Day 154 - 13 Jul 95 - Page 29


     
     1        A.  Right.  According to the Crew Handbook, but what I am
     2        saying is -----
     3
     4   Q.   That is their conditions of employment, was it not?
     5        A.  It was then.
     6
     7   Q.   Right.
     8        A.  I do not know if it is in the new handbook, but the
     9        common practice now is not to adopt that system.
    10
    11   MR. JUSTICE BELL:  How long are you paid after the last day for
    12        which you are being paid, if you see what I mean?
    13        A.  When would your pay come through?
    14
    15   Q.   Yes.
    16        A.  The payroll operates on a two-weekly basis.
    17
    18   Q.   Yes, I understand that.
    19        A.  So, if it finished on a Saturday night, for instance,
    20        the pay period, they would then be paid on the following
    21        Thursday, and if somebody left during that two weeks, they
    22        would still be paid on that Thursday.
    23
    24   Q.   Yes, so if you were in a restaurant where the no uniform,
    25        no pay ---
    26        A.  Right.
    27
    28   Q.   -- prevailed, and you had worked between the Saturday and
    29        the Thursday, the cost of not returning your uniform could
    30        be your wages earned during that period of time?
    31        A.  The restaurants that did operate that system, what they
    32        used to do was instead of the pay being paid directly into
    33        their bank account, they would request a cheque.  So they
    34        would have the cheque in the restaurant and when they
    35        brought the uniform, they would hand over the cheque.  That
    36        is how I believe the system worked when it was operated.
    37
    38   MS. STEEL:  That is still in the Crew Handbook until 1992 which,
    39        I think, is the last one that we have in this country?
    40        A.  Yes, I am not disputing that it did operate in some
    41        restaurants as that.
    42
    43   Q.   So in other restaurants they just completely disregarded
    44        the Crew Handbook, yes?
    45        A.  No, they just did not use that method for trying to
    46        ensure that the uniforms were returned.  That was probably
    47        the best method for ensuring that the uniforms were
    48        returned.  Some restaurants chose not to use that method,
    49        but to use -- I do not know, maybe they had people who
    50        would bring the uniforms back of their own volition. 
    51 
    52   Q.   While crew are in training, they are still producing food, 
    53        are they not?  They are not doing it all in theory and not
    54        playing any part in the store?
    55        A.  In training?
    56
    57   Q.   Yes.
    58        A.  Yes, but obviously to a far lesser extent than they
    59        would be once they were fully trained up to -----
    60

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