Eating and nutrition for trimmers at work.

[Grant86]

Hello, my name is Grant if you have the time to read this I would like to gain a little bit of perspective from someone in the industry about an idea that I have.

So in my early 20s I spent three seasons in a row helping a farmer friend of mine as a trimmer, and I enjoyed it. At that time things weren't run as professionally, so all of us trimmers spent all day smoking and drinking while we trimmed and we would put in like sixteen hours a day or more. The thing was that none of us would eat proper food until dinner time. When that time would come I was always the one motivated enough to actually cook, so I would cook a huge meal for everyone. It was always something kind of ghetto, like rice and beans or really simple lasagna, but it was more sustainable than a bag of Cheetos.

Since then I have become a professional chef and I co-own a small food truck. The other day I was reminiscing about those days trimming and it got me thinking. If there was a catering service that offered delivery to grow ops with options like soup, sandwiches and other simple fare that would be made of quality products that actually offer nutrition would that be something that people would appreciate?

 

[Nugachino]

Mate. Good food is appreciated EVERYWHERE. You'd have to pretty methed up to say no to a good feed over a bag of doritos.

Also- Welcome to RIU!

 

[legallyflying]

I own an operate a big indoor facility, so we dont run the huge trimmer slave camps like some outdoor folks do. Our people put 12 hours in.

We used to buy pizza and what not, but as the price of weed dropped and taxes and fees went up, that shit went by the wayside.

Basically people need to take care of themselves. If a food truck swung by the facility, that would be great. Wpuld people buy healthy food? Dont know

 

[vostok]

I force my workers 40 hours per week

8 hours per day

coffee breaks 15 mins every 2 hours

no smoking no perfume no jewelery

they bring lunch, and have 30 mins

I give gloves and coveralls and Mozart

I pay the same as local shops and stores

everyone come back

nobody dead now for 5 plus years

can you say the same ..?

 

[Lord Kanti]

I force my workers 40 hours per week

8 hours per day

coffee breaks 15 mins every 2 hours

no smoking no perfume no jewelery

they bring lunch, and have 30 mins

I give gloves and coveralls and Mozart

I pay the same as local shops and stores

everyone come back

nobody dead now for 5 plus years

can you say the same ..?

I trimmed similar to OP. Sat and trimmed while we were brought beers and weed, though I didn't smoke at the time. Food was provided. Always something classy like surf and turf burritos, or Indian food. Per unit rate was $1600 and trimmers pulled $20 hr. One of the best jobs ever.

 

[legallyflying]

I force my workers 40 hours per week

8 hours per day

coffee breaks 15 mins every 2 hours

no smoking no perfume no jewelery

they bring lunch, and have 30 mins

I give gloves and coveralls and Mozart

I pay the same as local shops and stores

everyone come back

nobody dead now for 5 plus years

can you say the same ..?

Can I say that people come back and nobody has died?
No, everyone of our trimmers has died.

You think it is the perfume and jewelry that is causing it?

 

[Cx2H]

So what you are saying that guys running small ops are treating workers better?

 

[Grant86]

Is that a

So what you are saying that guys running small ops are treating workers better?

is that a question for me?

 

[Cx2H]

Is that a

is that a question for me?

No you have a great idea and sure you can spin it into something big.

 

[Big_Lou]

I'd gladly trim for hours at a time, just provide me with Natty Ice, cigs, ice water, and adequate fans/air conditioning.

 

[Grant86]

Thanks cx, any ideas or thoughts on it. I just want to make sure that I'm not so high right now that I'm just stuck on something that isn't feasible.

 

[Cx2H]

I have a friend that is a chef as well and he has been talking the food truck thing for a few years now but he can't get the cash together ( Life as a chef in a 4 star I guess).

He talked about going to the area of all the major commercial grows (GreenMile) where all the shops are and the grows are across the street around the corner.

Myself, I would contact some of the bigger bgrands and pitch the idea find out times they break and whatnot maybe offer a weekly special. Then if I got no positive response from them, ask around the area find a nice dense spot of demand. I would check the area for a spot to park and test it out.

There is a food truck that sits down the street from me 365 days a year and it has lines all day.
#Random Babble

 

[Grant86]

Good feedback, for sure.

 

[greasemonkeymann]

I give gloves and coveralls and Mozart

ok... so i'm gonna make a stereotype.. but can anyone else hear him say that
in the THICKEST Russian accent ever?
Just saying...

 

[doublejj]

 

[doublejj]

 

[Indacouch]

I'd gladly trim for hours at a time, just provide me with Natty Ice, cigs, ice water, and adequate fans/air conditioning.

You start tomo Lou

 

[Indacouch]

Good feedback, for sure.

Some of your skills may go to waste as a cook just because when the munchies are present everything taste like baby Jesus himself made it ........good and bad cooks profit .....cheese is the key lots of cheese ...good luck

 

[legallyflying]

Im still wondering though... "what is that dude forcing his workers? "

We pay well so we can treat the trimmers like shit. I thought that was the point?

We make our trimmers kneel on yardsticks while they trim. I should also.mention that we light the trim tables with gavitas. Its cool though, they are at least 18" above the table

 

[doublejj]