Day 151 - 10 Jul 95 - Page 43
1 again with perhaps a bit more confidence and then do it.
2
3 Q. I am not saying that this is like a hard and fast rule that
4 has to apply to everybody, but as a general rule, as a
5 general practice, that would be a typical length of time
6 that people would be learning on a station before an
7 observation check-list would be done on them?
8 A. Right.
9
10 Q. Would you accept that?
11
12 MR. JUSTICE BELL: Pick french fries because that must be a job
13 people are doing quite a lot of the time, I would have
14 thought, and it says: "3 days for french fries". What you
15 are being asked, would that be pretty typical in your
16 experience that a member of management would do an
17 observation check-list on a crew member after they had been
18 3 days on french fries?
19 A. Again, if I could talk about the system that we had
20 within Leicester, or my recollection of the system, is that
21 if I was partnered up with somebody more experienced, the
22 suggestion in terms of good training skills was to take
23 that person for on OCL, so it would be reasonable to expect
24 them to have an OCL within the first 3 or 4 occasions that
25 they worked on the french fries for example.
26
27 MS. STEEL: Are there particular stations that crew are, usually
28 new crew, usually started on, or are some stations more
29 difficult and they are kind of reserved until crew have got
30 a better feel of how the operation is run in general?
31 A. My experience is we tend to see the calibre of the
32 person. In general we would say to what you are saying,
33 "Yes, in terms of the grill area or front counter", but it
34 is not necessarily a particular station; it is probably
35 more important the time of day because the job is a fairly
36 straightforward one; it is just the idea of getting
37 competent with it.
38
39 We could start a lot of people on, let us say, grill area,
40 which I picked out, which is a difficult one on a busy
41 day. They could still do evenings on it when it is not as
42 busy so we try and steer clear of those stations during
43 busy times primarily. I have had some particularly
44 brilliant crew members who get on the front counter and
45 cannot wait to get on there and, again, as long as we make
46 sure there is somebody with them, and they are trained up
47 correctly, they may well go onto to till to the dining
48 area. We gauge the person rather than give them the
49 flexibility.
50
51 Q. I cannot remember whether I asked you or not, but once
52 someone has passed the two OCLs, which you say are roughly
53 a week apart, though not exactly, you would leave them to
54 get on with a job on their own. Obviously someone would
55 still be wondering around from time to time seeing things
56 are running smoothly but they would not be constantly
57 supervised?
58 A. I think again it depends upon the individual because
59 they may have had two OCLs done within a week, or two
60 weeks, or whatever, but it is possible for those to be
