Day 161 - 24 Jul 95 - Page 17


     
     1
     2   Q.   Finally, Miss Anteneh -- and I have been a bit swifter than
     3        I thought, which is a good thing -- what training did you
     4        -- I mean, you had the busiest store in the world; that is
     5        an awful lot of food being supplied to the customer every
     6        day of the week, I assume; I think you said something like
     7        3,000 Big Mac buns in a day?
     8        A.  Yes.
     9
    10   Q.   Or maybe it was the total number of buns, I cannot
    11        remember.  What sort of training was there at the Strand in
    12        the preparation -- training for the crew members in the
    13        preparation of the food?
    14        A.  It is one to one on the floor.  I do believe, I think
    15        McDonald's, from my training, we believe that an employee
    16        to get the best knowledge they have to come on the floor.
    17        One person would be assigned to them, to show them the
    18        actual job.  So it is on the floor; all the training is
    19        done on the floor.
    20
    21   Q.   Did they get an orientation course on their first day?
    22        A.  That is correct.
    23
    24   Q.   Did you have training videos in the Strand store?
    25        A.  Yes, I have.  Yes, I did.
    26
    27   Q.   You did?
    28        A.  Yes.
    29
    30   Q.   Where were they kept, in your office or in the crew -----
    31        A.  In the training room.
    32
    33   Q.   In the training room.  You started life (as many other
    34        people) as a part-time crew member when you were a young
    35        student.  Do you think that the training you got in the
    36        preparation of the food was satisfactory or not?
    37        A.  Absolutely.
    38
    39   Q.   Were you trained what to do with food which had to be
    40        discarded, for example?
    41        A.  Yes, I was.
    42
    43   Q.   What would you do in the store now, for example, if you
    44        came upon a whole bag of rotting lettuce?
    45        A.  Throw them away.
    46
    47   Q.   Would you say anything to the supplier?
    48        A.  If it is within the date, I will throw it away and
    49        phone the supplier.
    50 
    51   Q.   Is lettuce kept in any kind of a chiller when it arrives? 
    52        A.  Yes, it is in the cooler straightaway.  It comes in the 
    53        cold lorry and then it goes into the cooler.
    54
    55   Q.   Is it ever left, or should it ever be left, lying around in
    56        the kitchen overnight, for example?
    57        A.  No.  There is a cooler by the kitchen area, as well.
    58
    59   MR. RAMPTON:  Thank you, Miss Anteneh.  Would you remain there
    60        to answer the Defendants' questions?

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