Day 203 - 12 Jan 96 - Page 24
1 themselves to work on the managers' schedule, and if they
2 choose to retain that in the restaurant, then it would be
3 semi-permanent. In fact, the Manager's schedule is
4 supposed to be enclosed in the weekly work in the files of
5 the store so they would have been kept for a while.
6
7 Q. You say that he only worked five days a week, which is
8 usual for a Manager of a well-run restaurant -- we can
9 argue whether it was well-run or not -- but it is quite
10 usual to work only five days a week in McDonald's as a
11 Manager, is it?
12 A. No.
13
14 Q. It is not?
15 A. No. No, what it says there is that it is usual for the
16 Manager of a well-run restaurant to work five days a week,
17 and that is what his superiors would expect, could expect,
18 from him. If he chose to work six days a week -----
19
20 Q. What percentage would you describe as well-run then?
21 A. Of McDonald's restaurants?
22
23 Q. Yes.
24 A. The vast majority.
25
26 Q. So it is usual the vast majority ------
27 A. Minimum, minimum -- I do not know, I do not really,
28 sorry.
29
30 Q. So the majority of McDonald's store managers, it would be
31 usual for them to work five days a week because their
32 stores are well run?
33 A. At that time, in all honesty, my Store Managers, Tara
34 at Ipswich worked five days a week; Ray worked five,
35 sometimes the odd, but sometimes he did work six days a
36 week, the odd occasion worked six days a week.
37
38 MR. JUSTICE BELL: But you are criticising him for not working
39 more than five days a week?
40 A. I am suggesting -----
41
42 Q. On what basis are you doing that?
43 A. That the number of problems I found in the restaurant
44 when I was the Supervisor, I thought that he ought to put
45 in more effort into putting them right, whether it be --
46 and I appealed to him on both fronts, whether it be in
47 terms of the amount of time he put into the job, or whether
48 it be through smarter delegation and follow up on the
49 people who worked for him, and we very much agreed on, you
50 know, the right tack is to be smart, work smarter rather
51 than harder.
52
53 Q. I follow that, which is why I asked you why he should work
54 more than five days a week. I understand making your five
55 days quality days, no problem with that.
56 A. I mean, I think our position in our Handbook says that
57 you may be required from time to time to work, you know,
58 you have no fixed hours of work and that you are required
59 to put in the amount of effort that it takes to get your
60 restaurant right, but the guideline is still five days a
