Day 204 - 15 Jan 96 - Page 14
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2 THE WITNESS: Thank you.
3
4 MS. STEEL: Sorry, I just refer to paragraph (10) as well. You
5 said that Ray Coton's allegations are true only at the time
6 when he was Manager of the restaurant. Then you go on to
7 say that you think that that was because he was an
8 inefficient Manager. Then you say the reasons for saying
9 this are that, firstly, Mark Davis managed the restaurant
10 very successfully without using such methods.
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12 The reality is that you do not actually know whether
13 Mark Davis used those methods, do you? As far as your
14 evidence now is, you did not witness them, but you do not
15 actually know that they were not going on?
16 A. I never witnessed them and I can honestly say it never
17 went on.
18
19 Q. You assume that it did not go on?
20 A. I went to Managers' meetings with Mark Davis.
21
22 Q. Just to ask a few questions about the performance reviews.
23 They should be behind your statement, I think.
24 A. OK.
25
26 Q. The crew turnover at your store in Clacton, was that
27 considered a problem?
28 A. That percentage there?
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30 Q. When it was at 195 per cent.
31 A. Yes, it was, yes; not a grave problem, but it was
32 something they had to work on, yes.
33
34 Q. What were the retention tools that are referred to?
35 A. Be it crew days out, making the crew as happy as
36 possible; any tools, you know; as long as the morale in the
37 store is maintained at a high level.
38
39 I think one of the problems with the Clacton branch was we
40 had hired a lot of seasonal workers temporarily, and I had
41 a bit of a problem with actually taking them off the crew
42 turnover report. So, consequently, I would go from 27 crew
43 to 60 in a matter of four or five months, and then they
44 would leave or go back to college; and, consequently, the
45 turnover percentage would remain quite high because of
46 incorrect documentation at Head Office. So I considered
47 the 195 per cent there to obviously allow for that factor.
48
49 Q. So your supervisors were suggesting to you that you held
50 more social events to try to retain the crew?
51 A. That was one of many figures. I mean, you know, if you
52 want me to expand, I can do so.
53
54 Q. What else?
55 A. OK. Rotation on the floor, making sure people were not
56 actually on till day in and day out; they actually rotated
57 on the grill area, fries; performance reviews were on time;
58 they were given praise when the job was well done and they
59 were not embarrassed on the floor in any way.
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