Day 161 - 24 Jul 95 - Page 10


     
     1   Q.   Do you remember ever having any?
     2        A.  No, I do not.
     3
     4   Q.   When complaints were made by customers, was it normal that
     5        you would hear about them, as the Manager?
     6        A.  Yes.  Actually, the customer always asked for the
     7        Manager, to see the Manager.
     8
     9   Q.   So, if you were on the premises, you would go and see the
    10        customer; is that right?
    11        A.  That is correct.
    12
    13   Q.   Miss Tobin's next allegation is that there was a tray of
    14        toasted buns ready to dress and that, according to her, at
    15        least four of them were mouldy blue.  First question,
    16        Miss Anteneh: while you were at the Strand, did you ever
    17        see any mouldy buns, whether toasted or untoasted?
    18        A.  Never.
    19
    20   Q.   How many times during the course of a week were buns
    21        delivered to the Strand restaurant?
    22        A.  Seven days a week.
    23
    24   Q.   What was the longest you ever remember any buns having been
    25        kept?
    26        A.  A day; and then anything left the following morning
    27        would be used.
    28
    29   Q.   Was there any system of rotation, so that the first buns in
    30        were the first to be used -- anything like that?
    31        A.  Yes.  Every morning when we receive a fresh bun, we
    32        will rotate which came -- the first in was first out.
    33
    34   Q.   Do you ever remember having any complaints from customers
    35        about mouldy buns?
    36        A.  Not to my experience.
    37
    38   Q.   Do you think that at the Strand restaurant (which, you have
    39        told us, in those days was the busiest in the world, so far
    40        as you know), do you ever remember keeping any buns long
    41        enough for them to go mouldy?
    42        A.  No.  The shelf life of a bun is four days.  If we are
    43        receiving every day, we actually order for daily usage
    44        only.  So it is most unlikely to have more than two days
    45        old bun in the restaurant.
    46
    47   Q.   What would you do if you came on a tray of buns -- perhaps
    48        somebody had overlooked it, or something -- which was past
    49        its four-day sell by date; what would you do with the buns?
    50        A.  Throw them away. 
    51 
    52   Q.   Were your staff trained to throw them away? 
    53        A.  Yes.  That is why we check it for the dates.  If the
    54        dates are out of date, the whole tray will be thrown away.
    55        That is the normal standard.
    56
    57   Q.   Would you look to see whether they had gone mouldy first,
    58        or would you just throw them away?
    59        A.  No.  It is just the dates; if it is out of date, it
    60        will be thrown away.

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