Day 152 - 11 Jul 95 - Page 08

     
     1        as, for example, on the Monday till Thursday, let us say 12
     2        to one would say 12; then the schedule that I might show
     3        the matrix in terms of preparing the numbers would say
     4        maybe plus one or plus two.  Those would indicate Floor
     5        Managers, plus one would be security, plus one would be a
     6        cleaner, or something like that.
     7
     8        So, we would keep the numbers, so when the Manager doing
     9        the schedule was clear that I was just referring to crew.
    10        I am pretty sure it is a common practice, at the time
    11        anyway.
    12
    13   Q.   Then there was a full-time Admin person?
    14        A.  That is right.
    15
    16   Q.   What, working 9.00 to 5.00 Monday to Friday?
    17        A.  Yes, 9.00 to 5.00, 10.00 to 6.00; those sorts of hours.
    18
    19   Q.   Five days a week?
    20        A.  Yes.
    21
    22   MR. MORRIS:  Just while Helen checks those, I have a few
    23        questions.  Well, I have only one series of questions.  An
    24        Area Supervisor generally covers five to six stores?
    25        A.  Today?
    26
    27   Q.   Yes.
    28        A.  Today, yes; my average in the region is just over six,
    29        yes.
    30
    31   Q.   Say, five years ago, how many stores would an Area
    32        Supervisor generally cover?  Was it the same or slightly
    33        different?
    34        A.  No, less -- three to four probably.
    35
    36   Q.   Three to four?
    37        A.  Yes.
    38
    39   Q.   When you were Area Supervisor at Colchester and Clacton you
    40        described some of the things that you had to do, and one
         was quiet, Clacton, except for some of the months of the
    42        year?
    43        A.  Right.
    44
    45   Q.   A few months of the year?
    46        A.  Yes.
    47
    48   Q.   And Colchester was medium?
    49        A.  OK.
    50 
    51   Q.   Would there be more work for a Supervisor if a store was a 
    52        busy, a high volume store, or would it make no difference 
    53        whatsoever?
    54        A.  Well, proportionately, I think if everything was
    55        running smoothly, then there would probably be an equal
    56        amount of time between all restaurants.  I think it would
    57        be equally as possible to have a quiet restaurant which may
    58        have staffing issues, equipment issues, just as much as a
    59        busy one.  It is very much down to what systems are set up
    60        by the Supervisor, the Manager, within the restaurants.  I