Day 133 - 12 Jun 95 - Page 33


     
     1        A.  Yes, I am just looking back up to here, yes.
     2
     3   Q.   I think we find the crew figure -----
     4        A.  Yes, that is right.
     5
     6   Q.   Were you looking at the actual numbers, were you?
     7        A.  Yes, I am just making sure.
     8
     9   Q.   Just checking that they had got it right.  I think that is
    10        right.  We have 66 from crew under training and nearly
    11        twice as many from outside.  What is the reason why in that
    12        particular case the number of trainees from outside exceeds
    13        by almost twice the number of trainees from crew?
    14        A.  Well, it may be because if this is taken at a
    15        particular point,-- I am not sure when this is taken from
    16         -- but it may be because trainees at that point are people
    17        who have -- the reason for more external people is because
    18        there may be a number of graduates who have started, who
    19        would tend to start, at a particular point so they will be
    20        in training at that particular point in the year.
    21
    22   Q.   Let me ask you about yourself:  You had worked on and off
    23        more or less continuously for seven years as a part-time
    24        crew member ---
    25        A.  Yes.
    26
    27   Q.   -- before you became a trainee?
    28        A.  Yes.
    29
    30   Q.   When you became a trainee, would you have been classified
    31        simply as a graduate trainee or as a promoted crew person?
    32        A.  I would have been classified as a promoted crew person.
    33
    34   Q.   You would.  The next pie chart, the one in the middle, is
    35        called "part-time".  Of the part-time salaried employees 80
    36        per cent have come from crew, do you see that?
    37        A.  Yes.
    38
    39   Q.   What are the jobs which part-time salaried people can do in
    40        the restaurant?
    41        A.  Well, principally, it is that of the First and Second
    42        Assistant, Manager.  They are the -- they are part-time
    43        salaried people who could not hold full responsibility for
    44        the restaurant so it could not be a Restaurant Manager.
    45
    46   Q.   I was going to say, would you ever have a part-time
    47        Manager?
    48        A.  I do not think it would be very easy to do that so we
    49        have not currently tried to.  It would not be very easy to
    50        operate that. 
    51 
    52   Q.   What does "JBM" stand for? 
    53        A.  Junior Business Manager.
    54
    55   Q.   We see that 80 per cent of those have come from crew?
    56        A.  Yes.
    57
    58   Q.   Is this a rank which has existed throughout your time or is
    59        it something relatively new?
    60        A.  It is relatively new.  I think, from recollection,

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