Day 151 - 10 Jul 95 - Page 69
1 and R being negligent in a restaurant; they suggest ways of
2 improving it.
3
4 Q. What is M and R?
5 A. Maintenance and repair, sorry. But to suggest that
6 I look through it and find a catalogue of grievous
7 complaints that come up RAP session, after RAP session,
8 after RAP session is something I am not willing to say.
9
10 Q. Whether it comes up ----
11 A. It does not come up at all; it comes up as ----
12
13 Q. Whether it comes up at every RAP session or not, or whether
14 it comes up as a sort of major up roar or not, what I am
15 saying is what other area of complaint features fairly
16 regularly as observations from crew members or opinions of
17 crew members?
18 A. I would say the majority of areas favour very well
19 amongst the crew in terms of schedule, hours.
20
21 Q. Yes, but I am trying to find out whether complaints ----
22 A. None.
23
24 Q. None. That is the answer we wanted, none; there never are
25 complaints by McDonald's crew members at RAP sessions?
26 A. I am sure there are. You asked me whether or not those
27 that I read suggested that there were grievous complaints
28 concerning grievances ----
29
30 MR. JUSTICE BELL: I think we are just falling foul of the
31 terminology. All you really need to know is whether there
32 are areas where there are comments from crew suggesting
33 improvement. If you water it down in that way, then see
34 where you get to.
35
36 MR. MORRIS: Apart from ----
37
38 MR. JUSTICE BELL: Let us see what the answer is. So at the end
39 of the day put a positive suggestion, so it is out in the
40 open.
41
42 MR. MORRIS: Apart from maintenance and repair, what other areas
43 as areas of categories of improvements sought by the crew
44 have, you know, comes to mind that you have noted; not in
45 every RAP session, not in every crew member, but something
46 that comes up; like maintenance and repair comes up quite a
47 lot. What other things come up regularly?
48 A. A lot of stores ask us to investigate putting in
49 regular menu staging, breakfast staging, why do we not sell
50 cones, why do we not put a Sunday machine in there?
51 Absolutely, crew members.
52
53 Q. What about things that relate to their conditions of work?
54 A. Perhaps a different style of uniform. Some of our
55 restaurants have a different style from a different
56 supplier, and I think some of them have seen that. So they
57 will make suggestions for those sorts of things.
58
59 Q. Apart from the different style of uniform, is there
60 anything about conditions of work which has come up fairly
