Day 150 - 07 Jul 95 - Page 25
1 administration functions were.
2
3 But I was involved (and still am involved) in the
4 day-to-day operations of the store, and you get to find
5 out, you will feel if the atmosphere is bad or there is an
6 underlying level of discontent. There was nothing like
7 that in the Colchester restaurant.
8
9 Q. You have full-time people working. Can I just say what my
10 understanding of full-time is so that we do not start off
11 on the wrong track, and that is people whose sole source of
12 income is from their employment with McDonald's. Is that
13 your understanding?
14 A. Sure.
15
16 Q. So if you got full-timers and part-timers, who are
17 obviously not full-timers, then how is the scheduling of
18 hours divided, generally speaking, as between full-timers
19 and part-timers?
20 A. Once again this goes back to the idea of my input,
21 either as a Restaurant Manager directly into the scheduling
22 or that of a Supervisor, in the business plan, if you like,
23 for the restaurant in anticipating the business.
24 Generally, most of our restaurants are busier over the week
25 when people are off or most of the people are not working.
26 So, again we would look primarily to have our full-timers
27 doing the week days and part-timers, again because they are
28 generally college people, available out of school time,
29 hence the weekend, so we can marry the two up.
30
31 At the end of the day, day everybody is happy with the
32 situation. The full-timers who, as I did when I first
33 joined, had rent did pay, had some sort of financial
34 commitment, those people have peace of mind that they are
35 going to be able to meet those requirements, and those
36 part-timers who only need a day or maybe two days at most
37 over the weekend, maybe only perhaps want to do it to give
38 some form of minor disposable income, they can be satisfied
39 as well. Therefore, I can take the peaks in the business
40 along with the flater levels. At the end of the day, it
41 works very, very well. It is a very simple system.
42
43 Q. So it may be an obvious answer, but who generally gets the
44 most hours during the week?
45 A. The full-timers will, absolutely.
46
47 Q. Was that the same at Colchester back in the mid-1980s ---
48 A. Yes.
49
50 Q. -- so far as you are aware?
51 A. Yes.
52
53 Q. I will not ask you to go through why you know that again,
54 but would you say much the same about your knowledge of
55 that as you have said about your knowledge of other -----
56 A. Working on a day-to-day basis in the restaurants,
57 checking in terms of my job functions, one of those was to
58 look at the schedule to ensure that the right people, so to
59 speak, in terms of that full-time being the right
60 (indecipherable), as I phrased it there, that the
