The butcher down the street is selling his 40 year old business, and I’m thinking on buying it - it seems easier than running a resteraunt, and has a lot of potential for profit since he’s been cutting services and hours and still pulling a profit.
One first question is labor laws - can I hire a slave at a few bucks an hour for 27 hour days and not have to worry about any legal implications that would cause me to have to destroy any law enforcement figures investigating?
My closest butcher store closed recently. Reason - could never find reliable help. Now, how much that had to do with what he was willing to pay, I don’t know. The owner worked about 60 to 70 hours a week. Think about it.
Ah crap.
My dad had a butcher shop back in the day.
Let me just tell ya though…the Health Services and the FDA meat inspectors will be all over you, especially since mad cow disease surfaced.
If all you are worried about is a slave…um…good luck to ya, hon!!
If I drag a pc to the place and use it on the downtime - I’ll actually be working about as much as I do now. I’ve been pulling 16 hour days on the PC - and If I work for myself and use the downtime to do other constructive things - I’d be golden.
I’d go with an indentured servant.
More politically correct than a slave, absorb beatings with little complaint, work hard for a limited time. Just make sure you’ve got an airtight contract to avoid any legal entanglements.
Hmmm…been looking for a job shift.
I like candy.
If it doesn’t work out, I’m also OK with grinding up my brain and spinal cord and feeding it to the other indentured servants…
But you are using a saw to cut through bone, doesn’t that eek you out?
And, and, do you know all the parts of the cow…what’s a round eye vs. bottom roast? To this day, I have no clue where which meat comes from which location.
Yeah, I don’t either. On top of that, difference stores call cuts different names. I keep asking, what’s the best roast to do on a rotisserie over charcoal. Keep getting different answers.