Day 161 - 24 Jul 95 - Page 50


     
     1        and then; if the customer wants to take it further, then
     2        you fill in an IRF form; or are the stores you have worked
     3        in somehow different from others?
     4        A.  No.  I think it is the same.  If you can make your
     5        customer happy by giving a good product, then they are
     6        happy, and that is the end of the matter, in most of the
     7        restaurants I supervised.
     8
     9   Q.   So in the case where somebody goes to someone on the till
    10        and says, "Hey, this Chicken McNuggett is cold", or
    11        whatever -----
    12
    13   MR. JUSTICE BELL:  You really have to think about where you are
    14        going, you know.  You keep on asking questions, and you get
    15        an answer which does not serve your purposes as well as the
    16        ones you have just got.
    17
    18   MR. MORRIS:  OK.  (To the witness) Just going on to -- you said
    19        that there was a four day maximum holding limit for buns?
    20        A.  That is correct.
    21
    22   Q.   If it goes over that, they get thrown away.  Do you know of
    23        any examples where they have been thrown away because they
    24        have been kept over four days?
    25        A.  My restaurant where I am now?
    26
    27   Q.   No, any one that you ever worked in; or were they kept on
    28        afterwards?
    29        A.  Yes, in my store where I am working at the moment, it
    30        was just the following day we sold buns -- you know, the
    31        dates says that is to be thrown away, and it has been
    32        thrown away.
    33
    34   Q.   So it does happen from time to time that if it is over four
    35        days, it will be chucked away?
    36        A.  Chucked away, yes.
    37
    38   Q.   Has that happened at all the stores that you have been in,
    39        from time to time?
    40        A.  To my knowledge, yes.
    41
    42   Q.   In your statement about the toaster, the bun toaster, you
    43        have said: "Although it is true to say that employees do
    44        occasionally suffer minor burns when working on the bun
    45        toaster, Miss Tobin exaggerates the extent of the burns.
    46        There is a spatula designed to remove the buns if they are
    47        stuck to the toaster, and hands need never be used."
    48
    49        When people do get these occasional minor burns when
    50        working on the bun toaster, what, normally, is the way they 
    51        would get those burns? 
    52        A.  It is not only inside.  The side of the spatula -- the 
    53        toaster is also hot, so sometimes crew do touch that side;
    54        and it is different times, different stations, crew members
    55        burn their hands.  So it is not in one area specifically.
    56
    57   Q.   So what you are saying is that someone could get a burn
    58        from touching the side of the -----
    59        A.  Accidentally, if they pass through, they touch or they
    60        just do not realise it is just behind, and they do touch it

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