Day 198 - 08 Dec 95 - Page 21


     
     1
     2   Q.   Did McDonald's ever say to you to put up the rates of pay
     3        to encourage more people to come and work for the Company?
     4        A.  There was some discussion about improving rates.  As to
     5        what the outcome of that is, I cannot say for sure, but
     6        there was discussion of improved rates because of where we
     7        were, as in Anglia as opposed to nationally, but what the
     8        outcome of that is, I cannot remember.
     9
    10   Q.   I do not know whether I really need to deal with this or
    11        not actually, but you were saying there was a problem with
    12        the shake machine.  Could you just explain what the problem
    13        was and what the effect of that was?
    14        A.  There was -- we had an on-going problem to do with the
    15        refrigeration unit on it.  I mean, it was working at normal
    16        but what it was actually doing, it was producing -- the
    17        shake consistency was not right and it was a long term
    18        problem we had to get it light.  It is something to do with
    19        the refrigeration which I am not really sure what the
    20        problem was, but it was something that went on for quite
    21        some time.
    22
    23        It was not anything that would actually be detrimental in
    24        the way of hygiene.  It was a mechanical working within the
    25        shake machine itself, as opposed to any other reason.
    26
    27   Q.   Was that connected in any way with watering down of shakes?
    28        A.  No, it was to do with mechanical -- with the machine as
    29        opposed to anything we were doing.
    30
    31   Q.   You were asked yesterday about whether you kept constant
    32        records of the food waste, etcetera.  Why was it that you
    33        did not keep continuous records of the food waste?
    34        A.  Again, I suppose, the pressure on the business, what
    35        you were doing, you did not -- it was the time factor.  It
    36        was just a number of things.  There was always something
    37        else to do and that just became a very minor part of it.  I
    38        mean, it was something that was constantly mentioned but
    39        never really taken, in my opinion, that seriously.
    40
    41   Q.   So it was basically because you just did not have the time
    42        to do it?
    43        A.  Did not have the time and the pressure of work to do
    44        it.
    45
    46   Q.   The only other thing I want to ask you about -- Mr. Morris
    47        has a few questions -- was the sheet that you were looking
    48        at this morning with the alterations carried out by Sally
    49        Spurgeon, you have talked about docking hours being a thing
    50        that went on for the whole of the time when you were 
    51        working at the store before you were Manager, and then you 
    52        talked about being trained how to do it and you training 
    53        other people how to do it.  Was it always done on the scale
    54        that we saw on that sheet?
    55        A.  That is a very extreme case.  I mean, when it was done,
    56        say, for example, on the manual payroll, and you will be
    57        doing on a Sunday there would possibly be 80, 90 people,
    58        you might find that a full-timer would lose an hour, a
    59        part-timer might lose a half an hour over the course of a
    60        whole week.  That is the type of thing that would be

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