I just wanted to make sure, because I seemed to recall seeing a post here once before saying that departments with service counters aren't supposed to be called up to the front to check or sack. There's someone in my store who works in the Deli, and they call her up to the front to check a lot of times, and from what she told me, they called her up once when she was the only one in the deli since the other person was on break, and the store manager told her to call the other person from break and take over while she went to the front to check customers out (which she of course refused to do, even if the store manager didn't like her refusing, since she didn't feel it would be fair to the other deli person to cut her break short like that).
You are correct. Only in extreme circumstances, which shouldn't even happen once per month, should your store be calling any dept with a service counter (except floral.) Also, your coworker did the right thing refusing to come up in that situation.
you can be called back form break. it happens to me assuming i get a break. you can then go back and finish it. i know you're supposed to have it uninterrupted in the contract but 'needs of the business'. we're not supposed to use service counter people and at my store we don't if there's a second person who can cover. if there is, we use them if that's all we have for relief. they want to use relief for breaks, that's the company strategy. they don't want floor supervisors on a register except as the very last resort. they want to stretch their dollar even further but using people already on the clock. but seriously i can pop on a register faster than someone can stroll up from another dept... but it's what they want and they've rolled out a new pass-the-baton form where the opener writes down who is available for relief every day, their shifts, if they can cashier or not... This is so we can call them by name. It's a pain in the ass and should be part of eschedule just like the lot/bathroom sheet. in my store these are huge time wasters that are ignored anyway and just one more thing to waste time, ink and paper doing and that you have to have at hand to "supervise" the kroger way.
Meat can't because they're different union. Typically the deli (at my store) will have more workers in the store by 8am than my dept (grocery) will have scheduled for the WHOLE day. They don't have a 1,000 piece truck to get finished and piles of worthless paperwork to mess with like we do. Totally disagree with you, Store815
Meat can't because they're different union. Typically the deli (at my store) will have more workers in the store by 8am than my dept (grocery) will have scheduled for the WHOLE day. They don't have a 1,000 piece truck to get finished and piles of worthless paperwork to mess with like we do. Totally disagree with you, Store815
Except you don't have to agree because store815 is right. The official policy is to not call depts with a service desk (with the exception of floral.)
Those depts have service desks which must be manned all the time. Their work is directly tied to the times that customers walk up needing services. They cannot put that work off until later just to go to the front end. Other depts generally cannot say the same thing. That pallet of water and those bottles of shampoo can wait to be stocked until the front end takes care of their backed up checklanes. Workers in those depts may not like that, but it's the hard truth.
you can be called back form break. it happens to me assuming i get a break. you can then go back and finish it. i know you're supposed to have it uninterrupted in the contract but 'needs of the business'. we're not supposed to use service counter people and at my store we don't if there's a second person who can cover. if there is, we use them if that's all we have for relief. they want to use relief for breaks, that's the company strategy. they don't want floor supervisors on a register except as the very last resort. they want to stretch their dollar even further but using people already on the clock. but seriously i can pop on a register faster than someone can stroll up from another dept... but it's what they want and they've rolled out a new pass-the-baton form where the opener writes down who is available for relief every day, their shifts, if they can cashier or not... This is so we can call them by name. It's a pain in the ass and should be part of eschedule just like the lot/bathroom sheet. in my store these are huge time wasters that are ignored anyway and just one more thing to waste time, ink and paper doing and that you have to have at hand to "supervise" the kroger way.
I NEVER stop my break shorter than its alloted time. I've gotten bitched at for it. We've even had employees bitched at for not coming back from their lunches early to help check. As far as I know deli is NOT supposed to be called unless its an emergency. I work produce so we can, will be, and are called to check everyone someone farts (ALL the time not really needed) bottom line, Kroger needs to forgo all the crazy NON effective programs that cost money, and schedule more help up front.
That's because when the store gets full, that's when they need the most help up front.
Also, I remember hearing before that File Maintenance people are high on the priority list for being called to the front for checking and sacking. While I can understand the reasoning for it, it also seems strange to me. That's a job where you don't go home until you finish, and you're given barely just enough time to finish, if even given that much time at all. So if you don't finish on time, you get overtime. Yet if they keep calling you to the front, it makes it hard to get time to actually do your job, meaning the store itself is setting itself up to have to pay out overtime.
Also, I remember hearing before that File Maintenance people are high on the priority list for being called to the front for checking and sacking. While I can understand the reasoning for it, it also seems strange to me. That's a job where you don't go home until you finish, and you're given barely just enough time to finish, if even given that much time at all. So if you don't finish on time, you get overtime. Yet if they keep calling you to the front, it makes it hard to get time to actually do your job, meaning the store itself is setting itself up to have to pay out overtime.
The reasoning for that is the simple fact that file maintenance hours are front end hours. They come directly out of the front end total. All front end relief is supposed to be exhausted before workers from other depts are called.
Meat can't because they're different union. Typically the deli (at my store) will have more workers in the store by 8am than my dept (grocery) will have scheduled for the WHOLE day. They don't have a 1,000 piece truck to get finished and piles of worthless paperwork to mess with like we do. Totally disagree with you, Store815
Except you don't have to agree because store815 is right. The official policy is to not call depts with a service desk (with the exception of floral.)
Those depts have service desks which must be manned all the time. Their work is directly tied to the times that customers walk up needing services. They cannot put that work off until later just to go to the front end. Other depts generally cannot say the same thing. That pallet of water and those bottles of shampoo can wait to be stocked until the front end takes care of their backed up checklanes. Workers in those depts may not like that, but it's the hard truth.
screw the deli and their high shrink! If it wouldn't turn customers away, they should do away with that joke of a department. Nobody wants your 3 hour old fried chicken ...EVERY DAY!!! for Barney's sake, cook something else. The chicken smells like a giant fart when a customer has it in their cart walking past you...
They don't change the oil often. Or clean out the traps in the floor drains. At my old store they didn't even have real traps. They used hair nets. It was Soooooooo beyond gross. Smelled like sewage. I hate the deli.
