Worker surreptitiously ate $9,200 worth of deli meat, reports grocery

[KingGhidorah]

It’s threads like these that make me long for the day when the stupid phone-based “eternal scroll” user interface paradigm is retired to the trash bin of design history.

[Melz2]

@Garymon

Now I’m thinking about where I can get some good homemade sauerkraut…

I couldn’t even tell you; growing up with strong Germanic and Irish roots, I had way too much of the stuff when I was a kid.

I pretty much hate all cabbage now, in any form.

@nungesser

I never understood mustard, yellow or otherwise.

That’s understandable; I can’t think of any veggies that it would compliment, raw or cooked.

[Garymon]

@Melz2

I couldn’t even tell you; growing up with strong Germanic and Irish roots, I had way too much of the stuff when I was a kid.

I pretty much hate all cabbage now, in any form.

I grew up occasionally being served the sort of meh generic stuff from grocery store. Never cared for it. But as an adult I have had on several occasions homemade grandma’s special recipe from the old world that I found to be very flavorful and interesting. But besides those few occasions I still find most recipes meh.

[marence]

@Melz2

Fair point; I’d never put GP on a burger, it’s more for cooking with, IMO.

Wait! Try this!
Grey poupon, no ketchup, no mayo, but carmelized onions and sharp cheddar cheese. They all have to go on the same side of the bun.

[redesigned]

there is a place like this in longmont co that is pretty cool because of it.
i wish more places ran like this.

also, somewhat related, i wish north america didn’t run on a tip culture for dining in general and that fair pay and actual prices were the norm like so many other countries. a tip, if one occured, should be a true bonus for something above and beyond or as extra gratitude, not something expected and necessary for the wait staff to make regular pay which is rough when they have a hard day and then get shorted on top of it. service is hard, some of the public is…um, well you’ve all met them.

[beauwillamson]

Ha, I once sprinkled saffron on truffle while working in a kitchen. It tasted like a wood chip.

[redesigned]

you can ask for samples of most anything at almost any deli counter if you are planning on buying it. the person behind the counter is expected to know all the inventory, and when shaving and weighing deli meats there are always wastage slices. not all the inventory sells and a good portion is culled and goes to waste. any ends that dry out and the ham end pieces often go to waste.

if she ate a few slices a day that isn’t really impacting any deli. if she was taking home huge packs of meat without permission or binge eating all day or something of that nature and i can see an issue, but that isn’t the case here right? i think there must be something else going on here.

[HowlingMonkey]

If she worked five days a week, that averages out to about $4.42 day… Pretty sure they weren’t paying her $20 an hour, but maybe she made more than minimum wage. That is a pretty paltry amount of money in the grand scheme of things compared to the profits they made off of her labor.

[MalevolentPixy]

I can hazard a guess or two, based on experience.

1. She got caught, and management wanted to make an example of her.

2. Someone reported her to management, and they didn’t want to be seen as “soft” or “setting a precedent” so fired her.

3. She was a “troublemaker” in other areas – talking about unionising (or talking up the union, if it is a union shop), refusing unsafe work, or simply not being droneish enough. Or maybe she was a genuine PITA.

4. A new manager came in, and choose from 1, 2and/or 3 above.

5. With nine years seniority, she was getting expensive, compared to a new hire. Combine with any or all of the above.

Retail grocery lives on high turnover. They hate long-term employees, no matter how much they say otherwise. Doesn’t really matter the reasons, she gave them an opening, and they took it. If it is a union shop, theft (even a couple of pennies worth) is a gift to management, because the union will not contest it. Multiple write-ups are not required. It’s an instant escort to the door. It’s one of the first, fast lessons you learn.

[Melizmatic]

@MalevolentPixy

With nine years seniority, she was getting expensive, compared to a new hire. Combine with any or all of the above.

That last one there would be my bet.

[fiddlingfrog]

@Ryuthrowsstuff

But how much does a slice weigh?

In my experince a fraction of an ounce.

I get jamon iberco, hand sliced right off the foot at a local oyster bar/market. Even at restaurant retail, and relatively thickly sliced its not $1/slice.

Oh, totally. I was just trying to point out that someone would have to eat a significant chunk of even the priciest meat at the deli, like a couple of ham steaks, to get to the amount of money in question here.

@Melz2

@nungesser

I never understood mustard, yellow or otherwise.

That’s understandable; I can’t think of any veggies that it would compliment, raw or cooked.

Fresh cauliflower. But only a lighter mustard; too spicy and all you taste is vinegar and a vague cabbagey flavor.

[Melizmatic]

@fiddlingfrog

a vague cabbagey flavor

So we’re right back we’re we started… cabbage is horrid.

[ludd]

That’s not theft. It’s Quality Control.

[anon28049001]

Frozen sangria is AMAZING. Had it the first time this summer. More please!

[anon62122146]

@HMSGoose

WTF? When you work with consumables, said consumables (to a reasonable degree) are a perk of the job.

Also codified as " Bind not the mouths of the kine that tread the grain,"

This is assholery so egregious that iron age farmers were prohibited from doing it to their animals.

[DukeTrout]

@Garymon

I grew up occasionally being served the sort of meh generic stuff from grocery store. Never cared for it. But as an adult I have had on several occasions homemade grandma’s special recipe from the old world that I found to be very flavorful and interesting. But besides those few occasions I still find most recipes meh.

Brineworks makes some amazing sauerkraut.

[Al_Estok]

6. A Loss Prevention newbie wanted to make a big “collar” and spent hours of company time reviewing video in order to prove her crime and cook some dollar value up. Management at the store level is pretty much helpless against LP, so was forced to fire her. Even if it was “okay” with her manager/supervisor or historic methods in that department.

[Garymon]

@DukeTrout

Brineworks makes some amazing sauerkraut.

Wow, several of their products look like must tries and it look like a co-op near me caries them. Thank you!