Day 197 - 07 Dec 95 - Page 57


     
       1
       2      Do you agree or disagree with that criticism by Mr. Davis?
       3      A.  On the strength of what is written there I suppose I
       4      have to got to agree with it, but I mean there were more
       5      facts than that involved.
       6
       7 Q.   That suggests a failure of man management, does it not?
       8      A.  If I was a failure why was I Manager for so long?  Why
       9      was I successful at it?
      10
      11 Q.   Am I right or not, is Mr. Davies right or not, that your
      12      good crew under your management became disillusioned and
      13      left with the result you did not have enough crew?
      14      A.  The same reason that crew always leave.  It was a
      15      continuing theme through all of McDonald's and I think you
      16      will find that every restaurant had the same problem.
      17
      18 Q.   Page 41, Mr. Coton, second paragraph: "For instance," I
      19      will start with the first paragraph otherwise it does not
      20      make sense: "You have made a good effort at your goals set
      21      on your interim but have fallen short on a few.  For
      22      instance, two further Floor Managers have not
      23      materialised."   Mr. Davis is complaining that you have
      24      failed to implement something which would have cost money,
      25      does he not?
      26      A.  In that case, yes.
      27
      28 Q.   Page 44 which is an interim performance review, again done
      29      by Mark Davies on you, of 24th August 1989.
      30
      31 MR. MORRIS:  What page are we on?
      32
      33 MR. RAMPTON:  Page 44.  His Lordship is right, is he not, that
      34      in the eighth paragraph beginning at the bottom of the
      35      page: "I think that the store has suffered from being on a
      36      full field list for so long." In that paragraph at the end
      37      Mr. Davies is criticising you for spending too much
      38      resources on getting ready for the full field inspections
      39      and too little on the rest of the restaurant's business,
      40      is he not?
      41      A.  If that is the case why was I informed by Mr. Davis to
      42      ensure nights prior to the full fields that we did late
      43      closes, all night closes, put extra crew on, again it is a
      44      simple case of double standards being told to do one thing
      45      and then documenting something else.
      46
      47 Q.   If you had enough crew, if you had been willing to carry
      48      out Mr. Davis' wishes that you had enough crew, this
      49      problem would not have arisen, would it?
      50      A.  As I said before, it was always a problem to maintain
      51      enough crew levels because you did not want them all the
      52      time.  You would have them for a short period of time and, 
      53      as I said before, you would have too many.  So it was a
      54      constant never ending battle.  If you read through all the
      55      reviews, mine or Mr. Davies', you will find that it is a
      56      recurring theme through both reviews, and things such as
      57      this just goes to indicate just what the double standards
      58      are where you are asked to do one thing and yet documented
      59      something else.
      60

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