Day 214 - 01 02 96 - Page 19

 
 

                                                                  DAY 214
 
                                                 DAVID ROBERTS, Examined:
 
 
 
     1        cooking?
     2        A.  That is correct.
     3
     4   Q.   So, if you are cooking quarterpounders, you need a larger
     5        gap?
     6        A.  That is correct.
     7
     8   Q.   If you put a regular hamburger patty into a grill which is
     9        set for quarterpounders, the top side of the grill would be
    10        too far away from the top side of the patty?
    11        A.  That is correct.
    12
    13   Q.   If, conversely, you had a grill which is set for regulars
    14        and you put a quarterpounder into it, it would squash it?
    15        A.  Initially, it would be very hard to actually make the
    16        clam stay down.  It would sort of resist at first.  If you
    17        did put excess pressure on it, you could actually put it
    18        into place, which would cause the meat to just widen; as it
    19        cooks, it would spread out.
    20
    21   Q.   Since Mr. Beech is here speaking of undercooking, must it
    22        be, Mr. Roberts, that he is talking about regulars being
    23        cooked on grills which are set for quarterpounders?
    24        A.  That is the only way it could happen.
    25
    26   Q.   In your experience at the Heathrow restaurant, as far as
    27        you are aware, whether by your own observation or by a
    28        report from any of your shift running Managers or anybody
    29        else, did this ever happen?
    30        A.  It would be very difficult for it to happen, because
    31        the settings as they were, in the morning we would cook
    32        breakfast on one of the grills, which was the sausage,
    33        which is fairly thin piece of meat; that grill, after
    34        breakfast was stopped, would be used for quarters, which is
    35        wider meat.  So if the setting had not been changed, it
    36        would actually squash the quarters; it would not undercook
    37        them.
    38
    39   Q.   Did it ever happen the other way round, that a grill that
    40        had been used for quarters was then used for sausage or for
    41        regular patties?
    42        A.  Not that I am aware of.
    43
    44   Q.   How difficult or complicated a task is it to set the grill
    45        for the kind of product which are you cooking?
    46        A.  Physically, it is not demanding, but it is not
    47        something that we teach everybody.  It is usually a
    48        management or an experienced crew member who would do it.
    49        That is basically due to the fact that it is not done very
    50        often.  Every day, it will be done at 11 o'clock on one of 
    51        the grills, to change it from sausage to quarters. 
    52 
    53   Q.   At the front of the Heathrow file, you will find the plan
    54        of the restaurant, a floor plan -- not that one.  Leave
    55        that, because we want to go on with Mr. Beech's statement
    56        in a moment.  It is the one by your left hand.  If you turn
    57        the file to the front, if you take the plan out for the
    58        moment, and open it up.  We went through this, I expect you
    59        remember, with Kim Moffatt?
    60        A.  Yes.
 
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