At Wal-Mart we are on a system called T-MAT; you swipe your badge like it's a time clock, and basically your entire shift is pre programmed with your duties. It's also added to, re adjusted and deleted from depending on which manager wants or needs what at any given whim. Sounds like a cluster fk, right?
Ah, but that's actually not so bad....Here's what's BAAAAD. For a coupla years we've been on this binning system. Basically, everything that comes in has to be scanned into the bin by dept. authorized people; placed on pick list carts and ran by other people, then the over stock is RE scanned and RE binned by yet another set of different authorized people. It's a beautiful program that looks awesome on paper, and requires at least eight workers.
On any given day we'll have maybe THREE. And, btw, I'm talking about the grocery side. We all know the light-speed turn over rate of grocery retail.
So.....If any of you are wondering why there are consistently whole shelf spaces butt naked EMPTY at Wal-Mart, this is a big reason why. I've had customers come to me and say "what's up??? I looked through the window to your stock room, and I can SEE the item RIGHT THERE!!" And the best I can do for them is call a manager, because I'm Produce. I'm not authorized to walk 16 feet into the stock room and bring out the item. Seriously: if I get caught doing that, and messing up the bin count I get wrote up. WTF~~~
Oh, and before I forget: did I say 'call a manager'? We can't even do THAT anymore. Can't use the paging system any more 'cause of a prank some dick pulled in another store 2 years ago. We have to call the fitting room, and have THEM radio a manager to call us back. It is all a colossal cluster fk beyond proportion, and H.O. wants to know why sales are diving; they need top look right back at their suited, senior executive selves------like Bag Boy wrote about.
This Key Retailing thing sounds V E R Y F A M I L I A R to me~
At Wal-Mart we are on a system called T-MAT; you swipe your badge like it's a time clock, and basically your entire shift is pre programmed with your duties. It's also added to, re adjusted and deleted from depending on which manager wants or needs what at any given whim. Sounds like a cluster fk, right?
Ah, but that's actually not so bad....Here's what's BAAAAD. For a coupla years we've been on this binning system. Basically, everything that comes in has to be scanned into the bin by dept. authorized people; placed on pick list carts and ran by other people, then the over stock is RE scanned and RE binned by yet another set of different authorized people. It's a beautiful program that looks awesome on paper, and requires at least eight workers.
On any given day we'll have maybe THREE. And, btw, I'm talking about the grocery side. We all know the light-speed turn over rate of grocery retail.
So.....If any of you are wondering why there are consistently whole shelf spaces butt naked EMPTY at Wal-Mart, this is a big reason why. I've had customers come to me and say "what's up??? I looked through the window to your stock room, and I can SEE the item RIGHT THERE!!" And the best I can do for them is call a manager, because I'm Produce. I'm not authorized to walk 16 feet into the stock room and bring out the item. Seriously: if I get caught doing that, and messing up the bin count I get wrote up. WTF~~~
Oh, and before I forget: did I say 'call a manager'? We can't even do THAT anymore. Can't use the paging system any more 'cause of a prank some dick pulled in another store 2 years ago. We have to call the fitting room, and have THEM radio a manager to call us back. It is all a colossal cluster fk beyond proportion, and H.O. wants to know why sales are diving; they need top look right back at their suited, senior executive selves------like Bag Boy wrote about.
This Key Retailing thing sounds V E R Y F A M I L I A R to me~
Huh.. Now that you mention it.. I haven't heard many (if any) pages in Wal- Mart for a long time... I'm never in there for long though.
Does anyone work in a store where Key Retailing is rolled out for both Deli and Bakery? Currently our store has Key Retailing in place for the Deli, but not for the bakery. We received a significant bump in hours when Deli got put on Key Retailing, and I'm hoping that we receive another bump when Bakery gets added. We always seem to be 1 person short of what we need. My Department head often has too many hours and not enough people.
Huh.. Now that you mention it.. I haven't heard many (if any) pages in Wal- Mart for a long time... I'm never in there for long though.
Does anyone work in a store where Key Retailing is rolled out for both Deli and Bakery? Currently our store has Key Retailing in place for the Deli, but not for the bakery. We received a significant bump in hours when Deli got put on Key Retailing, and I'm hoping that we receive another bump when Bakery gets added. We always seem to be 1 person short of what we need. My Department head often has too many hours and not enough people.
then he needs to be recruiting people form the front end that might want to work in the deli. it's easy to replace a cashier or bagger.
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Would you like fries with th... I mean, your milk in a bag?
We already added one person from up front to the deli. Thing is, my department head does her best to give everyone as close to 40 hours as she can, and in doing so, she has shot herself in the foot. The extra hours she has arent enough to give to a full time person. If she added another person, then we would have to make someone very part time. When people are part time, they dont tend to sick around long.
We already added one person from up front to the deli. Thing is, my department head does her best to give everyone as close to 40 hours as she can, and in doing so, she has shot herself in the foot. The extra hours she has arent enough to give to a full time person. If she added another person, then we would have to make someone very part time. When people are part time, they dont tend to sick around long.
It's a cycle.
interesting.... has she tried supplementary scheduling? Like, pulling, for example, 16hr deli /16hr front end?
I guess it would take a certain/desperate type of person but I could see it work out.
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Would you like fries with th... I mean, your milk in a bag?
Right, make it on a rotational basis. Where I'm at, budgeted hours are again becoming so slim that I've worked with my area manager to have me licensed on all the power equipment (which justifies me for grocery, dairy and frozen budgets). In addition, all food side staff are already rotated in terms of taking pay hits; i.e., I'll be getting 35 hrs for the new schedule, while 'Tim' will be getting that hit the following week.
Unfortunately, In this section of Kroger, a Deli employee cannot work in a secondary department. I honestly forget why. I used to do Floral and Deli, but someone from the front end tried to bump me for hours. Maybe that's the only reason.. If I stay in the deli though, no one outside the deli can touch my hours. Right now, my boss has been trying to bring in people from other stores to help. Most don't like to go to other stores though.
Are you required to be PIT certified to work grocery? I've been doing it for a year along with using the power tools and havent been certified yet, nor am i concerned with going through the program.
