It was a worse week than I thought at the food plant
In one of the threads here, I mentioned how an order of 10,000 units had to be done by hand because the portioning machines couldn't handle the large
size of the stew packets. It took more people than planned, and a longer period of time.
Since then, I have learned. . .
--the total order was for more than 19,000 (we were supposed to do 10,000 the first day, and 9,000 the second day, which I mostly missed because of my
--none of the order was accepted by the purchaser, because a key ingredient--some mustard sauce which was supposed to be in the gravy--was missing.
Another company sent my employer the defective sauce.
--the product, had it been done right, would have been sold for $34,000.
Next week, my production line is scheduled to re-process the stew. I am ezpecting this to mean that we will open every pouch of stew, add the missing
ingredient, and then re-do it. Then it will be cooked again, and packaged for sale. I don't even know how much this will all cost.
And, it will be done by hand, because it is still too large a portion for the machines to produce.