Day 197 - 07 Dec 95 - Page 06

     
       1      per cent?
       2      A.  Less than 30 per cent.
       3
       4 Q.   Over the top of the page we have got less than 14 per cent
       5      for crew labour?
       6      A.  Yes.
       7
       8 Q.   That is what you were being told do to do?
       9      A.  This is what we were told were the targets that we had
      10      to beat.  Then it actually breaks down into some of the
      11      other categories and actually gives a pound figure as
      12      opposed to a percentage.
      13
      14 Q.   OK.  I will not go into those details.  On 24 in the
      15      middle:  "Floor control must be more aggressive".  Can we
      16      just note that?  Was aggression part of the management
      17      style?
      18      A.  Yes, it was always an aggressive environment.  There
      19      would be lots of shouting, running about.
      20
      21 Q.   We cannot really read 26 very well.  The third line of
      22      summary contents says something about, "First Assistants
      23      needs to be aggressive, a right-hand man to the Manager".
      24      Is that how you saw what you were being told to do?
      25      A.  First Assistant, basically, runs the store when the
      26      Manager is not there and assists him with it.  Basically,
      27      I was always regarded as being a little bit soft in the
      28      way that I dealt with people and I was always told to
      29      sharpen up and be more aggressive.
      30
      31 Q.   I will move quickly on.  Can we just note on page 29 at
      32      the top of the page under Holding Times and Rotations:
      33       "Sometimes holding times are not adhered to".  We may
      34      note as we go through that this is a theme that goes
      35      throughout the entire period that you worked at
      36      McDonald's.  Is that something which backs up what you
      37      were saying before about holding times?
      38      A.  Under pressure not to actually throw the food away so
      39      there would be over holding of products.
      40
      41 Q.   And people at higher levels were aware of that all the
      42      time?
      43      A.  People were aware of it.  Obviously, it was something
      44      we were not supposed to do but everyone was aware that it
      45      happened.
      46
      47 Q.   The only other point on that page, page 29, it says under
      48      Service Times:  "Generally not a problem, but hustle must
      49      be improved", so it was not just the production areas; it
      50      was always the service areas as well?
      51      A.  Yes, we had very strict times on service, how quick a
      52      person had to be served within a restaurant. 
      53
      54 Q.   On page 30 at the very bottom under "Profit" which you
      55      said were targets or maximums, under "Controllables" it
      56      says:  "Food, paper, linen - poor, OPs, labour - improving
      57      M", I do not know what that is, "creeping up too high".
      58      What is the message that you were being given there?
      59      A.  Being blatantly told that the way I was actually
      60      controlling those areas was not good enough and to get