Day 150 - 07 Jul 95 - Page 60


     
     1        they would be taking care of cashing up the tills from the
     2        night shift and doing the inventory work.  So they would
     3        help out as well.  But the -- primarily the work for
     4        cleaning up would be done by the crew, sure.
     5
     6   Q.   That could well go on until one in the morning, or
     7        something like that?
     8        A.  A couple of hours.  So if we shut at 11, 12, 1 o'clock,
     9        sure.
    10
    11   Q.   The Senior Supervisor, Tim Taylor, in that paragraph you
    12        mention about he did not praise you if you had a too low
    13        labour rate, and then you go on to say, "Indeed, I can
    14        recall him stressing that labour should be higher and that
    15        I should put more people on the shifts."
    16        A.  Right.
    17
    18   Q.   So why did he say to you that the labour should be higher?
    19        A.  The idea of continuing to build the business.  I think,
    20        as I might have mentioned earlier on, that in that balance
    21        in terms of determining the right level of people who
    22        anticipated business, part of the things that -- part of
    23        the education or training that I would get would be to
    24        anticipate and build the business.  So putting an extra or
    25        two extra people on the shift to do top-ups, to go around
    26        and make -- coffee top-ups, to go round and make sure that
    27        people in the dining area are OK and to improve the
    28        atmosphere and level of service was a good way to build
    29        business, which is part of my education Tim highlighted to
    30        me.
    31
    32   Q.   On some occasions he thought you had too low a labour rate?
    33        A.  No.
    34
    35   Q.   Well, it seems to imply that from what is said there.
    36        A.  The idea that it was not too low, i.e. I was
    37        under-staffing; he never told me once that I had
    38        under-staffed the restaurant.  It was more to the idea of
    39        looking further ahead as a businessman and improving the
    40        business by maybe putting on a few extra people for some
    41        after sales service, so to speak, which you would not
    42        necessarily do but it is an investment for the future
    43        rather than an investment on that particular day.  And that
    44        is what I took him to mean.
    45
    46   Q.   If you never had -- well, do you ever feel you had a too
    47        low labour rate?
    48        A.  No.
    49
    50   Q.   He never said to you that then, that you had too low a 
    51        labour rate? 
    52        A.  He never told me that my labour rate -- the labour 
    53        percentage was too low.
    54
    55   Q.   How do you know that he did not praise you if you never had
    56        a too low a labour rate?
    57        A.  He never praised me for having too low a labour rate;
    58        in other words, he did not encourage me to have a low
    59        labour rate.  In fact, he even stressed to me the idea of
    60        putting on extra people as a form of after-sales service,

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