Day 150 - 07 Jul 95 - Page 38
1 Q. In any store?
2 A. No.
3
4 Q. Would you and the Company approve if it were going on?
5 A. We would not.
6
7 Q. Was the subject of illegal hours something on which you
8 could really check up? I know you say it was part of your
9 job to do that?
10 A. Yes.
11
12 Q. But when one comes down to the mechanics of it, how were
13 you sure that the checking was recording what was actually
14 going on? Can I break it down and say -- you have
15 explained, I think, how you did the check?
16 A. Yes.
17
18 Q. I am not sure whether you have explained how often you did
19 it?
20 A. Right. Back to my responsibilities as a Supervisor,
21 I would have to carry out a quarterly personnel audit. So
22 the system that I had was that I would probably, let us
23 say, once a week check maybe ten to 12 files and then check
24 10 to 12 different files each week for those four weeks, or
25 however long it took to do the payroll in terms of that
26 quarterly audit requirement. So I was checking different
27 files.
28
29 Also the personnel audit was to check illegal working
30 hours, so I could check clock cards to see (1) that they
31 were not working over the permitted time; I could then, if
32 necessary, check the payroll, which I also had to check
33 because the payroll back in 86, 87 was a manual system
34 whereby the Managers had to enter the hours themselves from
35 the clock cards. So if any bonuses were being paid after
36 they clocked out, that would then register as a bonus
37 payment on the payroll sheet.
38
39 Then, finally, working in the restaurants, I would also
40 work night shifts and closes, and so I would actually be
41 there and could actually drive down, because I was fairly
42 close in terms of both Colchester and Clacton, to visit
43 those restaurants of an evening just to make sure that
44 there were no, sort of, illegal practices going on, so to
45 speak.
46
47 Q. Would you know the staff, the crew, well enough to know
48 that someone was over 18 just by looking at them?
49 A. Yes. Well, we had only two restaurants at that stage.
50 I knew most of the crew. I knew which ones were -- I would
51 say I would know most of them who were under and over 18
52 because we would have probably made a big issue, so to
53 speak, of ensuring that those people did not work past the
54 hours. So those people, I think, would be known to me, and
55 so I would be aware if they had been working over if
56 I visited the restaurant and they were there.
57
58 Q. Were there any checks going on on how you were doing the
59 job?
60 A. Well, I would have to submit a quarterly audit, and
