Well last night in the deli we only had three people scheduled for the whole day, not counting the chicken person. I come in at 1 and find out that the chicken person had to leave early because she got sick and I had to do chicken for the rest of what would have been the chicken shift.
But did they even try to call any one to work the rest of her shift? Hell ****ing no! They let things go to **** until 1, the chicken person left over two hours before I came in. The reason they didn't even call anyone in, NO OVERTIME! Sucks that they are so worried about overtime that they won't replace someones shift, even though they could!
Anyone else having this sort of thing going on at your store? We got a note hanging up at the time clock bitching about "three hours" of overtime used last week that was unauthorized.
It's happening at all the stores. Why didn't they try to replace the missing shift? It's not overtime unless the person replacing the shift manages to get over 40 hours for the week. If all your part time people are getting less than 30 hours a week then having one of them come in for 4 to 6 hours is not going to create any overtime. If you don't replace the shift then you end up with overtime anyway because the few workers who are there have to stay over just to get the basic jobs done.
Same in my store. They do not let you stay over no matter what.
How I understand if the store is not making enough money for the hrs they will not call anyone in. They are forgetting some things need to be done not related to a sale point like cleaning the chicken fryer.
What I really love about the "no overtime" rule is just that - there are many tasks that have nothing to do with immediate sales. Someone has to mop the floor, take out the trash, cardboard, etc. You can't just work your full shift and then go "oh well that can just sit there till tomorrow".
In service departments, you can potentially be busy enough that you can't even work a frozen load, or restock the self-serve areas if there isnt enough staff that day to let someone break off the counter and go do it! If its that busy in a store, those areas definitely would need to be restocked, leading to unhappy customers if they couldn't get what they were looking for. Thats overtime that DOES generate sales, and more importantly, happy customers.
Even better is the notion that you have to "authorize" the overtime. There are times when customers are coming non-stop (we have combined like 70ft. of full service meat/seafood case in my store!) , and theres little time to do stuff other than stock and sell. Am I literally supposed to call up the PIC and go "hey its busy here (duh), i might be an extra half hour because just now are all employees here, and I need to do XXX" or "Hey its busy and customers might like some service"? It should be a given. If theres a question about overtime the next day, check sales, and go "Oh my, the seafood department had $3000 in sales! No wonder." And that should be that.
The only reason it has to be "authorized" isn't because someone somewhere is noticing that 20 extra minutes. Its that the store director might ask why did whoever stay over 20 minutes, and the PIC wouldn't know why, and they dont like being unable to say why, makes them look like ineffective managers. It's more about preventing some question from someone higher up, "control" in management terms, rather than it really being a directive against any overtime at all. Then of course at certain times of the month/year it will be all about bonuses.
I work 3rd shift frozen. They schedule me for four hours every night. I don't understand how i am suppose to get anything done. Conditioning our two frozen isles and doing the temp. check takes about an hour and a half and by that time its almost go home time and i still am suppose to turn backstock.....Impossible
It's the same at my store, except it's the front end that's losing people left and right. The incompetent hacks in the office keep scheduling people that are in college during hours that they have classes, and If were lucky they catch it in time to replace the shift.
every store is aloud a certain number of overtime hours each week. Last I was told ( 2 weeks ago) they are aloud 1 1/2% over time for the store. Then each district is allotted so many hours of OT for store operations.
Lets say you have been allotted 120 hours of OT for a period or 30 hours per week. **** happens and you use 80 yours that first week. Your management teem ir then aloud to use 40 hours total for the remaining 3 weeks.
Now lets say you have 20 stores in your district and the district is allotted 2400 hours for the entire district.
The first week you have 5 stores use a total of 600 hours because of various reasons. The other stores use up 30 hours a week and your store uses none. 1020 hours of ot is used in the first week.
next week you have those same stores use 600 hours . your store uses none but the remaining stores use up 700 hours.that is 1300 hours for the week and 2320 hours for two weeks. Your district manager will now see that the OT has gotten out of control and will demand that store managers will implement a no over time rule for every store without his approval. Do that and your management staff will face a written write-up.
The third week you use no overtime and the other stores use 100 hours total. A manager or two has gotten a write-up and all will face it if you go over.
Now you come to the last week of the period and your management has used no over time at all. The 120 hours you had saved is gone. you have several people on vacation, a very hot ad and people no showing, sick or quit. Without a district approval then your manager can not issue any over time because he or she did their job and you have a few that did not. Now it is up to your management staff as to if they want to be written up or can justify the OT to their manager as to be able to use it.
one other thing to consider id this. If your percent of effectiveness is well below the goal then it shows too many hours being used. If it is way to high then is states that you do not have enough time to cover the sales you have, Always ask what the percent of effective is and where you should be.
The other thing is this. There is a lot of slow lazy workers that just plain do not give a **** to get the job done on time and will stretch out everything and take their sweet ass time in hopes of getting the extra over time to get the job done. As a department head, I just will not take the ass chewing for any of my unproductive help getting overtime for a job they should have had done in the first place.
management IS NOT GOING TO REWARD LAZY UNPRODUCTIVE WORKERS OT .
what's so funny about this whole no ot crap is that somehow the same 'special' people still use ot and are as unproductive as ever but are so well-versed in sweet talking that it slides right on by, lol...i've watched it for years now and even tho mangmt changes, this scenario never does...
every store is aloud a certain number of overtime hours each week. Last I was told ( 2 weeks ago) they are aloud 1 1/2% over time for the store. Then each district is allotted so many hours of OT for store operations.
Lets say you have been allotted 120 hours of OT for a period or 30 hours per week. **** happens and you use 80 yours that first week. Your management teem ir then aloud to use 40 hours total for the remaining 3 weeks.
Now lets say you have 20 stores in your district and the district is allotted 2400 hours for the entire district.
The first week you have 5 stores use a total of 600 hours because of various reasons. The other stores use up 30 hours a week and your store uses none. 1020 hours of ot is used in the first week.
next week you have those same stores use 600 hours . your store uses none but the remaining stores use up 700 hours.that is 1300 hours for the week and 2320 hours for two weeks. Your district manager will now see that the OT has gotten out of control and will demand that store managers will implement a no over time rule for every store without his approval. Do that and your management staff will face a written write-up.
The third week you use no overtime and the other stores use 100 hours total. A manager or two has gotten a write-up and all will face it if you go over.
Now you come to the last week of the period and your management has used no over time at all. The 120 hours you had saved is gone. you have several people on vacation, a very hot ad and people no showing, sick or quit. Without a district approval then your manager can not issue any over time because he or she did their job and you have a few that did not. Now it is up to your management staff as to if they want to be written up or can justify the OT to their manager as to be able to use it.
every store is aloud a certain number of overtime hours each week. Last I was told ( 2 weeks ago) they are aloud 1 1/2% over time for the store. Then each district is allotted so many hours of OT for store operations.
Lets say you have been allotted 120 hours of OT for a period or 30 hours per week. **** happens and you use 80 yours that first week. Your management teem ir then aloud to use 40 hours total for the remaining 3 weeks.
Now lets say you have 20 stores in your district and the district is allotted 2400 hours for the entire district.
The first week you have 5 stores use a total of 600 hours because of various reasons. The other stores use up 30 hours a week and your store uses none. 1020 hours of ot is used in the first week.
next week you have those same stores use 600 hours . your store uses none but the remaining stores use up 700 hours.that is 1300 hours for the week and 2320 hours for two weeks. Your district manager will now see that the OT has gotten out of control and will demand that store managers will implement a no over time rule for every store without his approval. Do that and your management staff will face a written write-up.
The third week you use no overtime and the other stores use 100 hours total. A manager or two has gotten a write-up and all will face it if you go over.
Now you come to the last week of the period and your management has used no over time at all. The 120 hours you had saved is gone. you have several people on vacation, a very hot ad and people no showing, sick or quit. Without a district approval then your manager can not issue any over time because he or she did their job and you have a few that did not. Now it is up to your management staff as to if they want to be written up or can justify the OT to their manager as to be able to use it.
The word is, "allowed."
true the word is allowed but if the store directot chooses not to use it or bank it for another week then it is thier right. BUt then if the continue to do so, not use the OT that is needed in a department and thier persent effectivness get too high, then that can cause them to fail key retailing. Same as if they use too much time and the percent is too low.
one other thing to consider id this. If your percent of effectiveness is well below the goal then it shows too many hours being used. If it is way to high then is states that you do not have enough time to cover the sales you have, Always ask what the percent of effective is and where you should be.
The other thing is this. There is a lot of slow lazy workers that just plain do not give a **** to get the job done on time and will stretch out everything and take their sweet ass time in hopes of getting the extra over time to get the job done. As a department head, I just will not take the ass chewing for any of my unproductive help getting overtime for a job they should have had done in the first place.
management IS NOT GOING TO REWARD LAZY UNPRODUCTIVE WORKERS OT .
The percect effective is simply ineffective. It cannot truly measure the amount of how effective a department can be and is very inaccurate. I for example close by myself at times for meat & seafood. Most of the time the seafood clerks/manager leave around 3 pm - 4 pm most days. Yet, during this time I will sell $500 worth of seafood during these times. Most of time her department effective is 101% - 115% while ours is around 93% - 95% effective. Also, i'm sure you know that the graphs involved in gross sales especially for meat do actively represent itself. We need cutters early in the morning to get ahead for the sales later on in the day from fresh meat sales. Yet they want you to come in no earlier than 7 am unless there is a holiday or an ad change.
__________________
My Views and Opinions do not reflect that of the Kroger company. I'm an indivdual expressing my 1st amendment right.
one other thing to consider id this. If your percent of effectiveness is well below the goal then it shows too many hours being used. If it is way to high then is states that you do not have enough time to cover the sales you have, Always ask what the percent of effective is and where you should be.
The other thing is this. There is a lot of slow lazy workers that just plain do not give a **** to get the job done on time and will stretch out everything and take their sweet ass time in hopes of getting the extra over time to get the job done. As a department head, I just will not take the ass chewing for any of my unproductive help getting overtime for a job they should have had done in the first place.
management IS NOT GOING TO REWARD LAZY UNPRODUCTIVE WORKERS OT .
The percect effective is simply ineffective. It cannot truly measure the amount of how effective a department can be and is very inaccurate. I for example close by myself at times for meat & seafood. Most of the time the seafood clerks/manager leave around 3 pm - 4 pm most days. Yet, during this time I will sell $500 worth of seafood during these times. Most of time her department effective is 101% - 115% while ours is around 93% - 95% effective. Also, i'm sure you know that the graphs involved in gross sales especially for meat do actively represent itself. We need cutters early in the morning to get ahead for the sales later on in the day from fresh meat sales. Yet they want you to come in no earlier than 7 am unless there is a holiday or an ad change.
here is where your problem is. IF YOU ARE THE ONLY ONE LEFT after 4 pm then you are the one that is skewed along with the customer. You do not need the extra help early in the morning to help get set up but you need it later in the afternoon and early evening to help fill the customers needs and cut to fill the holes from customers buying thru prime time selling. Your Graf that comes out weekly with the sales vs the hours worked should like up some what. If it does not then what you are facing ( being the only one left after about 4 pm. ) is the ability to not be able to fill what needs filled and service you customers at the same time. If you are closing on your own and they are continuously bringing in all the help early the what you are facing is this.
you will fail key retailing
You will loose some customers and sales.
You have a manager that is too lazy to get his ass in gear
You will be the one that will catch all the blame because you ( the late guy) did not get it done.
I expect my closer to have certain things done regardless so I do not have to worry about the stupid little things that should be done at night.. But I also have two people working until at least 9 PM with one of them til 10 or 11 pm. If I do not have to come in and fill my counters ( pork, grind, chicken and specails ) front my lunch meat and clean up and straighten my coolers then I do not need to have extra people in early to help. Just have to make sure I get off my lazy ass and hold myself accountable. Sea food manager is not happy that she can not come in before 8 during the week and 7 on the weekends. If you have no early sales and it is all late then why come in early?
It works fine at smaller stores absolutely, but when you're at a high volume store like 542 you simply cannot get the counter set in the morning or night. I heard they got written up for markdowns one day. Sometimes its so busy in there on the weekends you can't even hit markdowns. In order to get that place into shape they would need to come in early while the store is closed. The problem at hand is since we hit wave 5 our hours have been reduced by 60 hours vs what we use to have because were a high volume store. I can usually get by closing by myself ( filling counter, waiting on customers, cleaning up backroom, breaking down the truck, breaking down seafood and service meat) but it is a lot of work to be done.
__________________
My Views and Opinions do not reflect that of the Kroger company. I'm an indivdual expressing my 1st amendment right.
