Day 150 - 07 Jul 95 - Page 78


     
     1        on the payroll, in general, unless it is an unusual store
     2        in an unusual place like Heathrow Airport?
     3        A.  Sure.
     4
     5   Q.   You are probably wondering why we are asking the questions,
     6        but it is just to get a picture of a typical McDonald's
     7        setup, that is all, because you are the first person who
     8        has been able to give us that.
     9
    10   MR. JUSTICE BELL:  I think what you should do is if you are
    11        going to make a particular comment on the basis of this in
    12        due course, then I think you should put it to Mr. Stanton
    13        because, for instance, no doubt the broad drift is the
    14        same, but I can see that you cannot just divide the
    15        Leicester figures by 2 because 55 is about half of 100;
    16        otherwise you would end up with one and a half to two
    17        opening the store, a man and a dog, and that might not be
    18        practicable.
    19
    20        So what I would like you to do is if you are going to say
    21        to me in due course "The consequence of that is", I would
    22        like you to put it to Mr. Stanton.
    23
    24   MR. MORRIS:  I understand that.  I think that common sense would
    25        prevail anyway.  You do not have any stores that have one
    26        and a half people opening up?
    27
    28   MR. JUSTICE BELL:  You might tell me that there is a minimum you
    29        can start with, or you never get the restaurant going at
    30        all.
    31        A.  In terms of a minimum staffing levels we would look to
    32        at least five people, four to five when the doors open,
    33        because, basically, in terms of logistics, you would
    34        probably need one in the dining area, two cooking, one
    35        serving; that is four straightaway.
    36
    37   Q.   You said three to four to start Leicester?
    38        A.  Coming in before the restaurant opens?
    39
    40   Q.   Yes.
    41        A.  Yes.  In terms of setting up the kitchen ready, turning
    42        on the equipment.
    43
    44   Q.   Three or four at 7.30, but you would need four or five when
    45        the restaurant opened to run it at all.  That is what you
    46        are saying, are you?
    47        A.  Yes.
    48
    49   MR. MORRIS:  You said you were Store Manager of the Year at
    50        Leicester? 
    51        A.  Yes. 
    52 
    53   Q.   And Colchester was Store of the Year, but that was just
    54        after you left, but that was retrospective -- you said you
    55        hoped it reflected upon your being around?
    56        A.  When I got Supervisor of the Year.
    57
    58   Q.   When you were Supervisor of the Year?
    59        A.  Correct.
    60

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