Day 152 - 11 Jul 95 - Page 32

     
     1
     2   Q.   Is there anything you would want to add or qualify about
     3        what he said?
     4        A.  No, I do not think there is.
     5
     6   Q.   When you were Manager of the Colchester restaurant,
     7        Mr. Davis, roughly speaking, if you can remember -- I know
     8        it is a long time ago -- how many people do you think you
     9        had on average on the payroll?
    10        A.  As I remember it, approximately 55 to 65.
    11
    12   Q.   55 to 65?
    13        A.  Yes, varying between that number generally.
    14
    15   Q.   Do you have a memory of how they broke down as between
    16        full-time and part-time workers?
    17        A.  Yes, probably between 70 to 80 per cent part-time, 20
    18        to 30 full-time, that sort of ratio.
    19
    20   Q.   Did you employ people under the age of 18 years?
         A.  Yes, we did.
    22
    23   Q.   Again, roughly speaking, what percentage of the workforce
    24        was under 18?
    25        A.  Between 30 and 50 per cent probably, ranging between
    26        those sort of figures.
    27
    28   Q.   Were any of those, if I may call them, young people, were
    29        any of them full-timers?
    30        A.  Yes.
    31
    32   Q.   Have you any idea of what percentage of the under 18s were
    33        full-timers, as a rule?
    34        A.  Up to 50 per cent.
    35
    36   Q.   Up to 50 per cent?
    37        A.  Possibly.
    38
    39   Q.   May I ask you this?  We talk of full-timers, we mean (in
    40        McDonald's language anyway) people who work 39 hours a week
         or more; is that right?
    42        A.  Around about, well, full-timers, I would say, were
    43        people who work around about 39 hours, yes.
    44
    45   Q.   What I wanted to ask you is this:  During your time at
    46        Colchester, and I think you were there a Manager for two
    47        years and Assistant for a year before that, so overall you
    48        were there for about three years?
    49        A.  Sure.
    50 
    51   Q.   Is that right? 
    52        A.  Yes. 
    53
    54   Q.   During that time, take an average week, how many people in
    55        the restaurant would be working, do you think, more than 39
    56        hours during the course of that week, on average?
    57        A.  On an average week?
    58
    59   Q.   Yes.
    60        A.  Possibly the Floor Managers and may be one or two, may