For those that don’t get the implications of this... Back in the 80’s (another time, I know), I spent a year working at Pizza Hut. This was back when Pizza Hut was considered “good”. In that year, I worked pretty much every job at one time or another: Except the cut table. You had to be there 2 years to do that, and you had to be at least 19 (I was 17). At first glance, that probably seems confusing; why require so much for just cutting pizzas? I was equally confused, until I worked my first Friday rush. You are pulling hot pizzas off the 400 degree double roller oven, and then checking the order, then cutting it to order (with a massive and sharp rocker knife), then plating or boxing, and prepping for waiting or pick-up. Yeah, and 6 pies a minute is about right. Moving that fast around both extremely hot and extremely sharp things is a recipe for disaster. I watched the cut guy that first night and decided that yeah, I totally get it. Also worth noting, the cut table was the best non-management hourly pay in the restaurant. He made $3 more an hour... in 1987.
My 9 year old son is a competitive gymnast and loves performing. Is acrobatics something you would encourage or would you push him in another direction?
DrEnter113 karma
A 16 year old cutting 6 pizzas a minute.
For those that don’t get the implications of this... Back in the 80’s (another time, I know), I spent a year working at Pizza Hut. This was back when Pizza Hut was considered “good”. In that year, I worked pretty much every job at one time or another: Except the cut table. You had to be there 2 years to do that, and you had to be at least 19 (I was 17). At first glance, that probably seems confusing; why require so much for just cutting pizzas? I was equally confused, until I worked my first Friday rush. You are pulling hot pizzas off the 400 degree double roller oven, and then checking the order, then cutting it to order (with a massive and sharp rocker knife), then plating or boxing, and prepping for waiting or pick-up. Yeah, and 6 pies a minute is about right. Moving that fast around both extremely hot and extremely sharp things is a recipe for disaster. I watched the cut guy that first night and decided that yeah, I totally get it. Also worth noting, the cut table was the best non-management hourly pay in the restaurant. He made $3 more an hour... in 1987.
View HistoryShare Link