Solo on the block: When flu season hits the butcher shop

Last week, my regular cutting partner called out sick with the flu. I had to break down two full beef sides by myself before the lunch rush. At first, I was very stressed about getting it all done. I focused on keeping my motions steady and my workspace clean. To my surprise, I finished with time to spare. This experience showed me how important it is to know every part of the job. How do you handle days when you are short staffed in your shop?

2 comments

2 Comments

wren_hunt136d ago

Being short-staffed turns me into a total mess (picture someone dropping a tenderloin like a hot potato). My big move is to try and go way too fast, which usually ends with me cleaning up more mistakes than actual product. It’s a solid lesson in how rushing just makes everything take twice as long. I finally learned to just pick one task and finish it completely before panicking about the next thing. Slowing down actually gets me done sooner, which is the opposite of what my brain screams at me to do.

taylor.kelly6d ago

Panic mode convinces you that speed will save the day. Then you spend all your time cleaning up messes instead of getting things done. Nothing says "efficiency" like having to redo your work because you rushed it.