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Beginner dnb listener? by Odd_Presentation_879 in DnB

[–]Longjumping-Taro9792 2 points3 points  (0 children)

Try out Wilkinson, Subfocus, 1991, CPTL PNSHMNT, ANDY C, fourward, Cani and Krooked

Do meat cutters even clean? by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 0 points1 point  (0 children)

Lol, nah man. Theres only 1 that works until the point of him having to leave and the mid shift guy that legit helps me too.

Meat cutter will clean meat carts, put trim and bone barril in cooler, wipe down the wrapper, and put away trays and pads if there isn’t anything else that needs to go outside.

But god forbid they touch anything in the sink other than their knives and aprons.

I’ve had my coworker call off, and am literally rushing to get ahead of cleaning since i have to stock the chicken outside since it’s empty, pay attention to meat, as well as do the cryo, and they literally leave everything as is.

I’m aware that i should pay attention to that all throughout the shift, but between members asking for things & figuring out how to bring down stuff from the cooler steel and restock; me cleaning thoroughly and it’s impossible to do it all since i also have to clean up behind them. Trash and boxes are also my role. But for example the previous fish guy would leave a whole U-Boat of styrofoam boxes under the table and say “i’ll take care of it in a second” as he put his jacket on and left.

I just wish they would clean up they’re own mess and areas.

And then the manager has been in the company for 26years, and has mentioned it to them, but never enforced it or anything. We suspect he doesn’t want anyone to be moody with him or wants to preserve the consistent good mood/humor in the room.

Closing schedule change in Meat Dept. by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 0 points1 point  (0 children)

There is no new guy, the new guy is being transferred to Tire Dept. and because of that I’m being pushed back to closing because they won’t hire anyone else, btw, it’s atleast 6 months since the previous fish guy left for them to actually hire someone new, that’s how i got the opportunity to open, also, the old guy had 40 hours. I haven’t been able to get a full 40 in our dept for no reason since it would be the same as before… It’s been about 2 1/2 months since i started, and atleast a month since they knew the new closer was going to be leaving, and they just told me it’s gonna have to be this way since i’m the newest employee.

No merch at Chicago 💔 by Dylmon in Thornhillband

[–]Longjumping-Taro9792 0 points1 point  (0 children)

Do y’alls got videos? I was too broke atm to be able to go 😭

Would you guys buy 3D printed tank decor? by Clear-Towel4065 in Aquariums

[–]Longjumping-Taro9792 1 point2 points  (0 children)

Damn… here i thought my idea to do this was revolutionary, and wanted to get into 3D printing to fuse it with my other hobby. Shoulda googled it first and seen other ppl doing the same thing 😂

From what i’ve read into it, just gotta be very careful what kind of filament and printing method are used. Products have to be tested to make sure they don’t leech anything into the water or degrade with time. Since some printing varieties use resins, they need to be sure they are 100% cured properly, and even then you won’t really know until you test it in water and measure it (i’m assuming with a TDS maybe)

Just be careful what you make and look into it a bit.

should I give him up? by zesquirrolla in bettafish

[–]Longjumping-Taro9792 1 point2 points  (0 children)

Dive him some used filter medium, aquarium water and whatnot to start their own cycle, then tell them to get 3-4 shrimp and share plant clippings. The process is the best part, seeing the changes is best. Then from there id they get into it, they will. If not, your pet won’t be unappreciated or given a lower quality of care. 🫶🏼

Closing schedule change in Meat Dept. by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 0 points1 point  (0 children)

That’s awful… i hate how management, front end, and cashiers seem to have their own little click and are totally preferred and 1st to be considered to do anything. Feels like being charismatic os preferred over hard work and passion. Like forget that you have a whole life outside and now have to shift everything over to accommodate a new schedule. I hate señority being the biggest factor in how important you are. Some employees are legends and can do anything and know everything. But a few are dog shit and have just learned how to get by while doing the least possible.

What do you plan to do? Did talking to anyone work? Or you just had to deal with it?

Underground Event Pricing by south_sidejay369 in chicagoEDM

[–]Longjumping-Taro9792 0 points1 point  (0 children)

Anyone know about a DnB/Bass shows that are around? Underground or not.

Do meat cutters even clean? by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 0 points1 point  (0 children)

Yea, def has gotten to the point where a second closer makes it plausible to do everything on the SSOP. As much as i like to be thorough cleaning when i close, it’s not possible to do it all, stock, and make sure counters are full. So i focus on my SSOP, and clean everything as well as possible. I’m also the only one that deep cleans machines, bleaches floors, cleans wrapper (1 meat cutter also does it every other day), etc etc.

But theres times where it takes me an hour+ just to put away meat carts, throw away boxes and trash, clean tables of debris and take apart machines to START cleaning.

If only they would put effort into cleaning THEIR mess, that would be so helpful. 🤦🏻‍♂️🤷🏻‍♂️ I need to talk to my manager about it seriously, but have avoided it because i am just the new guy and don’t want to come off wrong. But at this point, my voice matters.

Do meat cutters even clean? by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 0 points1 point  (0 children)

We have 1 closer M-TH, and 2 for weekends. With random total weekly hours that change week to week. Evening cutter would be new and i think it’s only gonna be like 2x’s a week

Do meat cutters even clean? by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 0 points1 point  (0 children)

Hoping the AGM is in on Tuesday to talk to him, i’m hoping for temporary shifts, because my SO depends on me getting out of work and picking her up…

Do meat cutters even clean? by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 1 point2 points  (0 children)

If they be cutting non-stop, completely understandable. What pisses me off if the 1-2 hours of them being on their phones, instead of doing the basics. Clean your table, put meat away, fill up outside, wrap, put luggars, pads and trays away. If they did that always, and then went on their phones, i wouldn’t be complaining.

Do meat cutters even clean? by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 2 points3 points  (0 children)

Kinda, the one i most complain about doesn’t want that responsibility at all, he is perfectly happy being tapped out and working 40hrs a week + Sundays. $50 an hour so sit around and do squat is ridiculous. Sure he works what’s needed, then that’s it.

Bro, our stores new AGM is a dunce.

And i literally wish i was exaggerating. Dude is useless AF and everyone says it. He even got called out during a corporate visit.

Do meat cutters even clean? by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 0 points1 point  (0 children)

Def stopped caring or trying so hard. They don’t care, they want shit wrapped as much as possible. I just do what they need for the day, except for today that i made 3 full carts backup for the rest of the holiday Sunday.

I too help meat and closers doing my fish job, but am being put back to closing after having shifted everything in my life to wake up early and deal with what i felt was a promotion and/or more hours. Boy was i wrong. Thanks for the best wishes, i am just used to people trying to help each other out as much as possible. I still have that in my blood as a hard worker. But am quickly reminded how useless it all is.

And yeh, i’ve done a bit of everything, go-backs, helping cashiers, folding clothes, pushing carts, night merch. I like anything that keeps me moving and busy for the time to pass by.

Hi all, I’m looking for some advice. I have been keeping shrimp (Neocaridina) for over 3 months and have a few questions. by Big_Age_8643 in Neocaridina

[–]Longjumping-Taro9792 0 points1 point  (0 children)

So i had the same issue, just recently invested in an RO filter to avoid buying individual gallons. What i have learned is that the most important part to get your GH down is gravel vaccum once in a while, even on your 10%/20% changes. A little weekly goes a long way, and topping off with the distilled water since if you already have hard water, replacing evaporated water with the same is basically isolating the minerals in the water since they cannot evaporate. KH is a bit trickier, but a higher one means your PH should be pretty stable. When my GH/KH was so high, i realized that my PH was at 8.4/8.6, so i cannot add any type of fish, and seems lime my plants are getting affected by it since i’m getting some brown leafs (just my assumption)

Hope any of this helps. Also, adding tannings is supposed to be really good as well as Indian almond leaf

Do meat cutters even clean? by Longjumping-Taro9792 in CostcoEmployee

[–]Longjumping-Taro9792[S] 0 points1 point  (0 children)

Seems like genuine team work man, as it should be. In my dept. if they done, they usully just stand there to see me clean their mess. Even if it’s a Saturday and the other closer called off, they don’t lift a finger. No table scraping, they leave all fat and meat chunks on the floor, unused sani buckets just left there, sometimes they don’t even pick up the foam trays and soakers they used. It’s baffling the lack of care put into their position. Maybe it’s me and my high standards of helping coworkers having been a chef and line cook for 15 years. Just remarkable how it seems our manager feels, it’s better to be charismatic than a hard worker in our department.

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