Day 150 - 07 Jul 95 - Page 25


     
     1        administration functions were.
     2
     3        But I was involved (and still am involved) in the
     4        day-to-day operations of the store, and you get to find
     5        out, you will feel if the atmosphere is bad or there is an
     6        underlying level of discontent.  There was nothing like
     7        that in the Colchester restaurant.
     8
     9   Q.   You have full-time people working.  Can I just say what my
    10        understanding of full-time is so that we do not start off
    11        on the wrong track, and that is people whose sole source of
    12        income is from their employment with McDonald's.  Is that
    13        your understanding?
    14        A.  Sure.
    15
    16   Q.   So if you got full-timers and part-timers, who are
    17        obviously not full-timers, then how is the scheduling of
    18        hours divided, generally speaking, as between full-timers
    19        and part-timers?
    20        A.  Once again this goes back to the idea of my input,
    21        either as a Restaurant Manager directly into the scheduling
    22        or that of a Supervisor, in the business plan, if you like,
    23        for the restaurant in anticipating the business.
    24        Generally, most of our restaurants are busier over the week
    25        when people are off or most of the people are not working.
    26        So, again we would look primarily to have our full-timers
    27        doing the week days and part-timers, again because they are
    28        generally college people, available out of school time,
    29        hence the weekend, so we can marry the two up.
    30
    31        At the end of the day, day everybody is happy with the
    32        situation.  The full-timers who, as I did when I first
    33        joined, had rent did pay, had some sort of financial
    34        commitment, those people have peace of mind that they are
    35        going to be able to meet those requirements, and those
    36        part-timers who only need a day or maybe two days at most
    37        over the weekend, maybe only perhaps want to do it to give
    38        some form of minor disposable income, they can be satisfied
    39        as well.  Therefore, I can take the peaks in the business
    40        along with the flater levels.  At the end of the day, it
    41        works very, very well.  It is a very simple system.
    42
    43   Q.   So it may be an obvious answer, but who generally gets the
    44        most hours during the week?
    45        A.  The full-timers will, absolutely.
    46
    47   Q.   Was that the same at Colchester back in the mid-1980s ---
    48        A.  Yes.
    49
    50   Q.   -- so far as you are aware? 
    51        A.  Yes. 
    52 
    53   Q.   I will not ask you to go through why you know that again,
    54        but would you say much the same about your knowledge of
    55        that as you have said about your knowledge of other  -----
    56        A.  Working on a day-to-day basis in the restaurants,
    57        checking in terms of my job functions, one of those was to
    58        look at the schedule to ensure that the right people, so to
    59        speak, in terms of that full-time being the right
    60        (indecipherable), as I phrased it there, that the

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