If you were the person in charge who makes the rules that affect Meat Cutters and Meat Departments, what policies would you put into effect and what policies would you abolish and why? Consider this at both store/shop/plant level AND Government level.
I think first I would put more labor back into the markets and start apprenticeships programs back to give us a new crop of workers. An not allow any second tier wages. give cutters fee rein on merchandising so they could use their mind to explore new items.
First get some pride back into the profession and use good meat at fair prices. Formal training and make sure every new butcher reads How to win Friends and influence people by Dale Carnegie, read it like a bible. Make sure all butchers have at least a 2 year degree and cooking lessons not just hear say made up recipes. Know Sanitation, customer service and be a critical thinker. Treat everyone like a brother or sister. Become part of the local food scene, Pride Passion equals Pay
If you were the person in charge who makes the rules that affect Meat Cutters and Meat Departments, what policies would you put into effect and what policies would you abolish and why? Consider this at both store/shop/plant level AND Government level.
Some good responses here and I agree with both of them.. I've said it before but since you are asking, I'll say it again. Every meat cutter should have at least three ways to make a living. Actually I believe that applies to everyone not just meat cutters. If you are prepared in this way, then you can walk away from sub-standard wages. Only when there is a shortage of skilled, educated cutters will wages make a comeback. Meat cutting is a highly skilled and dangerous trade. It really depresses me when I read here of cutters making only $15-$20/hour.
Some good responses here and I agree with both of them.. I've said it before but since you are asking, I'll say it again. Every meat cutter should have at least three ways to make a living. Actually I believe that applies to everyone not just meat cutters. If you are prepared in this way, then you can walk away from sub-standard wages. Only when there is a shortage of skilled, educated cutters will wages make a comeback. Meat cutting is a highly skilled and dangerous trade. It really depresses me when I read here of cutters making only $15-$20/hour.
Jim
Getting a little off topic here, but where I work, cutters cap out at 12.75 currently... I would love to be making 15-20 an hour!!
I would put on a business review course/class "how to open your own butcher shop"
from a business plan, to surveying towns/cities to open a shop, and what locations... do I buy? do I lease? whats the loan process from a bank?? how much sales do I have to do to even consider it?
how much money do I really need??
butcher shops are making a comeback- half of us have thought of opening our own place,,,,but most don't know where to begin
I'd also like to set up more "co-ops" that the meat manager/meatcutters are actually leasing space in the store and they have full control of how their department operates -you would see the incentive / reward system in full swing and everyone would be highly productive
i'd also set up bonus programs, id have a training bootcamp ..... you would have to have drive, grit, positive energy, a team player or not make it
Some good responses here and I agree with both of them.. I've said it before but since you are asking, I'll say it again. Every meat cutter should have at least three ways to make a living. Actually I believe that applies to everyone not just meat cutters. If you are prepared in this way, then you can walk away from sub-standard wages. Only when there is a shortage of skilled, educated cutters will wages make a comeback. Meat cutting is a highly skilled and dangerous trade. It really depresses me when I read here of cutters making only $15-$20/hour.
Jim
Getting a little off topic here, but where I work, cutters cap out at 12.75 currently... I would love to be making 15-20 an hour!!
Dunamis,
That is a damn shame but sharpens my point. I was making about $20/hour (as a Chief Journeyman) when I quit the trade in 1996 because I could earn more in another field.
In supermarkets, I would like to see all the "noise" tasks removed and let cutters be cutters. We have cutters unloading trucks, hanging tags, constantly helping the deli and other depts. Have a dedicated smoked meat and frozen person and let the cutters baby that fresh meat case like they owned it. Payroll constraints obviously don't allow this, so we have people bouncing all over the store and no one really taking ownership of their part of the store.
I agree with earlier posts as well, when wages go up there will be more professionalism, less turnover, and the industry will attract a better class of applicants to begin apprenticeships. The budgets and bottom line demands unfortunately are not allowing this to happen.
If you were the person in charge who makes the rules that affect Meat Cutters and Meat Departments, what policies would you put into effect and what policies would you abolish and why? Consider this at both store/shop/plant level AND Government level.
Some good responses here and I agree with both of them.. I've said it before but since you are asking, I'll say it again. Every meat cutter should have at least three ways to make a living. Actually I believe that applies to everyone not just meat cutters. If you are prepared in this way, then you can walk away from sub-standard wages. Only when there is a shortage of skilled, educated cutters will wages make a comeback. Meat cutting is a highly skilled and dangerous trade. It really depresses me when I read here of cutters making only $15-$20/hour.
Jim
Hi Jim, Nice to see you. I cut for 15 years and I never made more than 11.80 per hour. How is that for depressing?
If you were the person in charge who makes the rules that affect Meat Cutters and Meat Departments, what policies would you put into effect and what policies would you abolish and why? Consider this at both store/shop/plant level AND Government level.
Some good responses here and I agree with both of them.. I've said it before but since you are asking, I'll say it again. Every meat cutter should have at least three ways to make a living. Actually I believe that applies to everyone not just meat cutters. If you are prepared in this way, then you can walk away from sub-standard wages. Only when there is a shortage of skilled, educated cutters will wages make a comeback. Meat cutting is a highly skilled and dangerous trade. It really depresses me when I read here of cutters making only $15-$20/hour.
Jim
Hi Jim, Nice to see you. I cut for 15 years and I never made more than 11.80 per hour. How is that for depressing?
Fred,
Well I hope you are doing better now. Another thing I have said before is, when a HVAC tech comes to your store, or a plumber, or an electrician, ask them what they make. I guarrantee they are making much more than you, in almost every case.
If you were the person in charge who makes the rules that affect Meat Cutters and Meat Departments, what policies would you put into effect and what policies would you abolish and why? Consider this at both store/shop/plant level AND Government level.
Some good responses here and I agree with both of them.. I've said it before but since you are asking, I'll say it again. Every meat cutter should have at least three ways to make a living. Actually I believe that applies to everyone not just meat cutters. If you are prepared in this way, then you can walk away from sub-standard wages. Only when there is a shortage of skilled, educated cutters will wages make a comeback. Meat cutting is a highly skilled and dangerous trade. It really depresses me when I read here of cutters making only $15-$20/hour.
Jim
Hi Jim, Nice to see you. I cut for 15 years and I never made more than 11.80 per hour. How is that for depressing?
Fred,
Well I hope you are doing better now. Another thing I have said before is, when a HVAC tech comes to your store, or a plumber, or an electrician, ask them what they make. I guarrantee they are making much more than you, in almost every case.
No doubt about that. Yes I am doing much better now that I am out of the trade. Yeah HVAC techs are making 30.00 or more in a lot of places. And to think when I was in high school I almost went into HVAC at Vo Tech and later I strongly considered becoming an electrician. all that before I ever ended up in the meat cutting trade.
For one thing I would tell all store managers to quit micromanaging **** ....... LET A BUTCH DO HIS JOB. Also pansy ass mother****ers that want to ACT Like there a butch Can get the **** OUTTA the dept.... I have more love for somebody who actually wants to get some AND BE There for the Hardstyle.............. Breaking beef is plenty good and hard enough + you have to order take care customers answer the phone ....... I'm just a 3-man shop me and my brothers run it ....... Seven days a week we only close Christmas and Thanksgiving.
