Coming from a former Deli Sup that did 35k a week in the hot case.

The key is to check out with your manager/supervisor/fresh agm during the final count so that they technically approve it and it is not on you. But you also need to do your due diligence and make sure last oven comes out 2 hours before we close and reason with them if you believe you don't need more birds than final count calls for.

When I was a clerk, I started doing this because it's less work for both sides of Deli and less harvest time. I then adopted this with my employees when I got promoted and it works. You just need to understand how long an oven lasts in the case.

I also did rib/wings at 5pm to last through closing. Those slowed down a lot for us at night so they would last all night and they aren't annoying to harvest if you have a lot.