Day 197 - 07 Dec 95 - Page 05

     
       1      continue throughout your period with McDonald's?
       2      A.  I would like to think so, yes.
       3
       4 Q.   Then at the end it says you were promoted to First
       5      Assistant at that time, yes?
       6      A.  That is correct, yes.
       7
       8 Q.   OK.  On page 21 -- this is in your 85/86 PR -- it says
       9      under the very last one you had a "D" which is a -- what
      10      does "D" stand for?  "Does not meet standards", yes, a "D"
      11      is "does not meet standards", it says:  "A total lack of
      12      hustle in your opens and closes".  This is opening and
      13      closing procedures, can we just note that?  What kind of
      14      indication does that mean to you?
      15      A.  What that is indicating is I was taking too long to
      16      close the store at the end of the day, and I was not
      17      actually sort of setting the pace or rushing about enough
      18      myself at that time.
      19
      20 Q.   You should use more hustle?
         A.  Yes.
      22
      23 MS. STEEL:  Can I just ask, did you feel that you were kind of
      24      taking your time and generally not working very hard, or
      25      that the crew could have worked a lot harder, or did you
      26      feel that people were working flat out as it was?
      27      A.  I always felt that we worked very hard all the time,
      28      but there was an obsession with:  "Get it done quick" or
      29       "Get it done faster".  You were always under pressure to
      30      do it that little bit quicker and sort of hurry about it
      31      all the time, and the word used is "hustle" but basically
      32      it is "hurry".
      33
      34 MR. MORRIS:  Can I ask you, on page 22 at the very first
      35      marking which is a fail or does not meet standards on
      36      scheduling:  "Productive opens and closes allows extra
      37      scheduled hours.  Sundays and nights".  What are they
      38      saying there?
      39      A.  Well, if the close, for example, was to go over an
      40      extra hour or an hour and a half, that is extra more money
         spent on labour, so it is less money you can spend in
      42      another area.  So, the quicker you get the close out,
      43      because at that time people were being paid the premium
      44      rate, it would save more money.  So, if you were doing
      45      extra hours after 12 o'clock, it cost the store more and
      46      they would have to be pulled back from another area.
      47
      48 Q.   At the bottom of the page, what is this section "Profits"
      49      all about, it goes over the page?  We have a lot of
      50      percentages and figures.
      51      A.  Right.  They are targets set within the store for
      52      achieving within those areas a 30 per cent food cost, 4 
      53      per cent pay costs.
      54
      55 Q.   It says less than 30 per cent food cost?
      56      A.  Yes, as a maximum.  Then it goes into all the other
      57      controllables, the labour where -----
      58
      59 Q.   Let us have a look at this.  The food costs, you are
      60      saying, is a target or a maximum, you said, less than 30