When my first husband worked in the Deli restaurant, down in the basement they had a prep worker. If my husband wasn't doing the work on the prep worker's day off, he was upstairs in the kitchen. I remember him preparing the corned beef and blanching the FF in the fryer. Once they were cooled, they were placed in a large white heavy grocery weight bag in 25#. They were then tossed into the freezer. As crazy as I thought it was at the beginniing, they used to weigh the potatoes for the freezer. It helped the deli keep track of their expenses and supplies. After all, what difference did it make? They were all for the deli. That is when I discovered what cost control and employee theft meant. The deli also had a signout sheet. When you removed a food from the freezer, you marked the time and initialed it. Each food had its own sheet. They knew that on a Friday night, they would sell more FF than on a Monday. Each day a new sheet would go up. Only high volume foods were tracked this way.
The stairs from the basement led right up to the back door. My Aha
moment. Employee theft! And yes, the sheets were checked daily. As some employees found out. Sign out one, take two. Toss out second item to waiting friend. No, my husband was not one of them.