Update: Saw a new hire at the shop next door cut all the rose stems straight across

I watched them prep a dozen red roses for a wedding order yesterday, and every single stem was snipped flat. I had to go over and quietly explain that an angled cut gives more surface area to drink, especially in those tall, narrow vases they use. The owner said they'd been trained that way at a big chain store and never questioned it. It's been a week since we talked, and they've already seen less wilting on day three arrangements. How many other basic techniques are people missing because of rushed training?

3 comments

3 Comments

michaelgrant9h agoProlific Poster

Disagree on the warm water thing, my roses always last longer in cold like @ivan_murphy80 said. That angled cut tip is solid though.

the_piper12h ago

Wonder how many shops have that same bad training baked in. Did the owner mention any other shortcuts they were taught, like stripping all the leaves or using warm water for everything?

ivan_murphy8010h ago

My old shop manager swore by warm water for everything, said it opened the stems faster. I argued for cold water with roses for years until a stubborn supplier showed me the test data on bacterial growth. Changed my whole process.