What time does the seafood counter close at your store? My manager is making me pull it at 8 (instead of 7:30 or 7:45), and I have to leave at 9 (god forbid I stay over an extra 15 minutes ). I don't know how the hell she expects me to pull all the fish, shovel out the ice, dump the ice, shovel in new ice, cover the fish, clean the scales/counters/tabletops, wash the fish tags, mop the floor, and condition the entire sales floor in a ****ing hour. It's ridiculous.
I don't personally work for meat and seafood, but my husband does. The night person gets scheduled till 10. But they also have a person there til 7, who starts cleaning up for them, and cleans up the back completely. But even with them leaving at 10 they still start shutting everything down at like 7, 7:30. There's no way for them to get everything done to Kroger's standards in less time than that.
I work seafood/meat and there is no way u can shutdown the cases within that time espeacially when you have to wait on customers also...I find myself doing little things starting around 6 on...taking peppers and garnishes out of both cases, emptying trash cans, wiping down cases etc....and like u I have to be out by 9 and not a minute over or u get hell...oh what a wonderful place.
For FredMeyer, seafood closes at 9pm. However "regular" stores schedule their closers 1-10. Case pull is around 7:30pm. You always have an extra 1/2 hour to an hour to do the extra stuff, mopping floor, cleaning signs, etc. Why on earth would you put more ice in at night? It will just melt down. We ice up in the morning, thats all.
I hope you have a really tiny case, shoveling out all the ice would be ridiculous. Nobody out here does that except in the "over/under" cases, which those have the shortest little ice areas. You just toss the ice in the sink, might take 15 minutes.
Now I have a 16ft ice table case, so its physically impossible to do that. We clean up each "section" once a week by melting the ice and scrubbing the metal plates. Once a week I come in at 5:30am and take a melted area apart, and hose out/sanitize the drainage area underneath, and deep clean the metal pans, grates, etc.
It is usually ridiculous to ask the seafood closer to do ANYTHING extra. They have just enough time to get a proper close, and clock out on time. No facing the meat case, no extra crap. Nevermind the customer or three that will come up during closing to buy stuff, obviously takes some time. Im sure your division has a "job aid" that states the case pull time. If they want it pulled at 8pm, then they should schedule you to come in an hour later, so you have more time without any product out to do all the cleaning.
We have an eight foot ice case, so luckily it's no 16 feet. My boss wants it shoveled completely out every night, and refilled every night so it's full and "Fresh" when she comes in the next morning. I have to deep clean the entire thing (the metal, underbelly, drains, etc.) once a week, on a night in which they let me pull it at 7:45 instead of 8:00. To make it all worse, my boss demands that I fill and 'condition'/face all of our products (four freezer doors, four ice bunkers, two coolers of package, and four shelves of dry stock, as the absolute last thing I do before I go home. It really is ****ing ridiculous. I think I work pretty hard the rest of the day, but when 8:00 rolls around I am literally running non-stop. One slip up, or one extra needy customer, and I'm in between a rock and a hard place. I have to either 'forget' something, or stay over, both instances create a world of **** for me the next day. Every night when I leave at 9:07:59, I look around and wonder just how the hell I pulled it all off again. It's so frustrating!
We have a "open" 8ft seafood case. It takes me approx 1 hr, 30 minutes to take out the product PROPERLY, dipose of trash, wash the dividers and melt the ice. See if they will schedule you until 10 pm or have you come in later.
SWKM is to have a sign up stating that the service counters are open from 9 til 9 every day. Service meat case should not be pulled until after 8 pm and seafood should not be pulled until p pm. Does not take that long to close up and out on time.
). I don't know how the hell she expects me to pull all the fish, shovel out the ice, dump the ice, shovel in new ice, cover the fish, clean the scales/counters/tabletops, wash the fish tags, mop the floor, and condition the entire sales floor in a ****ing hour. It's ridiculous. 
