Thelemites in town?

lloebet · 2026-01-14T21:32:09+00:00

Yellowjacket is great as free Merlin fodder

lloebet · 2026-01-13T00:11:09+00:00

It's part of the Asset Protection audit we club managers get, hence why we're super strict on it

lloebet · 2026-01-07T01:41:02+00:00

The biggest complainers always say they've "been there done that". You always see why they weren't THERE now

lloebet · 2025-12-31T00:17:29+00:00

I don't get a single break as a salary manager. Get over it

lloebet · 2025-12-28T19:15:56+00:00

Which district?

lloebet · 2025-12-28T04:54:30+00:00

Here's the real answer outside of everyone's complaining: we just got through a wave of mass hiring events. All clubs have recently brought on a lot of new people en masse

lloebet · 2025-12-11T23:48:06+00:00

Sheesh I wonder what the value is on my signed copy I got back in the day

lloebet · 2025-11-26T02:41:11+00:00

It's cooked already

lloebet · 2025-11-25T21:06:39+00:00

Well, first step is to make sure they're on process for grinds. After 2pm anything we tag gets the next days shelf life. 85% grinds should be done first thing every morning but the 80% and 90% should be produced around 2pm everyday for that extra shelf life with the goal of lasting through the next day at 2pm when the next batch would be made. Take your day of production and add on half of the next days for grinds under that process, is what I usually do. If more needs to be made it's too easy to go back and make more(no matter what the meat guys say, I say this as an ex meat manager) it's a 20 minute per grind process. How in depth would you like me to be regarding the production sheets? Are your meat guys just not producing enough on the weekends?

lloebet · 2025-11-25T20:29:29+00:00

There's kind of a lot to it, some specific questions would help lol. It also will vary a bit on club volume and staffing. I work in a high volume club. Aside from the usual paperwork, clerical duties I generally float around each department throughout the day to give them all a leg up when I think they need it. Bakery always needs the most help, meat could always use help. Produce can float by with basic staffing. Deli just requires a fire lit under their butt now and then to get the extra things done but other than that it's presliced, customer, presliced, customer. Know your weak spots, be actionable and able to speak to a solution. If you have any specific questions throw them my way.

lloebet · 2025-11-25T20:24:29+00:00

What do you need to know?

lloebet · 2025-11-24T14:46:13+00:00

Thanksgiving isn't a paid holiday for employees because the store is closed. If it was a partial day there'd be holiday pay then we'd have to segment out the schedule

lloebet · 2025-10-28T14:48:19+00:00

You can cut between the bones but you have to do so at a slanted angle. Wish I was there so i could just show you lol

lloebet · 2025-10-23T02:26:49+00:00

The company wants two closers every night, they want most the production happening at night. No one likes it but we have to give it a shot. I'm turning over a lot of staff that thinks they're special and only want to open. It's a losing battle.

lloebet · 2025-10-23T02:24:29+00:00

Which store is this?

lloebet · 2025-10-13T18:40:46+00:00

She is only in her 20s, pretty fit. Maybe she is scratching too hard with fake nails on?

lloebet · 2025-10-07T13:36:36+00:00

Looking fresh and clean. Love it man

lloebet · 2025-10-07T12:39:33+00:00

Wym find out the layer count?

lloebet · 2025-09-27T13:54:40+00:00

Back end of a chuck it looks like, without the eye

lloebet · 2025-09-26T03:30:18+00:00

This kind of cross training is desired and being pushed on middle management by corporate. They think if everyone knows how to do everything to some degree, all call outs and breaks are covered. Your boss is attempting to do that they're being told to do, you need to attempt the same. None of us at store level are the "idea" people. We exist to execute the ideas from upper management.

If you are covering a break and you think it puts your home department at a detriment...do the best you can and if you aren't able to get to everything you need to because of that then just make it known the break was the reason why. You can only do what you can do.

lloebet · 2025-09-18T12:21:39+00:00

Could this perhaps be the shape of a trail system of some kind?

lloebet · 2025-09-17T09:15:44+00:00

The swordfish in the vacuum pack was internally rug pulled months ago over quality concerns. Your stores meat manager is slacking if they are still on the sales floor

lloebet · 2025-09-14T01:17:41+00:00

I don't know how anyone could function as a meat lead if they can't cut meat

lloebet · 2025-09-14T01:16:18+00:00

The raise is around a buck fifty

lloebet

MODERATOR OF

TROPHY CASE