Day 084 - 07 Feb 95 - Page 36


     
     1        perfection, try to get as close to it as possible.  That is
     2        why we put measurements in place to see how we are doing,
     3        to see whether we are reducing or increasing.
     4
     5   Q.   Can I finally ask you this, Mr. Atherton:  You are the Head
     6        of Training.  You have ultimate responsibility for the
     7        health and safety of the employees in the restaurant -- the
     8        company ultimately does but you as a person -- and for the
     9        customers' health when they eat your product; how hard do
    10        you work at your job?
    11        A.  I work very hard at my job.
    12
    13   MR. RAMPTON:  My Lord, RIDDOR stands for Reporting of Injuries,
    14        Diseases and Dangerous Occurrences Regulations 1985 under
    15        the Health & Safety at Work Act 1974 which is, no doubt,
    16        why everybody uses an acronym.
    17
    18        Thank you, Mr. Atherton.  Please remain there to receive
    19        the Defendants' questions.
    20
    21   MR. JUSTICE BELL:  I have been told the proportion of
    22        restaurants in this country run by franchisees before.  Can
    23        you remember offhand, as opposed to those managed by
    24        employees?
    25        A.  I think there are 91 franchised restaurants -- sorry,
    26        let me rephrase that.  There are 91 franchisees.  I think
    27        they operate within the region of 112, 113 franchised
    28        restaurants.  Some are multiple franchisees and have two
    29        restaurants.
    30
    31   Q.   How many manage restaurants?
    32        A.  Our current total of restaurants is 574, give or take
    33        one or two.  So, if someone can do the maths on that,
    34        I think you will have the answer.
    35
    36   Q.   Does the proportion of people working in McDonald's
    37        restaurants but employed by franchisees, as opposed to
    38        those employed by the Second Plaintiff, go in proportion to
    39        the numbers of restaurants more or less?
    40        A.  I am afraid I do not understand the question.  I did
    41        not quite follow that.
    42
    43   MR. RAMPTON:  Perhaps I can help:  Do you think that the
    44        employees per restaurant employ just roughly about the same
    45        number of people as the company restaurants do?
    46        A.  The employees per restaurant?
    47
    48   Q.   Do you think that the franchisees employed per restaurant
    49        are roughly the same number of people?
    50        A.  Yes, yes.  The average number of franchisees in a 
    51        restaurant is 80. 
    52 
    53   Q.   So can I ask, do you think that it would be fair to
    54        extrapolate the accident figures which we have for the
    55        company restaurants into the franchisee restaurants,
    56        roughly?
    57        A.  I think that would be roughly fair, yes.
    58
    59   MR. JUSTICE BELL:  Yes, thank you.  Do you want the five-minute
    60        break there?

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