Day 085 - 08 Feb 95 - Page 25
1
2 Q. You have worked at McDonald's. When you joined you did not
3 joined as crew, did you?
4 A. No. I joined as a Trainee Manager, but you had to do a
5 number of weeks doing crew members' jobs so I was familiar
6 with those 12 years ago.
7
8 Q. But it is hard work, is it not, McDonald's, especially in
9 rush periods?
10 A. It is hard work, yes.
11
12 Q. It is very intense work, is it not? At rush times it is
13 very intense?
14 A. At rush times it is, you are occupied all the time.
15
16 Q. Yes. When you get reports back about accidents do you know
17 when most of the accidents occur; whether it is RIDDOR or
18 whether it is, you know, accident book?
19 A. Well, I know that most accidents occur in the kitchen
20 areas as regards slips, trips and falls rather than on the
21 front counter.
22
23 Q. They happen, do they, generally in rush periods as well?
24 A. I do not think there is a correlation between rush
25 periods and the accidents.
26
27 Q. Do you get that information then?
28 A. I am speculating here. I have not seen that
29 information, but from the feedback I have had in the last
30 six months from Jill and just generally observing
31 restaurants, I know that in the evening times after we
32 close the restaurant a number of accidents happen there.
33 I think ----
34
35 Q. That is a specific -----
36 A. I do not really see there is -- if you are saying that
37 rushing around causing accidents on the front counter,
38 there is not a great deal of accidents over the rush period
39 on the front counter caused by hustle.
40
41 Q. I do not mean just the front counter, I mean anywhere in
42 the store. I mean, rush periods are the time -- do you
43 have information about when accidents occur, apart from
44 just what you have observed yourself?
45 A. The information is there. When accidents occur the
46 time is recorded.
47
48 Q. In the accident book?
49 A. Yes, in the accident book. We put it in the accident
50 book. It is also in the incident report forms. I have not
51 seen a report that tells me that this is a particular time
52 of day that shows that accidents are more frequent.
53
54 Q. So, it is not something that has been monitored in some
55 kind of -- it is not something that has been looked into,
56 "when do most of our accidents occur?" Has anyone done a
57 report on that or analysed statistics or anything?
58 A. I cannot speak for every safety circle in every
59 restaurant, but safety circles are made up with the crew
60 members that work in the restaurant and management staff,
