Yeah, that’s just how waste works.
Big Box retail, we used to have to ship most everything non-salable back to depot. The trucks would unload 10 pallets and load one back up every couple weeks. The depo would trash the stuff with proof and get the credits from the manufacturer.
I worked in fast food too, some of the managers would allow some waste to be taken, but it would have been their asses if the DM’s caught wind. Slippery slope from accidentally cooking too much chicken to making enough to feed your family dinner. Had one manager once who traded food with Little Caesers and we all had pizza that night, it was awesome.
We had this substitute manager once, she was from a busy store. They always sent the chicken guy home at 7 to save cash and had the back line cook throw down another tray if things got low. Before they sent the chicken guy home, she had him put down two trays. That’s 8 chickens worth of parts. On a busy night, we might maybe sell a half a tray between 7 and close.
hey, Rumba, can you tray up the chicken and finish cleaning if I send C home? Yeah sure. (C was always clean AF) I go back there and there were 2 fryers full. Ohhh SHIT.
End of the night we sold maybe half a tray. She came back all worried. Hey, we have kinda WAY too much chicken, I’ll be here for a couple more days, any chance you can help me spread the waste out between now and Friday?
I got to take home a trashbag with 36 pieces. And just made almost exactly what we’d need for the next couple days. It was down to breading/cooking a few pieces at a time but we made it work.
Trigger2_2000@sh.itjust.works 1 day ago
Give the manager an “esprit de corps” account to charge the “loss” to. That way they can track the costs and decide if it’s worth it.
Believe they can also get a tax write off for part of the cost.
rumba@lemmy.zip 23 hours ago
For sure, a company could do that. Waste and shrink are problems that growing companies universally experience at some point. When they expand to the point where they have departments dedicated to reducing those losses, they end up with varying levels of strict policies to combat it.
My current company is a few hundred, which is a child company of many thousands. In my companies initial incarnation, before my time, they issued work credit cards to people to deal with software subscriptions and hardware needs. They ran a skeleton IT staff who just knitted everything together that people bought.
until;
People start buying their groceries on the cards. It was ‘snacks’. Before long it was out of fucking control and they had to pull everyone’s cards and slap the hands of even some of the management.
By the time I got there, I had to be read the riot act to get a card with enough space to provision basic equipment.
Our parent company takes weeks, requires seperate accounts and PO’s for any transactions what-so-ever, I’m not sure what they faced, but I suspect it’s kind of like those youtube videos where you see the guy throw the basketball overhead backward and full court and it goes in and everyone in frame absolutely loses their mind, you have to assume they had been at it for hours for the reaction to be that insane.
Trigger2_2000@sh.itjust.works 18 hours ago
I was thinking simpler. Just give the decision power to managers, but allow them to use it to reward/celebrate their employees.
I’ve had two credit cards for work in my career. On one I bought a book (one single book). On the other one I bought . . . nothing - not one single thing. But I was required to get it because I once paid for required training on my own card then put in for reimbursement (as I was told to do). Corporate went nuts because I didn’t do it their way - use the company card I didn’t have at the time.
HeyThisIsntTheYMCA@lemmy.world 17 hours ago
any restaurant that doesn’t do the family meal is just asking for food theft. your esprit de corps account proves it