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<blockquote data-quote="born2run" data-source="post: 187526" data-attributes="member: 2498"><p>Linda...</p><p></p><p>Again a big thanks for the response. I was pretty ignorant on how other dairies ran, up until now.</p><p></p><p>I started out at a slightly higher wage then a lot did there, because I came to them with experience, AND from another dairy. I worked 1 full shift with the herd manager, then another 2nd shift the following day. Starting two weeks later I was turned loose ;-) with an 17 year old high school kid, who really took advantage of my ignorance there. At that time there was no camera in the parlor, so the boss was pretty clueless as to that I was running the entire parlor alone for 60+ cows, while the kid went who knows where. While milking alone is normal in a smaller parlor, it really took a toll on me in a double 12. He never really did change, but eventually moved onto college and I gratefully lost him as a partner. It was during this time though that the boss and herd manager began to think I was "speed milker". Blissfully ignorant of why I was in a constant sweat and running, they thought it was just my nerves. lol I've come light years since then. I've slowed down dramatically, and actually take pride in doing the job correctly.</p><p></p><p>I took this job on to get me through college. Two months prior to graduation I had a talk with the boss, who offered me a lousy raise if I'd stay there for a year. It never even raised my eyebrows. One month later, again an offer, but this time with health insurance and a hefty raise. It was too good to resist, so here I am. I have a verbal agreement to stay there until July. At that point I get 1 week paid vacation, and it rises 1 week/year for every year I stay. I am never scheduled for any other shift besides 3rd, but have been known to work infrequent AM's and 2nd shifts, mostly to help out. I prefer the 3rd shift because it's quiet...just my partner and I. Herd manager either calls or leaves me sticky notes on my timecard with instructions.</p><p></p><p>There have three times in which milk has been dumped there. Twice the cooler was either not turned on or malfunctioned. Once a dry cow was put in the sick pen and was subsequently milked. THAT contaminated a tanker. </p><p></p><p>No deductions unless we majorly mess up. This includes...night shift letting the cows outside, -$50. Used to be that we'd get docked for pens being interchanged, but now the daughter does that so frequently that all we do is roll our eyes and move on.</p><p></p><p>I can see how you keep happy employees with the incentives. Full time people can expect an additional $100/month if the SCC stays below 200,000...that jumps to $200/month extra if it falls below 125,000. This is a huge incentive for all of us to do the job right. </p><p></p><p>Unlike most dairies, my boss has no Hispanics in his employment. He has threatened several times, and actually had a couple come in and try it out, only to leave and never return. Did you have to actively search at first for employees, or did they come to you?</p><p></p><p>My boss has an immaculate and beautiful setup. This in itself draws a lot of people, but finding the "right ones" seems to be tricky. What do you ask when hiring? Do you prefer experience or those who know nothing so that you can train them as you will?</p></blockquote><p></p>
[QUOTE="born2run, post: 187526, member: 2498"] Linda... Again a big thanks for the response. I was pretty ignorant on how other dairies ran, up until now. I started out at a slightly higher wage then a lot did there, because I came to them with experience, AND from another dairy. I worked 1 full shift with the herd manager, then another 2nd shift the following day. Starting two weeks later I was turned loose ;-) with an 17 year old high school kid, who really took advantage of my ignorance there. At that time there was no camera in the parlor, so the boss was pretty clueless as to that I was running the entire parlor alone for 60+ cows, while the kid went who knows where. While milking alone is normal in a smaller parlor, it really took a toll on me in a double 12. He never really did change, but eventually moved onto college and I gratefully lost him as a partner. It was during this time though that the boss and herd manager began to think I was "speed milker". Blissfully ignorant of why I was in a constant sweat and running, they thought it was just my nerves. lol I've come light years since then. I've slowed down dramatically, and actually take pride in doing the job correctly. I took this job on to get me through college. Two months prior to graduation I had a talk with the boss, who offered me a lousy raise if I'd stay there for a year. It never even raised my eyebrows. One month later, again an offer, but this time with health insurance and a hefty raise. It was too good to resist, so here I am. I have a verbal agreement to stay there until July. At that point I get 1 week paid vacation, and it rises 1 week/year for every year I stay. I am never scheduled for any other shift besides 3rd, but have been known to work infrequent AM's and 2nd shifts, mostly to help out. I prefer the 3rd shift because it's quiet...just my partner and I. Herd manager either calls or leaves me sticky notes on my timecard with instructions. There have three times in which milk has been dumped there. Twice the cooler was either not turned on or malfunctioned. Once a dry cow was put in the sick pen and was subsequently milked. THAT contaminated a tanker. No deductions unless we majorly mess up. This includes...night shift letting the cows outside, -$50. Used to be that we'd get docked for pens being interchanged, but now the daughter does that so frequently that all we do is roll our eyes and move on. I can see how you keep happy employees with the incentives. Full time people can expect an additional $100/month if the SCC stays below 200,000...that jumps to $200/month extra if it falls below 125,000. This is a huge incentive for all of us to do the job right. Unlike most dairies, my boss has no Hispanics in his employment. He has threatened several times, and actually had a couple come in and try it out, only to leave and never return. Did you have to actively search at first for employees, or did they come to you? My boss has an immaculate and beautiful setup. This in itself draws a lot of people, but finding the "right ones" seems to be tricky. What do you ask when hiring? Do you prefer experience or those who know nothing so that you can train them as you will? [/QUOTE]
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