It's really frustrating for us deli employees to be constantly ragged on about hygiene(hair, handwashing, gloves) when all we seem to see is meat clerks walking around the sales floor wearing their blood soaked white coats, and handling product with full bushy uncovered beards. Not to mention most aren't wearing gloves. It's like us deli clerks are lower forms of life. Why not focus on more than just the deli? Take a look at your meat departments and stop worrying about whether or not the grab n go is out by 9AM. And also, why cut deli hours when sales are up? It's like the deli is constantly picked on and punished for all that is wrong in the store. Quit focusing so much on the delis and take a look around.
Kroger customer here. I've seen what you're talking about; while I'm not taking sides with any dept. over another, there's lots to improve on where cleanliness is concerned. That said....I've worked in retail myself, and I remember only too well the increasingly ridiculous and completely unrealistic demands management kept placing on us. I mean of course you're supposed to wash your hands each and every time you use the bath room; who doesn't know that? But I guess my personal pet peeve with that is, well, I only wash my hands when I either sh!t or p!ss on them. Which I don't. Ever. Oh yeah, another thing: so what's exactly so bad about masturbating in the employee break room? I mean as long as it's over the sink and not in front of people? I even used the soap dispenser fro God's sake! (which had the added benefit of being a great lubricant, but I don't wanna get too inappropriate here) .....ALWAYS used to get hassled over that. Jeese. In any event~~
it all breaks down to the all might dollar meat dept makes more profit then the deli. EBITA (Earnings before interest, taxes, and amortization (EBITA) refers to a company's earnings before the deduction of interest, taxes and amortization expenses. It is a financial indicator used widely as a measure of efficiency and profitability.)deli contributes far less then most other depts they mainly keep deli's as a convenience to customers. (i was a deli backup)got tired of being treated 2nd rate so I moved on.
yeah, actually bakery is the same way. For the amount of production labor we have (baking cookies, breads, etc) we don't really sell a very high percentage of product when you look at the store sales for the week. For example in my store, if we sell 100k for the day, bakery might only be $1300 of that or so. So it seems like the deli and bakery get treated like crap sometimes.
it all breaks down to the all might dollar meat dept makes more profit then the deli. EBITA (Earnings before interest, taxes, and amortization (EBITA) refers to a company's earnings before the deduction of interest, taxes and amortization expenses. It is a financial indicator used widely as a measure of efficiency and profitability.)deli contributes far less then most other depts they mainly keep deli's as a convenience to customers. (i was a deli backup)got tired of being treated 2nd rate so I moved on.
I've heard the rumors (don't claim any of them to be true) that because of this very thing, areas like deli, bakery floral are being closely looked at re possible phasing out.
I've always looked at it this way: if it's coming from the deli I have to trust that I can put it straight in my mouth without sweating the detail. With the meat department, I'm cooking whatever i get from there at high temperatures out of a fairly safely sealed package since I don't really use the service counter, so they can handle it somewhat out of code because I'm gonna metaphorically baptize it in fire anyway.
It's really frustrating for us deli employees to be constantly ragged on about hygiene(hair, handwashing, gloves) when all we seem to see is meat clerks walking around the sales floor wearing their blood soaked white coats, and handling product with full bushy uncovered beards. Not to mention most aren't wearing gloves. It's like us deli clerks are lower forms of life. Why not focus on more than just the deli? Take a look at your meat departments and stop worrying about whether or not the grab n go is out by 9AM. And also, why cut deli hours when sales are up? It's like the deli is constantly picked on and punished for all that is wrong in the store.Quit focusing so much on the delis and take a look around.
Deli departments are ready to eat foods. They've been cooked and prepared without typically having to reheat it. Direct contact with your hands can result in an illness if your hands aren't sanitary.
Meat department on the other hand handles raw products where they must be cooked. Any type of bacteria on our hands will be cooked away.
Now something that is a personal thing for me is when I'm putting out pork or chicken i do wear gloves as those products can leak and they're slimy.
Ialso wear gloves when cutting meat, because if you've been cutting for 8 hours the blood dries out hard around your nails and its a bitch to get off.
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My Views and Opinions do not reflect that of the Kroger company. I'm an indivdual expressing my 1st amendment right.
It's really frustrating for us deli employees to be constantly ragged on about hygiene(hair, handwashing, gloves) when all we seem to see is meat clerks walking around the sales floor wearing their blood soaked white coats, and handling product with full bushy uncovered beards. Not to mention most aren't wearing gloves. It's like us deli clerks are lower forms of life. Why not focus on more than just the deli? Take a look at your meat departments and stop worrying about whether or not the grab n go is out by 9AM. And also, why cut deli hours when sales are up? It's like the deli is constantly picked on and punished for all that is wrong in the store.Quit focusing so much on the delis and take a look around.
Deli departments are ready to eat foods. They've been cooked and prepared without typically having to reheat it. Direct contact with your hands can result in an illness if your hands aren't sanitary.
Meat department on the other hand handles raw products where they must be cooked. Any type of bacteria on our hands will be cooked away.
Now something that is a personal thing for me is when I'm putting out pork or chicken i do wear gloves as those products can leak and they're slimy.
Ialso wear gloves when cutting meat, because if you've been cutting for 8 hours the blood dries out hard around your nails and its a bitch to get off.
I see your point with the hands and gloves. But that doesn't excuse the nasty bloodsoaked coats that the meat clerks wear, dripping blood all over the place (including the sales floor) and the uncovered bushy beards and some meat people noe even wearing hats or nets.
Getting blood on the coats cant really be helped, but i myself wear a vinyl apron and change out the cloth apron after lunch. The only thing that is required is us to have a hat or hair net. Beards should be trimmed or have a beard restraint.
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My Views and Opinions do not reflect that of the Kroger company. I'm an indivdual expressing my 1st amendment right.
Getting blood on the coats cant really be helped, but i myself wear a vinyl apron and change out the cloth apron after lunch. The only thing that is required is us to have a hat or hair net. Beards should be trimmed or have a beard restraint.
* WHEW *, man I'm SO glad you spoke up there! Vinyl apron cover, that's awesome, and such an easy fix! I mean, it's not meat dept. blood I'm having issue with...it's ****kin my girl when she's on her rag. ----That, an when I cum all over my face sometimes, y'know, friendly-fire 'you'll shoot your eye out kid!' kinda miss launch, if you know what I mean, wink-wink, lol!
