Day 166 - 28 Sep 95 - Page 15


     
     1        them.  Any such behaviour on my managers' part would have
     2        come to my attention and I would certainly not have allowed
     3        them to behave in that manner.  If they had done so, this
     4        could have exposed my store to claims of unfair
     5        dismissal".  Do you stand by that?
     6        A.  Yes.
     7
     8   Q.   Paragraph (9):  "If Magill is implying new crew members
     9        were not trained properly, then I deny this.  All crew
    10        members joining the restaurant received training.  This
    11        included the showing of training videos.  All crew also
    12        received 'on the job' training from experienced crew
    13        members in the training squad".  Do you stand by that?
    14        A.  Yes.
    15
    16   Q.   Paragraph (10):  "Magill is incorrect in alleging that each
    17        hour was divided into 100 minutes instead of 60.  The
    18        clocking system in use at that time divided each hour into
    19        100 units.  This had always been the system that was used
    20        and it certainly did not result in employees losing out
    21        financially, or at all.  In my experience, most crew
    22        members monitored their clock-cards to ensure that they
    23        recorded all the time they worked.  It is correct that
    24        employees did clock on and off each time they took a break.
    25
    26
    27        However, it is incorrect to say that if someone forgot to
    28        clock back on, then they were docked from their wages.  If
    29        someone did forget to clock back on, then their scheduled
    30        break would be manually written in for them by their shift
    31        running manager at the end of the shift to ensure that they
    32        were properly paid".  Do you stand by that statement?
    33        A.  Yes
    34
    35   Q.   Paragraph (11):  "I find the allegation that Magill makes
    36        about the conditions in the crew room to be rather
    37        surprising as the air conditioning system in the restaurant
    38        was such that if it had broken down it would have affected
    39        other parts of the building, not just the crew room on its
    40        own.  It is certainly possible that this could have
    41        happened on some occasion, so that parts of the building
    42        were unheated for a short time.
    43
    44        Furthermore, I find Magill's statement that management did
    45        not want employees to be comfortable in the crew room
    46        ridiculous.  The whole purpose of having a crew room was to
    47        enable crew to relax during their breaks.  Crew who do not
    48        have such amenities are unlikely to work well".  Do you
    49        stand by that?
    50        A.  Yes. 
    51 
    52   Q.   Paragraph (12):  "Magill's allegation that management would 
    53        not allow staff to take a drink break during their shift is
    54        both untrue and offensive, as it implies that we had no
    55        consideration for the welfare of our staff.  First and
    56        foremost, it has always been my philosophy that a
    57        restaurant can only achieve good performance and results if
    58        the staff are content.  If the situation which Magill
    59        describes had been common place, then we would never have
    60        achieved the results we did.

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