Day 150 - 07 Jul 95 - Page 36


     
     1        put it that way?
     2        A.  Practically not; just in terms of being a service
     3        business, being a restaurant business, not having the right
     4        number of people on is going to cause difficulties in terms
     5        of serving people, in terms of -- I guess everyone else has
     6        to or will have to work harder in that respect.  It does
     7        not make the Manager's life any easier.  If anything, it
     8        makes the Manager's life very hard if you do not have
     9        sufficient people on.  It would not make any sense for them
    10        to have to work that hard.
    11
    12   Q.   Was Colchester, at the time we are talking about, was that
    13        under-staffed?
    14        A.  No.
    15
    16   Q.   It is just something you said in your statement,
    17        Mr. Stanton, but was Mr. Taylor, he is the Senior
    18        Supervisor, is he not?
    19        A.  Yes.
    20
    21   Q.   Was he concerned that you were under-staffed in Colchester
    22        in 1986 to 1987 and you say in your statement if anything,
    23        he would have liked a bit of a higher labour?
    24        A.  OK.  That is more to do with the business side of it in
    25        terms of -- when I mentioned earlier that we would schedule
    26        to anticipated business, part of the training that I got at
    27        that stage was rather than just specifically schedule for,
    28        let us say, 15,000 people coming into the restaurant that
    29        week, Tim's suggestion was schedule for 17,000 coming in,
    30        anticipate business, doing more business rather than
    31        anticipating doing what you think it is going to do.  So
    32        the idea of "put more people on" will encourage more people
    33        to come in, basically.  That is what I think I meant by
    34        that.
    35
    36   Q.   If we can pass on to the subject of young people.  By that
    37        I mean under 18 people working for McDonald's.  When you
    38        were a Store Manager, was that something you were, I say
    39        concerned about -- that is a word that sometimes has been
    40        misunderstood in this case, but was it something your job
    41        involved looking at?
    42        A.  Yes, in terms of scheduling that I had requirements to
    43        make sure that under 18s did not work past those specific
    44        hours for male and females.
    45
    46   Q.   Was it a serious matter to you to comply with that, to
    47        comply with the -- sorry, the rules on under 18s not
    48        working more than the legally accepted number of hours?
    49        A.  It was a serious consideration in terms of the legal
    50        implications and, secondly, in terms of almost people, 
    51        moral obligations working with those individuals, or having 
    52        their parents come to me telling me that they have been 
    53        working over.  So there was a human interest in there as
    54        well as a legal interest, if I could put it that way.
    55
    56   Q.   What about when you became Area Supervisor at Colchester in
    57        the mid-1980s, was it -- I think you have answered this
    58        already but if you could just say again -- was it any part
    59        of your responsibility to check up on whether under 18s
    60        were doing the right number of hours as far as the law was

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