Day 198 - 08 Dec 95 - Page 21
1
2 Q. Did McDonald's ever say to you to put up the rates of pay
3 to encourage more people to come and work for the Company?
4 A. There was some discussion about improving rates. As to
5 what the outcome of that is, I cannot say for sure, but
6 there was discussion of improved rates because of where we
7 were, as in Anglia as opposed to nationally, but what the
8 outcome of that is, I cannot remember.
9
10 Q. I do not know whether I really need to deal with this or
11 not actually, but you were saying there was a problem with
12 the shake machine. Could you just explain what the problem
13 was and what the effect of that was?
14 A. There was -- we had an on-going problem to do with the
15 refrigeration unit on it. I mean, it was working at normal
16 but what it was actually doing, it was producing -- the
17 shake consistency was not right and it was a long term
18 problem we had to get it light. It is something to do with
19 the refrigeration which I am not really sure what the
20 problem was, but it was something that went on for quite
21 some time.
22
23 It was not anything that would actually be detrimental in
24 the way of hygiene. It was a mechanical working within the
25 shake machine itself, as opposed to any other reason.
26
27 Q. Was that connected in any way with watering down of shakes?
28 A. No, it was to do with mechanical -- with the machine as
29 opposed to anything we were doing.
30
31 Q. You were asked yesterday about whether you kept constant
32 records of the food waste, etcetera. Why was it that you
33 did not keep continuous records of the food waste?
34 A. Again, I suppose, the pressure on the business, what
35 you were doing, you did not -- it was the time factor. It
36 was just a number of things. There was always something
37 else to do and that just became a very minor part of it. I
38 mean, it was something that was constantly mentioned but
39 never really taken, in my opinion, that seriously.
40
41 Q. So it was basically because you just did not have the time
42 to do it?
43 A. Did not have the time and the pressure of work to do
44 it.
45
46 Q. The only other thing I want to ask you about -- Mr. Morris
47 has a few questions -- was the sheet that you were looking
48 at this morning with the alterations carried out by Sally
49 Spurgeon, you have talked about docking hours being a thing
50 that went on for the whole of the time when you were
51 working at the store before you were Manager, and then you
52 talked about being trained how to do it and you training
53 other people how to do it. Was it always done on the scale
54 that we saw on that sheet?
55 A. That is a very extreme case. I mean, when it was done,
56 say, for example, on the manual payroll, and you will be
57 doing on a Sunday there would possibly be 80, 90 people,
58 you might find that a full-timer would lose an hour, a
59 part-timer might lose a half an hour over the course of a
60 whole week. That is the type of thing that would be
