Day 150 - 07 Jul 95 - Page 43


     
     1        sliding throughout the Company and particularly, obviously,
     2        the stores that you now deal with as Regional Manager?
     3        A.  No problem.
     4
     5   Q.   Would you expect to know if there was such a problem?
     6        A.  I visit restaurants two or three times a week now.
     7        I would see if there were any problems.
     8
     9   Q.   I have asked you about Colchester, but Leicester, just to
    10        give some concretes examples, was it going on at Leicester,
    11        running and sliding?
    12        A.  Not at all.  Leicester was a very busy restaurant.  It
    13        was the busiest restaurant -- in fact, the week I was there
    14        it broke the record week for, I think, sales in those
    15        days.  So, it was very busy restaurant.  We could not have
    16        done that by just running around inefficiently and
    17        unco-ordinated.  It took a lot of thought and process and,
    18        having those, I think, 12 or 20 so people on the
    19        restaurant, sorry, on the front counter area, if they are
    20        all running around and sliding to their own volutions(?),
    21        then they are going to be knocking into each other all the
    22        time.  It did not happen in the Leicester restaurant.
    23
    24   Q.   Can I just ask you, when you were Area Supervisor at
    25        Colchester, were there particular times of the day you
    26        visited?  What I am getting at here is, did you visit or
    27        did you not visit during busy periods?
    28        A.  I visited at all different day periods, either from
    29        7 o'clock in the morning before the store opened,
    30        lunch-time, Saturdays, Sundays, through to finishing, you
    31        know, starting at 4 o'clock in the evening and doing a
    32        close with the rest of the staff there.  So, I had a full
    33        and broad appreciation of everything that was going on in
    34        the restaurants.
    35
    36   Q.   Is that is something that has continued over the years as
    37        you have been a Manager?
    38        A.  For me personally?
    39
    40   Q.   Yes, you personally.
    41        A.  Yes, it is.  I would still work night shifts now to see
    42        what is going on.
    43
    44   Q.   While we are on the subject of safety, are there any
    45        arrangements -- it maybe something you were personally
    46        involved with, maybe not -- made for the supervision of new
    47        crew members when they are going about their task when they
    48        are not particularly experienced?
    49        A.  Yes.  A good example would be the Clacton example where
    50        we probably, in effect, have to double the number of people 
    51        on the payroll within three or so months.  So (1) in order 
    52        to make sure that, I suppose, to look at the safety aspect 
    53        of it, hiring two or three people a week will make sure
    54        that everyone can be looked after, and we would generally
    55        pair them up with an experienced member of staff.
    56
    57   Q.   Can I just stop you there.  You say taking on two or thee
    58        people; are you saying thereby that you would like it to be
    59        restricted to about two or three people in order that they
    60        can be supervised by an older, more experienced person, or

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