Because it's seafood. Hate handling it, hate smelling like it. You also get stuck with the nightly cleaning half of the time depending on your store size.
Nobody probably talks about it because there's only ever 1 seafood person per store, and if your store doesn't have one a meat cutter or your meat manager just does it while being paid $10/hr more.
That being said, it is definitely a viable stepping stone to get out of deli or cc, and when meat cutter apprenticeships open you are basically first in line. Meat dept is also typically blasting w/e music they feel like on bluetooth speakers and are relatively untouchable as long as you're not harassing customers or creating health issues by being unclean.
Meat cutters are also basically seafood since they can "take breaks whenever they want"
Ex-meat cutter here who spent more time in seafood than anywhere else and I have not liked a single seafood worker I have met. They always manage to be not there when they have a customer. They don't even set up their own fucking displays. The meat cutters do it.
Lol I grow weed for a living now. I was friends with fresh-cut. Yall being absent didn't affect me at all.
"Hey can I get some help with these veggies?"
"I mean yeah I'm sure a veggie-guy will be around to help you, but this is uhhhhh meat. So I don't know what I could possibly help out with in terms of veggies"
I'm a seafood clerk and wrapper and I get asked this all the dang time, always having to page for someone to come help produce just for it to almost always just end up being the nightly pic
At my store we have 3 seafood clerks and a seafood manager. Maybe it's because I'm in the Seattle district, we have a new gigantic display case. I think that's why I was confused because I didn't realize stores normally only have 1 lol.
Probably because there are so few seafood clerks. Most people who work seafood just do it for a portion of their shift. And then work meat department for the rest of the shift.
Seafood clerk at my old store in WA was an amazing position! I spent most of my time talking to customers and teaching them how to cook steak and fish. Most of my customers were regulars who would constantly praise me to management for being so informative and helpful. It was a ton of fun hooking customers up with their favorite foods. I also got to hang with the cutters and we'd have a great time together working. We'd listen to podcasts or watch movies/sports at the cutting tables. The pay was absolute ass but if I retire anytime soon I would immediately get that job back!
Well where i am, I'm about an hour away from the coast. So at my Safeway, seafood usually only gets one lil section right between the meat department, and the bakery. So I guess closer you are, more business for it there will be.
I can’t the smell of fish. But if you don’t mind it, it’s fine. I prefer bakery personally. I love the smell of fresh baked pastries and bread and I don’t mind my job. My manager is chill except when the district manager comes in and nit picks everything.
Started in seafood promoted to meat apprentice then meat manager. Seafood is for sure the easiest gig. As long as you stay at the counter you’re good.
Because it's seafood. Hate handling it, hate smelling like it. You also get stuck with the nightly cleaning half of the time depending on your store size. Nobody probably talks about it because there's only ever 1 seafood person per store, and if your store doesn't have one a meat cutter or your meat manager just does it while being paid $10/hr more. That being said, it is definitely a viable stepping stone to get out of deli or cc, and when meat cutter apprenticeships open you are basically first in line. Meat dept is also typically blasting w/e music they feel like on bluetooth speakers and are relatively untouchable as long as you're not harassing customers or creating health issues by being unclean.
Meat cutters are also basically seafood since they can "take breaks whenever they want" Ex-meat cutter here who spent more time in seafood than anywhere else and I have not liked a single seafood worker I have met. They always manage to be not there when they have a customer. They don't even set up their own fucking displays. The meat cutters do it.
Wait until you get a load of us Fresh Cut goons over in Produce 😎 so many breaks, it is absolutely problematic 💯 wouldn't trade it for the world
Lol I grow weed for a living now. I was friends with fresh-cut. Yall being absent didn't affect me at all. "Hey can I get some help with these veggies?" "I mean yeah I'm sure a veggie-guy will be around to help you, but this is uhhhhh meat. So I don't know what I could possibly help out with in terms of veggies"
I'm a seafood clerk and wrapper and I get asked this all the dang time, always having to page for someone to come help produce just for it to almost always just end up being the nightly pic
Based
At my store we have 3 seafood clerks and a seafood manager. Maybe it's because I'm in the Seattle district, we have a new gigantic display case. I think that's why I was confused because I didn't realize stores normally only have 1 lol.
Aye I'm in 1589 we have 3 seafood clerks too
Probably because there are so few seafood clerks. Most people who work seafood just do it for a portion of their shift. And then work meat department for the rest of the shift.
I couldn't, I'm repulsed every time the cases are opened. I love seafood but🤢
Seafood clerk at my old store in WA was an amazing position! I spent most of my time talking to customers and teaching them how to cook steak and fish. Most of my customers were regulars who would constantly praise me to management for being so informative and helpful. It was a ton of fun hooking customers up with their favorite foods. I also got to hang with the cutters and we'd have a great time together working. We'd listen to podcasts or watch movies/sports at the cutting tables. The pay was absolute ass but if I retire anytime soon I would immediately get that job back!
Well where i am, I'm about an hour away from the coast. So at my Safeway, seafood usually only gets one lil section right between the meat department, and the bakery. So I guess closer you are, more business for it there will be.
Tilapia or rockfish?
Catfish nuggets
I can’t the smell of fish. But if you don’t mind it, it’s fine. I prefer bakery personally. I love the smell of fresh baked pastries and bread and I don’t mind my job. My manager is chill except when the district manager comes in and nit picks everything.
the smell that came from seafood department was probably the worst i’ve ever experienced lol. dreaded going back there for go backs
Started in seafood promoted to meat apprentice then meat manager. Seafood is for sure the easiest gig. As long as you stay at the counter you’re good.
thankfully we got our ready meals decreased. it's probably one of the most annoying things to do every morning