Day 151 - 10 Jul 95 - Page 60
1 that would suggest to me that I could speak to the Manager,
2 so I would not say that I would necessarily go in with the
3 intent purpose to look specifically in that area, but my
4 experience in judgment is such that I will look into that
5 particular area rather than go into every single restaurant
6 and have a list of A to Z in terms of the way I approach
7 it. I guess it would become pretty easy to anticipate where
8 I would be going.
9
10 The idea is, I think, to look at the symptoms on shift, to
11 trust the managers, and area managers, and ox managers to
12 be aware of that, but if I see things that indicate to me
13 there may be an opportunity to improve, then I may look
14 further on to that but I never go into a restaurant with
15 the, or very rarely with the, distinct purpose of looking
16 at one particular area unless perhaps I have seen it
17 elsewhere in a supervisor's or area manager's restaurant.
18 Part of the thing I was educated in was if something was
19 not quite right, just check your other restaurants to
20 ensure that it is not occurring there.
21
22 Q. The checks that supervisors make on the actual hours worked
23 and things like that and performance reviews, whether they
24 are adequate, things like that, how far up the ladder do
25 they go? Are people checking on the area supervisors to
26 see whether they are doing their job properly or not?
27 A. There is a sort of form of that going on with the
28 person directly above that particular person within
29 Operations. I suppose, to a degree, there is that form of
30 policing that is involved, but I think a lot of these days
31 it is a matter of trusting an individual and building their
32 self confidence and putting their systems in place, so
33 I would not expect that part of the job for this case for
34 an operations manager is to go through what the supervisor
35 should or should not be doing on their particular visits,
36 so it is an education and I would expect the Operations
37 managers to look at the restaurants and observe what is
38 going on and then make decisions about whether or not it is
39 something that is an endemic problem, or it is something
40 that has only occurred that shift or for that visit and
41 make the necessary requirements, but certainly some of
42 their job is to ensure the supervisors are doing some of
43 those audits certainly.
44
45 Q. Is the general assumption then that things are okay unless
46 the area supervisor says, "Hey, there is a problem at this
47 store with people working more than 39 hours" or something?
48 A. No. I think I seek to put a healthy cynicism is the
49 best way to put it, that do not be too rose tinted when you
50 go into a restaurant. Anticipate the restaurant wants to
51 do well and wants to show off to a degree.
52
53 Q. Do not be too what?
54 A. Sorry?
55
56 MR. JUSTICE BELL: Want to show off to a degree.
57 A. But the idea of going in with a positive attitude
58 rather than going in to seek and find what is wrong, but
59 seek and find ways to improve it so that the restaurant
60 does not get put on a negative footing because they are
