Day 118 - 01 May 95 - Page 43
1 crew?
2 A. Yes, they indicate that when they are hired whether
3 they want to be full-time or part-time. Full-time is
4 normally 39 hours a week.
5
6 Q. Or more you said the other day?
7 A. Well, they would, if they are going to work overtime
8 there would be more but, as I say, we discourage them
9 working overtime. So, their hourly -- their fortnightly
10 hours are 78.
11
12 Q. But some of the part-time workers work that amount of hours
13 on occasions, do they not?
14 A. If they want to, yes. We try to be as flexible as
15 possible. The object of the manager is to try to
16 accommodate the requirements of the crew person. So, if
17 they say: "I want to work 16 hours a week, eight on a
18 Saturday and two on various evenings of the week", he will
19 try to accommodate that into his schedule. He may not
20 always be able to, but we try where we can to accommodate
21 the wishes of the crew person.
22
23 Q. If all the crew in a particular store wanted to be
24 full-time, would that be allowed?
25 A. No, we could not work -- it would be -- what I am
26 saying, it would not be allowed. I have never known of
27 that ever occurring. I would have thought (and I am not an
28 expert at crew scheduling; I know very little about it),
29 but I would have thought it was very, very difficult to run
30 a restaurant that is open from 7.00 in the morning till,
31 say, midnight with all the crew working regular eight hour
32 shifts. I think it would be fairly difficult to meet the
33 ebb and flow of customer demand.
34
35 Q. So you have got 80 per cent of workers that are part-time?
36 A. Yes.
37
38 Q. That is what the Company aims for, is it?
39 A. Well, yes. The rest are salaried -- oh, you mean, you
40 said that the workforce -----
41
42 Q. Of the hourly paid workers?
43 A. I am not sure what the figures are now. It is
44 somewhere around there.
45
46 Q. You said 80/20 in 1990?
47 A. Yes, somewhere around there, yes, as opposed -- between
48 part-time and full-time, I believe the figure is roughly
49 around about 80/20 per cent.
50
51 Q. That is what the Company aim to do?
52
53 MR. JUSTICE BELL: Is it what the Company aims to do?
54 A. No, I do not think so. I think it probably suits most
55 restaurants but there could be restaurants with particular
56 problems that need more full-time.
57
58 Q. But that sort of preponderance of part-time workers is what
59 suits McDonald's way of running things, is it?
60 A. Yes, it keeps us very flexible, my Lord, because the
