u/BubbleDreamzz

I have over 7 years experience cutting for grocery stores and meat plants doing full carcasses. And anyway I was recently fired over nothing and I just applied to cut for a bar and grill place. I feel like cutting meat for restaurants would be extremely easy since I’ve done full rib and round sections.
My main question is do you just cut a few primals for the day and that’s it? Because I feel like I could cut an entire week’s worth of steaks for a restaurant in a day or two. I have tons of experience with cutting steaks at exact ounces as well.