the order right for the customer.
32
33 Q. But the emphasis is on speed, to use speed at all times?
34 A. The emphasis is on accuracy.
35
36 Q. And speed?
37 A. Quick service, yes, but accuracy.
38
39 MR. JUSTICE BELL: I assume there have been some people who have
40 been working for McDonald's for sometime who can work very
41 quickly indeed, and happen to be dextrous, want to work
42 fast, and do work fast, but if you took an average person
43 coming in, how long do you think it would take them, if
44 they were working part-time 20 hours a week, to get up to a
45 speed where you would not notice that they were a beginner?
46 A. If they were working the same station every time,
47 probably just a few weeks, because they have the set
48 procedures to work through. If they were working different
49 stations then, obviously, every time they moved on to a new
50 one, they would be going through that learning process
51 again, but I would have thought, even within three weeks,
52 something like dressing buns or even working on a till, on
53 counter, somebody could become very good within that
54 period.
55
56 MS. STEEL: The crew would be expected to work different
57 stations, would they not? They do not just stay on one
58 station for weeks on end?
59 A. Well, part of the training programme is to take them
60 through the different stations, and it varies actually on
