Day 085 - 08 Feb 95 - Page 17
1 Q. So running is considered to be unsafe, basically? It is an
2 unsafe practice that should not happen or you do not mind
3 if employees run?
4 A. We prefer employees not to run because it is more
5 dangerous than walking.
6
7 Q. Is it acceptable for employees to run or not?
8 A. It depends in what circumstance, I guess, but we are
9 not so authoritarian that we put a dictate out that: "You
10 shall not run under any circumstances"; rather we define
11 what we mean by "hustle" which is speed and efficiency and,
12 effectively, getting the customers' order ready as quickly
13 as possible without compromising safety is the way that we
14 explain it to them.
15
16 Q. But is it acceptable for employees to run in the kitchen
17 area, for example?
18 A. No. We would tell people not to run in the kitchen
19 area.
20
21 Q. That is because, presumably, it is an unsafe environment if
22 you fall or whatever, hot surfaces, yes?
23 A. We prefer employees not to run, that is right.
24
25 Q. Do you have any written specification or guideline on
26 employees not running so that managers know how you feel
27 about it?
28 A. I cannot think that we put down anywhere that "you
29 shall not run", although we do define quite specifically
30 what we mean by "hustle".
31
32 Q. But would you agree that a kitchen area is a potentially
33 hazardous area and employees should take that seriously?
34 A. We should take it seriously and train them to
35 understand that they should avoid accidents.
36
37 Q. What would you say about the next sentence: "In some cases
38 the need to get the product to the customer and maximise
39 sales in competition with other restaurants compromises
40 safety" or "may compromise safety", would you agree with
41 that?
42 A. Can I just read it?
43
44 Q. That sales pressure can compromise safety?
45 A. Could I just read the paragraph you are referring to?
46
47 Q. Yes, please do, yes. It is 5.5.
48
49 MR. JUSTICE BELL: The second sentence does not, strictly
50 construed, make a lot of sense but what I take it to mean
51 is that there are some restaurants where there was such a
52 priority on speed that safety is compromised?
53 A. With your interpretation, I would say that is not the
54 case. I would say that because of the first thing within
55 our management training that we say that of paramount
56 importance is the health and safety of employees.
57
58 MR. MORRIS: But is it not a fair and standard approach to see
59 where in operating a system such as yours, or it could be
60 anything, that there may be areas of concern that may
