Day 121 - 04 May 95 - Page 54


     
     1   Q.   Not just Form H ---
     2        A.  Yes ---
     3
     4   Q.   -- I am talking about the (indecipherable) on that as
     5        well  ---
     6        A.  -- and the records.
     7
     8   Q.   -- the records?
     9        A.  Yes.
    10
    11   Q.   Why should they dispose of them?  You would still want that
    12        information for Company purposes whether or not -----
    13        A.  Yes, well, there was another way of getting it.  There
    14        are more ways of getting that information than the records
    15        that the regulations say that you should keep.
    16
    17   Q.   I just wanted to come back to the meal allowance:  A number
    18        of our witnesses have said that the meal allowance was a
    19        certain amount per every hour that they worked.  That is
    20        standard practice in the Company, is it not?
    21        A.  No.  The practice -- the only regulation I can think of
    22        said that they would, whatever they ate, would be free.
    23        There were variations up and down the country (and I do not
    24        know them all) of what managers did.  But I all I can say
    25        is Bob Rae had a very simple rule of thumb of  ------
    26
    27   MR. JUSTICE BELL:  We have heard that.
    28        A.  Yes, and that was what I always accepted as being a
    29        reasonable allowance.
    30
    31   MS. STEEL:  A couple of our witnesses have given amounts of
    32        32 pence an hour and 35 pence an hour, that is during
    33        I think the mid-80s.
    34        A.  Well, I do not know who your witnesses are, nor do
    35        I know which restaurants they came from, but I can only go
    36        back to when I did my month's in-store training.  I worked
    37        in three different restaurants, and there we were allowed
    38        to take what we wanted as long as it was recorded and the
    39        slip was handed to the Manager so that he could account for
    40        it.  It is called employees' meals.
    41
    42   Q.   When you were doing in-store training, that was so that you
    43        had a bit of background for your high up position; you were
    44        not training to be a crew member, were you?
    45        A.  No, but then I was conscious of what all the crew were
    46        getting.  I worked with them as a crew person.
    47
    48   Q.   Mr. Banoola Patel, do you know of him?  He was a manager
    49        in  -----
    50        A.  No, I cannot say, no.  There are a lot of Patels. 
    51 
    52   MR. JUSTICE BELL:  The Patels' tradition is that of shop 
    53        keepers, is it not?
    54        A.  Yes.
    55
    56   MR. MORRIS:  In his statement he says he worked at seven stores
    57        in the Midlands and in the North.  Then worked at three
    58        stores as Relief Manager, Blackpool, Maryhill Centre and
    59        Dudley Street, Wolverhampton?
    60        A.  I visited all three stores.  I do not know when he

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