Can meat/seafood cashier and work in meat/seafood? I ask because my managers are taking people that recently tranfered over and still pitting them on the schedule for cashiering. So they split their hours.
I work in the Columbus division and any service department (deli, bakery, meat/seafood, etc) NEVER work in the front and may not be called up to cashier.
I work in the Columbus division and any service department (deli, bakery, meat/seafood, etc) NEVER work in the front and may not be called up to cashier.
They did that once with a clerk from my Meat dept. Told them they can do as often as they like, but they would have to sign off on the grievance form first. Never happened again.
I ask because they keep scheduling individuals who recently transferred from the front end to meat in the front end as a cashier. They steal like 16 hours a week from the front end and our hours are basically going to the meat department. In reality it is leaving us with -1 individual. Thus creating a gap and management is finding they have to cashier more often.
Our departments used to have a lot of fun when they'd get called up.
Meat would smear blood and stuff all over themselves and pretend not to know how to use the register, and the deli would be left completely unmanned. I can't decide if that's because deli employees tend to be pretty dumb, or if they were purposefully abandoning the deli to make their point.
These days (at my store), only grocery and produce have to cashier. Produce is getting continuously terrible customer comments, but it's pretty funny to page them when they are on the register.
