I finally had a week where everything went right at the counter - what's your most perfect day looked like?

Last Tuesday I had a customer come in wanting a whole lamb broken down for a family reunion, no waste. Then later that same afternoon a chef who's usually super picky said my ribeye cuts were the best he'd seen in 5 years. It got me thinking though - do you guys prefer those smooth days where everything clicks, or the chaotic ones where you learn something new? I had a bad week back in March where I messed up a whole primal order and it taught me more than any good day ever did. What's your verdict - good days or bad days for growing as a butcher?

2 comments

2 Comments

grant_torres3d ago

Lean into the bad weeks - those mistakes stick with you way longer than any compliment.

patricia_wright3d ago

And honestly those bad weeks stick with you way longer cause they force you to actually pay attention to the little things.