well i moved back to ireland and i promised bunzl an update on the differences between working in the us and here. i only got  a job a few weeks and its in a small town store.

one thing i have to say about the retail trade is every interview i went for i got the job and i guess half the reason is because its rubbish pay or they were desperate.

in the us i got a job straight away with a company starting with k and ending roger i lasted a day i was there to just fill prepack a shelf filler on minimum wage and to clean up i saw it was bs with lack of cleanliness etc im sure i ranted about it i wanted to learn a trade like leon talks about.

i got a job in the fresh market opening one of their new stores in houston i interviewed for it and they did opposite what i talked about in the interview put me on fish counter then cut my hrs even though i left another partime job which they asked me to do and wanted to move me to deli cos i was good worker. the day before i walked out they hired a new lady meatcutter and she said she looked forward to working with me cos i grafted. next day i walked cos they cut my hours i said do i need to look for another job i got told dont threaten me . i said i wasnt i was just asking do i need to get another partime job you promised me a full week and i left another job for this . i was sent to the store manager who just walked away and hid in the freezer and just ignored a simple query. i sai d i was lied to to the other manager and said i dont roll like this ill get my coat . anyhow beside that he drunk in a pub near me and said i was good and my job and said he would smooth things over i rung him next day told him him ill come back for a pay rise if they were serious and laughed and he knew i wasnt losing face.

a week later got a job in wholefoods a fantastic place did 75k per week i cant fault it we can all scold about more coin but it was good learning basics there regads fullservice regarding breaking dowb carasses no it not that in that sense of a butcher. cutting up chickens just but it was interesting to see all those us cuts of meats that probably is grind elsewhere like skirt steak.

now the store i work in is a small town supermarket case is only 20 ft long and no chicken is cut up we dont even look at the prepack it has a wooden block and a tiny chilled tabletop mincer/grinder but the thing i can learn from is they bring in whole spring lamb to cut up.

other thing is they do have meat hanging in the chiller that goes black like t bones like on that other thread.

other differences are its mostly grassfed beef here by default and people want fat cut off everything they even thinking marbling is fat unless ur an oldie some of them pick the dry steaks.

anyways just an update a promising bunzl one because i moved before the sharpening stone offer grr i got in touch with the irish bunzl but they do more catering stuff plates etc