Day 086 - 09 Feb 95 - Page 74
1 it may well cover the aspects that you were talking about.
2
3 MR. MORRIS: Could I just say that in Mr. Wignall's statement
4 which you averred on point 23 he does say: "This appendix
5 6", this is the one we have been looking at, "this file
6 sets out in detail the training systems which are used now
7 and which were used in 1990"?
8 A. OK.
9
10 Q. That is what he says. Can I just say that before we leave
11 that page, page 262, on point 3 it says: "Why are you
12 holding the class? It is a legal and social requirement".
13 This class is a legal requirement, yes, to inform staff and
14 train staff about fire procedures?
15 A. The class itself is not legal but informing your
16 employees about safety is.
17
18 Q. It is a legal requirement?
19 A. That we do that.
20
21 Q. You would have to do this? Every employee has to do this
22 kind of training, whether the exact details are the same?
23 A. Yes, before they commence work anywhere, I believe.
24
25 Q. Do not put that file away yet. We are just trying to
26 finish off as quickly as we can. I am going to ask a few
27 questions. The OCLs -- to work at all stations at
28 McDonald's efficiently, you have a very, what is the word,
29 detailed system of checks and procedures, operations, yes?
30 A. Yes.
31
32 Q. You have claimed that you have a very detailed training
33 programme and monitoring programme with travel paths and
34 what-not, but how do you really know that, in reality, on
35 the ground, in the store, the procedures which you would
36 hope for are actually being carried out?
37 A. Well, we have unannounced visits to restaurants. We
38 can observe that, whether they are or not. We have
39 official audits, unannounced audits, to restaurants where
40 you can see they are or not. I have worked in restaurants
41 for a long time and I observed that procedures are
42 followed. There are many ways that we can evaluate whether
43 or not our systems are in place. We have a training audit
44 that takes place to see whether people have received this
45 training.
46
47 We have a programme of wrap sessions which are where an
48 impartial McDonald's person will go along and the crew can
49 just talk about the systems in place in this store. One of
50 the things that they are asked is about training and
51 whether the training takes place. We have health and
52 safety circles established in most of our restaurants where
53 we allow our employees to talk about health and safety and
54 raise any issues that they are concerned about. So,
55 I think there are very many ways that we can verify that
56 what we like people to do, what we train people to do,
57 actually does happen in practice.
58
59 Q. But these OCLs, each one of them, lays down what people
60 should do and how they should do it, do they not, for each
