Day 136 - 16 Jun 95 - Page 18
1 do you have a copy of the map?
2 A. Yes, I have.
3
4 Q. Sorry, the plan -- I keep calling it a "map" -- could you
5 just summarise what the designated areas are? We are
6 talking about the kitchen area, not the front counter but
7 behind that?
8 A. OK. On this particular drawing we have a centre line
9 that is running across from left to right. Now, the first
10 piece of equipment that is to the left just behind the
11 counter, that is what we call a centre island. We have
12 non-slip floor tiles shown there.
13
14 Q. On the back of that?
15 A. On the back of that.
16
17 Q. Yes. Then the bit ------
18 A. We also have, if I can just carry on to explain the
19 question that you have asked me, all the areas that are
20 shown as shaded, we have non-slip floor tiles in front of
21 the four griddle islands -- that is that centre rectangular
22 block which is approximately an inch and a half by three
23 and a half inches -- that is where the four griddles were.
24
25 Q. Sorry, is this the one just beneath the Manager's area on
26 the plan?
27 A. No, that is a preparation area, so where the crew
28 members are preparing the buns and putting in the
29 ingredients. We have the non-slip area in front of that
30 piece of equipment. We also have the non-slip material in
31 front of the fry station which is the one just to the right
32 of it going back towards the counter.
33
34 MR. JUSTICE BELL: Look, if I hold mine up, I would like you
35 just to say, because I think I can see where the shading is
36 -----
37 A. All those -- sorry, all these shaded areas basically
38 are in front of equipment where we feel it is necessary to
39 have it.
40
41 MR. JUSTICE BELL: That is precisely what I was going to ask
42 you. Just pause a moment. I have put a "1" there on that
43 piece of apparatus because I can see there is non-slip
44 beneath it. What is at 1?
45 A. That is a fry station.
46
47 Q. Right. I have put a "2" on that island because I can see
48 there is non-slip to the right of it?
49 A. That is the centre island.
50
51 Q. What is at 2?
52 A. It is where the products once they are cooked and
53 wrapped are kept.
54
55 Q. I have put a "3" on a shape which is much the same as 1 but
56 at the bottom of the plan.
57 A. That is also a fry station.
58
59 Q. I have put a "4" on the block moving to the larger spaces
60 to the right because I can see that has non-slip on either
