i just got transferred to deli. what should i expect any tips advice. is there a lot of computer work in deli they are making me take the computer training again. why?
Be glad that they are giving you the training again.
Kroger is known for not giving a damn about training, be it hands-on or computer.
You watch eight hours of videos. That's it, pal.
Better have an eidetic memory or pick up on things quickly.
You mess up? Too bad. You watched the videos. YOU SHOULD KNOW WHAT TO DO.
Because there are some deli-specific stuff you'll need to watch. A lot of it is cleanliness-related to prevent foodborne illness, what temperature to keep foods at (this is HUGE because there is a certain zone to avoid), stuff like that.
It's 8 hours that you don't need to deal with anyone, so just enjoy it.
As for tips in the deli:
Unless you work in a deli where there is one, you won't have to worry about ringing up customers. The only thing that was computerized over there for me were the ovens and scales.
Quarter pound= .25-ish on the scale. Third pound=.33-ish. Half-pound=.50. 3-quarters= .75. Never under. If a customer says they want a half-pound of meat, you can get in trouble for .49, but not .51. I never have, and I don't think anyone else who has worked in the deli has gotten into trouble for going under, but just be safe.
People are picky with their meat, inversely. So if they say they want a half-pound of meat, and you go over by .1, they may tell you to take one off, which will put you under. Can't exactly argue with them.
Prepare to do a lot of busy work. If you're not helping a customer or cooking something, you better be cleaning something.
Think that's all from my end. Maybe the more senior deli folk can take over. :)
-- Edited by thestruggleisreal on Thursday 7th of January 2016 05:20:19 PM
We have a register in our deli so depending on what store you work in you might need a little bit of register training but not much. i work in the bakery and have to use the deli register very rarely when people want to pay for cakes, doing cash or credit transactions is really easy (i don't know how to do checks though).
No one wants to wait on customers. Everyone will do other jobs like making sandwiches or salads or trays or other jobs. Everyone thinks their job is the most important so they will just ignore the customers, thinking another employee will get them. They won't. There will be arguments and sniping who should get the customer.
Also, just in case you get this one customer, 16 ounces equal a pound. I've been asked by a few customers to give them 6 or 8 ounces of meat. Not gonna lie.. was completely baffled. It happened at both stores I've worked at now (one was a super busy big Kroger and the other, that I'm at now, is a really small and pretty slow store).
Ask questions! You might feel stupid but it's better to ask before you mess up a bunch of packaged food; our store is strict on what containers to use and where all the labels go on the container. I know there were many times I had to ask about how to do something because they will assume you know how to do it already. They might give you the "You really don't know how to do this?" look but it's better to do it right the first time.
If you find yourself done with whatever task you've been assigned, ask them what to do next. Don't just stand around because they will get annoyed (this might be different if your store isn't busy). I bring this up because we had a new girl at my old store who would finish doing her task and then just stand around the area doing nothing until a customer comes. She would help the customer and then just go back to standing there. My old store was super busy so there was a lot to be done and everyone is constantly doing something. So, sometimes we wouldn't know she was done until we happened to look over and see her just standing there. I know it drove my coworkers crazy and it was annoying for me when I was in charge of night shift because there was no time for me to constantly check up on her.
Also, what the other person said about coworkers not wanting to help customers is sooo true. It usually falls to the new people to handle customers. Seriously. You could be doing something really important like putting fresh food in the hot case or temping food and your coworker might be washing a slicer or wiping off the table and they will still ask (or order) you to handle the customer. I think the only time I got a pass was when I was making fried chicken.
Everyone will do other jobs like making sandwiches or salads or trays or other jobs. Everyone thinks their job is the most important so they will just ignore the customers, thinking another employee will get them. They won't. There will be arguments and sniping who should get the customer.
I for one HATE making freaking sandwiches!!!! I'll happily unload that to work with customers. Besides, it's a chance to get a good secret shopper rating. I want to get out of the deli, anywhere there isn't cold meat! 100% is a small coupon for $$$ off your grocery bill or gas. BUT more importantly, it's a chance to ask to get out of the deli!
