A typical day at work involved 2 15-minute paid breaks and a 30-minute unpaid lunch break. The beginning of my shift usually involved wrapping the meat that had not been wrapped and put out yet. At some point through out the day temperature logs would have to be taken. Constantly I would be checking how the meat shelves look, rearranging to make the products more presentable to customers. Near the end of the day, everyone else's shift is over, so it's just me. I would clean up the meat processing equipment as fast as possible, and then serve customers at the counter until 30 mins before closing. Then, I would close down the counter and store the products from the counter. One last check of the shelves and putting out any products in the backroom, and I was done.
I learned that some jobs have to happen, and some jobs can wait. When it's just you and you can't put the job on someone else, and you can't work overtime, you have to decide what's important and what can wait.
Management was very good in my case. My meat manager took great care in getting me lots of hours and even got me out to other stores. My store manager was out on the floor lots, and I saw him quite a few times.
My co-workers were fun to work with, which always made the work easier. You had to be able to take a joke though, and all of us could give it as well as we could take it.
The hardest part of the job was cleaning up, because I am a perfectionist and I always wanted everything to be as clean as possible. I would always take way too much time cleaning up, and then be rushed to do other jobs before – more... closing down.
The most enjoyable part of the job was either chatting with my co-workers or with customers. When people are friendly with you, talking about the BBQ they're going to have with the steaks they're buying, it just makes it easier to do your job. – less