Have to ask this for everyone out there, as this happened to me. When I started out in the grocery/ meat business, the grocery store had a ritual for the rookies to go through. Kinda like a initiation. I had to either drink a cup of water out of the commode, eat a lb of fresh Gr beef, or eat a unlabeled jar of babyfood. I chose the latter. I think it was cottage cheese and bananas. I passed the test with the help of a Mt Dew. Anyone else go through something like this?
Holiday Foods, Santa Claus, Ind.
Santa's favorite butcher shop.
I had to do cooler duty wink wink
and wash every damn pan every night, 40 to 50 a night GRRRRRRRR
I remember the cleaning of the chicken cooler well, my job every Saturday afternoon
MMEIRING wrote:Go down to the basement & get the case stretcher......(there was no basement)....
Go down to the basement & get the case stretcher......(there was no basement)....
Isn't that where they keep the sky hooks?
I wouldnt say i was ever hazed but when i first started in the biz i had to do alot of grunt work. Making all the sausage, grinding, all clean up, cleaning cases, etc. I just did what i was told and when i got a smart ass coment like "you lovin that sausage stuffer yet?" i would just smile at the first cutter or manager and tell him "it all pays the same".
"A display with no sign is a sign of no display"
the older cutters knew which women customers were the bitches, every time they saw one I had to go wait on her. I been cuss out a lot those first year. then I learn to deal with them
Director of Meatcuttersclub.org
I wouldn't know where to start. Having your knives froze in a bucket of water, going to lunch and having them spray your coat down and put it in freezer. getting locked in the freezer, being asked what the price of tube steak was, being told we had kosher hams, being told a capon was a circumzised chicken, filling your boots full of grind, being throw in the bone can, the tape on the knife trick, the hey smell this trick, wow, I wouldn't dream of doing that stuff know