You're not crazy! Listen to Karsten, they know what's up!!! :ablobcatnod:
I was working there when the change from in store prep of meats and veg switched over to pre-cut bagged.
Tomatoes, lettuce, onions, green peppers, all were fresh boxed right from wholesalers and we did all the prep (coring, slicing, shredding)
Pickles came in a 5 gallon bucket.
And all the meats were sliced into parchment paper setups the night before or the morning of. Meatballs were a frozen product, we would weigh out along with a measure of tomato sauce from a #10 can.
Frozen bread sticks of white/wheat placed in the proofer overnight so ready the next morning for baking.
The only thing I got when the switch over to pre-cut packaged was the lunch crew would leave me their dishes to wash by hand as I closed 6 nights a week. That SUCKED because it was boring and hard to get done with all the irregular walk-ins at night.
If was after I left I found out about how I worked 38 hours a week... and being shamed for not getting everything done by closing working a couple hours every night off clock was "problematic."