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Showerthought: I watched a new guy trim a whole pork loin into nothing but medallions last Tuesday
Had a kid start at the shop in Albany three weeks back and last Tuesday I handed him a whole loin to break down while I took a delivery out front. Came back to find he'd cut the entire thing into 1 inch medallions because that's what the grocery store near his house sells, so now I've got 40 pieces of loin instead of roasts and chops. Tried to show him how to follow the seams and he kept asking why we don't just cut everything the same size. I'm not mad at him, nobody taught him, but who's supposed to eat 40 dry little hockey pucks. How do you guys train new hires on fabricating without standing over their shoulder the whole time?
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sam1720d ago
How do you teach someone who's never seen a whole loin before?
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