Day 179 - 30 Oct 95 - Page 28


     
     1
     2   Q.   Did you ever do this watering down?
     3        A.  Yes, I did.
     4
     5   Q.   You put the watered down milk shake mix into the back of
     6        the machine?
     7        A.  Yes.
     8
     9   Q.   And the machine did not freeze solid?
    10        A.  No.
    11
    12   Q.   How do you think that was?
    13        A.  Because it was very busy.  It was constantly in use.
    14
    15   Q.   They were getting warm milk shakes, were they?
    16        A.  No.
    17
    18   Q.   That happened on one occasion, you said?
    19        A.  Many occasions.
    20
    21   Q.   One meeting, you remember?
    22        A.  Oh, one meeting.
    23
    24   Q.   It was Mr. Mark Davis who gave you this instruction, you
    25        tell us, is that right?
    26        A.  I think it may have been Ray Coton, but Mark Davis was
    27        definitely the Manager at the time and was aware of this.
    28
    29   Q.   How do you know that he was aware of it?
    30        A.  Because he saw it happen.
    31
    32   Q.   He actually saw you putting the water into the back of the
    33        machine?
    34        A.  Yes.
    35
    36   Q.   Can you give us a rough date for that?
    37        A.  No.
    38
    39   Q.   You say the Supervisor would be the one to set the targets
    40        which made this necessary, I suppose, is what you are
    41        telling us, is it?
    42        A.  Yes.
    43
    44   Q.   But he was not at the management meetings?
    45        A.  No, he was not, no.
    46
    47   Q.   How do you know who did it?
    48        A.  Because -- well, I do not know but any instruction from
    49        our Manager would come from his Supervisor.
    50 
    51   Q.   You say "would", is that an assumption on your part? 
    52        A.  Yes. 
    53
    54   Q.   I thought it might be.  It is exactly the same with the
    55        labour percentage, is it not?  You tell us in your
    56        statement that there was a fixed labour percentage of, I
    57        think you call it, 15 per cent which was laid down into
    58        which all other considerations in the restaurant, including
    59        yield from food items and staffing levels, all other things
    60        in the restaurant were dependent; is that right?

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