Day 168 - 03 Oct 95 - Page 13
1 when I was not on one of those shifts, I would -- if I saw
2 a situation developing where I thought that the shift
3 running Manager needed a bit of guidance, then I would give
4 them a bit of guidance. Other than that I would take a
5 back seat and I would just act like another body on the
6 shift as I was just a swing shift Manager, and I would take
7 the jobs that they gave me for that day.
8
9 Q. So you were responsible for running shifts, whether it was
10 6.30 to 4.00 or 4.00 until close?
11 A. That is right.
12
13 Q. Close generally finished when, about 2.00 or 3.00 in the
14 morning?
15 A. That would depend on how busy the restaurant was.
16 Generally, on one night of the week, say, you could finish
17 as early as 12.15, you could get out as late as 3.15,
18 4 o'clock on rare occasions.
19
20 Q. So did it tend to be somewhere in the middle?
21 A. I should imagine the average time would probably be
22 about 1.00 or 1.15.
23
24 Q. The close, did it tend to be later on Fridays and
25 Saturdays?
26 A. Yes, because Friday and Saturday are a busier day and
27 there were jobs, for instance, on a Friday might that you
28 would set up for a Saturday morning because you knew
29 Saturday morning was going to be busy.
30
31 Q. Is that when you tended to get the 3.00 or 3.300 close
32 times?
33 A. No, the 3.00 or half three close times would generally
34 be on a night, for instance, where there was only one
35 Manager on instead of two, and that Manager had a problem
36 with the computer or with the paperwork which meant they
37 had to stay on, or on occasions where you had to do a
38 specific cleaning or pulling task.
39
40 Q. How many times a week would that crop up?
41 A. You would have at least two closes a month where, for
42 instance, I would not get out until 3.00 in the morning,
43 but the crew would leave earlier than me. The crew would
44 leave around 1 o'clock. It would be just myself and the
45 Floor Manager in the building or, perhaps, another salaried
46 Manager, because I would have specific paperwork tasks to
47 do. I would have to do a full food inventory or I would
48 have to ensure that a piece of equipment was ready for the
49 next day.
50
51 Q. Going back to Danny Olive, the Floor Manager, who resigned
52 and wrote his complaints and there was an investigation
53 which you were questioned about, some of the matters, can
54 you say this investigation was a serious investigation, was
55 it, it was taken seriously?
56 A. It was not, like, humorous, if that is what you
57 mean ---
58
59 Q. No, I do not mean as a joke.
60 A. We just had somebody who worked for the Company for six
