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Reg Tutchnor recalls working on the butter counter:

'There was four of them knocking up on the butter block, and four of them wrapping, and one of them bringing up the hundredweights of butter, which was no easy job in those days, it wasn't'

(Reg Tuchnor, interview, 1990)

George Ridgeway describes his training on the cooked meats counter:

'I’d be on there six or seven weeks before they allowed me to cut anything. Then I only cut the corned beef, until you got used to the knife, how to handle the knife you see.  Every Monday your knives – you took outside and sharpened them on stone. They had a big wheel – you know – you pedalled it, you see, and you ground all your knives. Got to be careful you didn’t grind your fingers as well. I wore my finger tips out one day – they wouldn’t stop bleeding. '

(George Ridgeway, interview, 1993)