Day 167 - 02 Oct 95 - Page 37
1
2 Q. Can you speak up a little bit, please?
3 A. Yes, no problem.
4
5 Q. Thank you.
6
7 MR. JUSTICE BELL: Keep your voice right up if you have a soft
8 voice anyway, Mr. Richards, or any problem with it?
9 A. OK.
10
11 Q. So we can all hear, yes.
12
13 MR. ATKINSON: How old are you now?
14 A. I am 25.
15
16 Q. 25?
17 A. 25.
18
19 Q. What age were you when you started at McDonald's?
20 A. I was just coming up to my 18th birthday.
21
22 Q. Just one question of interest: The A levels that you
23 mention in the first paragraph, did you get those A levels?
24 A. No, I did not.
25
26 Q. I am going to read out the statement that you prepared and
27 then I am going to ask you whether you can confirm that is
28 your evidence-in-chief. I will stop at various points.
29
30 MR. JUSTICE BELL: Is there a yellow volume X there you can get
31 out, Mr. Richards? Towards the back there is a section and
32 then a "39C" in it. You follow it, if you would be so
33 kind, Mr. Richards, while Mr. Atkinson does some reading.
34
35 MR. ATKINSON: "I joined McDonald's in May 1988 as a part-time
36 Crew Member in the Bath restaurant, while I studied for my
37 A levels. I began working full-time around October 1988.
38 I was promoted to Floor Manager and then to Salaried
39 Manager around August 1990. I received a further promotion
40 to the position of Second Assistant Manager and became a
41 First Assistant Manager approximately two years ago, a
42 position which I hold today.
43
44 I recall that Michael Logan joined McDonald's Bath as a
45 part-time Crew Member while he was studying at Bath College
46 of Higher Education. He was promoted to Floor Manager and
47 left McDonald's around November 1994 after approximately
48 four or five years of service. I recall that he was an
49 intelligent and competent Floor Manager.
50
51 I have read the statement of Michael Logan and can make the
52 following comments on the issues raised by him.
53
54 Scheduling: It is not true that the schedule was used as a
55 means of discipline; its purpose was to ensure that the
56 restaurant a appropriately staffed by capable workers at
57 all times. Employees are entitled to make requests for a
58 particular shift, which are accommodated as far as
59 possible. Those who are not happy with their allocated
60 hours can make use of the standard grievance procedure by
