Day 151 - 10 Jul 95 - Page 43


     
     1        again with perhaps a bit more confidence and then do it.
     2
     3   Q.   I am not saying that this is like a hard and fast rule that
     4        has to apply to everybody, but as a general rule, as a
     5        general practice, that would be a typical length of time
     6        that people would be learning on a station before an
     7        observation check-list would be done on them?
     8        A.  Right.
     9
    10   Q.   Would you accept that?
    11
    12   MR. JUSTICE BELL:  Pick french fries because that must be a job
    13        people are doing quite a lot of the time, I would have
    14        thought, and it says:  "3 days for french fries".  What you
    15        are being asked, would that be pretty typical in your
    16        experience that a member of management would do an
    17        observation check-list on a crew member after they had been
    18        3 days on french fries?
    19        A.  Again, if I could talk about the system that we had
    20        within Leicester, or my recollection of the system, is that
    21        if I was partnered up with somebody more experienced, the
    22        suggestion in terms of good training skills was to take
    23        that person for on OCL, so it would be reasonable to expect
    24        them to have an OCL within the first 3 or 4 occasions that
    25        they worked on the french fries for example.
    26
    27   MS. STEEL:  Are there particular stations that crew are, usually
    28        new crew, usually started on, or are some stations more
    29        difficult and they are kind of reserved until crew have got
    30        a better feel of how the operation is run in general?
    31        A.  My experience is we tend to see the calibre of the
    32        person.  In general we would say to what you are saying,
    33        "Yes, in terms of the grill area or front counter", but it
    34        is not necessarily a particular station; it is probably
    35        more important the time of day because the job is a fairly
    36        straightforward one; it is just the idea of getting
    37        competent with it.
    38
    39        We could start a lot of people on, let us say, grill area,
    40        which I picked out, which is a difficult one on a busy
    41        day.  They could still do evenings on it when it is not as
    42        busy so we try and steer clear of those stations during
    43        busy times primarily.  I have had some particularly
    44        brilliant crew members who get on the front counter and
    45        cannot wait to get on there and, again, as long as we make
    46        sure there is somebody with them, and they are trained up
    47        correctly, they may well go onto to till to the dining
    48        area.  We gauge the person rather than give them the
    49        flexibility.
    50 
    51   Q.   I cannot remember whether I asked you or not, but once 
    52        someone has passed the two OCLs, which you say are roughly 
    53        a week apart, though not exactly, you would leave them to
    54        get on with a job on their own.  Obviously someone would
    55        still be wondering around from time to time seeing things
    56        are running smoothly but they would not be constantly
    57        supervised?
    58        A.  I think again it depends upon the individual because
    59        they may have had two OCLs done within a week, or two
    60        weeks, or whatever, but it is possible for those to be

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