Charles Brock

Tapped up the area around what needed to be worked on. * After the Vehicle has been tapped then you wipe down the area you work on with a solvent to stop the area from having finger prints that are left from the oil in your fingers. * You sand the area you have to work on then you check for missed spots. * You wipe down the area again * You do touch ups of sanding and then wipe it down again * You prime the area with primer * You wait for it to dry for an hour or two then you sand it down with a finer sand paper * You wipe it down with a special type of solvent then you pain it and when it's dry you take the tape and plastic off the vehicle.

In the morning pull the out of date meat and see if it can be reduced or it will get thrown away. Then make an order for the truck there are three a week so I put the order in a day or so ahead of time. The trucks come in Saturday, Tuesday, and Thursday. On a Truck day workers downstack the meat first thing in the morning and work out the smoke meat then you cut the fresh meat for the case, after you weigh up chicken for the case. Then cut backup for the closing guys. If you are closing keep the case full cut what a customer wants if asked and clean the meat saws and grinder and scales every night. And there usually are two saws one for beef and the other for pork do not cross contaminate the meat.

COB Civilian on BattleField Akima Played a script of whatever the military sergeant told me play at camp shelby. be brought out on the base and then gave orders to either be a group of people that mean no harm to them or try to harm them. Depending on the situation sometimes your the main star character that gets either killed or apprehended. Most of the day you wait for the convoy to come there has only been up to four at most in Twelve hours. You just bring a lawn chair and wait for the convoy to come then that is when you play the role you gave.

Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases. * Cut meats to customer specifications and answered questions about specialty products. * Performed meat inspections and checked temperature environment to maximize food safety. * Assisted 7 customers daily by taking and filling special orders and making product suggestions. * Used boning knife, skewers and twine to shape, lace and tie roasts. * Passed 2 yearly inspections by closely adhering to safety and cleanliness standards and company processes. * Increased Meat sales by educating customers on preparation and overall choices. * Decreased meat waste by 10% through effective and accurate storage. * Priced 10 orders daily by correctly wrapping, weighing and labeling cuts. * Sharpened and adjusted cutting equipment through Knife and Still. * Cut, trimmed and ground meats such as beef, pork and poultry to prepare for packaging and sale. * Used Notebook to document quantity of meat received and sold to keep proper records of meat sales. * Prepared 10 customized meat orders, cut requests and wholesale services daily.