Day 151 - 10 Jul 95 - Page 41
1 Q. Two on each subject?
2 ?
3 A. I think so.
4
5 Q. Were they two different levels or were they the same ones?
6 A. No, they were the same OCL but I think primarily we
7 were looking, first of all, that someone had grasped the
8 facts initially, and what would normally happen is that,
9 again if I was the more experienced of the crew there, I
10 would perhaps take you through it and you would go through
11 it once or twice yourself, and then I might just grade you,
12 for example, put this 2 out of 3, or 3 out of 3, or
13 whatever, but then subsequently I would look to follow up
14 on that maybe week or so later just to ensure: (1) that the
15 initial training had been correct; and certainly that your
16 own recollection of the job procedure was in order.
17
18 Q. Right, to check that the initial test was not a fluke or
19 something like that?
20 A. Yes, not so much a sort of fluke but certainly just to
21 make sure. Again, when there is any new job, it might just
22 go in one ear and out the other because of the nervousness
23 of the person concerned, but certainly to give them an OCL
24 to perhaps take with them, to sit down in the crew room on
25 a break or when they finished, to have to look at.
26
27 Q. The second one would come a week after the first one?
28 A. I am not sure if there was a time requirement. I think
29 it is certain that we had requirements and guidelines, so
30 to speak, in terms of training somebody full-time, but
31 specific OCLs, I do not believe there was a time
32 requirement from date of start or date of first working on
33 that particular station.
34
35 Q. But your practice in the stores where you were responsible
36 was you did a test one week and then you would follow it up
37 to see whether they still remembered it a week later?
38 A. Part of the system that I had as a restaurant manager
39 was that my training squad and floor managers who were
40 principally responsible for training would follow something
41 similar to that.
42
43 Q. Were crew left on one particular station until they had got
44 the hang of that station before they moved on to another
45 station?
46 A. It would depend because certainly some people would get
47 nervous in a particular area, so I would hope common sense
48 would prevail and perhaps we would go to a different area
49 within the kitchen, for example, because the thing we did
50 not want to happen was to have too many people thrown in
51 the deep end so, for example, in Leicester on a Saturday
52 afternoon we would not put them in a particularly key area,
53 such as working grill, but they could still work at it when
54 it was quiet first thing in the morning or towards the
55 afternoon and then we would move then round, but it
56 certainly would not be perceived as either they were good
57 or bad at it. It depended on how the person adapted to it
58 or felt comfortable with it and it was a decision to the
59 Manager in the back or the Manager running the shift.
60
