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apcowboy


Founder of The Meat Cutter's Club

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Does anyone else come into this s--t
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Billy Rhodes Jr ask this question on facebook, " Does anyone else come into this **** when u have to close your market??

photo 10176101_726560157366693_4782002100978669886_n_zps4b2ed169.jpg



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Leon Wildberger

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zemco1


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Used to happen at winn-dixie when it was 24 hrs. Can stampers thought they were meat guys.filthy grinders crap on blocks-unwrapped primal sitting out. they didn't care. It was your job not theirs

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Mimeatguy


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Lot of slobs out there! It looks like a lack of respect for their fellow workers but maybe they're just clueless to the fact that this might tick people off.



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Pops6927


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Just damn lucky an inspector or supervisor didn't walk in before the opening cutter! I used to beat the crew by a ½ hour to see what conditions were when I was a district supervisor. Or walk in after the crew had gone to see who was maintaining the cases (find two highboys of grinds in the cooler and none in the case, etc.).

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jimhenry2000


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We used to have in our contract, that if the store was open, there must be at least one Journeyman Cutter on duty. When that changed, we locked the department, hid all of our tools, including critical parts of power equipment so no, I never ran into this.  But it's been 18 years since I left the trade so no idea what is going on now.

Jim



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Jimmy the Butcher jhenry@airpower.com

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top shelf


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Many times, Just have to bite the bullet and get yourself centered and back on track. clean it up,sanitize, and git cutting or it will bring down a wall

of sheit you'll never dig yourself out of, and from directions you never knew existed. Try to involve management to discipline the slackers, and point out

health dept code violations. Such as the health dept's twice yearly visits to grade and insure codes are followed. This place as it sits would have been

shut down immediately and tagged if their visit happened that early morning.We've ALL seen worse and situations like these suck. Soon enough tho

our bread and butter is on their way to get our products, and it aint their fault. At the cost of meats and seafood these days, we owe them their moneys

worth. Shine it on and count the hours till you can kick back a few 100 proof shots of Ezra Brooks Bourban (shameless plug but it is the best IMHO). And

let the good times roll. Be cool in the cooler Bro.



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jimhenry2000


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Ezra Brooks is my daily libation!  Not the best Bourbon by far but I do think it's the best for the money!
top shelf wrote:

Many times, Just have to bite the bullet and get yourself centered and back on track. clean it up,sanitize, and git cutting or it will bring down a wall

of sheit you'll never dig yourself out of, and from directions you never knew existed. Try to involve management to discipline the slackers, and point out

health dept code violations. Such as the health dept's twice yearly visits to grade and insure codes are followed. This place as it sits would have been

shut down immediately and tagged if their visit happened that early morning.We've ALL seen worse and situations like these suck. Soon enough tho

our bread and butter is on their way to get our products, and it aint their fault. At the cost of meats and seafood these days, we owe them their moneys

worth. Shine it on and count the hours till you can kick back a few 100 proof shots of Ezra Brooks Bourban (shameless plug but it is the best IMHO). And

let the good times roll. Be cool in the cooler Bro.

 



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Jimmy the Butcher jhenry@airpower.com

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Burgermeister


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I understand how you feel. I'm on your side. I never have and never would leave that mess. But I don't really think it's that bad.
I'd compare this mess to something as rude but easy to fix as not flushing the toilet. Real gross and very rude. Not fun to see. But just flush it, that's all. I see some fat on the block that should be in the barrel. That takes about two seconds.  A tiny bit of beef trim. I can't see everything in the picture very well. A knife and steel that wasn't put away? One glove to throw away. I can't exactly see what's on the right side of the saw. The floor is reasonably clean. The garbage can's aren't overflowing. There aren't empty boxes everywhere.
What's in the luggar? A saw blade? Why? A piece of paper? Why? Nothing real bad. Someone didn't flush the toilet. About two minutes work total at most depending what's on the right side of the saw.
I think the person should have put all that fat in the barrel and scraped the block. But lots of shops have crappy scrapers. Bent, chipped, dull. Maybe it's already been scraped?
I don't know what the previous person had to deal with as far as counter and customers goes. Maybe he/she was called into one of those stupid time wasting meetings so many companies are doing now.
 
 I've seen so much worse. Like 100 X worse. Before I criticize the person who left the mess for you, I'd need to know if this is an every day occurrence from him/her. If so, he/she's an a$$. Most likely he is, or else you wouldn't have brought it up. Hopefully you get an early shift once in a while and that other person comes in after you. Then you can either show him how it should be done, or you can give him/her some payback.
BTW, I never liked, used or needed those safety guides that I see in the picture on the saw. Been cutting since 1978 and maybe used them twice just to see what it's like. The only time I might need one is if I had to split a single center cut section of femur bone that was already real thin. They can spin on you and it's not real safe. We have a customer who buys lots of those If we bone out old beef shanks, we save them for him. And he wants them all split. I just use one bone as a guide to cut the other. The plastic guide is much better. But I'd never use it to split a steak or chop. 


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I am not sure i understand the question "Does anyone else come into this when you have to close the shop?" On one hand you seem to be implying that the mess was there at the end of the day when you are planning to close the shop and go home. If that is the case then what happened? Did someone quit and walk out? Are you so bummed because you have to take a couple minutes and clean up something? On the other hand some of the comments seem to be implying that the mess was there waiting for you when you walked into the room in the morning. I don't think that is the case though. Those steaks look too fresh to had been sitting out all night. I have to assume that the poster is ticked off because this little mess caused a little extra time. If this little mess causes stress I have to assume this shop doesn't get very messy. More info would be nice.

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fdarn wrote:

I am not sure i understand the question "Does anyone else come into this when you have to close the shop?" On one hand you seem to be implying that the mess was there at the end of the day when you are planning to close the shop and go home. If that is the case then what happened? Did someone quit and walk out? Are you so bummed because you have to take a couple minutes and clean up something? On the other hand some of the comments seem to be implying that the mess was there waiting for you when you walked into the room in the morning. I don't think that is the case though. Those steaks look too fresh to had been sitting out all night. I have to assume that the poster is ticked off because this little mess caused a little extra time. If this little mess causes stress I have to assume this shop doesn't get very messy. More info would be nice.

 After giving it a little more thought, I think I understand what the poster is getting at.  HE made the mess.  What he is saying is  "Don't you hate it when you are just about to walk out the door and suddenly realize you have to cut more steaks"  I can totally relate to that.  Just when I think I am finally done for the day and about to walk out we would get a swarm of business  "the after 5 rush".  In these days alot of stores don't like to back up the meat int he cooler.  Only cut what you need.  So when there is a sudden surge of business you have to run back and do it all over again.  It sucks



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Burgermeister


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fdarn wrote:

I am not sure i understand the question "Does anyone else come into this when you have to close the shop?" On one hand you seem to be implying that the mess was there at the end of the day when you are planning to close the shop and go home. ..................................

 

..................after giving it a little more thought, I think I understand what the poster is getting at.  HE made the mess.

 

 That's not (neither thing you wrote) the way I understand what the OP is saying.

I think he's upset that he came in for a late shift (the closing shift) and the early person left that mess for him. Not the best way to start your day.



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That never occurred to me.  I am used to the closing shift doing the cleaning anyway.



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newbernbears


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Not a big deal, but professionals do not leave messes for others

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Allen Scott
Burgermeister


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newbernbears wrote:

Not a big deal, but professionals do not leave messes for others

 well said



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Mimeatguy


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newbernbears wrote:

Not a big deal, but professionals do not leave messes for others

EXACTLY! ding ding ding You win thank you.  

Also a professional wouldn't work around a pile of fat on their table IMHO. If it were me (I'm a righty) I would slide the saw over about 3 inches or so to the right and slide a lug down there. I made kind of a splash guard out of some plastic that came on a pallet of meat and put it on the saw under the table top, fastened it with zip ties and when I put the lug down there I put the splash guard over the edge of the lug so when I scoot the fat to my right with my knife it goes out of my way and right down in the bucket. It's all the little things like this that make the production more productive. A place for everything (within reach if possible) and everything in its place. Maybe if he did some things like this he'd have time to pick up his s@#%! :)



-- Edited by Mimeatguy on Sunday 27th of April 2014 09:33:29 PM

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newbernbears


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Well said Mimeatguy and thank you for the great idea!



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Allen Scott
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