Day 131 - 06 Jun 95 - Page 72
1 from order to service? The reason for all that is to get
2 people to work faster, is it not?
3 A. The reason for that, as stated in the film -- and
4 please notice that your comments apply to the till area and
5 the front area and not the kitchen -- the intention of that
6 is to make sure that customers are served quickly. The
7 manager in the film said: "It works better if people get
8 little bit of adrenaline flowing and really want to make it
9 all happen", but you are talking about the front of the
10 operation. You are talking about the people who are
11 actually servicing the tills and were serving the
12 customers; you are not talking about the conditions in the
13 kitchen.
14
15 Q. Yes, but the people in the kitchen have to do the work to
16 get the product to the front, do they not?
17 A. Indeed, but the whole point of the kitchen is it is set
18 up to do that sort of volume, and you have the number of
19 people who can do that sort of volume.
20
21 Q. In the Operations Manual -- you do not have to look at it
22 yourself but you can take my word for it -- on page 67 of
23 that manual, the grill focused on there has space for 12
24 patties; it has a picture of patties on a grill?
25 A. So be it.
26
27 Q. I think that would be a fairly standard grill?
28 A. That is a clamshell grill, I think.
29
30 Q. That is a clamshell, full clamshell.
31
32 MR. RAMPTON: He was asked about the film, my Lord; the film is
33 a film of some antiquity.
34
35 MR. MORRIS: So if we come on to the ----
36
37 MR. JUSTICE BELL: Might I suggest you go back to hustle at page
38 829, then when you have got whatever you want to put to
39 Mr. Purslow out of that, take a moment to think about
40 whether there is any other specific operation that you want
41 to add, pouring the shortening, operating the grills or
42 what you are coming to on page 829. Deal with 829 first,
43 I suggest. I mean, essentially, it is running around or
44 hopping and skipping around at speed.
45
46 MR. MORRIS: Yes, hopping and skipping and running to get from
47 one area to another or in getting a product, a tray of buns
48 -----
49
50 MR. JUSTICE BELL: Having to run or slide?
51 A. I am sorry, you are talking about having to run or
52 slide in the service area which is what he particularly
53 refers to here.
54
55 MR. JUSTICE BELL: Behind the counter?
56 A. Behind the counter and those are the people who, as
57 I say, are serving the tills and are going backwards and
58 forwards in fetching. They are not engaged actually on the
59 cooking of the product. That being so, I accept entirely
60 the comments, and that is probably why he thought that
