Day 161 - 24 Jul 95 - Page 15


     
     1        Mr. Metcalfe's background?  Was he a graduate?
     2        A.  He is a graduate, yes, sir.
     3
     4   Q.   I think there is a bit about it in the film, but I cannot
     5        remember.  I have a picture of him in my mind.  Can you
     6        remember how old he was when you were Manager then?
     7        A.  He is in -----
     8
     9   Q.   His early 20s, or -----
    10        A.  Mid 20s.
    11
    12   MR. JUSTICE BELL:  Thank you.   (To learned counsel)  You were
    13        going to ask something about the practice of ensuring
    14        crews' hours -----
    15
    16   MR. RAMPTON:  Yes.  I am very grateful to your Lordship.  That
    17        had gone out of my head.
    18
    19        (To the witness)  What was your practice about ensuring
    20        that the crew were paid for the hours that they worked?  Is
    21        that something that mattered to you?
    22        A.  Oh, yes.
    23
    24   Q.   Did you ever get complaints from the crew that they were
    25        not being fully paid for all the hours that they worked?
    26        A.  Yes, we do.  We do get complaints.
    27
    28   Q.   So what do you do when you get a complaint like that?  How
    29        do you check whether it is valid or not?
    30        A.  You go back to the clocking card, and when a crew
    31        member, an hourly paid employee, comes to the restaurant
    32        and starts work, they do clock in, and when they finish
    33        work they clock out.  So I take out the clock cards and
    34        check their hours; and if there is any discrepancy, then
    35        I do pay them.
    36
    37   Q.   How often does that happen?
    38        A.  Not that often.
    39
    40   Q.   Do you remember any crew member -- I think it is a Floor
    41        Manager, actually -- working an 18 hour shift?
    42        A.  Impossible.
    43
    44   Q.   What about three 18 hour shifts on the trot during one
    45        week?
    46        A.  It is just not practical.
    47
    48   Q.   What sort of quality of work do you think you would be
    49        getting from a Floor Manager at the end of an 18 hour shift
    50        -- never mind 36, or whatever -- at the end of an 18 hour 
    51        shift, what sort of quality of work would you be getting 
    52        out of a Floor Manager? 
    53        A.  This person has not had any sleep, that means, if he
    54        has worked three 18 hours, and he would be very poor and
    55        slow and not concentrating on his job.  So that is just
    56        unlikely, not to my knowledge.  I have not heard and I have
    57        not seen anyone working in my restaurant for 18 hours or,
    58        in fact, three times 18.
    59
    60   MR. JUSTICE BELL:  Can you give me an idea of someone who is

Prev Next Index