Day 209 - 25 Jan 96 - Page 23


     
     1        were just -- the Manager of the kitchen -- and I often was
     2        the Manager of the kitchen -- my major problem would be
     3        quarterpounders a lot of the time; it would be the
     4        production of quarter pounders, because the grill just
     5        could not keep up with the -----
     6
     7   Q.   What was the situation with the regulars in terms of during
     8        the week?
     9        A.  During the week -- well, the thing is, during the week
    10        you could probably have got away with cooking an 8/4, but
    11        the thing is, because people did it on a Saturday in the
    12        busiest period, they thought: "Why should we do an 8/4 when
    13        on a Saturday, when we serve more people, we do a 12/6?"
    14        So you cannot -- people still used to do a 12/6 during the
    15        week.  I would say -- I cannot be certain, but sometimes
    16        you definitely needed it, but sometimes they would be doing
    17        a 12/6 and you did not need it, just because it was habit.
    18
    19   MR. JUSTICE BELL:  You are going to have to explain why the
    20        quarterpounders -- I understand that there was a greater
    21        demand for everything on a Saturday.  But why was it that
    22        quarterpounders were not a problem during the week but were
    23        on a Saturday?  The quarterpounders are the same
    24        circumference, are they, but thicker?
    25        A.  No, they are all round bigger.
    26
    27   Q.   They are thicker and ---
    28        A.  They are thicker and wider.
    29
    30   Q.   -- larger?
    31        A.  Yes, larger.  You can only fit -- you were only meant
    32        on our clams, I think, to fit six under.
    33
    34   Q.   Just pause a moment.
    35        A.  I am pointing out those, because that meat was so much
    36        thicker, it was -- a burger could look very cooked on the
    37        outside and yet be raw on the inside, as well as, with a
    38        quarterpounder, when we sent them over they actually used
    39        to cook; you know, as you took them off the grill, they
    40        were still cooking.  So it was very difficult to see
    41        whether one was raw.  It could have been raw inside.
    42
    43        It was the fact that we were breaking -- again, we were
    44        just ignoring the beef integrity policy.  I did it myself,
    45        and I do not know of a Manager who did not do it, really,
    46        when they ran the kitchen -- because it was that or not
    47        have the food.
    48
    49   Q.   How many of the quarterpounders are you saying were put on
    50        the platen during the Saturday rush? 
    51        A.  If you were very busy, really stretched, you would put 
    52        nine under; you could just about squeeze nine under.  But, 
    53        normally, you would squeeze eight under there.  You would
    54        be doing it in -- I am not even sure if they actually
    55        figured out a system in the end.
    56
    57        With the regulars, there is a certain timing that you can
    58        get into to cook the food, and everybody has a certain
    59        thing they have to do at certain times, so the food can
    60        come over the production line.  But the quarterpounders, it

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