Day 137 - 19 Jun 95 - Page 23
1 A. Yes.
2
3 Q. The individual numbers do, in fact, add up to 41.2 per cent
4 under minorities.
5 A. OK.
6
7 Q. You were telling us that Officials and Managers mean
8 salaried people?
9 A. That is correct.
10
11 Q. Right. You have at the back of this little bundle at E a
12 chart showing the hierarchy, if I can call it that, of the
13 Corporation in America ---
14 A. Yes.
15
16 Q. -- which I think you had prepared for the purposes of your
17 evidence?
18 A. Yes, I did.
19
20 Q. Tell us, please, looking at that chart where hourly paid
21 staff or employees end and where salaried staff begin?
22 A. At the Manager Trainee area, we refer to them as
23 salaried, and on up from Manager Trainee on up are
24 salaried; from Swing Manager on down would be hourly.
25
26 Q. McDonald's highest rank of hourly paid worker in this
27 country is something called a Floor Manager who is at the
28 same level as we have swing Manager in your structure?
29 A. Yes.
30
31 Q. Is that the same ---
32 A. Yes, it is.
33
34 Q. -- as far as you know. Looking at your hierarchy below the
35 line and starting with Swing Manager and going downwards,
36 is Swing Manager paid more generally than the next three in
37 the rank below?
38 A. Yes, they are.
39
40 Q. These are higher hourly rated?
41 A. Yes.
42
43 Q. What about the next three, Crew Trainer, Crew Chief and
44 Floor Supervisor; are they all of the same rate?
45 A. No, generally speaking, crew trainers would be in the
46 least category, and then it would move on up. I know this
47 shows them all along one line, but generally within our
48 organisation, the promotions work that you start as a
49 general crew person and then when you are able to take on
50 some more responsibility, you would become a crew trainer.
51 The crew trainers are someone who trains others.
52
53 Then you move to what we could call a Crew Chief, and that
54 person has responsibility for a small portion, if you will,
55 of the operation, a particular area within the restaurant.
56 Then from there the Floor Supervisor, you are getting
57 closer to the Swing Manager and, that is, you are taking
58 broader responsibilities, broader areas of the restaurant,
59 if you will, but they do not -- we call it a certification
60 process. They are not totally certified to run shifts.
