The day a corporate order nearly broke our shop

Got a call on a Tuesday from a new hotel downtown wanting 200 pounds of custom-cut steaks for a weekend event. We said yes, but they needed it all by Thursday morning. Spent the next two days just on that one job, working past midnight. The worst part was their chef kept changing the cut specs over the phone. Anyone else had a big order go sideways because the client kept moving the goalposts?

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clairebaker6mo ago

That email trick from kelly_hart28 would just slow me down more.

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kelly_hart286mo ago

That "changing the cut specs over the phone" is a killer. You gotta get it in writing next time, even just a text or email. I make them confirm the final specs before I even turn on the saw. If they call with a change, I say "sure, sending you a quick email to confirm so we're both on the same page." It stops the back-and-forth real fast.

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