Day 151 - 10 Jul 95 - Page 44


     
     1        failed OCLs.
     2
     3   Q.   If someone passed them?
     4        A.  Sorry, again it is a matter of confidence.  They could
     5        well know the job procedure when it came to the practical
     6        aspects, but I would hope, certainly after two successful
     7        OCLs, that I could have a fair amount of confidence but
     8        again I would again talk to the training squad, or the
     9        restaurant manager, depending on what position I was, to
    10        ensure that when they had the OCL completed the time of day
    11        of it, because again it would say on the OCL at the top the
    12        time of day, so again if it was all sort of 4 or 5 o'clock
    13        or 8 o'clock at night when it was quiet, then I would not
    14        necessarily be happy to leave that person over a busy lunch
    15        time, so I think as long as it was consistent with when
    16        they have been trained then I should feel fairly confident.
    17
    18   Q.   The OCLs are impractical, they are not just a theory thing,
    19        are they?
    20        A.  Then?
    21
    22   Q.   Crew are marked on the practice and not just the theory?
    23        A.  When I was a supervisor and a restaurant manager, the
    24        OCL was a list of probably about 20/25 points which dealt
    25        with the practicalities, yes, but there would be at some
    26        questions which might relate -- you would have to ask them,
    27        you would not be able to observe it for example.  I think
    28        one of the first ones we asked them was, for example, on
    29        french fries:  "What was the temperature of the VAT", or
    30        I think it was worded:  "The crew member has checked the
    31        temperature of the VAT".  We would not perhaps know that so
    32        you would ask them.  To a degree it was a little bit
    33        theoretical just to ensure they checked it.  You might ask
    34        them but the idea was to double check by asking what was
    35        the correct temperature for cooking french fries.
    36        Primarily I would say the majority of questions was towards
    37        the job processes and the practicalities, yes.
    38
    39   Q.   Presumably that is why they are called "observation
    40        checklists"?
    41        A.  Yes, but certainly now we have changed that, that on
    42        the reverse of them you will get some theoretical
    43        questions, there may be 5 or 6, which relate to that job
    44        position, and maybe a couple which are general, perhaps
    45        health and safety questions, which do not relate to a
    46        specific, perhaps in this case french fries, so I believe
    47        now there are a combination.
    48
    49   MR. MORRIS:  In your statement, page 4, you say in the second
    50        paragraph:  "On rare occasions people work double or back 
    51        to back shifts".  That is in the middle paragraph, yes? 
    52        A.  Sorry this is my supplementary, is it? 
    53
    54   MR. JUSTICE BELL:  Yes.
    55
    56   MR. MORRIS:  Your supplementary statement?
    57        A.  Sorry.  Yes, certainly I have read that.
    58
    59   Q.   That is something to be avoided wherever possible, correct?
    60        A.  Yes.

Prev Next Index