need excel for sure for cutting test ect...

I use MS Word and excel all the time.
I have built carcass utilization and costing worksheets into excel sheets
I use PowerPoint in meetings and presentations
Don't use MS Acess or MCP but am curious about MCP

I use MS Word daily, use excel for cut tests, recipes and any other task that may require repetitive calculations. I have used PowerPoint in numerous presentations. I have used Access, but not with regards to the meat business.

I used Supercalc (there was no Excel in 1983) which was probably the first spreadsheet program.  There was no Windows either, I ran the program on my Osborne-1 personal computer that ran on the CP/M operating system.  I had all my cutting tests in spreadsheets. Just had to update the prices with the current week's prices to see the best way to merchandise for the week.  I was the only Meat Mgr in the 150 store chain to use a computer.  When I joined this chain I left a full time union position as a Meat Mgr to take a part time job as a journeyman because it paid 50 cents/hour more, they told me I would be full time in 3-6 months, and if I averaged 125 hours per month for 6 months I would get full-time benefits.  Well once I got there it became obvious that they would not make me full time unless I agreed to be a meat mgr. I refused to do that because if you take that route they can hold it over your head. If you decide to step down you go back to part time.  So, I decided to do a great job but at the same time be the most expensive part timer they had and incent them make me full time.  I used a database program (Personal Pearl) to analyze all my hours and determine the best and worst weeks. Many weeks I got 65 hours but there were other weeks when I got only 20 (the minimum I was guaranteed).  Once I had a years data I knew to only take vacations or personal days on the historically bad weeks and never during the good weeks. So very soon I was averaging well over the 125 hours per month.  I told the company that I wanted my full time benefits but they said I did not qualify.  I went to the union and they were not interested in helping.  I then wrote a letter insisting on my benefits as per the contract and stating my suspicion of malfeasance by the union which is a federal crime and attached a print out of all the hours I ever worked.  I sent one copy to the President of our Local, one to the VP of Human Resources , and one to the U.S. Attorney in Philadelphia (and listing these recipients on all copies of the letter.  This was a bold strategy for I could have possibly ended up in the Cooper River but instead I received immediate calls and apologies from HR and our Local's President.  I received the full time benefits immediately and they were made retro-active to my starting date.  There after, even when my hours dropped below the required minimum, they never cut my benefits.  After 4 1/2 years of being part time they made me full time and I agreed to go to an interview for Meat Mr and accepted the position. I stayed a Meat Mgr until decided to change careers in 1996. BTW it was not a hardship being part time because I always made more then most full timers and usually about $45k-$48k which wasn't bad for 1981-1985 when I went "full time". Not computer related but how I also maxed out my hours was once I got my schedule, if I didn't get at least 40 hours plus Sunday, I would get on the phone and call all the other stores in the area and asked if they needed help.  Once they saw my work, I didn't have to call, they would call me. Once the store mgr tried breaking my stones by scheduling me for 4 hour shifts in the morning and telling the meat mgr to just have me stay if it was busy enough.  That only lasted 2 weeks because every time they asked me if I could stay, I said "Sure I can, but I won't !  I have to be at (insert other PathMark store name here) by 1:00! So I'll see you tomorrow."

Maybe a different topic,,,

but reading post from, jimhenry2000.

and myself I started in a union in the Seattle, Wa. area..lol

I was as you called then a career second-man.... WHY ,,,be a meat Mger. ?

Being union and having seniority.. Was a manger issue. there was a few that was able to get seniority and then wouldnt work!

SO, how to get those out was by, ODD, "promotion".

Being a manager, for me, i do it but wouldnt wear the name tag... To me,, you get 50 cent a hour more and then you or i would get told, my first duty was to go back there and fire the manger.. And or over work the crew. for what ? To see someone get hurt for life. Just so i could get just a few extra dollars. I just couldnt do it. Over push people.

NOT that i have not work with a few Good people as managers, I have...but, I seen so many that just was the worst cutters mush lease be even able to work people and or do the Numbers..

New topic,, how many managers that out there that shouldnt be even cutters ?
Short of me, not asking to make someone offensive, if you feel you fall into this category!

Steve, 

   You are right it's not enough extra money to be a Meat Mgr.  I got 70 cents an hour more so I obviously didn't do it for the money.  I did it for the sense of accomplishment I felt in the job I did and to be frank, I would have just been bored to death, watching the clock, if I didn't have that extra challenge.  We also had a few of those types who were not highly skilled journeymen, often hired as part time class B cutters who applied for meat manager as a way to get full time and sometimes got the job as there were less and less real journeymen willing to be meat managers.

BUT, they rarely lasted a year in the position.  As I'm sure you know, your 2nd man and your crew can make or break you so if you did not have their respect, or did not earn their respect quickly, you would fail as a Meat Dept Mgr or "Chief Journeyman".

I think I know your type as I worked with a few "professional" 2nd men and I felt privileged to take over a department where I had such an experienced hand to run the cutting room.  Sort of like the relationship between an experienced platoon sgt. and his Lieutenant.

Seattle2TexasX wrote:

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Maybe a different topic,,,

but reading post from, jimhenry2000.

and myself I started in a union in the Seattle, Wa. area..lol

I was as you called then a career second-man.... WHY ,,,be a meat Mger. ?

Being union and having seniority.. Was a manger issue. there was a few that was able to get seniority and then wouldnt work!

SO, how to get those out was by, ODD, "promotion".

Being a manager, for me, i do it but wouldnt wear the name tag... To me,, you get 50 cent a hour more and then you or i would get told, my first duty was to go back there and fire the manger.. And or over work the crew. for what ? To see someone get hurt for life. Just so i could get just a few extra dollars. I just couldnt do it. Over push people.

NOT that i have not work with a few Good people as managers, I have...but, I seen so many that just was the worst cutters mush lease be even able to work people and or do the Numbers..

New topic,, how many managers that out there that shouldnt be even cutters ?
Short of me, not asking to make someone offensive, if you feel you fall into this category!

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Jim Henry , you make a lot of good points , but dang put on a clean smock and take a nice pic, lol just had to say that the old man would understand right Leon