I am constantly getting left with 1st shifts mess because they can't do their jobs. When I'm done it is almost perfect. Why do I bother, when 1st shift doesn't get told about it. No one gets wrote up anymore.
Once you're done with Deli Lead training, will you have the authority to write people up? If not, then document each time the department looks like a dump (with pics, dates, and times) and document each time you needed help from the Bakery crew. Remember their names, and go to management with all of this information. If you say the names of the helpful Bakery crew then management can ask them and they will back up your situation.
I give the bakery Uplifts every time they help me out. That is why I'm taking pictures of the before and after, now. I won't have the Authority to write them up, but am going to make sure it starts getting done.
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Get to your department, get off your phone, and do your job!
Is your Deli composed of full-timers or part-timers? The reason I ask is because (though I haven't worked Deli) I imagine that sometimes meeting customer demand during the daytime can be overwhelming
At my store, they have but one counter person that has to serve the hot food AND cold food to long lines of bitching customers. As a frequent late night cashier who sometimes has no bagger, and endless 300 dolllar orders the last 2 hours of my shift, I sometimes don't have time to get the trash or clean the belt, so I can relate.
If all of the Deli folks are part-time there may be a chance you could get more help. Maybe someone in other departments wants to give deli a try.
I wouldn't go *immediately* to the write-up solution first. I would put the day shifters aside and politely ask why things aren't getting done, and if this continues there will be consequences. I say don't mention you're documenting or plan on going to management. Just make it vague, firm but still civil.
If you see no improvement, then go to management with your pictures, and comments from the Bakery crew.
Right now everyone is full time. It's time for the write ups. There's one person in our department that for some reason management won't write them up. This person cross contaminates, doesn't complete logs, doesn't write the time on rotisserie chickens or the barns, doesn't go by CAP, doesn't clean up, and spends their 8 hours a day gossiping with everyone. Not one write up. I was just threatened to be written up because I missed the 8 o'clock temp for warmers twice. I get left with messes like this and they expect me to remember the last temp on the log. I'm already doing what 1st shift couldn't do. They write me up, they are going to write the others up, because I'm now going to take pictures and have proof of their f..k ups!
__________________
Get to your department, get off your phone, and do your job!
Well then, since it's now escalated into you getting reprimanded for incomplete work then, as you said, go to management with the evidence.
Don't single out the main offender though, because even if they're 70% of the problem sometimes management will accuse you of having a personal vendetta against them and it will backfire (I've seen this happen)
Once you're done with Deli Lead training, will you have the authority to write people up? If not, then document each time the department looks like a dump (with pics, dates, and times) and document each time you needed help from the Bakery crew. Remember their names, and go to management with all of this information. If you say the names of the helpful Bakery crew then management can ask them and they will back up your situation.
i know you hate what your co workers are doing, but think about what a write up really does. people are just trying to pay their bills, do you want to add write ups that can lead to termination, because they dont meet YOUR standards.
Right now everyone is full time. It's time for the write ups. There's one person in our department that for some reason management won't write them up. This person cross contaminates, doesn't complete logs, doesn't write the time on rotisserie chickens or the barns, doesn't go by CAP, doesn't clean up, and spends their 8 hours a day gossiping with everyone. Not one write up. I was just threatened to be written up because I missed the 8 o'clock temp for warmers twice. I get left with messes like this and they expect me to remember the last temp on the log. I'm already doing what 1st shift couldn't do. They write me up, they are going to write the others up, because I'm now going to take pictures and have proof of their f..k ups!
understandable. they rely on you because you actually work
I've worked over 20 years in the bakery department early shifts, mid-morning shifts, and closing shifts and I've seen how deli operates over the years. You need to accept that day work and night work are two different jobs. Day work is all about production, getting the product out, and waiting on customers. Evening work is all about waiting on customers, packaging whatever is left, and cleaning. When I used to close in the bakery, I accepted that I would have to finish boxing cookies, pies, etc, clean out the doughnut case, wash all the trays and utensils by hand, wipe down all the counters and tables, clean the glass, sweep and mop the floor, and take out the trash. Did I complain if one of the decorators got icing all ove the floor or left something out? No, I just assumed that they had a lot to do and ran out of time. If you only work during certain hours, you don't know what it's really like at other times of the day.
Keep taking pictures (and if necessary, write notes down in a pocket notebook) so that you have a visual + written record in the event management tries to hold you responsible for stuff that is the fault of others. If other people aren't completing tasks and cleaning up after themselves per Best Practices/Key Retailing standards on a regular basis, then they are the ones that should be hit with write-ups/face termination. It's understandable if some things don't get done with the way Kroger staffs departments, but if a majority of tasks aren't being completed and it's practically an everyday thing, then that's an entirely different story and people should be held accountable for it.
Given how short staffed deli is, it's unlikely they will do anything outside of talking (work faster, figure it out etc.) But yea, 1st shift is mainly the production shift, salad prep, hot case, packaged food, grab n go, etc.. If they're not getting all that done, then something is wrong. When I worked deli, on 1st shift we at least left slicers clean and no dishes (unless it was Sunday) One time I had 40 feet of sub to do, another 14 trays. With that much catering, while also working counter and grab n go, sometimes you just don't get to cleaning (which comes down to not adding hours on a day like that, fault of management)
And some perspective, the deli at our kroger store here is so short staffed (they had a lot of people just quit too) they got nearly shut down by the health department for being too unsanitary.
First shift (2-3 people until 12 then 4 people, 6-4)is to keep spoons clean, slicers clean, take garbage if it is called , make salads, morning prep, fill displays, serve customers, and prep orders for that day. Middle shift ( 4 people until 4, 12-9) is to keep spoons clean, slicers clean, take garbage when it is called (12-2), make salads, do CAP, keep temp logs updated, keep displays filled, make sandwiches, serve customers, do dishes, clean some of the equipment (A slicer, A fryer, and break down the rotisserie). Second shift ( 2 people from 4-9 1 person from 9-10, 1-10) is to keep spoons clean, slicers clean, take garbage when it is called (6-8), make salads, keep displays filled, serve customers, prep orders for the evening, clean the equipment, and clean the floors. I have worked all the shifts. No matter what shift I'm on you won't find the kind of mess they leave me, when I leave. Why? Cause I do my job!
-- Edited by myopinion on Friday 30th of June 2017 10:37:08 PM
-- Edited by myopinion on Friday 30th of June 2017 10:39:39 PM
-- Edited by myopinion on Friday 30th of June 2017 10:42:57 PM
-- Edited by myopinion on Friday 30th of June 2017 10:47:04 PM
-- Edited by myopinion on Friday 30th of June 2017 11:54:14 PM
__________________
Get to your department, get off your phone, and do your job!
Just to warn you, you can get in a lot of trouble for missing temp logs. I completely understand that it isn't the most important thing going on when you have a huge mess to clean up, but you can and will be written up/suspended/fired (depending on how many times it happens) for missing temp logs. I've seen people fired for it, while the troublemakers get away with everything.
I know you can. Temp logs are very important. We have one that doesn't think they have to do them when their in hot foods. They don't think they have to do anything. Then again maybe their right. They haven't been written up once or fired for it and they never do it. I get wrote up they better write that person up also. I get fired, oh Well, I find another job somewhere else that might not leave me with such a mess and treat me so ****ty.
-- Edited by myopinion on Friday 30th of June 2017 11:43:51 PM
-- Edited by myopinion on Friday 30th of June 2017 11:51:28 PM
-- Edited by myopinion on Saturday 1st of July 2017 12:13:59 AM
__________________
Get to your department, get off your phone, and do your job!
First shift (2-3 people until 12 then 4 people, 6-4)is to keep spoons clean, slicers clean, take garbage if it is called , make salads, morning prep, fill displays, serve customers, and prep orders for that day. Middle shift ( 4 people until 4, 12-9) is to keep spoons clean, slicers clean, take garbage when it is called (12-2), make salads, do CAP, keep temp logs updated, keep displays filled, make sandwiches, serve customers, do dishes, clean some of the equipment (A slicer, A fryer, and break down the rotisserie). Second shift ( 2 people from 4-9 1 person from 9-10, 1-10) is to keep spoons clean, slicers clean, take garbage when it is called (6-8), make salads, keep displays filled, serve customers, prep orders for the evening, clean the equipment, and clean the floors. I have worked all the shifts. No matter what shift I'm on you won't find the kind of mess they leave me, when I leave. Why? Cause I do my job!
-- Edited by myopinion on Friday 30th of June 2017 10:37:08 PM
-- Edited by myopinion on Friday 30th of June 2017 10:39:39 PM
-- Edited by myopinion on Friday 30th of June 2017 10:42:57 PM
-- Edited by myopinion on Friday 30th of June 2017 10:47:04 PM
-- Edited by myopinion on Friday 30th of June 2017 11:54:14 PM
