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Post Info TOPIC: More Money If you cut meat?


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More Money If you cut meat?
  


i work in the meat dept been there since sept and i make 9hr my question i have to cut all the time i asked the store manager for more money he said no but im in the union and if im cutting dont they have to give me more money any help would b greatly appreciated



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In some union contracts they've taken out the term "apprentice meat cutter" and "journeyman meatcutter". I could of probably be a journeyman meatcutter by now and make as much as the market manager, which is why they likely took that term out. In reality its not fair, because someone could be working lunchmeat, yet earn the same wage of that who does lunchmeat. The fact that cutting meat is more work than lunchmeat is unfair.

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Anonymous

Date:
  

in my area it doesnt matter what dept a person is working in. i know cashiers that make over 13 an hour, and i also know meat cutters making only 8 an hour. in my opinion the money you make pretter much comes down to how much the managers want to keep you, and how much expierence you have.



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slagneb2 wrote:

i work in the meat dept been there since sept and i make 9hr my question i have to cut all the time i asked the store manager for more money he said no but im in the union and if im cutting dont they have to give me more money any help would b greatly appreciated


 

No , not really. Only way you would probably get not money is if you have a re-classification. You would have to check your company and union contract as for what classifications there is and what you need to do to quality for the classifications. But what could and probably will happen is this. If you can cut meat and do it to the standards that Kroger wants and follow a cutting tool. then you will probably not have a hard time getting your hours.


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Fishy

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Wow thats a really crummy contract!

Portland area contract is pretty well defined when it comes to meat departments.

There is Seafood Clerk ranging from min wage to 11-something an hour (and really nobody starts less than $10/hr, unless they've never had a job!) and once you hit the journeyman level (which is about...3 years or so) you hit 12.95.

Also if before then you become an "assistant manager" (ie, full time clerk) you are immediately classified as journeyman and make the 12.95.

Seafood Manager is a special position not in the contract, to give leeway to the few stores without seafood counters, so they dont "have" to have a manager of a non-existant department. Anyway, once you're the manager you get 14.65.

Meat department has Wrappers, Apprentice Cutters, Cutters, and Head Cutter.

Both wrappers and cutters are required to apprentice for at least 6 months full time. During that time you don't get a pay cut but you start on the scale wherever your current pay falls. And after time you work up to the scale limit, wrappers are 16.10 , cutters 18.30, head cutter 19.05.

Nobody can cut meat without being classified as at least an apprentice cutter. I mean sure you can chop up something for a customer but not full shift meat production. Once apprentice program is completed you get put on the extra board and may or may not get 40 hours a week, definitely not during slow times. Lots of the guys towards to low end of the seniority ranking get 2-3 shifts a week, and then call around to pick up extra shifts. Obviously the goal is to either stick it out and get higher on the list to ensure 40 hours, or find a permanent spot at a store, all meat dept jobs are 40 hours except PT seafood clerks.

Cost of living is a little bit higher out here, but still thats RIDICULOUS that someone can be assigned meat cutting duties without proper training (i'm sure the meat manager trains them a bit but there should be full-on training). Our apprentice program makes someone work alongside the cutters in a busy store before they just get thrown to the wolves so to speak!



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that's so insane, our seafood clerks make federal minimum wage, as do part time meat employees (there are no further classifications here), and full time employees are on the standard 'FT clerk' pay scale

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styles wrote:

that's so insane, our seafood clerks make federal minimum wage, as do part time meat employees (there are no further classifications here), and full time employees are on the standard 'FT clerk' pay scale


 

Have had our district manager comment a few times that we ( the market workers) need to push our union to bring up the entry levels for new hires , part time and no experience ) so they can staff them properly. Has made that statement a few times. what he does not realize is that we have tried that several times. The last contract most of the money went to clerks with the top paid people getting less. We also brought it up the entree level rates to discuss and KROGER ( the person in charge of the HR department) said that was not going to happen. They felt that the pay rate and benefits was more that enough to get people in the door and retain them.

 

But we did see raises of up to $1.55 per hours over three years for clerks.


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Anonymous

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this is the third time ive worked for kroger the first time in the meat dept and i worked for walmart for 8 years was a manager in the bakery for awhile so 10 plus years working retail probably 3 years at kroger now im cutting meat and the best i can get right now is 9 dollars an HR most my years are In bakery any advice how i can get top pay cause i need the money thanks



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Fishy

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Well nobody "gets" top pay. If you were a bakery manager then check if theres any bakery positions available within whatever distance you're willing to travel!

You'll move up through the pay scale with your hours worked.



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Anonymous wrote:

this is the third time ive worked for kroger the first time in the meat dept and i worked for walmart for 8 years was a manager in the bakery for awhile so 10 plus years working retail probably 3 years at kroger now im cutting meat and the best i can get right now is 9 dollars an HR most my years are In bakery any advice how i can get top pay cause i need the money thanks


 

Problem is probably this. You are in the market and not the grocery end. what HR is looking at is this. Meat department experience. If it was the money you wanted then why not go to the bakery or any grocery department where your experience would have counted more?

 

Now what KMA area are you in? what local union are you in? Have you looked at the contract to see what rate you are to be at?

 

 

Again there is always the option of Wal Mart again should you not want to be here or feel that you are screwed over.


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A number of years ago, I had a high school friend who worked for Kroger; last I heard, he'd pretty much made a career out of it. Union all the way. The way he---and other UFCW workers I've known over the years---described things, Kroger was a very good deal.

But between some of the posts here and things I've heard personally over the past few years, this is not so much the case any more. I want NOTHING BETTER than to see Kroger's union regain their former value (and this includes screening and hiring workers whom are worthy of representing that value). I say this now in spite of some of the negative posts I've made, re the UFCW and Kroger.

Wal-Mart certainly has its richly deserved criticisms; I've been hourly and salaried for them a good number of years. I'd never recommend them over Kroger, or vice-versa. It really comes down to the individual, what the company is offering, what you're willing to bring, and how best to meet in the middle.

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Anonymous

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I'm union 540 in DFW so u guys are telling me that even if I'm cutting that doesn't mean you get anymore money.I'm classified as sales clerk and the only other classification is market assistant.So I either go back to bakery which I hate or just stay in meat dept and I can bump up to market assitant somewhere?I went meat dept cause I've always heard you can money there.

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Anonymous wrote:

I'm union 540 in DFW so u guys are telling me that even if I'm cutting that doesn't mean you get anymore money.I'm classified as sales clerk and the only other classification is market assistant.So I either go back to bakery which I hate or just stay in meat dept and I can bump up to market assitant somewhere?I went meat dept cause I've always heard you can money there.


 

Now lets first create a profile and not be afraid to post , unless you are a paranoid gutless wonder. Or A simple little troll.

 

Do that and send me a message and I will give you any information I have. But consider this. If you just transferred over to the market , you ****ed up if you already had any significant time in with kroger.

 

 

 

If you are in local 540 then there is nothing to fear about being on here, as long as you are not slanderous and state an honest opinion. Only time I have known or kroger checking this or any other forums is when you mention their names ( Three of them mentioned they google their names once a month to see what is out there on them. ) or if you have a Kroger email address and use company computers to blast kroger on company time


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Anonymous

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It's not going to matter anyway since Kroger will probably be going to all pre-packaged meats starting in January 201, or so I've heard.  This will not affect the seafood dept.  It will probably take a while to phase this in throughout all stores, but eventually the entire meat dept. will  fill the displays just like packaged meat (smoked, cold cuts, hot dogs, etc.) guy does now. Key retailing & CAO strike again!  This is another way for Kroger tol cut employee expense in order to boost profits & management bonuses.  Many of the meat cutters are veteran employees and top out their salary range every year...they cost Kroger a lot of money.  Kroger is hoping that many will be so disgusted by this change that they will opt to take retirement, or quit, soon as possible, thus getting off the Kroger payroll.  In order to further encourage them to retire or quit, Kroger may start offering lucrative  buy-out packages if enough meat cutters don't leave soon enough.  All conjecture of course, but  it has been bandied about our store for almost a month now.  Our union rep seems to be vaguely aware of it too.  DISCLAIMER:  None of the foregoing is meant to present in any way Kroger policy...its just honest feedback (re; The Oz Principle).



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Anonymous

Date:
  

Oops....should be January 2013. Sorry.



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Fishy

Date:
  

That is most likely not true. Kroger has "tried" to go down the path of prepacked beef before, and it failed miserably. Of course the reason to do so is to eliminate most meat department employees and their comparatively high salaries. I believe the plan was going to be to have the meat manager and two people classified as wrappers stay on, and all cutters laid off except a few for a small extra board.

Now this was in like 2003. Kroger rolled out the prepacked beef in a test division (I think it was the Atlanta area). Meat sales dropped by about 50%, and overall store sales took a big hit too. Customers are NOT going to pay more for a worse product. Precut beef comes in a gas-filled package, which gives it a longer shelf life, and its sealed so it doesnt leak. Sounds good right? The perception from a customer though is of low quality crap, which it is.

Customers not only reported the beef to be of worse quality than what was in-store produced, but also just plain didnt like the fact that their friendly meat cutters were going to be fired just to make more money for the company.

Because if you're selling the SAME product as Wal-Mart, the only different factor is price, and Wally World will win that every time. Also, good perishables are "halo" departments. If you care to have a good steak, or a nice piece of fish, or great produce you're going to go to the store that has the best departments in that case. Which Kroger or other retailers use and should use as the customer attractant away from Wal-Mart.

The second Kroger goes down that path, they will be signing the death warrant for the company. While not everyone cares about such things, and only wants low prices, there are more than enough people that care about their food and how its made to make that a lose lose decision for Kroger. Lose price-only shoppers to WalMart, lose food-friendly shoppers to Whole Foods or other similar operations.

Anyway I doubt that is taking place, even though CAO makes it easier to do so, simply for the above reasons. Fred Meyer would basically lose all its customers! If they ever do it, it will be VERY gradual. Seafood can't be done in this fashion due to customers refusing to even consider tray-pack seafood only. They tried that at a store I used to work at back in like 2005 after a remodel (I didnt work there at the time). Customers were so pissed that over 100 letters were written to the division CEO, and many complaints daily at the store. As comparison, the seafood dept with prepacked stuff only did about 3-5k a week in a VERY busy store. After the fish counter was installed, they routintely did 7500-9k a week, and that area has improved a lot and now does over $10k a week! What a difference.



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Fishy wrote:

That is most likely not true. Kroger has "tried" to go down the path of prepacked beef before, and it failed miserably. Of course the reason to do so is to eliminate most meat department employees and their comparatively high salaries. I believe the plan was going to be to have the meat manager and two people classified as wrappers stay on, and all cutters laid off except a few for a small extra board.

Now this was in like 2003. Kroger rolled out the prepacked beef in a test division (I think it was the Atlanta area). Meat sales dropped by about 50%, and overall store sales took a big hit too. Customers are NOT going to pay more for a worse product. Precut beef comes in a gas-filled package, which gives it a longer shelf life, and its sealed so it doesnt leak. Sounds good right? The perception from a customer though is of low quality crap, which it is.

Customers not only reported the beef to be of worse quality than what was in-store produced, but also just plain didnt like the fact that their friendly meat cutters were going to be fired just to make more money for the company.

Because if you're selling the SAME product as Wal-Mart, the only different factor is price, and Wally World will win that every time. Also, good perishables are "halo" departments. If you care to have a good steak, or a nice piece of fish, or great produce you're going to go to the store that has the best departments in that case. Which Kroger or other retailers use and should use as the customer attractant away from Wal-Mart.

The second Kroger goes down that path, they will be signing the death warrant for the company. While not everyone cares about such things, and only wants low prices, there are more than enough people that care about their food and how its made to make that a lose lose decision for Kroger. Lose price-only shoppers to WalMart, lose food-friendly shoppers to Whole Foods or other similar operations.

Anyway I doubt that is taking place, even though CAO makes it easier to do so, simply for the above reasons. Fred Meyer would basically lose all its customers! If they ever do it, it will be VERY gradual. Seafood can't be done in this fashion due to customers refusing to even consider tray-pack seafood only. They tried that at a store I used to work at back in like 2005 after a remodel (I didnt work there at the time). Customers were so pissed that over 100 letters were written to the division CEO, and many complaints daily at the store. As comparison, the seafood dept with prepacked stuff only did about 3-5k a week in a VERY busy store. After the fish counter was installed, they routintely did 7500-9k a week, and that area has improved a lot and now does over $10k a week! What a difference.


 That is most likely not true. Kroger has "tried" to go down the path of prepacked beef before, and it failed miserably. Of course the reason to do so is to eliminate most meat department employees and their comparatively high salaries. I believe the plan was going to be to have the meat manager and two people classified as wrappers stay on, and all cutters laid off except a few for a small extra board.

seriously do not believe this will happen nation wide. I could possibly see it in a smaller market area where there is little to no competition.The plan you are talking about does sound similar to what I/we had herd of back around 2003 or so during contract talks.

Now this was in like 2003. Kroger rolled out the prepacked beef in a test division (I think it was the Atlanta area). Meat sales dropped by about 50%, and overall store sales took a big hit too. Customers are NOT going to pay more for a worse product. Precut beef comes in a gas-filled package, which gives it a longer shelf life, and its sealed so it doesnt leak. Sounds good right? The perception from a customer though is of low quality crap, which it is.

I want to think that it was about that time that Houston was looking at being on strike and Kroger had a lot of pre-cut meat set to role into there. The contract was settled and all that meat was shipped to Dallas. We could not give it away. Customers complained that they mays well go to Wal-Mart . WE suffered thru several months of very poor sales and took a long time to get those customers back. There was also another attempt to try to bring in a few things when we had another contract come up but the pre cut meat was not order in any real quantities and we just pushed it out and marked it down quickly to get rid of it.

Customers not only reported the beef to be of worse quality than what was in-store produced, but also just plain didnt like the fact that their friendly meat cutters were going to be fired just to make more money for the company.

Because if you're selling the SAME product as Wal-Mart, the only different factor is price, and Wally World will win that every time. Also, good perishables are "halo" departments. If you care to have a good steak, or a nice piece of fish, or great produce you're going to go to the store that has the best departments in that case. Which Kroger or other retailers use and should use as the customer attractant away from Wal-Mart.

Albertsons and a few smaller stores have had that for a number of years and they have failed miserably. They have lost a big share of the market place and will eventually be gone from this area. But then again the pre-cut pork program has taken many years to get to where it is and still has a lot of problems with it also.

The second Kroger goes down that path, they will be signing the death warrant for the company. While not everyone cares about such things, and only wants low prices, there are more than enough people that care about their food and how its made to make that a lose lose decision for Kroger. Lose price-only shoppers to WalMart, lose food-friendly shoppers to Whole Foods or other similar operations.

With all the competition , in the DFW area, going down that rout would be a precursor to kroger kissing this area good bye. Customers here just do not want it. That seems to show in that meat sales are not suffering and in some cases going up when there is a direct competition with a Wal-Mart store.

Anyway I doubt that is taking place, even though CAO makes it easier to do so, simply for the above reasons. Fred Meyer would basically lose all its customers! If they ever do it, it will be VERY gradual. Seafood can't be done in this fashion due to customers refusing to even consider tray-pack seafood only. They tried that at a store I used to work at back in like 2005 after a remodel (I didnt work there at the time). Customers were so pissed that over 100 letters were written to the division CEO, and many complaints daily at the store. As comparison, the seafood dept with prepacked stuff only did about 3-5k a week in a VERY busy store. After the fish counter was installed, they routintely did 7500-9k a week, and that area has improved a lot and now does over $10k a week! What a difference.

All I ever got out of Kroger , when there was meetings or talks , Was that they where not interested in going pre packed but to find the ways to save every penny and shrink to be competitive with all the competition around here.



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Anonymous

Date:
  

The only way to make good money in the meat department at Kroger's is to become a department head. Keep learning everything you can about the business and let your meat coordinator know you are interested in becoming a meat manager. You have to pay your dues in this business which means doing the work. Don't complain just do the work the best you can. You will get recognized. Good luck.



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Anonymous

Date:
  

On an attempt to implement prepackaged meat in the Atlanta district in 1998 from Supermarket News:

http://supermarketnews.com/archive/kroger-set-activate-case-ready-meat-project

 



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Anonymous

Date:
  

I work at Kroger store 992. I am just a clerk in the meat department, making 7.45. The only reason I stay at this job with the low pay is that I live across the street(literally across the street, the parking lot is longer than the walk from my house to the kroger parking lot) and I stay because I love the people and I somehow am always learning something new(when we are dead we will often try and do specialty cuts for customers). I have been trained for assistant Meat manager, and have been told it will be happening soon(this was two months ago). I do not understand why they are so hesitant on promoting our assistant to another store. We have a shortage of Meat managers, JUST DO IT ALREADY. Saying that, I don't want to see the guy leave our store. Me and him work great together. Still waiting to see what is going to happen, I really could use that extra pay, I already am taking a lot of the responsibilities of the Assistant, and I do an awesome job. Only time I do not do an amazing job is when we are understaffed or wierd things happen, otherwise my shifts are perfect. The pay sucks at kroger people, so get used to it. But luckily Kroger has some amazing employees and even better customers!



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Anonymous

Date:
  

FYI, being responsible for the 1st 2nd or 3rd cut, doesnt mean more pay. It is BS, but it is the truth. I am a living example.



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ADam

Date:
  

if you cut meat and you're in the union they have to pay you $16.00 per hour when you're cutting meat.



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Anonymous

Date:
  

here in california they start at 8.20 per hour and you'll get a race avery 6 months of $0.10 per hour.



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Anonymous

Date:
  

They don't have to pay you more to cut meat. You have to cut meat for so long, then you have to become certified by the meat zone manager. How do I know this? I was certified as a meat cutter this way. oh and if your store has too many cutters you will not be able to become a cutter there you Will have to go to another store where one is needed ive also seen this too. Ask your meat distict manager If positions are avalible



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Anonymous

Date:
  

not correct.  In a pro-union state/scale as opposed to a right to work state, a company cannot pay below what was collectively bargained/ scale.  Journeymen meat cutters DO NOT work for 9.00 hr. Anywhere.



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Anonymous

Date:
  

I hope your talking about a non-union store cause homey Union scale for meatcutters is almost 22.00.  From apprentice to journeyman in a union shop there is a number of hours one needs to put in, and the manager has no say in what one will make.  If every thing being equal, one will make scale once they put in the time.



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Anonymous

Date:
  

not alot of people in the know but their still doing it!perdue or tyson does it now!Look closely at the labels from Atl.



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