I've been baking at my store for a few weeks. A channel cart holds either 12 or 15 trays. At the very least I have one cart of rolls, one cart of bagels, one cart of Italian bread, one cart of breakfast pastries, one cart of artisan bread, and one cart of primetime French bread. I also have to slice the artisan bread from the previous day and do the donuts and do the breakout for the next day. If I didn't have to do the breakout, I could get done in 8 hours but I end up having to stay over for an hour or longer. I was told that a baker at another gets all that done by 9:00 AM, and they come in at 5:00 AM. I don't see how that's possible. Any suggestions on how to get done faster?
I've been baking at my store for a few weeks. A channel cart holds either 12 or 15 trays. At the very least I have one cart of rolls, one cart of bagels, one cart of Italian bread, one cart of breakfast pastries, one cart of artisan bread, and one cart of primetime French bread. I also have to slice the artisan bread from the previous day and do the donuts and do the breakout for the next day. If I didn't have to do the breakout, I could get done in 8 hours but I end up having to stay over for an hour or longer. I was told that a baker at another gets all that done by 9:00 AM, and they come in at 5:00 AM. I don't see how that's possible. Any suggestions on how to get done faster?
Great for that other baker. If they like playing critic then maybe that ****in idiot should give you some tips and how to be more efficient. If they have nothing to add to help then you should tell them to **** off. The other person they mention is probably getting help for all you know. Dont believe what these clowns tell you they will say anything to work you more.
I've been baking at my store for a few weeks. A channel cart holds either 12 or 15 trays. At the very least I have one cart of rolls, one cart of bagels, one cart of Italian bread, one cart of breakfast pastries, one cart of artisan bread, and one cart of primetime French bread. I also have to slice the artisan bread from the previous day and do the donuts and do the breakout for the next day. If I didn't have to do the breakout, I could get done in 8 hours but I end up having to stay over for an hour or longer. I was told that a baker at another store gets all that done by 9:00 AM, and they come in at 5:00 AM. I don't see how that's possible. Any suggestions on how to get done faster?
