Day 125 - 12 May 95 - Page 05
1 changed, you know, the complete manual changed.
2
3 Q. Would it be in a ring binder or something?
4 A. Yes, or it would have sections of the manual bound and
5 put into a ring binder.
6
7 Q. Pages 15 to 17 are the introduction to the restaurant
8 operation and then we have a gap of two pages. Do you know
9 what would be on those two pages?
10 A. At page 15 I have the two-sided cooking procedures for
11 Mac DLT. Is that what you have -- 15, 16 and 17?
12
13 Q. I am sorry, I am looking at the internal pages now.
14
15 MR. JUSTICE BELL: The little ones just beneath the line; if you
16 look at pages 4 and 5 and then 6 and 7 are probably the
17 same -- that is just a slip in the photocopying -- but
18 internal pages 15 to 17. Then we go to 20.
19
20 MS. STEEL: There are actually two copies of the internal page
21 17; they appear to be identical.
22 A. Well, I can tell you, I do not have the manual
23 memorised, so I would not know what the pages would be from
24 17 to -- what 18 and 19 would be.
25
26 Q. Pages -----
27 A. It might just be, you know, a blank sheet going into
28 the introduction of hamburgers. That is possibly what it
29 is.
30
31 Q. Pages 20 to 22 are about hamburgers. Is there a similar
32 section in relation to the other products that you sell,
33 the chicken, Chicken McNuggets, things like that ---
34 A. There would be.
35
36 Q. -- that would appear after that?
37 A. There would be.
38
39 Q. That would be for all the products that you sell, would it?
40 A. Pretty much, yes.
41
42 MR. JUSTICE BELL: When you have "breakfast", I had to reconcile
43 myself to the fact that sausage at breakfast means a patty?
44 A. That is correct, my Lord.
45
46 Q. But do I also have to accept that bacon at breakfast is in
47 a patty form or is that actually a slice of bacon?
48 A. Actually, it is a round -----
49
50 Q. It is a patty as well?
51 A. Yes. We have Canadian bacon as well as -----
52
53 MR. JUSTICE BELL: No, it was just the form of it.
54
55 MS. STEEL: The recommended cooking times that are on page 12,
56 which is internal page 67 -- there are some recommended
57 cooking times and there are on the following pages as well
58 -- have they remained consistent or have they been
59 increased or decreased in the last 10 years?
60 A. You know, as I indicated, from time to time procedures
