Day 208 - 24 Jan 96 - Page 59


     
     1        usually around the grill as well where the meat is cooked
     2        or the eggs are cooked.  So I can keep my eye on that all
     3        the time, yes.
     4
     5   Q.   But you cannot watch every person and check every item?
     6        A.  Not when main menu is on, no.
     7
     8   Q.   That would be lunchtime, would it not?
     9        A.  That would be after half past 10.
    10
    11   Q.   I see.  That is a busier period?
    12        A.  It gets busy.  Breakfast is busy, but it gets busier,
    13        yes, it does.
    14
    15   Q.   Right.  So, the problem of cooking 12 patties on a grill
    16        that was too small, you would agree, sometimes led to
    17        patties sticking out?
    18        A.  Yes.
    19
    20   Q.   Yes.  When you say this would always be thrown away, you do
    21        not know if it was always thrown away as it was supposed to
    22        be?
    23        A.  No, all I can say is that when I was on grill and I put
    24        them in and it was not done, I would throw it away, yes.
    25
    26   Q.   If it looked uncooked?
    27        A.  Yes.
    28
    29   Q.   You can remember a few occasions when you were working on
    30        wrap and call -- this is in paragraph 15 -- when there were
    31        complaints about undercooked quarter pounders.  You worked
    32        on wrap and call when?
    33        A.  I worked -----
    34
    35   Q.   Is that lunch periods?
    36        A.  Yes, when I usually come down from my break, then
    37        I usually go on -- I usually either go on grill or, more
    38        than likely, I go on wrap and call or I will do fries.
    39        That is usually, sort of, my three stations that I end up
    40        doing when I come down from my break.
    41
    42   Q.   Right.  How long did you work on that, about two hours?
    43        A.  Yes, I work on there until about -- until I go home at
    44        half past 2, yes.
    45
    46   Q.   Is that about two hours?
    47        A.  Yes, about two hours.
    48
    49   Q.   Would that be in the last couple of years?
    50        A.  I am sure, yes, I am sure -- yes, I would say probably 
    51        a year or so ago, yes, there has been a complaint, yes; not 
    52        for a while, but I would say probably about a year ago, 
    53        yes.
    54
    55   Q.   Right.  You say when a complaint is made about, well, you
    56        have referred to undercooked quarter pounders, you talk
    57        about Managers coming round to check temperatures and
    58        timers and all that kind of stuff.  Is that how you found
    59        out that a complaint was made because someone has come and
    60        said:  "Hey, we have had a complaint" or -----

Prev Next Index