All the bakers from the Louisville Division have to attend a meeting at one store.  There's several meetings scheduled.  So only a few bakers are actually scheduled to go at any one time.  When the person running the meeting said our schedules would be changed and we would be responsible for a lot more work, three of them just said nope and walked out.  That was at just one meeting.  I bet it's happened or will happen at others.  Kroger doesn't care.  They have a book that tells you how to bake everything, but if you're not an experienced baker, you really don't know what to do when things don't go like they say they should.  Sometimes you get bread dough that doesn't want to proof.  Other times you have to pull it out of the proofer early to keep it from overproofing.  Baking times can also vary.  Incidentally, the bread at the store I went to did not look good at all.  Most of it was overproofed and underbaked.  It was very pale and doughy looking.  What's really funny is the store we went to wasn't anywhere close to the standard that's expected.