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10+ year manager named Joe was apparently fired for bringing cookies to be thrown away before their sell by date to a food pantry in my town
(sh.itjust.works)
this post was submitted on 10 Feb 2026
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A Boring Dystopia
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When I was in retail, we were required to destroy anything we threw away.
If we had a warranty issue on a product, the manufacturer would usually just ship us a new one because it was cheaper than a repair, and we'd have to provide proof of destruction. My favorite was for kayaks. We had to mail back a portion of the body at least 1 square foot in area that included the serial number stamp.
Yeah, that's just how waste works.
Big Box retail, we used to have to ship most everything non-salable back to depot. The trucks would unload 10 pallets and load one back up every couple weeks. The depo would trash the stuff with proof and get the credits from the manufacturer.
I worked in fast food too, some of the managers would allow some waste to be taken, but it would have been their asses if the DM's caught wind. Slippery slope from accidentally cooking too much chicken to making enough to feed your family dinner. Had one manager once who traded food with Little Caesers and we all had pizza that night, it was awesome.
We had this substitute manager once, she was from a busy store. They always sent the chicken guy home at 7 to save cash and had the back line cook throw down another tray if things got low. Before they sent the chicken guy home, she had him put down two trays. That's 8 chickens worth of parts. On a busy night, we might maybe sell a half a tray between 7 and close.
hey, Rumba, can you tray up the chicken and finish cleaning if I send C home? Yeah sure. (C was always clean AF) I go back there and there were 2 fryers full. Ohhh SHIT.
End of the night we sold maybe half a tray. She came back all worried. Hey, we have kinda WAY too much chicken, I'll be here for a couple more days, any chance you can help me spread the waste out between now and Friday?
I got to take home a trashbag with 36 pieces. And just made almost exactly what we'd need for the next couple days. It was down to breading/cooking a few pieces at a time but we made it work.
Give the manager an "esprit de corps" account to charge the "loss" to. That way they can track the costs and decide if it's worth it.
Believe they can also get a tax write off for part of the cost.