Meat Department; Good for those looking for their first job.
Meat Department Assistant (Former Employee) – Burlington, ON – March 15, 2013
A typical day a work, for me, would involve arriving at 4 o'clock. The butchers would have left me a decent mess to clean up and sanitize by that time of the day. I would then wrap up any product that was not taken care of by the butchers, display it, and store the rest. This would usually take up the majority of the shift. Not very often, a customer will request a specific product that was not on display, which I would either have to take from storage, prepare myself, or would simply have them come back when the butchers are in. (Young, starting employee's aren't to use the sharp knives and tools the butchers used.)
I learned many very basic job skills, how the flow of a grocery store works behind the scenes. I learned the importance of the individual in a workforce.
The management at the store was sub-par. We were often audited and criticized. There was somewhat of a lack of involvement from the higher-ups.
My co-workers were very kind, supportive, social, and most certainly did not make me feel as if they were a problem.
The hardest part of the job is tolerating the gore and smell typically expected of a meat department. If you can stomach it, it really isn't that much of a problem.
The most enjoyable part of the job, by chance, was the fact that many of my old colleagues happened to work there at the same time I did. It helped keep a sense of equality and workmanship that i haven't really noticed at any other job sites.
working the department alone most shifts
very sporadic, unrealiable hours.