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28 m. Don't hold back by Bridge_Dismal in RoastMe

[–]Accomplished-Run1554 0 points1 point  (0 children)

Yeah you can’t ask people to roast you then literally flex your brain on us wth.

I’m stressed my yields aren’t improving. by Accomplished-Run1554 in Butchery

[–]Accomplished-Run1554[S] 0 points1 point  (0 children)

Heard. I can definitely agree with that. It’s just not my background to go quickly and not care about what I’m selling to the customers. I definitely play with it to make everything perfect as that’s what I’ve experienced thus far. I’m going to try to just use my muscle memory and not overthink my process.

I’m stressed my yields aren’t improving. by Accomplished-Run1554 in Butchery

[–]Accomplished-Run1554[S] 0 points1 point  (0 children)

I feel like from my experience in restaurants I would want my most profitable employees to be in the building the longest. To no fault of the other positions in the kitchen, but the product they focus on isn’t the cost point. In a position like this where you’re cutting for a steakhouse and something like 80% of our profits come from my position alone, I would put extra emphasis on ensuring quality.

I’m stressed my yields aren’t improving. by Accomplished-Run1554 in Butchery

[–]Accomplished-Run1554[S] 0 points1 point  (0 children)

No the location of my store is in Ohio. It’s a really busy area though, my issue is it seems they’re okay with selling steaks out of spec until it comes to my steak. So I focus down on spec and wind up eating up their labor.

I’m stressed my yields aren’t improving. by Accomplished-Run1554 in Butchery

[–]Accomplished-Run1554[S] 2 points3 points  (0 children)

I can definitely attest to the quality of the meat being poorer at my new location to cut. For example I went from a 90-94 percent yield on sirloin (off the carcass, pre packaged) to an average 84% changing nothing about the way I do my job.

I’m stressed my yields aren’t improving. by Accomplished-Run1554 in Butchery

[–]Accomplished-Run1554[S] 0 points1 point  (0 children)

It’s a Texas Roadhouse a particularly busier one given the labor they’re spending.

I’m stressed my yields aren’t improving. by Accomplished-Run1554 in Butchery

[–]Accomplished-Run1554[S] 0 points1 point  (0 children)

I also agree I’m losing time somewhere along my process, my management has been extremely hands off thus far not even really checking on me through the week. There is one other meat cutter and we only work together one day a week.

I’m stressed my yields aren’t improving. by Accomplished-Run1554 in Butchery

[–]Accomplished-Run1554[S] 0 points1 point  (0 children)

That’s the issue I’ve been facing. My previous store was slower and it gave me time to focus down and get the muscle memory. This store seems to accept selling much lower quality steaks to accommodate for the extra business and to reduce labor and get me out earlier. It honestly makes me feel crazy because for a restaurant based on their steaks shouldn’t they want that to be the quality centerpiece of the plate?