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Post Info TOPIC: Hiring help in the MEAT DEPARTMENT


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Hiring help in the MEAT DEPARTMENT


   This question is for the "OLD SALTS", Is it better to hire experienced help or hire rookies and train them?     Steer Fry







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RE: Hiring help in the MEAT DEPARTMENT


better for profit to hire experienced,better for man-hours to train.choose your poison!  lol!!

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RE: Hiring help in the MEAT DEPARTMENT


I doubt I'll ever hire off the street with the intent to train. I prefer to promote from within the store. I like to see what I'm getting.

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Wes


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RE: Hiring help in the MEAT DEPARTMENT


Right now we are training a complete greeny.I haven't got him under my wing yet but we have had a few good talks of the way things are to be.



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RE: Hiring help in the MEAT DEPARTMENT


i think its best to train someone yourself........you can mold them in to the image you want and do things the way you want.........i have a couple i trained my self they are great......i hired a few old guys.......not that they were bad just not what i needed out of them and 2 set in there ways to adapt....

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RE: Hiring help in the MEAT DEPARTMENT


I had a problem with a experianced meatcutter notto long ago,He kept second guessing me and was  "Pre Madonna".Anyhow I ended up firing his ass.Then I got an old man who is still working for me,but used  to the Bi-lo way.Anyhow Hes a good meatcutter but he doesnt use imagination,and that's one thing I stress.On t other hand I have trained made a market mgr,also a great meatcutter,and I am making another one,just a few more months and he will be one hell of a meatcutter.



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Ryan Stewart

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Hiring help in the MEAT DEPARTMENT


It really depends on the cutter and their ability to adapt, you can have a greenhorn that lacks motivation and becomes a flunky, or have a greenhorn that's willing to learn and can cut mirror image to his/her mentor. Most cases where I've worked with older cutters they are set in their ways, but sometimes depending on how bad they want to keep a job they can adapt to new methods. Best way to tell is a probational period of 30 to 90 days and see what they are made of. I would also suggest the best group to hire from would be between 3-10 years experience, they know what to do, but are still open minded to new methods.



-- Edited by camorrisiii on Sunday 5th of May 2013 06:42:46 PM

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Hiring help in the MEAT DEPARTMENT


The best thing about from promoting from within is you can make sure everybody is on board with the program. They know the policies and they know the tricks and the cheats inherent to the company. They know company terminology and everything else about the whole rotting edifice of an aging organization about to be sold to an investment firm. The second best part about promoting from within is every cutter knows exactly how to do the minimum necessary to keep the regional managers and vp's smiling because of the artificially inflated profit margins.

Rule #1. Don't spoil the customers.
Rule #2. Keep the higher-ups happy
Rule #3. Include bone chips and gristle in every steak.
Rule #4. Re-wrap until the product is completely green

 

The best thing about hiring a meat cutter from the outside is he needs a job and has learned to keep his mouth even everything looks like ****.



-- Edited by JimmyMac on Wednesday 25th of December 2013 01:32:18 PM

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RE: Hiring help in the MEAT DEPARTMENT


it depends.
experience is always a plus- or you may never have a day off....

depends on motivation too, you can go thru 5 young guns until you find someone motivated,...

hire and pay for experience... every employee reflects the store image with every customer,,,, hire experience that is competent when answering questions

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