Day 179 - 30 Oct 95 - Page 43
1 A. Yes, they are, yes.
2
3 Q. Could you turn, please, to page 18, the last block or
4 bullet point on that page: "Always bearing in mind that the
5 overriding factor when scheduling is not, 'What labour
6 percentage must I achieve', but, 'How many hours does the
7 restaurant need to deliver total customer satisfaction?'"
8
9 This is an internal McDonald's document, Mr. Gibney. Is
10 there anything in that which conflicts with what you were
11 taught and experienced at Colchester?
12 A. Yes.
13
14 Q. What?
15 A. The amount of staff on shift was purely based on the
16 takings of the previous year.
17
18 Q. That predicts the number of customers you are going to have
19 to serve, does it not?
20 A. Yes.
21
22 Q. It is the same thing; it is what you are told here. So it
23 does not conflict at all, does it?
24 A. Well, it is not always possible to have the right
25 number of staff, because -----
26
27 Q. People fall ill, do they not?
28
29 MR. MORRIS: Wait. The witness was speaking.
30
31 THE WITNESS: If you have not got enough staff, for instance,
32 willing to work on a Sunday or a Sunday evening, or any
33 evening, then you cannot schedule them.
34
35 MR. RAMPTON: There are times when you are shorthanded?
36 A. Yes.
37
38 Q. There are times when people do not turn up for one reason
39 or another?
40 A. Yes.
41
42 Q. There are times when people are not willing to work; yes?
43 A. Yes.
44
45 Q. But the purpose of the scheduling is to provide as good a
46 service for the customer as you possibly can, is it not?
47 A. Yes.
48
49 Q. Only one more thing, Mr. Gibney. Do you remember in your
50 time at Colchester a gentleman called Siamak Alimi?
51 A. Yes, I do.
52
53 Q. I think he started after you and left just before you?
54 A. I am not sure when he left. I cannot remember.
55
56 Q. Is he one of those, from your recollection, that worked
57 regularly 60 or 70 hours?
58 A. He would have done at times, yes.
59
60 Q. A week?
