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Not true. I know several people that have good careers at WF and would be offended by the fact that you think they are unskilled. Seasonal workers in the FCs
by illumin8 9y ago
Not true. I know several people that have good careers at WF and would be offended by the fact that you think they are unskilled.
Seasonal workers in the FCs literally get only 4 hours of training and are then filling orders. That's the pure definition of unskilled, and a far cry from a pastry chef at WF.
- opportune 9y agoThat's not what unskilled means in this context. It just means that they are easily replaceable and not specialized. You can have respect for people as individuals while recognizing that the job they do could be done by just about anybody (the definition of unskilled)
- illumin8 9y agoA pastry chef is unskilled?
- opportune 9y agoHow many employees at WF are pastry chefs and how many are in stocking, orders, cleaning, and manning the register?
- ethbro 9y agoI feel like at least half of the average grocery store staff I see are skilled: butchers, fishmongers, cheese and wine managers, and pasty or bakers. Proportion varies with class of grocery: BiLo obviously having fewer than WF. There's the checkout counter and stock in the back, but I feel like the employed-during-the-day crew definitely has career opportunities.
- illumin8 9y agoThank you for saying this. WF needs a half dozen unskilled workers to stock shelves, and about 6 dozen skilled laborers in the trades you mentioned. Do you think a 21-day dry-aged steak can be made by someone that just showed up during a high school job fair with zero training? Would you eat it?
- j2bax 9y agoA pastry chef is to WF what an AWS engineer is to Amazon.
- magic_beans 9y agoIt's not that pastry chef's are unskilled, but they are very easily replaceable. It's really difficult for culinary school grads to find work because of the influx.
- illumin8 9y agoNot true. It's very hard for restaurants to find skilled cooks nowadays because the salaries they are willing to pay are not high enough. When an artisanal pastry chef can open their own business, setup a Stripe account, and make six figure income, you know a restaurant only willing to pay $45K for a skilled chef is going to have a problem...
- scotchio 9y agoWhat I mean is you don't necessarily need a college education to work in any of their departments. Not trying to be offensive
- emodendroket 9y agoSo the people stocking the shelves and operating the registers are all highly skilled labor?
- PeterisP 9y agoIIRC the definition of unskilled labor is one requiring less than a year of training.
- pikzen 9y agoOh well, you know a dozen people working at Whole Foods that have good careers, guess the literal thousands of people working in the stores, filling the shelves, being cashiers, etc., usually being the first ones to be thrown away, overworked and overpressured don't exist then. Only white collar jobs matter after all. Enjoying your ivory tower I hope?