The end of the meat department is right next to the dairy department, and dairy is never there.
Customers always ask us to find stuff in the dairy cooler. Like 5 times in a 4 hour shift. I have zero idea where anything (except for milk) in there is. I go in, and unless I see it obviously on a cart, I wait a minute then tell the customer we are out.
Also we get asked to go look for stuff in produce sometimes, but produce is usually staffed.
Pretty much the rule is that you always try to help the customer. I get stopped by people asking random questions about dairy all the time since you have to go past dairy to get into the breakroom (in both stores i've worked in). Honestly though, i've done the same, if i don't see the item they want, and i don't see the dairy clerk, i tell them sorry we're out.
Rule of thumb is if it's in the afternoon and the perishable truck has already been worked by the morning crew for each department including dairy, and the item is still empty, it's probably not in stock. Blame it on the department head unless it's a scratched item. When it comes to grocery, holes are most of the time caused by lazy managers.
Rule of thumb is if it's in the afternoon and the perishable truck has already been worked by the morning crew for each department including dairy, and the item is still empty, it's probably not in stock. Blame it on the department head unless it's a scratched item. When it comes to grocery, holes are most of the time caused by lazy managers.
Hmm, I don't think I could say my managers are lazy in bakery. It's just they don't know how to properly prioritize things when it comes to ordering things for one. And for two, not sure how often/if at all our new manager even talked to our back up to our Dept. Head. Because the back ups were the ones that did the majority of ordering stuff at our old store and we would have enough items in. However the new guy, is thinking we have enough of x,y, and z but I don't think he can even tell with regards to how he or no one else really ever communicates to us, what has been ordered in the first place and where things are in the freezer. So I think priorities and communication is what makes things a big fail in that regard too.
As to the original poster's question. I don't know about the meat dept. working dairy. But I know I have also been asked a time or two about items in the diary section at our old store. And even in the new store, some customers have made it all around the store to the bakery side of things and ask us about things in the different aisles(which I seriously find to be a hoot as we hardly ever get out or get much of a chance to see other parts of the store like that, to really know all of what they are stocking out there or not). But yea, I guess the managers and what not, figure as long as you have your smock or apron on and regardless of the dept. you are meant to help the customers out and at least check and see with somebody if certain things are in or out. Mind you, not supposed to take it on as a second job though for another depts. customers.
I would think it be time to talk to your manager about it or someone on the management team to see what they can do about getting dairy to step up and work their own dept. more and let the folks in meat get back to their own work.
Hmm, I don't think I could say my managers are lazy in bakery. It's just they don't know how to properly prioritize things when it comes to ordering things for one. And for two, not sure how often/if at all our new manager even talked to our back up to our Dept. Head. Because the back ups were the ones that did the majority of ordering stuff at our old store and we would have enough items in. However the new guy, is thinking we have enough of x,y, and z but I don't think he can even tell with regards to how he or no one else really ever communicates to us, what has been ordered in the first place and where things are in the freezer. So I think priorities and communication is what makes things a big fail in that regard too.
In our bakery, the bakery manager all the pre-made stuff that goes out on the sales floor. However, the bakers and the cake decorators are in charge of letting her know what items they need to do their jobs. We write everything we need in a notebook. We use one page per day. We write the date at the top and all the stuff we want ordered on that day. If we want it ordered the next day, we simply start a new page with tomorrow's date. That way if someone runs out of something they check the notebook and see if they forgot to order or if the bakery manager neglected to order it.
In our bakery, the bakery manager orders all the pre-made stuff that goes out on the sales floor. However, the bakers and the cake decorators are in charge of letting her know what items they need to do their jobs. We write everything we need in a notebook. We use one page per day. We write the date at the top and all the stuff we want ordered on that day. If we want it ordered the next day, we simply start a new page with tomorrow's date. That way if someone runs out of something they check the notebook and see if they forgot to order or if the bakery manager neglected to order it.
In short... No. But, for quality customer service , it usually look and see if i can find it. Our store is small and the customers are pretty Ok Walking the cutting room in while I'm cutting on the saw, talking to me while I'm focused so I don't cut myself and the lady allowing her brat ass kids within 2 feet of me? to ask why I don't have any gallon sweet tea? I"ll help her in the few minutes it takes me to finish what I'm doing...
