Day 209 - 25 Jan 96 - Page 21


     
     1        A.  Yes.  The platen on top would only come over a certain
     2        section, and the meat you laid on the grill underneath was
     3        just a wide grill, so you had to know the correct spot.
     4        There were no markings on it telling you where to lay it;
     5        you just had to learn it over time and experience where to
     6        lay the first two bits of meat and then lay the next ones.
     7        But it was very easy to get wrong.
     8
     9   Q.   So, it was where the clam which came down did not cover the
    10        whole of the one of the patties towards the edge; is that
    11        right?
    12        A.  Yes.
    13
    14   Q.   Just pause a moment.
    15        A.  Or if there were -- if you had laid two patties and
    16        they had overlapped, the clam would come down and those two
    17        patties overlapping would cause the platen to not cook the
    18        stuff at the right pressure; so that whole run would be
    19        affected then.
    20
    21   Q.   What, because the clam did not come down far enough?
    22        A.  Yes -- because it is not only cooked by heat, it is
    23        cooked under pressure; and if the pressure is not correct,
    24        then those 40 seconds -- you know, you have not got a lot
    25        of leeway.
    26
    27   Q.   Pause a moment.
    28        A.  Can I say something else?
    29
    30   Q.   Just pause a moment.
    31        A.  Right.  (Pause)
    32
    33   Q.   Yes, you were going to say something else?
    34        A.  Yes.  I wanted to point out that the whole point of
    35        this was, there was a big pressure on us to improve beef
    36        integrity in the store; we had to make sure stuff was --
    37        the spatulas were wiped, the cloths were clean, et cetera.
    38        But the most important thing about it was, we were never
    39        allowed to lay more than nine pieces of meat; and it was,
    40        you know -- because it could not fit in with our store, it
    41        was just ignored most of the time.
    42
    43        Sometimes, if there were was someone important in -- that
    44        is why I talked about this incident of the Supervisor
    45        running into the kitchen to sort out the food -- when he
    46        was in the store, they tried to do an 8/4, which is eight
    47        pieces of meat on the grill and you do eight regulars,
    48        eight regular hamburgers, and four Big Macs in a run; and
    49        they were trying to do that on what is called a "fast",
    50        which is a run every minute, but it still was not enough 
    51        food; and I remember that Supervisor running into the 
    52        kitchen, shouting there was no food, and immediately 
    53        himself laying 12 pieces of meat on the grill.  I think his
    54        name was either Frank or Pat McIlroy, but I am not sure of
    55        their position; but they are regional Managers or
    56        something.  They are very similar looking, so I cannot be
    57        sure which one it was.
    58
    59   Q.   If you were doing eight regular and four quarterpounders,,
    60        that is on the same -----

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