Day 127 - 23 May 95 - Page 50


     
     1        section tab 52 at the beginning.  First of all, page 738.
     2        The first thing, and there are pages and pages of this on
     3        health and safety, what is this document because we have
     4        not got the front page of it?
     5        A.  It looks to be the employee handbook.
     6
     7   Q.   What is the employee handbook?
     8        A.  It is the handbook given to all salaried employees.
     9
    10   Q.   So that is from the second assistant or trainee manager
    11        upwards?
    12        A.  Yes, including all the service department personnel as
    13        well.
    14
    15   MR. JUSTICE BELL:  Is it really the equivalent of the Crew
    16        Handbook?
    17        A.  Yes, in that it has all the personnel procedures in
    18        there, discipline, holidays, anything you need to know
    19        really.
    20
    21   Q.   Without reading it through, does it have everything in the
    22        Crew Handbook but which might apply to salaried staff as
    23        well as additional matters which would apply to salaried
    24        staff alone?
    25        A.  I believe that is the idea of it.  I have not sat down
    26        and ----
    27
    28   Q.   You have not checked them across.
    29        A.  This is obviously the health and safety part of it
    30        which should be exactly the same as in the Crew Handbook.
    31
    32   MR. RAMPTON:  It is all very well having employee handbooks
    33        which, as I say, in this case contain I do not know how
    34        many pages it is about health and safety, how do you ensure
    35        they actually take it on board?
    36        A.  Well, for the restaurant management they all go through
    37        a one-day basic health and safety course.  "Basic" is the
    38        term that the Chartered Institute of Environmental Health
    39        use.  We use their syllabus and they get a certificate at
    40        the end of that.  It is also included in other operations
    41        courses like the Basic Operations course.  This really
    42        again is a reference document, they are taken through the
    43        basics of it in that, but also all salaried management go
    44        through the same training as crew as well.  It is part of
    45        their period as trainees.  So they get that initial
    46        training and then have it built upon as they progress
    47        through their management training.
    48
    49   Q.   Please turn to page 748.  This is, you have told us, for
    50        salaried staff.  We find an account of what are to be 
    51        treated as notifiable accidents.  Do you see that? 
    52        A.  I do, yes. 
    53
    54   Q.   Has that changed at all?  I do not know the date of this
    55        document.  Just glance at it.  I will not read it out,
    56        particularly section 3.
    57        A.  That is still in practice.  In fact it occurs on an
    58        accident check list which is posted in every restaurant.
    59
    60   Q.   We will look at that in a moment.  Those are, in effect,

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