mainemeatman I like the Dale Carnegieapproach, when I took that course they told me just to look at them as they were naked & hope their were a couple good looking ladies there LOL
I think you both covered it well, all I would add is show you have pride in your work. An remember this one to, the block test they went through would have been a LOT harder than what you will be doing. When I started this business, on block test you had to name bones & muscles. An you cut what they told you to cut. you hoped you knew it all lol
-- Edited by apcowboy on Friday 16th of March 2012 08:11:44 PM
Hey all! I have my block test scheduled for Thursday at 12. The Meat/Seafood Coordinator/Dept head and store manager are present, along with a merchandiser who was a cutter for years to administer the test.
I was told they are looking for me to merchandise as much as possible, and have good explanations for what I'm doing. I'm actually comfortable with that side of it, I'm just paranoid I'm gonna make a bad cut or something.
Just wonderin what to expect, and if y'all have any tips. I guess it's pretty straightforward, cut a round, shortloin, an ad item, and a pork loin. I did a mock run through with my dept head last week, he said that I should be fine.
my best advice is you go in there and you act like you know exactly what you are doing even if you aren't sure you act like you are. Just cut the best you can as straight as you can and as pretty as you can. Don't sweat it. you know what you are doing.
I think it's just the perfectionist in me. The girls say my cuts look like someone who's been doing it 20 years...so I dont think its a technique issue. Same with speed, I beat myself up about not being as fast as the older guys, the dept head kinda laughed at me about it. "Hell kid you get the case filled faster than most guys"
It's not that I'm worried about my abilities as much as the test itself I think.
do you know exactly what you will be cutting for the test?
You know how they say athletes get into a zone?? half of this zone is visualized before they they are even on the field-so just visualize and feel your best expectations before they happen, and pump yourself up, like you own it-march in with confidence (not ****iness) and go in and do it., dont overthink it-know what you are going to do -remember your visualization and keep that in your minds eye.
I have given 100's of cutting tests, I dont care who it is-I always put them at ease, and I wont stare- I like to wrap- If you have a few just standing there staring-engage them in conversation, if you think you are getting nerved up
if this is a yield test and you need to merchandise for profit- and you have to weigh everything, then be methodical- and focused
ok I read your post again- if you cut a bone in pork loin-go with what your boss says to merchandise- but you can do alot with a b.i. pork loin- you can take out the pork tenderloin-leave whole, or slice into medallions (clip the bone) you can -well, im not going to confuse you-take the guidance from your meat boss
Id be less concerned about productivity- and more concerned with safety and accuracy (when using the saw)
us old-timers- we can cut out of habit of doing it thousands of times- ingrained memory and muscle memory-BUT that doesnt mean we wouldnt get a bit nerved up if we had to cut in front of a crowd- I had to put on cutting seminars for years- a few of them being at a civic center with hundreds staring at you, and your hands on a projection tv the first few, I was quite nerved up-I was overthinking everything- but then I learned to visualize-picture exactly how you want it to go-(allow yourself to feel the satisfaction of a great job done) and then play the part like an actor- nothing to it.
Just act like your filling your case ,relax , and get a good night sleep.....and just remember you get more money for fast fry..lol...and don't over trim good luck man....U ll do great 80)
relax take a deep breath cut like no one else is there
I have given block tests to hundreds of cutters over the years I knew they were going to mess up because they were nervous and I was watching I looked more to see if they had the confidence to do the job they knowledge to know they messed up the guts to tell me and not cover it up
I want you to know I only failed someone if they really did not know anything
We expect you to not know everything but to know something
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
I have 28 years experience and never taken a block test. I think I'd still be nervous. Every shop I worked at has merchandised the major primals in different ways. Some merchandise for maximum profit, some merchandise for maximum quality, some (most) are in the middle somewhere.
Listen to Big Beef, though. It's probably not that big of deal.
Thanks for the advice guys. I think it's the "they're watching me" part that has me a bit worried. I feel like I know my stuff, I've asked enough questions over the past 10+ months. I even went as far as asking my boss to order in fresh hams and lamb so I could learn it. Just my nature, I wanna know how to do it all. I actually would go hang around with the guy when he worked, bs with him, watch him cut, and pick his brain.
When I pulled a top and an eye off the end of a round I cut the other day, the head was shocked. "Well we needed those too, why open somethin when it's right here" He said if I have that attitude on my test they'll probably be shocked. "Most of the younger guys wouldn't know they could even do that." He actually suggested that I explain to them step by step what I'm doing because I've taken the time to actually understand what I'm cutting, not just the how.
I know I can do the job, seems like it would be a similar thing with even you more tenured folks about someone watching. Heck, a buncha suits went around the other day, and sent down an email saying I had the best looking case of all the stores they toured. I am a prideful fella, made my day.
I don't think you will have any problem, sounds like you got your ducks in line. As for them watching you, just tell them they fixing to watch a young super star and do your thing. Just keep the pride
Funny you mention "super star." A couple floaters refer to me as "the star of the show." Apparently I'm talked about alot, mostly in a good way.
Part of what's making me nervous is they're testing 3 guys at the same place on the same day. I dont think he'll have us cut the same thing, so all these guys telling me what they had to do has no bearing, and eliminates my game plan.
I've administered, as well as, performed dozens and dozens of tests on everything: Beef, pork, lamb, bison, poultry and fish.
Just like everyone else has said, confidence is key. But don't get ****y AND don't be afraid to ask the testers what they would do with a certain primal/cut! They're watching you, but they should also be there to give guidance, knowledge and suggestions as well.
On the sale items, leave a little more fat on the product NOT too much fat, but a little more than you would normally trim. Make sure all of your trim goes into the proper grind, stew, stir fry, etc. (generally whatever helps you reach or exceed your margin goal)
Don't worry about your speed too much. I'd rather see a slow cutter who's more accurate, knowledgeable, and reaps a better/prettier product/return than a fast cutter who's sloppy and just cranking it out.
I once saw a cutter with 27 years experience getting tested by the big wigs. I MEAN EVERY BIG WIG! The District Manager, Regional Coordinator, Store Manager and Meat Manager. He was cutting top round steaks and accidentally dropped one on the cutting room floor. We all stopped and thought "Oh sh*t". Not missing a beat, the cutter picked up the steak, slapped it and said "I think I'll call this one Pepper Steak!" The testers laughed like hell and he did fine on his test. The moral of the story: Don't get too nervous!
Also, ask what your margin/yield goal is and ask for your test results. You can learn from the results and possibly increase your results the next time testing occurs. (Keep in mind, however, testing can be skewed depending on current packer specs. I know recently, with the price of beef through the roof, I've been finding more and more fat and trim on most primals. Particularly goosenecks.)
Cut a couple clods, a filet, eyes, a strip by hand, boneless pork loin. The strip was one that someone had cut half of and put back in the cooler. Wasn't anything particularly hard (some are already complaining at how "easy" I had it). Basically just watched me make a list cut what I would have without him there. Cant get a fairer test than that.
Not much small talk during. I kinda clammed up. Usually there's a head cutter around, but it was just me and the tester. I think my brain pulled me through more so than my knife. After I was finished, he mentioned how many good things he had heard about me, and that he would be nervous in the same situation. Told me to not stop learning, which I definitely agree with.
Couple things he pointed out, "nothing major" as he put it. Kinda led me through what he wants done with a tenderloin. A bit different than I was taught but nothin major there either, quick fix. Hardest part was it wasn't anything I could plan for, just a normal day. In that sense I guess I could demonstrate what I know to the fullest extent.
The tester sounds decent, you are also evaluated on many areas-even if it isnt parsed out right now- how you carry yourself- confident, not ****y, if you are nervous, thats humility, not necessarily insecurity, to me it's a plus- but also you are being recognized on your nature or even future management potential- every cutter position, or any major position within a department, is a manpower planning decision, and not just for that position, but potential beyond that
if you are part of a chain, then there's always something brewing somewhere- one constant in this business, is that there's always change, and if you are flexible, and have a good skill set, then positions will open up
thats the advantage of being in a chain- you have advancement opportunities, not only in your store, but in other corporate stores, and if they like you, your name will get kicked around
Maine, I already have a reputation. I'm either really good, or a real big prick, depending on who you talk to LOL! I like loading down the line and listening to the wrappers complain.
