Day 209 - 25 Jan 96 - Page 24
1 was a bit more difficult, because the buns only took
2 40 seconds but the meat took a minute and something. So it
3 did not really work out that way. But it ended up just
4 being a rush of putting down eight quarterpounders on one
5 side of the clam, and then, when you dress those buns, you
6 would put some more buns down; just as the last lot of meat
7 came up, you would get another lot of meat down.
8
9 It is not a specific memory, but it was very busy on
10 quarterpounders, using the two grills, on a Saturday. So
11 it was very difficult. You would have to keep an eye on
12 whoever was doing, because it is very difficult. You
13 cannot sit there and check. If you are unsure if something
14 is cooked or not, you are so busy, you have not got the
15 time to sit and tear one open, you know; and if they are
16 screaming for quarter -- the person on wrap and call is
17 screaming for quarterpounders, they are not going to expect
18 you to sit there and just quickly check one in case you are
19 unsure; you just bang them out as quickly as you can.
20
21 MR. JUSTICE BELL: Go on, Mr. Morris, I suggest, to the end of
22 grills, and then we will take the break before you go on
23 with chicken vats.
24
25 MR. MORRIS: Yes, thank you.
26
27 "I have (and other Managers) often had to deal with
28 customers complaining about raw products, (approximately
29 once a week). As these complaints only occurred during
30 busy periods and due to the pressure of work, it was common
31 practice to apologise, replace the product and bin the
32 offending item. I do not ever remember using or seeing any
33 other Managers use an incident report form to note this
34 type of occurrence. It would have been completely
35 impractical on many occasions."
36 A. Can I -- I am not sure about the word "only", because
37 it did occur at other times. There were mistakes made by
38 people.
39
40 Q. Where is the "only"?
41 A. I have got "complaints only occurred during busy
42 periods". I would say mostly occurred during busy periods;
43 I could not say they only occurred during busy periods.
44
45 Q. Reading on: "This problem with the grills was apparent for
46 many years and, to my knowledge, still remains unresolved,
47 as putting in a larger grill was considered too expensive
48 and problematic. The lobby area, however, only recently
49 received a £350,000 facelift.
50
51 "The grease trap between two grills was broken for
52 approximately three months until I left McDonald's,
53 resulting in grease dripping under the grills. I once
54 asked the Store Manager when it would be repaired and was
55 told that it would have to wait until it could be
56 afforded. Having it repaired would have affected 'profit
57 and loss' for the month, even though it was a safety hazard
58 which should have been resolved immediately. The trap
59 remained broken for more than three months."
60
