Day 166 - 28 Sep 95 - Page 15
1 them. Any such behaviour on my managers' part would have
2 come to my attention and I would certainly not have allowed
3 them to behave in that manner. If they had done so, this
4 could have exposed my store to claims of unfair
5 dismissal". Do you stand by that?
6 A. Yes.
7
8 Q. Paragraph (9): "If Magill is implying new crew members
9 were not trained properly, then I deny this. All crew
10 members joining the restaurant received training. This
11 included the showing of training videos. All crew also
12 received 'on the job' training from experienced crew
13 members in the training squad". Do you stand by that?
14 A. Yes.
15
16 Q. Paragraph (10): "Magill is incorrect in alleging that each
17 hour was divided into 100 minutes instead of 60. The
18 clocking system in use at that time divided each hour into
19 100 units. This had always been the system that was used
20 and it certainly did not result in employees losing out
21 financially, or at all. In my experience, most crew
22 members monitored their clock-cards to ensure that they
23 recorded all the time they worked. It is correct that
24 employees did clock on and off each time they took a break.
25
26
27 However, it is incorrect to say that if someone forgot to
28 clock back on, then they were docked from their wages. If
29 someone did forget to clock back on, then their scheduled
30 break would be manually written in for them by their shift
31 running manager at the end of the shift to ensure that they
32 were properly paid". Do you stand by that statement?
33 A. Yes
34
35 Q. Paragraph (11): "I find the allegation that Magill makes
36 about the conditions in the crew room to be rather
37 surprising as the air conditioning system in the restaurant
38 was such that if it had broken down it would have affected
39 other parts of the building, not just the crew room on its
40 own. It is certainly possible that this could have
41 happened on some occasion, so that parts of the building
42 were unheated for a short time.
43
44 Furthermore, I find Magill's statement that management did
45 not want employees to be comfortable in the crew room
46 ridiculous. The whole purpose of having a crew room was to
47 enable crew to relax during their breaks. Crew who do not
48 have such amenities are unlikely to work well". Do you
49 stand by that?
50 A. Yes.
51
52 Q. Paragraph (12): "Magill's allegation that management would
53 not allow staff to take a drink break during their shift is
54 both untrue and offensive, as it implies that we had no
55 consideration for the welfare of our staff. First and
56 foremost, it has always been my philosophy that a
57 restaurant can only achieve good performance and results if
58 the staff are content. If the situation which Magill
59 describes had been common place, then we would never have
60 achieved the results we did.
