Day 206 - 22 Jan 96 - Page 47
1 Q. Have you ever known that happen?
2 A. No, I have not.
3
4 Q. Number 5, it is said: "Michael Logan remembers on two
5 occasions in 1991-ish and 1993-ish that sewage came up
6 through drain in back room. People had to carry on
7 working. The first time, cardboard was put down to try and
8 soak it up to prevent it coming into the kitchen. This
9 failed, and sewage leaked into the kitchen up to one metre
10 away from the grill. Then work was stopped. The second
11 time was very similar, but it only affected the back room.
12 Food dressing tables were shifted to try to avoid contact
13 and work continued in the back room."
14
15 Mr. Henden, do you remember any occasion or occasions when
16 sewage came up into the back room?
17 A. I can only recall one occasion of a blockage of the
18 drains.
19
20 Q. Were you there?
21 A. I was. I was ---
22
23 Q. What happened?
24 A. -- a swing shift. There was another First Assistant,
25 who has previously since left the Company, and he was
26 concerned about the drains. I advised him, as I
27 actually could not make the decision to shut the store, so
28 I told him to phone the Supervisor -- which was then a
29 gentleman called Mr. Kenneth Tomkins -- which he duly did,
30 and he shut the restaurant.
31
32 Q. Shut the restaurant. Was the problem dealt with?
33 A. Then they called out a company who actually deal with
34 our drain problems, called Dynarod; they are on a
35 contractual basis; and they came and sorted the problem.
36
37 Q. They did come and sort it out?
38 A. Yes.
39
40 Q. Was the restaurant re-opened?
41 A. I believe it was; yes, it was the next day.
42
43 Q. Can you remember a rough date for that or not?
44 A. It would have been in the region of three to four years
45 ago.
46
47 Q. Then, finally, Mr. Henden, No. 6 on the second page:
48 "There was pressure to achieve the targets for food
49 yields. Michael Logan, the Store Manager, add water to
50 water down the shakes. Michael Logan overheard Managers
51 discussing the possibility of increasing the air content",
52 I think it is "air content", "to improve yields. It was
53 often the practice to slightly under fill shake cups if
54 shake yield targets were hard to meet that week". Can
55 I split that up, please, Mr. Henden? Was there pressure to
56 achieve or is there pressure to achieve food yield targets?
57 A. There is a band in which we should operate the food
58 yield in for optimum, you know, customer care and food
59 cost.
60
