Do meat clerks have to order? I work packeged meat every day and do all the ordering for frozen meat and packeged meat. I also do the cap review for the fresh sausage and work all back stock for packeged meat and frozen. I do all of this and didn't get a raise and I am not a manager! Is this right.
I've run shops where they do. It depends on the person.
The short answer is yes, it is right.
Long answer... cap is a simple task for delegation, working stock for del wall/frozen is clerk work.
If you are ordering, are you ordering bunkers or for the wall? If you are ordering for the wall, you are doing it wrong. Learn2CAO and make it work for you by having your numbers set correct. If you are ordering for the bunkers.. hey, is it really that difficult?
It sounds like you were given some more responsibility because you seem like one of the more competent members of the team. Take this as a compliment, because what you do over there is what is going to determine how profitable your meat department is. Plus with everything getting more and more CAO focused, you're going to be a step ahead of some if you get really good at the numbers and using the gun.
I'd suggest you learn to cut meat and push to become an ADH.
When running the meat dept. single handedly (which happens 5--6 x / year) I always start by purging all my on hands, re setting the count to 100 for everything, f4-ing my steak case and re ordering everything in there by 5 squared to the 9th power, then doing the same thing on my lunch meat wall. Y'know. Just for balance.
Now my bunkers are different matters altogether! I usually haul them outside by the unloading dock, pressure hose clean them then dry ice fumigate them for 2--4 days. Of course I already have all their inventory pre packaged and stored in the produce cooler (they don't mind cuz they do the same thing with their stuff in the dairy cooler).
As for compensation? A-hem. Let's just say my s.m. is hot with big ol' titties and she services MY meat counter regularly
I've run shops where they do. It depends on the person.
The short answer is yes, it is right.
Long answer... cap is a simple task for delegation, working stock for del wall/frozen is clerk work.
If you are ordering, are you ordering bunkers or for the wall? If you are ordering for the wall, you are doing it wrong. Learn2CAO and make it work for you by having your numbers set correct. If you are ordering for the bunkers.. hey, is it really that difficult?
It sounds like you were given some more responsibility because you seem like one of the more competent members of the team. Take this as a compliment,
Bullsh!t. No compliment involved here, you're just a pet monkey they're willing to use and abuse on the cheap to get what they want. Seen this a million times, don't go for it.
Sounds like you're doing the work that a backup should be doing.
Same as in the dairy and frozen departments: a clerk runs these sections solo two days a week, ordering, ordering new ad product, doing everything a lead/department head would do . . . all with no back-up designation and for eight or nine dollars an hour.
It happens in the bakery too. Deli has a backup, but since the bakery manager is considered to be on the same level as the deli assistant, the second in command in bakery doesn't get anything extra. :-/
So i just get to be the official-unofficial bakery backup. I put on orders usually once or twice a week. I don't mind it because the extra responsibility isn't that difficult but extra pay would be nice.
Do meat clerks have to order? I work packeged meat every day and do all the ordering for frozen meat and packeged meat. I also do the cap review for the fresh sausage and work all back stock for packeged meat and frozen. I do all of this and didn't get a raise and I am not a manager! Is this right.
No they aren't required to, but it sounds like they want to see how you handle things. When we had a lunch meat guy at the time he would do his orders so he would have control over what he worked. It could lead to you eventually being a ADH.
__________________
My Views and Opinions do not reflect that of the Kroger company. I'm an indivdual expressing my 1st amendment right.
Sounds like you're doing the work that a backup should be doing.
Same as in the dairy and frozen departments: a clerk runs these sections solo two days a week, ordering, ordering new ad product, doing everything a lead/department head would do . . . all with no back-up designation and for eight or nine dollars an hour.
Sound fair?
To be honest those are rather simple tasks. I use to order trays and supplies as a clerk. It helped me learn the system to be in the spot I fill now.
__________________
My Views and Opinions do not reflect that of the Kroger company. I'm an indivdual expressing my 1st amendment right.
Sounds like you're doing the work that a backup should be doing.
Same as in the dairy and frozen departments: a clerk runs these sections solo two days a week, ordering, ordering new ad product, doing everything a lead/department head would do . . . all with no back-up designation and for eight or nine dollars an hour.
Sound fair?
You sound confused. I think we both work at 402, it's for $7.65 an hour. Not $8 or $9. I wish $8, I could maybe afford a better quality ramen then. You must have it good with some steak flavored ramen.
