Day 213 - 31 01 96 - Page 17

 
 

                                                                  DAY 213
 
                                            PAUL LEMAIRE, Cross-examined:
 
 
 
     1   Q.   Still one person?
     2        A.  Yes.
     3
     4   Q.   What about on the regular grill, dressing the buns
     5        and  -----
     6        A.  There would be two experienced people there.
     7
     8   Q.   Two experienced.  Presumably, they would be experienced on
     9        the Saturday as well?
    10        A.  They would be experienced, but we have the part-timers
    11        who spend maybe only Saturday and Sunday working, or during
    12        the week we have the full-timers who work every Thursday
    13        and Friday lunchtime.
    14
    15   Q.   Right.  You still have someone on the fries?
    16        A.  That is correct.
    17
    18   Q.   Generally, how many tills would you have open on a quiet
    19        period?
    20        A.  During the week?  Three or four.
    21
    22   Q.   Three or four.  Would the drive-thru situation still be the
    23        same?
    24        A.  Over lunch it would be the same, yes.
    25
    26   Q.   But not at other times?
    27        A.  Not at other times.
    28
    29   Q.   What would be the difference at other times?
    30        A.  There would only be one person getting the orders and
    31        presenting it to the customer.
    32
    33   Q.   Right.  Still two people out in the lobby?
    34        A.  One person.
    35
    36   Q.   One person.  Still one person on wrap and call?
    37        A.  That is correct.
    38
    39   Q.   Still one in the back room?
    40        A.  That person would be moved out of the back room because
    41        it is very quiet.
    42
    43   Q.   So people would have to do their own fetching of burgers
    44        and buns and things like that?
    45        A.  The kitchen would be organised so one person would just
    46        do one station while somebody else goes and stocks up
    47        quickly.  It does not take that long.
    48
    49   Q.   So, if you run out of burgers then the person minding the
    50        quarter grill would have to watch the regular grill as 
    51        well? 
    52        A.  Well, we do not run out.  When we are running low, then 
    53        we call for something else.  I mean, if this stopped or
    54        this stopped, we do not actually run out.
    55
    56   Q.   But who would go and get it?
    57        A.  One of the staff who is not doing anything.  If they
    58        have got food cooked and they do not need anything from
    59        them, they will go and get the stock quickly.
    60
 
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