Well, I think I can speak for many of us when I say the front end sucks.
At one time, it may have seemed like working in the meat department was the most lucrative but at least with the new contract my district of Kroger has signed with my union, that no longer seems to be the case as the meat department has a separate union than the rest. The only way to really move up and make more money in the meat department is to become a meat cutter which sounds easier than it is. One guy just transferred to another store because nobody would let him learn to be a meat cutter even though he has been there for 4 years. Instead, they trained some newer guys.
Floral department is an easy pish posh job but even if you are a floral manager, you won't make that much money as you will be a department head of a sub department because floral belongs to produce.
Personally, I like produce, as I have been there almost 4 years and am now at $11.45 an hour. I could move up and become a back up and a manager but I don't want that extra responsibility. I can move up as much as $15.05 an hour if I stay where I am. Produce isn't an easy job as it may seem though but its not the toughest either.
Bakery doesn't get much attention and judging by how much fun they seem to be having over there, I don't think its too hard of a job. Their trash is always super light and they don't actually bake anything. They just "bake" pre-mades. If you want to make the big bucks, become a cake decorator.
Deli has a lot of responsibility and I have worked in many delis including Albertson's, Wal-Mart and Kroger and there is a lot to do. Hopefully, you will be fully staffed and have people there helping you, but you more than likely won't. It's not the funnest job, I assure you.
Drug GM seems to be almost as labor intensive as produce.
Overnight stocking is a part of grocery and at least with my new union contract, they get an extra dollar per hour now as an overnight premium which is nice but it might be best for you depending on who you are.
Grocery is the whole store besides the departments so there is a lot of stuff to do and worry about. Not for the faint of heart.
I don't know much about file except they change the tags throughout the store overnight every week when the sales change.
You don't want to be a courtesy clerks. There are no perks and everyone treats you like **** and that seems to be the rule. I never was one but I see how they are treated.
Overall, it is all subjective. So pick your poison.
-- Edited by NaturesProblem on Friday 6th of October 2017 01:19:20 AM
-- Edited by NaturesProblem on Friday 6th of October 2017 01:21:04 AM
Frozen: I think you're by yourself in this one. Only one person in the entire department. I wouldn't think it would be too hard depending on how big you frozen section is. It is still part of grocery so you would be a lead like in nutrition so you would not get paid very well. Also, the freezer is super cold. That is something to think about.
Dairy: if you can literally stock your milk from within the cooler, it shouldnt be bad. But if your dairy department is clear across the store from your cooler, you're gonna have a bad time. If you're a dairy lead, you are a sub department head just like in floral because dairy is part of grocery.
There is no "Best Department" anymore, I would say Clicklist is looking the most promising in most stores currently. If everyone wants to go to that department, you know know its overstaffed and easy.
Well, I think I can speak for many of us when I say the front end sucks.
At one time, it may have seemed like working in the meat department was the most lucrative but at least with the new contract my district of Kroger has signed with my union, that no longer seems to be the case as the meat department has a separate union than the rest. The only way to really move up and make more money in the meat department is to become a meat cutter which sounds easier than it is. One guy just transferred to another store because nobody would let him learn to be a meat cutter even though he has been there for 4 years. Instead, they trained some newer guys.
Floral department is an easy pish posh job but even if you are a floral manager, you won't make that much money as you will be a department head of a sub department because floral belongs to produce.
Personally, I like produce, as I have been there almost 4 years and am now at $11.45 an hour. I could move up and become a back up and a manager but I don't want that extra responsibility. I can move up as much as $15.05 an hour if I stay where I am. Produce isn't an easy job as it may seem though but its not the toughest either.
Bakery doesn't get much attention and judging by how much fun they seem to be having over there, I don't think its too hard of a job. Their trash is always super light and they don't actually bake anything. They just "bake" pre-mades. If you want to make the big bucks, become a cake decorator.
Deli has a lot of responsibility and I have worked in many delis including Albertson's, Wal-Mart and Kroger and there is a lot to do. Hopefully, you will be fully staffed and have people there helping you, but you more than likely won't. It's not the funnest job, I assure you.
Drug GM seems to be almost as labor intensive as produce.
Overnight stocking is a part of grocery and at least with my new union contract, they get an extra dollar per hour now as an overnight premium which is nice but it might be best for you depending on who you are.
Grocery is the whole store besides the departments so there is a lot of stuff to do and worry about. Not for the faint of heart.
I don't know much about file except they change the tags throughout the store overnight every week when the sales change.
You don't want to be a courtesy clerks. There are no perks and everyone treats you like **** and that seems to be the rule. I never was one but I see how they are treated.
Overall, it is all subjective. So pick your poison.
-- Edited by NaturesProblem on Friday 6th of October 2017 01:19:20 AM
-- Edited by NaturesProblem on Friday 6th of October 2017 01:21:04 AM
Deli and Bakery is always hopping at my store. Mind you, can do without some of the attitudes from the peeps you work with most times. But it is definitely busy as folks always have something they need going on. Just the sucky part about bakery is, when they cut your hours. You are down to just one person closing the department and have a **** ton of crap to clean up, orders to take, write on cakes etc. As well as all the cleaning, doing orders for the next day as well. And they still expect you get time in to package and label things and fill the floor all night. So I say, even if it's pre-made stuff there is still a bunch of stuff people want that does take some time to prep or set up. And a good majority of the time cleaning up what day shift won't touch!
As for the trash being light. I had to laugh out loud at that one. Sure it may not be as nasty as deli's with chicken and other such fun goodies. But have to remember one caveat. All that pre-made stuff comes in what? Boxes. And that means tons, and tons of cardboard that you have to get back to the baler each day. And pending how much stuff has gone out of date for that particular time or just do to someone's clumsiness that has led to many a damaged product. Your trash quickly grows and gets VERY, VERY, heavy.
So although I know folks think bakery is a cake walk so to speak. It's really not when you don't have folks doing their share and a little bit more to cover the gaps we have in not having a full team. I mean sure to the customers and our DH it looks like we have enough people, to the point where he will steal somebody to go sampling. But in actuality, you take one person that is likely doing everything else that the decorators or back up isn't doing, out of the equation. And essentially, I would say that you have pretty much stalled out the bakery altogether at my store most days.
In regards to being the best department? I would say as I've often said before. That any department could be the best, if people learned how to work together better as a team and prioritize things far better than they have been. Might even change some attitudes at times. But as long as the company doesn't find some way in which to guide such changes. Then you have all kinds of things that rub people the wrong way and they rather divide more and more than work together.
I wonder if I'm the only person here who genuinely loves the Fromt End...
Granted, I wish the hourly wage was more (don't we all?) But of all the jobs I've had in my life, I like being a grocery cashier the most. Not that I'll make a career of it, as I want to go into banking, but of all the stuff I've done before I like it the most.
Getting back to the topic at hand, I've never worked outside the Front at Kroger, but at my store the produce department and Drug GM is what everyone else seems to envy.
Dairy, Front End, Meat, and Deli get bitched about the most.
It's funny how Meat and Seafood are all straight guys yet they seem to get along the least, and complain about each other the most.
There's people I don't like in my department, and they don't like me, but we're cashiers with our on customers and solve our own problems, so it's of no consequence to the work at hand.
I wonder if I'm the only person here who genuinely loves the Fromt End...
Granted, I wish the hourly wage was more (don't we all?) But of all the jobs I've had in my life, I like being a grocery cashier the most. Not that I'll make a career of it, as I want to go into banking, but of all the stuff I've done before I like it the most.
Getting back to the topic at hand, I've never worked outside the Front at Kroger, but at my store the produce department and Drug GM is what everyone else seems to envy.
Dairy, Front End, Meat, and Deli get bitched about the most.
It's funny how Meat and Seafood are all straight guys yet they seem to get along the least, and complain about each other the most.
There's people I don't like in my department, and they don't like me, but we're cashiers with our on customers and solve our own problems, so it's of no consequence to the work at hand.
Everyone WANTS to be a drug GM or produce clerk because they think it is actually easy... boy are they wrong every single time. Those who get put into Produce, either by being new hires, or department transfers to fill a vacant spot, 80% of them can't handle it and get put right back into the draft pool. Produce is not a department for the old and elderly, or social butterflies, or weak people, and those who like to walk around for 3 hours all day either. Same can be said for Drug G/M. Both departments will break the average lazy Kroger associate if they are held up to key retailing standards.
Front End isn't hard, but you are ALWAYS GOING!! Years ago, it was the Department.....now its do more with less! Schedule 3 Cashiers when you really need 7.........
Bakery doesn't get much attention and judging by how much fun they seem to be having over there, I don't think its too hard of a job. Their trash is always super light and they don't actually bake anything. They just "bake" pre-mades. If you want to make the big bucks, become a cake decorator.
Spoken like someone who doesn't work bakery, lol.
maybe in your store they are having fun, who knows. It CAN be a fun department, but that's mostly if you have fun people. but when you are understaffed and your tables are empty and you have to make things that take time... (cookies need to bake and cool, managers forget that, you can't get the out on the table in 5 minutes)... and of course anymore, you're lucky to get 3 people scheduled a day in my store.
we are one of the last departments to get new hires because we don't make as much in sales as say, grocery or produce.
Bakery doesn't get much attention and judging by how much fun they seem to be having over there, I don't think its too hard of a job. Their trash is always super light and they don't actually bake anything. They just "bake" pre-mades. If you want to make the big bucks, become a cake decorator.
Spoken like someone who doesn't work bakery, lol.
maybe in your store they are having fun, who knows. It CAN be a fun department, but that's mostly if you have fun people. but when you are understaffed and your tables are empty and you have to make things that take time... (cookies need to bake and cool, managers forget that, you can't get the out on the table in 5 minutes)... and of course anymore, you're lucky to get 3 people scheduled a day in my store.
we are one of the last departments to get new hires because we don't make as much in sales as say, grocery or produce.
Or at my store. The new hires just never show up. I swear since I came in there has only been one other new person after me that came in and actually stayed. And now they rotate us between deli and bakery. It would be awesome if we could get more afternoon peeps. But I think they keep trying for 3 am to 11 am ipeeps and wind up not getting the results they are looking for. So we end up in the same pickle all over again.
Bakery doesn't get much attention and judging by how much fun they seem to be having over there, I don't think its too hard of a job. Their trash is always super light and they don't actually bake anything. They just "bake" pre-mades. If you want to make the big bucks, become a cake decorator.
Spoken like someone who doesn't work bakery, lol.
maybe in your store they are having fun, who knows. It CAN be a fun department, but that's mostly if you have fun people. but when you are understaffed and your tables are empty and you have to make things that take time... (cookies need to bake and cool, managers forget that, you can't get the out on the table in 5 minutes)... and of course anymore, you're lucky to get 3 people scheduled a day in my store.
we are one of the last departments to get new hires because we don't make as much in sales as say, grocery or produce.
I think in Bakery the hardest position would be the 3rd shift baker and the decorator. Of course night shift acts like it's so hard to put cookies and pies in the oven, pull them out and frost them, do prime time and make sure the display is stocked. To me that would be a dream job. Deli, gets more traffic, has more cleaning, and has to keep fresh hot foods out all day. That is difficult. I want to be cross trained for bakery, but I think people are afraid I'll do a better job or take their jobs. So they won't take the time to do it.
Bakery doesn't get much attention and judging by how much fun they seem to be having over there, I don't think its too hard of a job. Their trash is always super light and they don't actually bake anything. They just "bake" pre-mades. If you want to make the big bucks, become a cake decorator.
Spoken like someone who doesn't work bakery, lol.
maybe in your store they are having fun, who knows. It CAN be a fun department, but that's mostly if you have fun people. but when you are understaffed and your tables are empty and you have to make things that take time... (cookies need to bake and cool, managers forget that, you can't get the out on the table in 5 minutes)... and of course anymore, you're lucky to get 3 people scheduled a day in my store.
we are one of the last departments to get new hires because we don't make as much in sales as say, grocery or produce.
I think in Bakery the hardest position would be the 3rd shift baker and the decorator. Of course night shift acts like it's so hard to put cookies and pies in the oven, pull them out and frost them, do prime time and make sure the display is stocked. To me that would be a dream job. Deli, gets more traffic, has more cleaning, and has to keep fresh hot foods out all day. That is difficult. I want to be cross trained for bakery, but I think people are afraid I'll do a better job or take their jobs. So they won't take the time to do it.
Are you in a larger or smaller store? As our decorator leaves at 6 or sometimes earlier these days. And usually the baking at my store occurs earlier in the morning or at 2 p.m. It's the packaging and all the clean up that kills us at times. Add in the writing on cakes and taking orders. Not to mention all the bread slicing that goes on too. So it's kind of easy to get behind, when it's just one person doing all the running around and everyone else is doing other jobs but not always helping fill the floor or taking over some cleaning as you do other things at times.
But if you are really interested in being crossed trained, see if you can talk to your DH about it. I don't think I've ever really heard bakery is ever really turning away much needed help in droves. Actually may welcome it, even if some get witchy about it.
I apologize. I have not worked in Bakery. I am just calling it as I see it in my store. But I do know their trash is always light. I help them with their trash during Code T's and its always just paper. Produce trash however, can get very heavy. I threw my back out once trying to lift a trash can full of melon rines and other bull****. At that time, nobody was out there to help me so I had to lift it myself. Things have changed since then. Not going to kill myself over that again. As for the update, Clicklist is probably the easiest now. I mean all they do is shop for groceries and take them out to the customer's car. If you know where everything is in the store like I do, its a ****ing cakewalk for sure.
I'll agree with that as long as you have a fully staffed department and aren't struggling to get orders out on time. Due to some emergency situations in my store i've helped out in clicklist for 3 days now last week. I don't know a whole lot about the department but i do know how to pick and stage orders now. It's really just common sense on all of it. The stress from Clicklist is when you have no help and the orders won't stop coming because corporate is too hesitant to shut off same day orders.
I actually really love Clicklist, i wish i hadn't chickened out of applying for the supervisor job the last time one in my area came up. The next one that comes up in one of the stores nearby, i'm going to apply for it.
I'll agree with that as long as you have a fully staffed department and aren't struggling to get orders out on time. Due to some emergency situations in my store i've helped out in clicklist for 3 days now last week. I don't know a whole lot about the department but i do know how to pick and stage orders now. It's really just common sense on all of it. The stress from Clicklist is when you have no help and the orders won't stop coming because corporate is too hesitant to shut off same day orders.
I actually really love Clicklist, i wish i hadn't chickened out of applying for the supervisor job the last time one in my area came up. The next one that comes up in one of the stores nearby, i'm going to apply for it.
OK well not sure how a bakery manager was able to help out clicklist. But if you like it definitely go out for it when the next position becomes available.
OK well not sure how a bakery manager was able to help out clicklist. But if you like it definitely go out for it when the next position becomes available.
Day 1 they called me in for overtime (i know, weird, but they were DESPERATE) and taught me how real quick. Day 2 i stayed over an hour and went to run a trolley after my bakery shift, and day 3 it was DEAD in the store (day after a snowstorm, half the store didn't show up) so somehow, the deli/bakery became the most heavily staffed dept for the day. Like i said, very odd circumstances, lol.
. and of course anymore, you're lucky to get 3 people scheduled a day in my store.
we are one of the last departments to get new hires because we don't make as much in sales as say, grocery or produce.
your store is the opposite of mine. Deli gets new hires all the time and there are seemingly always tons of people working. I mean, there will be 3 people working in either deli or bakery by 8am almost every day. I feel like grocery kinda sucks, but that can be because I work it. Getting a whole 400 piece kmp truck to run by yourself. Or you might get 1 extra body to do 800 cases of grocery. That's a lot of cases for one or two people. If you say "no it's not" then why are our frozen trucks so much smaller and only getting 1 person? Frozen might have just one guy, but his truck is at most 200-250. I can understand a dairy truck being smaller, they also have eggs and milk to deal with.
As far as the easiest though, doesn't it have to be fuel? I mean come on...that's probably the only job where you sit, a lot!
This observation is from a store that has at least $1.5m/week sales.
Bakery:
A carnival of labor during the day and at night there is usually a single closer that ends up packing out 6-10 6 wheelers of product from the freezer solo for the morning crew and then also has to GOOD CLOSE the department so fun fun fun.
The people that close are always the slow steady workers that get the job done and still handle customers without loosing their minds.
Deli:
Day crew always in a rush but at least there are enough scheduled to handle production. Night crew usually little or no overlap in schedules, still have to maintain production and end up closing with only two people and also GOOD CLOSE the department.
The good workers are always scheduled closing because they do the work even when they are overwhelmed.
Produce:
Day crew crazy busy busy. No one ever has time to take a breath.
Never enough closers for prime time. Always being asked to work overtime to fill especially since trucks come morning noon and night.
I've seen a single closer shift pallets, stock, handle customers and not have time to have a break.
Murray's Cheese:
Understaffed especially during prime time. Closers usually do most of the production solo and still pull off customer support and GOOD CLOSE the kiosk. For some reason the department managers think they can sit on computers for half their shift and play on Facebook for the other half.
Dairy:
Understaffed. Closers are usually the lead member(s) so they can hustle during prime time keeping the department in check.
In my store the cooler is part of the main case but even still the department is very large. Too large for a single person to close on a Friday, Saturday, Sunday or Monday.
Grocery:
Day crew is usually lite but prime time has several closers (good scheduling from department head). Customers have several people at night to ask questions and we keep the stock up on the shelves.
Meat:
Same as Deli pretty much except a little less linear feet of case to deal with.
Front end:
Always understaffed. Management thinks it's great to call people from departments to come check and bag (even when a customer calls corporate because they could not get service in a department because the clerk was on a register 300 ft away for an hour)
*NOTE*
Over the past 6 months our store has had hours cut more and more. Now I find out that it isn't just our store it was the division and now Kroger stores even in Ohio. I have no clue what corporate is up to but I can tell you what the customers are up to. Telling me that in their minds the lack of our usual friendly presence in numbers gives them a moment of pause. We use to be the best price, experience and atmosphere but now the customer sees us as just like everyone else. Whatever is going wrong corporate needs to stop messing around with the magic and just fix it.
Whatever is going wrong corporate needs to stop messing around with the magic and just fix it.
Agreed. Corporate has obviously never worked in the field so they have no idea of what and how to implement things. They sit in an office and look at numbers and make decisions based on that. They focus on their income as the main focus and make decisions that increase their own profit, rather than what is good for the company or the employees. They come up with new standards all of the time that we must follow. Seriously. Once they had us do something one way as if it were the only right way then they suddenly decided it was the wrong way and then had us do it another way saying it was the right way. Just a bunch of college educated people. But what do I know? I only work in the field.
