(same situation as misplaced post) Started at small/medium store, now at large store - no one here works in different departments, I've seen 2 front end people work in drug/gm and that's it.
Sometimes produce people will have a register shift, but still not much.
At the other store, front end people worked everywhere. When I got full time, I bounced around departments, sometimes working in 3 in one week. I did everything except bakery and grocery. Hate fuel center, enjoyed produce, barely survived the deli, and drug/gm depended.
It sounds to me like all the departments in that store are inadequately staffed and each day they have to decide which ones are going to fully staffed and which ones are going to be shorthanded. With the bakery department, you have to have people who either know how to bake or how to decorate cakes and whatnot. So those people pretty much stay in their own department since no one else can do their jobs.
It sounds to me like all the departments in that store are inadequately staffed and each day they have to decide which ones are going to fully staffed and which ones are going to be shorthanded. With the bakery department, you have to have people who either know how to bake or how to decorate cakes and whatnot. So those people pretty much stay in their own department since no one else can do their jobs.
That is what I started to suspect! My friend who was also on the front end did some bakery shifts and she enjoyed them, but she never did meat.
They had like 2-3 full timers in drug/gm, for example, and would have a front end part timer (or full time but unassigned) fill in sometimes with anywhere from a 4-8 hour shift.
I miss the variety and the opportunity to pick up more hours, but I am glad I'll never have to work in the deli again. (or fuel center, not that this store has one)
My store is HUGE. Pretty sure we have upwards of 300-400 employees, and our store is like 190k square feet. Nobody bounces around departments at all. There's one guy in grocery that works a cashier shift like twice a year, but that's it.
My store is HUGE. Pretty sure we have upwards of 300-400 employees, and our store is like 190k square feet. Nobody bounces around departments at all. There's one guy in grocery that works a cashier shift like twice a year, but that's it.
The biggest Kroger store is 145K square feet. The one I work at is 109K square feet and I believe it's the biggest non-Marketplace store in the area. The aisle numbers go up to 32, but there are sections that don't have aisle numbers or they're numbered differently. The deli and bakery section takes up the equivalent of 6 aisles or more. The meat department takes up almost the entire back wall with the exception of the space used by the the bakery department and the three sections used by dairy. There's one wall for Kosher meats. Then there's a section for seafood. Beef, pork, and poultry are in the next section. Next, you have the service counter. Past that you have hams. Finally, you have all the lunchmeats.
