You didn't tell us how many people are working. In this situation, are you alone? If so:
In almost any store I know of, it would be impossible and whoever left that mess should be fired. If there's rails, trees, and hooks, I'd hang every piece up and start cleaning. In today's world, the way they want the shop super clean, and the way they want service, I wouldn't even want to try to cut all that.
Would you mind elaborating what you mean by "work this". I see some fresh hams. What do you want with them? Are they ready to go. or do you work each ham further? Skin it, not skin it, cut it in half, make several boneless roasts (tip, top, bottom). Do you make some cutlets? Do you skin the loins? Do you knife them? Buzz them? Do you bone out the pork sirloins? Are all the loins for value pack assorted chops, or do you have to make thin chops, boneless chops, back ribs, etc., etc., etc.,
How's the wall deli? How's the chicken counter?
And finish it before you "start clean up"? What is involved in the clean up? Whats the counter look like? Are you out of ground beef? Do you have to document and test the ground beef. Is someone going to ask you to help them find a certain kind of ice cream that's not on display and the back room freezer is crammed wall to wall with ice cream carts. Is someone going to ring the bell while you're in the freezer looking for ice cream? Is that person going to accuse you of being on a break, since you weren't around to answer the bell? Is a 3rd customer going to stop you on the way back from the ice cream freezer?
Assuming I am alone or even have a wrapper. I doubt I would be getting paid enough to push myself that hard. I would just shrug and start putting it away. Safety first. Take care of yourself before the store. They aren't going to bend over backwards for you.
Let's see, I think I would have to sneak at least a half dozen grocery carts into the cutting room. And get that meat into the cooler for the morning shift. LOL>LOL>LOL>
Give me a break, stop making my life so hard, never mind What if or what do, just get the damn stuff done LOLOLOL
Didn't mean to be a party pooper. You caught me on a bad day. I'm unhappy at work at this time.
I know, you're right. You're just trying to motivate us and you always were a hard worker and it can be fun to attack a huge pile of meat like that IF your allowed to. By "allowed", I mean exactly that. Allowed to be in and stay in the back room and cut like a mad dog.
I love and miss that about the old days. I Liked when people would work together cutting a pallet of pork loins, or chucks, etc. One saw person and two keeping up. All 3 keeping each other busy. If the 2 people catch up to the saw person, one can open the pork loins for a moment (I can see the ones in your picture weren't boxed, but that's beside the point) and then return to wiping and traying up. Remember that? That was fun!
-- Edited by Burgermeister on Thursday 24th of September 2015 09:37:15 AM
Give me a break, stop making my life so hard, never mind What if or what do, just get the damn stuff done LOLOLOL
Didn't mean to be a party pooper. You caught me on a bad day. I'm unhappy at work at this time.
I know, you're right. You're just trying to motivate us and you always were a hard worker and it can be fun to attack a huge pile of meat like that IF your allowed to. By "allowed", I mean exactly that. Allowed to be in and stay in the back room and cut like a mad dog.
I love and miss that about the old days. I Liked when people would work together cutting a pallet of pork loins, or chucks, etc. One saw person and two keeping up. All 3 keeping each other busy. If the 2 people catch up to the saw person, one can open the pork loins for a moment (I can see the ones in your picture weren't boxed, but that's beside the point) and then return to wiping and traying up. Remember that? That was fun!
-- Edited by Burgermeister on Thursday 24th of September 2015 09:37:15 AM
I for one remember those days fondly too, where speed and volume was valued. However from my experience these last five to ten years saw a real drop in meat sales. We just don't move that much meat in retail anymore. There is no need for 3 cutters on the block and a wrapper anymore. Many meat dept staffs are being reduced to just 2 cutters working different shifts and one wrapper and then their hours are being cut on top of that. The only shops I see still moving that kind of volume are independent meat markets. The phrase "Don't over cut" Is repeated often nowadays, while back in the day I never heard such a thing. Running out of something was the big concern. All of sudden it became okay to run out of cuts. Its almost as if it was preferred. My managers at Giant used to tell me "If we run out of something and a customer asks for it don't cut it just tell them to come back tomorrow"
Give me a break, stop making my life so hard, never mind What if or what do, just get the damn stuff done LOLOLOL
I found this article about motivation and I think it is perfect for your post Leon;
Do an impossible task
Here is the last tip for you, that I’ve found to work extremely well. Give yourself, or your employees and team members an absolutely impossible task to achieve. Whenever you notice that you’ve started to work on something and realize “I will fail with this”, keep on working.
The reason, is that you put your brain under shock. It is like going to the gym and lifting an incredibly heavy weight, where you quickly fail after a few reps.
By overwhelming your brain like this, similar to a muscle, it expands and gets activated. Any other “normal” task thereafter appears incredibly easy and allows you to push much further than before. Doing an impossible task is an amazing way to increase your brain’s capacity.
