Day 086 - 09 Feb 95 - Page 76


     
     1   Q.   If they feel like it?
     2        A.  Not if they feel like it, no.
     3
     4   Q.   What I am saying is, are these standards compulsory?  Is
     5        this what they have to do?
     6        A.  That is what they have to do.
     7
     8   Q.   That is what they are told to do?  That is what the
     9        manager  ---
    10        A.  That is what they are trained to do.
    11
    12   Q.   -- and trained to do, and that is what the manager has the
    13        power to enforce them to do?
    14        A.  Yes.
    15
    16   Q.   Or else?
    17        A.  Well, power ----
    18
    19   Q.   He is the manager, is he not, or she?
    20        A.  He is the manager.  He is responsible for their health
    21        and safety certainly.  Some of them are health and safety
    22        orientated and others are quality orientated.  So, we may
    23        be not be as perturbed if that particular criteria was not
    24        being adhered to as a more crucial one.
    25
    26   Q.   Really, every step in the production process and serving
    27        process is identified in these OCLs, is it not?
    28        A.  Yes, hopefully.
    29
    30   Q.   I mean, McDonald's is very hot on that.  Does the manager,
    31        effectively, have control over what the staff are doing in
    32        the store, or can the staff just do things out of his sight
    33        which they can get away with, in your opinion?
    34        A.  Most of the time there will be a manager watching what
    35        they are doing or around in the kitchen area where they are
    36        working.  They could be out of his sight at some time
    37        within the shift.
    38
    39   Q.   And the crew know that, yes, that they are being observed
    40        or they can be being observed?
    41        A.  It is a team that works in the kitchen, the team that
    42        works on the shift and everyone works as part of that
    43        team.  Occasionally, the team leader may be dealing with a
    44        customer request and two or three people are working in the
    45        kitchen cooking food without a manager being there.
    46
    47   Q.   Does this whole process make it possible to operate a quick
    48        service?  Is this process geared to efficiently operating a
    49        quick service store?
    50        A.  I think it is because of this process that we operate a 
    51        quick service restaurant. 
    52 
    53   Q.   So, in paragraph 85 of Mr. Wignall's statement, he defines
    54         -- I will read it out to you --"Authority - obedience" in
    55        terms of authoritarian management.  "This style is said to
    56        be characteristic of "a manager acting on these
    57        assumptions", it is referring to authority - obedience,
    58         "who concentrates on maximising production by exercising
    59        power and authority, and achieving control over people by
    60        dictating what they should do and how they should do it".

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