Day 209 - 25 Jan 96 - Page 24


     
     1        was a bit more difficult, because the buns only took
     2        40 seconds but the meat took a minute and something.  So it
     3        did not really work out that way.  But it ended up just
     4        being a rush of putting down eight quarterpounders on one
     5        side of the clam, and then, when you dress those buns, you
     6        would put some more buns down; just as the last lot of meat
     7        came up, you would get another lot of meat down.
     8
     9        It is not a specific memory, but it was very busy on
    10        quarterpounders, using the two grills, on a Saturday.  So
    11        it was very difficult.  You would have to keep an eye on
    12        whoever was doing, because it is very difficult.  You
    13        cannot sit there and check.  If you are unsure if something
    14        is cooked or not, you are so busy, you have not got the
    15        time to sit and tear one open, you know; and if they are
    16        screaming for quarter -- the person on wrap and call is
    17        screaming for quarterpounders, they are not going to expect
    18        you to sit there and just quickly check one in case you are
    19        unsure; you just bang them out as quickly as you can.
    20
    21   MR. JUSTICE BELL:   Go on, Mr. Morris, I suggest, to the end of
    22        grills, and then we will take the break before you go on
    23        with chicken vats.
    24
    25   MR. MORRIS:  Yes, thank you.
    26
    27        "I have (and other Managers) often had to deal with
    28        customers complaining about raw products, (approximately
    29        once a week).  As these complaints only occurred during
    30        busy periods and due to the pressure of work, it was common
    31        practice to apologise, replace the product and bin the
    32        offending item.  I do not ever remember using or seeing any
    33        other Managers use an incident report form to note this
    34        type of occurrence.  It would have been completely
    35        impractical on many occasions."
    36        A.  Can I -- I am not sure about the word "only", because
    37        it did occur at other times.  There were mistakes made by
    38        people.
    39
    40   Q.   Where is the "only"?
    41        A.  I have got "complaints only occurred during busy
    42        periods".  I would say mostly occurred during busy periods;
    43        I could not say they only occurred during busy periods.
    44
    45   Q.   Reading on: "This problem with the grills was apparent for
    46        many years and, to my knowledge, still remains unresolved,
    47        as putting in a larger grill was considered too expensive
    48        and problematic.  The lobby area, however, only recently
    49        received a £350,000 facelift.
    50 
    51        "The grease trap between two grills was broken for 
    52        approximately three months until I left McDonald's, 
    53        resulting in grease dripping under the grills.  I once
    54        asked the Store Manager when it would be repaired and was
    55        told that it would have to wait until it could be
    56        afforded.  Having it repaired would have affected 'profit
    57        and loss' for the month, even though it was a safety hazard
    58        which should have been resolved immediately.  The trap
    59        remained broken for more than three months."
    60

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