I know a lot of companies have strict rules regarding throw away's. But if they don't. And it's your judgement that decides, is your opinion different if your a manager or not?
I've seen people change. Both ways. Managers hate to throw away stuff and non managers who have no one to answer to regarding gross profit and no bonus to win or lose have an easier time throwing things away.
So did you change when you became a mangers of after you stepped down? Have you seen this change in anyone?
Burgermeister, Food Lion had strict rules about reduce meats, plus you had to sign in on the scales to reduce in your name so they could track you. their policy sucked with only 10% off and by 2 pm had to go in the can. to keep from throwing so much away I got to miss labeling steaks and roast and that way could bring the price down where we ran out by 2 pm,in two years I never had a Meat God pick up one and look at it and never had a call from the office about it.
I do think that some that become managers change because they may have not been able to control it when they weren't a manager. you know some times you can have the experience to do it right, but the " boss" over you can hold you down by his rules. the few managers I've seen step down should never have been there to start with lol aside from two that step down because of a death close to them ( a son, a wife ) the others were ones thatUnion seniority had put them in as a manager.
I had a rule, if I found someting in the barrel that could have been used, you paid half price for it, took it home or you could find you another home.
No, my opinion has not changed. If it's no good, it's no good. I don't regrind, and I always tell my guys that if they question it, get rid of it. I trust their judgement. I usually donate meat that is still okay but too dark to merchandise to a church here in Chicago. When the higher-ups come down on me because of high spoilage, I simply explain it. If they get angry, I know that it will pass, because my sales are good, and we reduce production on the items heavily spoiled. If anything, I take more things out and spoil them as a manager than as a meat cutter. For one, I know my bottom line and how much I have to spoil before it starts eating into my overhead and labor, and I share that information with my cutters daily by posting it on a bulletin board, so we're all on the same page. We control our spoilage very well, and the donations are a write-off at the end of the year.
No, my opinion has not changed. If it's no good, it's no good. I don't regrind, and I always tell my guys that if they question it, get rid of it. I trust their judgement. I usually donate meat that is still okay but too dark to merchandise to a church here in Chicago. When the higher-ups come down on me because of high spoilage, I simply explain it. If they get angry, I know that it will pass, because my sales are good, and we reduce production on the items heavily spoiled. If anything, I take more things out and spoil them as a manager than as a meat cutter. For one, I know my bottom line and how much I have to spoil before it starts eating into my overhead and labor, and I share that information with my cutters daily by posting it on a bulletin board, so we're all on the same page. We control our spoilage very well, and the donations are a write-off at the end of the year.
I had a manager who said "your first loss is your best loss". GREAT quote, except for some reason even though he said it, he never believed it. He sold more rotten meat fish and poultry than anyone I know of. I believe he killed a store.
