I could be wrong but I think all general clerks are paid the same no matter what dept now but dept head wages differ slightly with floral being the lowest, then gm, deli, bakery, produce, and meat. Front end and grocery managers are salaried so they might make more overall but they work more hours.
Produce/meat heads are the most. Meat obviously requires a lot of training. One meat manager I knew said he was in training for 2 years (I forget if it was for meat cutting or actual management, probably both) I know produce over here makes 22+/hr, along with optional 48hr weeks (1045+ a week with Sunday OT, not including any holidays, bonuses or OT which produce managers pull a lot of) so that's like at least 54k/yr, probably easily up to 60 if you pull OT like you should. As for as general clerks (APC), all the same, depending on contract. Meat cutters (BUTCHERS!) make like 18 or 20/hr here, I forget (a lot of training!)
