I don't write lists much anymore I just look and see but that is because I was the only cutter at the last shop. When I had people working for me I wrote lists just like the 2nd picture. However when I worked at Giant we had lists just like the one at the top. They were so stupid and the manager actually filled them out at the end of the day. He had to submit them to the top to show that he is following policy and cutting only what is on the list. so at the end of the day he would start marking what he did actually cut.
I think the written lists are easier to follow and the top list can be confusing until you get used to it because it resembles an order form and the first time I saw one I thought we were filling out a report to show what we cut that day I didn't realize it was to be a cutting list of what we are supposed to do.
Sure its easy to read but can be confusing. I really just think its unnecessary and is just something that can be faxed to the people who do the loss calculations and stuff like that.
Holidays and the first weekend of the month always throw off the 'official' cutting list.
We use a cutting list system... I am on strict orders of the meat manager to fudge the morning carry-over numbers by including the packages of steaks and roasts that end-up in the grind so that no area ever has zeroes in it.
This is a pain when you are sort of forced to over-cut just a little every night just before going home. Never mind that it's 9pm and the place is about to close in an hour and there is no pedestrian traffic. We need a full compliment of rib-eye, strips, sirloins, and tendies says the executives who pay bonuses to the managers. Let us not even entertain that cutting ahead and stuffing the cases robs meat of 33% to 25% of the sale-able shelf life.
The lists of what is cut and sold is handy to have, but to be honest it is better not to over-cut; period.
As a regular cutter, nobody special, I would rather have a good clean list of the minimum required and the maximum allowable of every item both in the case and on backup based open the time of day.
I basically disregard the cutting list unless it is early in the week.
I will open the red-meat case on a Friday to make it last until Noon with...
(on a Saturday bump it by 50% in order to last until 10 AM)
From peach paper to programs....this is the same list I use everyday. Its only real job is to be used by supervisors who go into shops with high shrink and want to know what was produced for the day and why. If you are in a high shrink store and just pencil push numbers onto this new cutting list, it will show and you will be gone. For a slow volume shop it is not a big deal to do correctly, but in high volume shops it tends to get pencil pushed a little. I still prefer peach paper.
