Jimmy is that meat cutting guide something your employer put together or get it from an outside source?
I don't offer diplomas to my cutters, but for some reason once they work for me they have no problem finding work any place else. I used to be known as the trainer for the larger chains.
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I'm not a vegetarian, but have eaten many animals that were.
RJ it has come to my attention that the best meat cutters are often trained by owners of smaller meat markets where they learn to pay more attention to detail and learn the importance of quality work and service. Unlike many chain stores where the setting can be comparable to a factory environment and the idea is to just get it done.
As for the Certification. I have never worked in a store that would take anything like that seriously. I had a certificate for food safety and no one was impressed I spent my own money and committed to hours to studying for it and passed the test for nothing.
From my experience as a meat cutter. Education or pride in your work doesn't mix well with the meat dept. They would just as soon have you stupid and lazy so they have an excuse to pay you less and deny you raises.
From my experience if you show people that you know what you are doing the boss will hate your guts. Because then she feels threatened. Like maybe they won't need her anymore or something.
That seems to be the pattern at every store I have worked at except for the one union shop i was at.
-- Edited by fdarn on Sunday 5th of January 2014 11:25:19 AM
I have never seen one before, although It'd be cool to have something like that. I apprenticed at a small butcher for about 2 years before taking a cutting test for a big chain super market. Passing the cutting test and a more than 2x wage increase was the only certificate I got.
That being said, I am not sure how it works should one complete their apprenticeship with the chain I work for. I know a few cutters who went through their apprenticship program, I'll have to ask.
I have never seen one before, although It'd be cool to have something like that. I apprenticed at a small butcher for about 2 years before taking a cutting test for a big chain super market. Passing the cutting test and a more than 2x wage increase was the only certificate I got.
That being said, I am not sure how it works should one complete their apprenticeship with the chain I work for. I know a few cutters who went through their apprenticship program, I'll have to ask.
I'm a southpaw too! I had a hell of a time learning how to tie a "butcher's knot" or steel a knife, until my company sent me to a store to be "second man" under a meat manager who was also a leftie.
RJ it has come to my attention that the best meat cutters are often trained by owners of smaller meat markets where they learn to pay more attention to detail and learn the importance of quality work and service. Unlike many chain stores where the setting can be comparable to a factory environment and the idea is to just get it done.
As for the Certification. I have never worked in a store that would take anything like that seriously. I had a certificate for food safety and no one was impressed I spent my own money and committed to hours to studying for it and passed the test for nothing.
From my experience as a meat cutter. Education or pride in your work doesn't mix well with the meat dept. They would just as soon have you stupid and lazy so they have an excuse to pay you less and deny you raises.
From my experience if you show people that you know what you are doing the boss will hate your guts. Because then she feels threatened. Like maybe they won't need her anymore or something.
That seems to be the pattern at every store I have worked at except for the one union shop i was at.
-- Edited by fdarn on Sunday 5th of January 2014 11:25:19 AM
FDARN,
I can relate. I leaned my trade at a small chain of independents and became a meat mgr. there. Performance was very important. I left to become a cutter at a big chain for more money. It wasn't long before someone put a 12" steak knife up against my ribs and was told "Slow down, you are making us look bad", and "you are acting like you care too much".
I learned to walk the line in the middle but it was a challenge.
10 years ago i met with the apprenticeship director for the state of maine- i wanted to set up training stores in each county- i wanted to know if the state had any training programs, or monies available... to do this....
at first the guy said-yes and was very excited, their was no one in the meatcutters apprenticeship program at the time..
he sets another meeting and another guy comes with him,,,they gave me an outline of an apprentice meatcutter and wanted me to update it,,they also wanted me to update their outlines and descriptions of a meat manager and ,meatcutter
the guy said every state has a description of just about every trade for apprenticeships,,,i was quite impressed with what they had... i thought i could update some info and parlay this description/standards on title-certifications.. i wanted to be able to give certificates to cutters...
anyways things were looking promising til the state pulled the plug on any funding or monies available -and my boss said i was spending too much time on this project...so things went to a stand-still
but i did learn,,that each state does have descriptions of most professions,,,anyone can call the dept of labor for their state, and request a copy of it..
this would be a good guideline
also anyone that is looking for a job,,,call the dept of labor,,or go talk to them,,ask about apprenticeship programs,,and if re-imbursements are available.... one state guy told me,,they may pay a fraction of the labor expense for a few months.. if being new at a company,,,that "could be" considered an apprentice...its worth a call
-- Edited by Mainemeatman on Tuesday 7th of January 2014 09:27:04 PM
