I just recently transferred from one Kroger to another and almost everything is different. From the way they set up for lunch, dinner, etc. to the temp logs and dating their meats and cheeses. I thought we all watched the same videos and all Leads and Back ups took the same classes. I guess it really depends on who the management is and who Leads the Departments. It's going to take some time to adjust to the differences.
Just like donuts keep creeping up now they're 0.95 instead of 0.85. Jump happened fast. I don't eat them but the price conscience people are b*itching about it.
I'm right with you. I transferred stores and I'm getting a verbal as*s kicking from a couple coworkers because apparently their Kroger way is not the company Kroger way. IT's total b.s. and s*hit. I transferred to evening night because all I want to do now is work peacefully. Been written up for Kroger ways and it's total b.s. Union heard about that one fast. Within 30 minutes or less fast. I literally walked off my position and called the union and answered the phone tag messages as they came through.
Each store is different and has a different routine, but deli and bakery standards should be the same everywhere... that's kind of concerning if it's not?
As for donut prices, they're only 0.69 here so you guys are getting ripped off! lol
In reality all pricing depends on location and also regional suppliers. Key Retailing and ALL Best Practices are to be "Standard", but different KMA's can push back on some programs.
Each store is different and has a different routine, but deli and bakery standards should be the same everywhere... that's kind of concerning if it's not?
As for donut prices, they're only 0.69 here so you guys are getting ripped off! lol
That's what I said, but now I'm the enemy. It's crazy!! I keep saying we all took the same classes, but they tell me they are different dates, temp logs, etc. It's crazy!!