A couple days ago we had a rather large order placed on line for this coming Saturday. While not as large as the 37 trays we got stuck with a couple weeks ago, it is quite large, some 15 trays total. Anyway we called and confirmed the order which includes 50 pieces of fried chicken at 9 a.m. Out chicken person doesn't even come in until 9:30 and the rule at our store has always been no orders before 11 a.m.
Well management said make it by 9:00 like they ordered but no overtime and no one can come early to make it. With that said either the opener or second in is going to have to fry that order and while they may know the basics of chicken, if you don't do it on a regular basis, it's a pain in the @ss!
Out management is so concerned over not offending customers that common sense goes out the damn window.
A couple days ago we had a rather large order placed on line for this coming Saturday. While not as large as the 37 trays we got stuck with a couple weeks ago, it is quite large, some 15 trays total. Anyway we called and confirmed the order which includes 50 pieces of fried chicken at 9 a.m. Out chicken person doesn't even come in until 9:30 and the rule at our store has always been no orders before 11 a.m.
Well management said make it by 9:00 like they ordered but no overtime and no one can come early to make it. With that said either the opener or second in is going to have to fry that order and while they may know the basics of chicken, if you don't do it on a regular basis, it's a pain in the @ss!
Out management is so concerned over not offending customers that common sense goes out the damn window.
That's ridiculous, especially the part about not having someone come in early. Our deli and bakery get early orders like that all the time. We don't bother to ask management if we can come in early. We just do it.
Well, you've already demonstrated through past posts that your store and your department are extremely dysfunctional... You have my sympathies.
That being said, where are your dept head/ back up with this? Do they come in early enough during the day to handle something like this?
A 50pc fried chicken order is pretty easy, really. Three bags... once batch. We actually do a 48pc now as it's 3 equal bags without splitting into an extra bag unless we're short a few pieces.
As for the other 15 trays... well, good luck with that ****. Ugh...
Reminds me of our closing deli procedure - we close at 10, we leave at 10, if someone wants meat sliced at 9:59 we have to do it. We're not allowed to leave the slices dirty but we're are not allowed to stay over our shift.
Reminds me of our closing deli procedure - we close at 10, we leave at 10, if someone wants meat sliced at 9:59 we have to do it. We're not allowed to leave the slices dirty but we're are not allowed to stay over our shift.
They tried pulling this **** with us. We closed at 9, and they expected us to leave at 9. Of course, no overtime. That lasted a grand total of 2 weeks when they realized that there was no way in hell.
-- Edited by thestruggleisreal on Thursday 18th of June 2015 01:42:46 PM
Reminds me of our closing deli procedure - we close at 10, we leave at 10, if someone wants meat sliced at 9:59 we have to do it. We're not allowed to leave the slices dirty but we're are not allowed to stay over our shift.
They tried pulling this **** with us. We closed at 9, and they expected us to leave at 9. Of course, no overtime. That lasted a grand total of 2 weeks when they realized that there was no way in hell.
-- Edited by thestruggleisreal on Thursday 18th of June 2015 01:42:46 PM
I wish our store would realize that. I just tell customers we're closed once all the slicers are down because I'm not recleaning them and I don't care if they write me up. Sometimes I say "we can get something from the chef case for you but the slicers are closed for the night" to get around it.
A couple days ago we had a rather large order placed on line for this coming Saturday. While not as large as the 37 trays we got stuck with a couple weeks ago, it is quite large, some 15 trays total. Anyway we called and confirmed the order which includes 50 pieces of fried chicken at 9 a.m. Out chicken person doesn't even come in until 9:30 and the rule at our store has always been no orders before 11 a.m.
That rule shouldn't even exist. The only time you should turn down an order is if it's physically impossible to get it done at the requested time. An example would be if someone called one morning and wanted a special type of bread such as jalapeno cheese sticks in the next two hours. It can't be done. First, you have to get the dough out of the freezer. Then, you have to let it thaw so you can cut it and stretch it. That takes at least an hour. Then, after making the sticks, you have to proof them for about an hour. Baking takes about 20 minutes. They then have to cool for at least an hour before you can bag them. I could have them ready in about 3 1/2 hours. If you have an early chicken order, you simply bring someone in early to do it. Don't even bother asking management if it's okay. As long as the department runs smoothly and the customers are satisfied then it shouldn't be a problem.
Youu don't work in his store. He just said that his management said no one can come in early. if someone does it without getting permission, they could get a write up for 'stealing time" since it seems his management is really that crappy.
A couple days ago we had a rather large order placed on line for this coming Saturday. While not as large as the 37 trays we got stuck with a couple weeks ago, it is quite large, some 15 trays total. Anyway we called and confirmed the order which includes 50 pieces of fried chicken at 9 a.m. Out chicken person doesn't even come in until 9:30 and the rule at our store has always been no orders before 11 a.m.
That rule shouldn't even exist. The only time you should turn down an order is if it's physically impossible to get it done at the requested time. An example would be if someone called one morning and wanted a special type of bread such as jalapeno cheese sticks in the next two hours. It can't be done. First, you have to get the dough out of the freezer. Then, you have to let it thaw so you can cut it and stretch it. That takes at least an hour. Then, after making the sticks, you have to proof them for about an hour. Baking takes about 20 minutes. They then have to cool for at least an hour before you can bag them. I could have them ready in about 3 1/2 hours. If you have an early chicken order, you simply bring someone in early to do it. Don't even bother asking management if it's okay. As long as the department runs smoothly and the customers are satisfied then it shouldn't be a problem.
That's a really bad idea and can get you in a LOT of trouble.
__________________
Would you like fries with th... I mean, your milk in a bag?
A couple days ago we had a rather large order placed on line for this coming Saturday. While not as large as the 37 trays we got stuck with a couple weeks ago, it is quite large, some 15 trays total. Anyway we called and confirmed the order which includes 50 pieces of fried chicken at 9 a.m. Out chicken person doesn't even come in until 9:30 and the rule at our store has always been no orders before 11 a.m.
That rule shouldn't even exist. The only time you should turn down an order is if it's physically impossible to get it done at the requested time. An example would be if someone called one morning and wanted a special type of bread such as jalapeno cheese sticks in the next two hours. It can't be done. First, you have to get the dough out of the freezer. Then, you have to let it thaw so you can cut it and stretch it. That takes at least an hour. Then, after making the sticks, you have to proof them for about an hour. Baking takes about 20 minutes. They then have to cool for at least an hour before you can bag them. I could have them ready in about 3 1/2 hours. If you have an early chicken order, you simply bring someone in early to do it. Don't even bother asking management if it's okay. As long as the department runs smoothly and the customers are satisfied then it shouldn't be a problem.
That's a really bad idea and can get you in a LOT of trouble.
No, a bad idea is not getting the order done, having the customer get mad, and having to do the order for them anyway at no charge just because some manager, who has no idea how things work, was too stubborn to let someone come in early and get it done. In my 30 years at Kroger, all of which have been in the deli/bakery we have never asked store management permission for someone to come in early in order to get a customer's order done on time.
A couple days ago we had a rather large order placed on line for this coming Saturday. While not as large as the 37 trays we got stuck with a couple weeks ago, it is quite large, some 15 trays total. Anyway we called and confirmed the order which includes 50 pieces of fried chicken at 9 a.m. Out chicken person doesn't even come in until 9:30 and the rule at our store has always been no orders before 11 a.m.
That rule shouldn't even exist. The only time you should turn down an order is if it's physically impossible to get it done at the requested time. An example would be if someone called one morning and wanted a special type of bread such as jalapeno cheese sticks in the next two hours. It can't be done. First, you have to get the dough out of the freezer. Then, you have to let it thaw so you can cut it and stretch it. That takes at least an hour. Then, after making the sticks, you have to proof them for about an hour. Baking takes about 20 minutes. They then have to cool for at least an hour before you can bag them. I could have them ready in about 3 1/2 hours. If you have an early chicken order, you simply bring someone in early to do it. Don't even bother asking management if it's okay. As long as the department runs smoothly and the customers are satisfied then it shouldn't be a problem.
That's a really bad idea and can get you in a LOT of trouble.
No, a bad idea is not getting the order done, having the customer get mad, and having to do the order for them anyway at no charge just because some manager, who has no idea how things work, was too stubborn to let someone come in early and get it done. In my 30 years at Kroger, all of which have been in the deli/bakery we have never asked store management permission for someone to come in early in order to get a customer's order done on time.
The customer can't fire you. Your manager can. Who cares if they get it for free, you're still getting paid by the hour and if the hammer falls it will be on them and not you.
__________________
Would you like fries with th... I mean, your milk in a bag?
