I want to enter your temple…

When I walked in, pointed towards me and accepted fate. Picked em up and looked at em to make sure they were alive. Got some sugar water from the feeder and they drank it. Que sera sera

Aaaaaaaaaaa?!

Why not... que sera sera.

I wish this was a joke…

At least for the insurance

17 year butcher manager myself. Show me yours

Scratching my head on trying to figure it out. It just hangs loose in the connecting tap just falls out. Thanks in advance

That is either a sirloin or a filet 95% of the time...

For context: Did some numbers and things were not adding up. Between the mistakes, the "missing" yields and people who have been there almost 10 years. Got brought on as prep "cook" and getting paid good money to figure this out and eventually get hired on as head butcher. Place is established and has no issues being in the black but we are talking thousands per week. Especially the protein numbers.

Thoughts on going on in this? I have no signed on yet but got the offer today.

Edit : The owner does not want to install cameras everywhere either. Really trying to avoid that vibe according to him

Edit 2: I specialize in protein yields. Which is where most of the cost is. 17 year butcher here.