the deli I work at is always understaffed, but management still expects us to do G&G, fresh slice, check dates, and production all while cooking, temp logs, and dealing with customers. 2 openers and 1 closer a day.. Does anyone else work at a deli like this?? Deli manager is one of the 2 openers I mentioned.
Do what I did when I worked in retail and dealt with sht like this. Here'd be a typical exchange:
ME: 'I'm one guy doing the best I can with the time and resources I have. If this doesn't suit you, get me more help.'
THEM: 'That's no excuse!'
ME: 'I agree. Not giving you any. You brought a problem; here's my response.'
It would some times go as far as me having to contact a district manager, but ultimately I got them off my ass. The trick is to keep cool and show them simple math: if you've two items but a box that will only fit one, soooo.....
the deli I work at is always understaffed, but management still expects us to do G&G, fresh slice, check dates, and production all while cooking, temp logs, and dealing with customers. 2 openers and 1 closer a day.. Does anyone else work at a deli like this?? Deli manager is one of the 2 openers I mentioned.
I agree. I'm titled as a GMC, and lately they've been pulling me to work deli. I know how to manage the hot case and the scales that was easy to learn because the codes are on the back of the signs of the food, so all you do is input the code, weigh the item, bag, and there you go.
Now they have me help close which is sort of easy IF you have s closer because it takes ALOT of time. We close at 7pm innthe deli, well, we usually shut the deli down at 5pm to start closing duties.
The customers (1% "smart" ones are just now starting to realize that they have no magical powers, and that staring at the deli signs or into the deli itself will make it reopen itself.)
This might be a stupid question, other the cleaning slicers, wiping down the counters, moping and trash, what other "end of day" activities are there in the deli? Yes, I know the hot foods area needs to be cleaned and broken down, but I would think that would happen earlier the normal closing tasks. I still don't understand why they haven't dramatically changed how the deli is managed, and or customer experience. Make the deli a "Service Order" counter and have customers come back for their order!
What takes the most time is that those deli hot trays. Once we have the food broken down and whatnot, we have to soak and scrub the deli trays. Plus re-bagging and properly storing hot foods away until the next day (we put the baggies food into the self service warmer). Fir customers to grab.
I'm afraid covid affected the work force more than people realize. For some reason no one wants to work like before 2018. Before 2018 people did not mind doing low level jobs even if they were temporary. The deli job is not worth doing and the company does not offer enough pay to make it worth while to do.
Every store I've gone to: It isn't uncommon to see the deli closed for hours on end due to lack of staff.
Starbucks only recently cracked down with reinitiating fines on stores if the kiosk was closed for more than 4 hrs in a business day. In case you're wondering why most krogers frantically staffed them again.
It also boils down to the fact the company is cutting hours because they don't want to pay enough staff to be able to operate the stores efficiently. It use to be you had 2 people in each department. Now they only want to pay for 1 staff all day long. You might, might get lucky and have a short 4 hr shift to cover prime times. Other wise that's it.
I'm afraid covid affected the work force more than people realize. For some reason no one wants to work like before 2018. Before 2018 people did not mind doing low level jobs even if they were temporary. The deli job is not worth doing and the company does not offer enough pay to make it worth while to do.
Every store I've gone to: It isn't uncommon to see the deli closed for hours on end due to lack of staff.
Starbucks only recently cracked down with reinitiating fines on stores if the kiosk was closed for more than 4 hrs in a business day. In case you're wondering why most krogers frantically staffed them again.
It also boils down to the fact the company is cutting hours because they don't want to pay enough staff to be able to operate the stores efficiently. It use to be you had 2 people in each department. Now they only want to pay for 1 staff all day long. You might, might get lucky and have a short 4 hr shift to cover prime times. Other wise that's it.
Honestly (not trying to split hairs here, just being more exact) but the Covid 19 virus didn't affect Kroger until March of 2020, specifically it was approximately March 13, 2020 when our world really started going nuts - people were panic-buying, literally every potato in the entire produce dept was sold at the end of the day!!! So you should say before 2020, not 2018 or 2019.
Things I will not miss: being harshly scolded for showing up, trying to multi-task all the time, information I need not provided in a timely manner, uninteresting corporate tinkering (making up new names for common things, ordering the memorization of awkward sales scripts, incomprehensible initiative/programs, etc.) and of course the documentation of training that did not and can not happen.
The company more generally is not fit to work or shop in.
The last couple of years our deli is often closed middle of the day or early. Boy this pisses people off. I just wanted a sandwich says the customer. Well sorry there ain't a thing we can do about it.
I'm trying to avoid going anywhere near the deli today. I work GMC and they had me work deli. I wouldnt mind if it were "behind the scenes" such as emptying garbage, getting rid of their compost and whatnot. But they decided I was on the front line, making sandwiches (NO training whatsoever), getting food from hotcase easy enough), getting salad from the salad case (easy enough) and washing dishes.
So I decided that deli WILL be avoided today if I can manage it...I FU*KING HATE deli.
