Okay maybe sabotage isn't the right word. But at the very least try and make you look bad even if it's not in front of customers but in general as well. Or maybe I'm just feeling this way because I'm going to be scheduled to work in bakery for a third week in a row after this one, because finally the rest of the bakery peeps are getting their vacations in and need someone to replace closers and the usual 3:30 a.m. to 11:30 a.m. and I'm starting to feel that level of annoyance with my bakery co-workers all over again.
1. The not letting people know that there are orders that need to be taken care of until the last minute
2. Not bothering to at least run out the cardboard before they leave for the day
3. Leaving me with 7 to 8 trays of stuffing to package(small hands and large tray of stuffing just do not mix on a busy night like our kids night out and also having the second tall boy with the stuffing on it, shoved clear out the way, so it's not noticed til the last minute)
4. Moving all the doughnuts to the gluten free cart(to which I didn't see them at first, as they increased the number of par-bake carts and so where I was looking I kept seeing nothing but bread and seasonal stuff but no doughnuts and that got me way behind)
5. Repeatedly coming behind me and re-arranging stuff I just put away
6. (New personal fave) being told to re-fill the floor on closing at really inconvenient times that therein messes up my progress in getting out on time
7. Having silly side bar conversations about you with the back up manager and even though they won't speak directly to you about what's going on, but the pair of them and the resident loud mouth are all whispering and staring at you for 10 to 15 mins at a time
8. Being made to do slack out on my own, knowing I haven't had much practice with it or a routine(which is kind of critical for me, as I totally won't remember something if I"m not doing it consistently enough or if it's been between now and forever ago since I last did it)
Now typically I'm not the type of person to take a lot of things personally. But I swear, sometimes working with particular people at times in this department is something else. I know they aren't trying to get me fired. But I don't know, it still sticks in my mind sometimes how the pastry chef has said that she has known some people to have been placed on shifts or given tasks that will annoy them enough to quit. So I'm never sure if I'm on that level of the totem pole or they are deliberately being annoying as I don't always rise to the bait like most others would in the department. Either way, I'll be glad to get back to Deli!
I haven't even seen anything about stuffing, i hope they don't try to force that on us too. we don't have time for that!
There's so many other choices for stuffing mix elsewhere in the store that it really makes it impractical for the bakery to make it too. Last year we got in that pre-made stuffing mix in the cellophane bag with the yellow label and we ended up marking it down to 50 cents a bag. Even at that price, we still ended up throwing a bunch of it away.
I haven't even seen anything about stuffing, i hope they don't try to force that on us too. we don't have time for that!
There's so many other choices for stuffing mix elsewhere in the store that it really makes it impractical for the bakery to make it too. Last year we got in that pre-made stuffing mix in the cellophane bag with the yellow label and we ended up marking it down to 50 cents a bag. Even at that price, we still ended up throwing a bunch of it away.
Best way to get back on an employee is to do a Bad OSAT on them and mention their name
I haven't even seen anything about stuffing, i hope they don't try to force that on us too. we don't have time for that!
Not sure about the pre-made mix stuff the other poster was talking about. But yea, ever since we got bumped up to a Marketplace and I guess even before, not really sure. But we take the day old artisan breads(save for cheese, garlic, sweet potato, and rosemary) and the Italian bread that would have been marked down and make it with that and I forget what kind of seasoning we put on there(as I've only seen it made like once one time, but never officially made any myself thus far), and pop it in the ovens for a little bit. Take out and let it cool.
Last I saw we were up to 3 full boxes of it as we were pretty much making more than enough of it each an everyday day. I was just thankful the second night I was on closing and as it was 3 p.m. there was no time to make any for that day. But yea, it seems like they anticipate us always selling a lot more of it than we typically do. As I think only a couple of customers will even ask for it at any given time. And yea, as the other poster mentioned, we have more than enough versions of it in the other aisles once we are closer to Thanksgiving and Christmas. I don't see why the bakery has to make their own too.
I haven't even seen anything about stuffing, i hope they don't try to force that on us too. we don't have time for that!
There's so many other choices for stuffing mix elsewhere in the store that it really makes it impractical for the bakery to make it too. Last year we got in that pre-made stuffing mix in the cellophane bag with the yellow label and we ended up marking it down to 50 cents a bag. Even at that price, we still ended up throwing a bunch of it away.
At least you got in something that was already pre-packaged though. I wouldn't be so fussy about the stuffing if we got it that way too. But having to make our own each and everyday(when there is time), it's just another time suck in my opinion as it really doesn't move like what they expect it will. I mean sure a few folks may buy some. But once it comes closer to the big holidays, folks are all about the Pepperidge Farm kind or all kinds of rolls instead of the stuffing. Which makes me feel like I could be doing something else altogether over making so much and it's not going anywhere.
Also side note, I really don't get how they expect us to package so many bags of it. And have no real tool to help us scoop it up faster. As I said in my original post, small hands and a whole tray of long crunchy bits(as they showed us how to flip the bread loaves up on our old slicer, so it cuts it long ways instead of the standard way) of hard bread do not mix. Tearing up your gloves and just makes the process go even slower. Come to think of it though, since I do have 2 more closing days coming up next week. If I have more of it to package, I'm going to wait til everybody leaves for the day and use one of the containers the bakers use to nuke the danish icing to loosen it up for their doughnuts and stuff in the morning. Shove enough of the bread in there then slip the bag over top of it and turn it over in there and fill it that way. See if that makes things go quicker or not.
I haven't even seen anything about stuffing, i hope they don't try to force that on us too. we don't have time for that!
There's so many other choices for stuffing mix elsewhere in the store that it really makes it impractical for the bakery to make it too. Last year we got in that pre-made stuffing mix in the cellophane bag with the yellow label and we ended up marking it down to 50 cents a bag. Even at that price, we still ended up throwing a bunch of it away.
At least you got in something that was already pre-packaged though. I wouldn't be so fussy about the stuffing if we got it that way too. But having to make our own each and everyday(when there is time), it's just another time suck in my opinion as it really doesn't move like what they expect it will. I mean sure a few folks may buy some. But once it comes closer to the big holidays, folks are all about the Pepperidge Farm kind or all kinds of rolls instead of the stuffing. Which makes me feel like I could be doing something else altogether over making so much and it's not going anywhere.
Also side note, I really don't get how they expect us to package so many bags of it. And have no real tool to help us scoop it up faster. As I said in my original post, small hands and a whole tray of long crunchy bits(as they showed us how to flip the bread loaves up on our old slicer, so it cuts it long ways instead of the standard way) of hard bread do not mix. Tearing up your gloves and just makes the process go even slower. Come to think of it though, since I do have 2 more closing days coming up next week. If I have more of it to package, I'm going to wait til everybody leaves for the day and use one of the containers the bakers use to nuke the danish icing to loosen it up for their doughnuts and stuff in the morning. Shove enough of the bread in there then slip the bag over top of it and turn it over in there and fill it that way. See if that makes things go quicker or not.
Since you have a way to hold the bag open, you could just pick up the pan liner with the stuffing mix on it, fold the ends up so it forms a trough, and let the stuff slide into the bag. On a side note, I don't like to heat the roll icing. It makes it too crumbly when it dries. Also, when you pour the leftover icing back into the bucket, it ruins what's left in the bucket. It dries it out, makes it even thicker than it was before, and ruins the texture. The problem gets worse each time the icing is re-heated. What I do is when I open a new bucket of icing, I stir and stir it to loosen it up first. If the icing doesn't drizzle off the end of a spatula, I stir in water until it is the enough to drizzle. Of course you don't want it to be like doughnut glaze either. You want it thin enough to drizzle but still thick enough to spread on something and not have to worry about it running off. Once I get through using the icing, I scrape down the sides of the bucket and spray a small layer of water on top of the icing to keep it from drying out on top. Even with the lid on tight, the icing still dries out unless you spray a thin layer of water on top as a barrier.
I haven't even seen anything about stuffing, i hope they don't try to force that on us too. we don't have time for that!
There's so many other choices for stuffing mix elsewhere in the store that it really makes it impractical for the bakery to make it too. Last year we got in that pre-made stuffing mix in the cellophane bag with the yellow label and we ended up marking it down to 50 cents a bag. Even at that price, we still ended up throwing a bunch of it away.
At least you got in something that was already pre-packaged though. I wouldn't be so fussy about the stuffing if we got it that way too. But having to make our own each and everyday(when there is time), it's just another time suck in my opinion as it really doesn't move like what they expect it will. I mean sure a few folks may buy some. But once it comes closer to the big holidays, folks are all about the Pepperidge Farm kind or all kinds of rolls instead of the stuffing. Which makes me feel like I could be doing something else altogether over making so much and it's not going anywhere.
Also side note, I really don't get how they expect us to package so many bags of it. And have no real tool to help us scoop it up faster. As I said in my original post, small hands and a whole tray of long crunchy bits(as they showed us how to flip the bread loaves up on our old slicer, so it cuts it long ways instead of the standard way) of hard bread do not mix. Tearing up your gloves and just makes the process go even slower. Come to think of it though, since I do have 2 more closing days coming up next week. If I have more of it to package, I'm going to wait til everybody leaves for the day and use one of the containers the bakers use to nuke the danish icing to loosen it up for their doughnuts and stuff in the morning. Shove enough of the bread in there then slip the bag over top of it and turn it over in there and fill it that way. See if that makes things go quicker or not.
Since you have a way to hold the bag open, you could just pick up the pan liner with the stuffing mix on it, fold the ends up so it forms a trough, and let the stuff slide into the bag. On a side note, I don't like to heat the roll icing. It makes it too crumbly when it dries. Also, when you pour the leftover icing back into the bucket, it ruins what's left in the bucket. It dries it out, makes it even thicker than it was before, and ruins the texture. The problem gets worse each time the icing is re-heated. What I do is when I open a new bucket of icing, I stir and stir it to loosen it up first. If the icing doesn't drizzle off the end of a spatula, I stir in water until it is the enough to drizzle. Of course you don't want it to be like doughnut glaze either. You want it thin enough to drizzle but still thick enough to spread on something and not have to worry about it running off. Once I get through using the icing, I scrape down the sides of the bucket and spray a small layer of water on top of the icing to keep it from drying out on top. Even with the lid on tight, the icing still dries out unless you spray a thin layer of water on top as a barrier.
Good to know on the stuffing. I think my brain must have just switched off or something, cause I had finished packaging and labeling all the cookies and even icing the sugar ones. Then coming across that other tall boy of stuffing, I was just ticked off. But will try the trough approach next time.
As for the icing, I would relay your helpful wisdom on to the bakers at my store but they always think they know everything and don't even care if the icing or anything else comes out all crumbly. Just as long as it's done so they can get out of there for the day. Would for sure be a sound approach to things though all the same.
Okay maybe sabotage isn't the right word. But at the very least try and make you look bad even if it's not in front of customers but in general as well. Or maybe I'm just feeling this way because I'm going to be scheduled to work in bakery for a third week in a row after this one, because finally the rest of the bakery peeps are getting their vacations in and need someone to replace closers and the usual 3:30 a.m. to 11:30 a.m. and I'm starting to feel that level of annoyance with my bakery co-workers all over again.
1. The not letting people know that there are orders that need to be taken care of until the last minute
2. Not bothering to at least run out the cardboard before they leave for the day
3. Leaving me with 7 to 8 trays of stuffing to package(small hands and large tray of stuffing just do not mix on a busy night like our kids night out and also having the second tall boy with the stuffing on it, shoved clear out the way, so it's not noticed til the last minute)
4. Moving all the doughnuts to the gluten free cart(to which I didn't see them at first, as they increased the number of par-bake carts and so where I was looking I kept seeing nothing but bread and seasonal stuff but no doughnuts and that got me way behind)
5. Repeatedly coming behind me and re-arranging stuff I just put away
6. (New personal fave) being told to re-fill the floor on closing at really inconvenient times that therein messes up my progress in getting out on time
7. Having silly side bar conversations about you with the back up manager and even though they won't speak directly to you about what's going on, but the pair of them and the resident loud mouth are all whispering and staring at you for 10 to 15 mins at a time
8. Being made to do slack out on my own, knowing I haven't had much practice with it or a routine(which is kind of critical for me, as I totally won't remember something if I"m not doing it consistently enough or if it's been between now and forever ago since I last did it)
Now typically I'm not the type of person to take a lot of things personally. But I swear, sometimes working with particular people at times in this department is something else. I know they aren't trying to get me fired. But I don't know, it still sticks in my mind sometimes how the pastry chef has said that she has known some people to have been placed on shifts or given tasks that will annoy them enough to quit. So I'm never sure if I'm on that level of the totem pole or they are deliberately being annoying as I don't always rise to the bait like most others would in the department. Either way, I'll be glad to get back to Deli!
Sabotage is the right word and Deli isn't any better. I get sabotaged all the time. I'm so hated in the Deli that they try anything and everything to get me fired. The thing is, I don't quit. When someone tries hard to ruin me I make myself better. Don't let it get to you, the more you can handle the better off you are. Think of it as if they are helping you.
Okay maybe sabotage isn't the right word. But at the very least try and make you look bad even if it's not in front of customers but in general as well. Or maybe I'm just feeling this way because I'm going to be scheduled to work in bakery for a third week in a row after this one, because finally the rest of the bakery peeps are getting their vacations in and need someone to replace closers and the usual 3:30 a.m. to 11:30 a.m. and I'm starting to feel that level of annoyance with my bakery co-workers all over again.
1. The not letting people know that there are orders that need to be taken care of until the last minute
2. Not bothering to at least run out the cardboard before they leave for the day
3. Leaving me with 7 to 8 trays of stuffing to package(small hands and large tray of stuffing just do not mix on a busy night like our kids night out and also having the second tall boy with the stuffing on it, shoved clear out the way, so it's not noticed til the last minute)
4. Moving all the doughnuts to the gluten free cart(to which I didn't see them at first, as they increased the number of par-bake carts and so where I was looking I kept seeing nothing but bread and seasonal stuff but no doughnuts and that got me way behind)
5. Repeatedly coming behind me and re-arranging stuff I just put away
6. (New personal fave) being told to re-fill the floor on closing at really inconvenient times that therein messes up my progress in getting out on time
7. Having silly side bar conversations about you with the back up manager and even though they won't speak directly to you about what's going on, but the pair of them and the resident loud mouth are all whispering and staring at you for 10 to 15 mins at a time
8. Being made to do slack out on my own, knowing I haven't had much practice with it or a routine(which is kind of critical for me, as I totally won't remember something if I"m not doing it consistently enough or if it's been between now and forever ago since I last did it)
Now typically I'm not the type of person to take a lot of things personally. But I swear, sometimes working with particular people at times in this department is something else. I know they aren't trying to get me fired. But I don't know, it still sticks in my mind sometimes how the pastry chef has said that she has known some people to have been placed on shifts or given tasks that will annoy them enough to quit. So I'm never sure if I'm on that level of the totem pole or they are deliberately being annoying as I don't always rise to the bait like most others would in the department. Either way, I'll be glad to get back to Deli!
Sabotage is the right word and Deli isn't any better. I get sabotaged all the time. I'm so hated in the Deli that they try anything and everything to get me fired. The thing is, I don't quit. When someone tries hard to ruin me I make myself better. Don't let it get to you, the more you can handle the better off you are. Think of it as if they are helping you.
Sorry to hear you are experiencing ****ty times in your deli. At my store it's usually not too bad in my opinion, because I'm at least willing to work and if I'm asked to do something I'm willing to get to it and not dick around like other peeps.
But even when I'm like that in bakery, I swear there are just times that it seems to rub some of my co-workers the wrong way. Like for instance, we have to clean out the cooler every morning when you are the floor setter on Tuesdays. Okay cool, I've been doing that. But one time I was doing that on one of the inventory mornings. And the back up manager is like you can't touch anything until I've scanned it first. So I'm like cool, let me work on the cooler while she gets some stuff scanned and passed over to me right(and also as it has to be done before 10 a.m. as that is around the time the majority of our department comes in. I figured I would get it out of the way early and not let it linger)? Wrong, cause although she turns her back on me and gets back to what she is doing and I worked on the cooler. I come in the next day and hear how she wanted to "show" me a bunch of stuff in regards to inventory but *I* was the one that was oh so pre-occupied with the cooler to really be shown anything.
And it's like dude. That cooler is not all that important that I would be like "I'm sorry, I don't want to learn something new, because I prefer to wrestle with the hose(that loves to tangle up) and clean this cooler. It's just sooooo much fun And what you are talking about back up manager isn't." Totally never came to mind or out of my mouth. And I'm the last person to not stop what I am doing if I am needed for something important. So for her to say something like that to others about me, is yet another thing that irks the **** out of me and makes me think along the lines of sabotage at times. Cause what if someone much higher up than she was, is listening in and thinking I just like to ignore authority figures or whatever? And then I'd be getting a write up over some **** that isn't true.
And just today, I was told by the resident loud mouth that said back up manager had meant to tell me to start at the front tables and work my way back when filling the floor as the floor setter. Cause apparently we keep getting dinged on it. Well cool, I can learn from that(been piecing together this floor setting role for a while now anyway, as nobody really told me much about how to do it since my first 3 a.m. shifts) and do so the next time. What again irks me and brings me back to my line or posting this thread. Is how long was it getting on somebody's last nerve before they ****ing spoke up to even tell me there was a problem! I mean they would rather whisper and yap about it and other things I'm doing "wrong", than actually speaking to me about them. And it really pisses me off. Cause how can I get better at something the first time, UNLESS you let me know there is even a beef in the first place? Letting it fester and have somebody else getting chewed a new one to the point they finally have to relay to me what is going on(via someone else mind you), is just not cool. And in my opinion causes even more division in the department as a whole, as you just don't know who the hell to trust at times.
So yea, they are making me better. But I still half expect the other shoe to drop at times when I'm in bakery. At least in deli, pending on who you are working with down there. There is a bit more team work in my opinion. The only time it gets kind of bad is when some folks that consistently take their 2 breaks together at a particular time, still opt to do so on really busy days at times. Or if they schedule people to come n much later and when I have to split time between deli and bakery, it usually leaves someone in a bind. But yea, at least when I'm in deli, I can breathe a bit more down there as everyone for the most part, is collectively pulling their weight. In bakery, you have to do your share plus that of 3 other people. And they think by telling you to pick up the pace that is going to cover everything that needs to be done by one person. Riiiiiight.
Okay maybe sabotage isn't the right word. But at the very least try and make you look bad even if it's not in front of customers but in general as well. Or maybe I'm just feeling this way because I'm going to be scheduled to work in bakery for a third week in a row after this one, because finally the rest of the bakery peeps are getting their vacations in and need someone to replace closers and the usual 3:30 a.m. to 11:30 a.m. and I'm starting to feel that level of annoyance with my bakery co-workers all over again.
1. The not letting people know that there are orders that need to be taken care of until the last minute
2. Not bothering to at least run out the cardboard before they leave for the day
3. Leaving me with 7 to 8 trays of stuffing to package(small hands and large tray of stuffing just do not mix on a busy night like our kids night out and also having the second tall boy with the stuffing on it, shoved clear out the way, so it's not noticed til the last minute)
4. Moving all the doughnuts to the gluten free cart(to which I didn't see them at first, as they increased the number of par-bake carts and so where I was looking I kept seeing nothing but bread and seasonal stuff but no doughnuts and that got me way behind)
5. Repeatedly coming behind me and re-arranging stuff I just put away
6. (New personal fave) being told to re-fill the floor on closing at really inconvenient times that therein messes up my progress in getting out on time
7. Having silly side bar conversations about you with the back up manager and even though they won't speak directly to you about what's going on, but the pair of them and the resident loud mouth are all whispering and staring at you for 10 to 15 mins at a time
8. Being made to do slack out on my own, knowing I haven't had much practice with it or a routine(which is kind of critical for me, as I totally won't remember something if I"m not doing it consistently enough or if it's been between now and forever ago since I last did it)
Now typically I'm not the type of person to take a lot of things personally. But I swear, sometimes working with particular people at times in this department is something else. I know they aren't trying to get me fired. But I don't know, it still sticks in my mind sometimes how the pastry chef has said that she has known some people to have been placed on shifts or given tasks that will annoy them enough to quit. So I'm never sure if I'm on that level of the totem pole or they are deliberately being annoying as I don't always rise to the bait like most others would in the department. Either way, I'll be glad to get back to Deli!
Sabotage is the right word and Deli isn't any better. I get sabotaged all the time. I'm so hated in the Deli that they try anything and everything to get me fired. The thing is, I don't quit. When someone tries hard to ruin me I make myself better. Don't let it get to you, the more you can handle the better off you are. Think of it as if they are helping you.
Sorry to hear you are experiencing ****ty times in your deli. At my store it's usually not too bad in my opinion, because I'm at least willing to work and if I'm asked to do something I'm willing to get to it and not dick around like other peeps.
But even when I'm like that in bakery, I swear there are just times that it seems to rub some of my co-workers the wrong way. Like for instance, we have to clean out the cooler every morning when you are the floor setter on Tuesdays. Okay cool, I've been doing that. But one time I was doing that on one of the inventory mornings. And the back up manager is like you can't touch anything until I've scanned it first. So I'm like cool, let me work on the cooler while she gets some stuff scanned and passed over to me right(and also as it has to be done before 10 a.m. as that is around the time the majority of our department comes in. I figured I would get it out of the way early and not let it linger)? Wrong, cause although she turns her back on me and gets back to what she is doing and I worked on the cooler. I come in the next day and hear how she wanted to "show" me a bunch of stuff in regards to inventory but *I* was the one that was oh so pre-occupied with the cooler to really be shown anything.
And it's like dude. That cooler is not all that important that I would be like "I'm sorry, I don't want to learn something new, because I prefer to wrestle with the hose(that loves to tangle up) and clean this cooler. It's just sooooo much fun And what you are talking about back up manager isn't." Totally never came to mind or out of my mouth. And I'm the last person to not stop what I am doing if I am needed for something important. So for her to say something like that to others about me, is yet another thing that irks the **** out of me and makes me think along the lines of sabotage at times. Cause what if someone much higher up than she was, is listening in and thinking I just like to ignore authority figures or whatever? And then I'd be getting a write up over some **** that isn't true.
And just today, I was told by the resident loud mouth that said back up manager had meant to tell me to start at the front tables and work my way back when filling the floor as the floor setter. Cause apparently we keep getting dinged on it. Well cool, I can learn from that(been piecing together this floor setting role for a while now anyway, as nobody really told me much about how to do it since my first 3 a.m. shifts) and do so the next time. What again irks me and brings me back to my line or posting this thread. Is how long was it getting on somebody's last nerve before they ****ing spoke up to even tell me there was a problem! I mean they would rather whisper and yap about it and other things I'm doing "wrong", than actually speaking to me about them. And it really pisses me off. Cause how can I get better at something the first time, UNLESS you let me know there is even a beef in the first place? Letting it fester and have somebody else getting chewed a new one to the point they finally have to relay to me what is going on(via someone else mind you), is just not cool. And in my opinion causes even more division in the department as a whole, as you just don't know who the hell to trust at times.
So yea, they are making me better. But I still half expect the other shoe to drop at times when I'm in bakery. At least in deli, pending on who you are working with down there. There is a bit more team work in my opinion. The only time it gets kind of bad is when some folks that consistently take their 2 breaks together at a particular time, still opt to do so on really busy days at times. Or if they schedule people to come n much later and when I have to split time between deli and bakery, it usually leaves someone in a bind. But yea, at least when I'm in deli, I can breathe a bit more down there as everyone for the most part, is collectively pulling their weight. In bakery, you have to do your share plus that of 3 other people. And they think by telling you to pick up the pace that is going to cover everything that needs to be done by one person. Riiiiiight.
It sounds like your bakery is like our Deli and your Deli is like our Baker. In our Bakery everyone works as a team. In our Deli everyone stands around talking or playing on their phones while one person does all the work. If a customer comes up the others are so busy talking with each other or too busy with their phones that they depend on the one person who is busy doing actually work to serve the customers. I am the one to clean out the cooler every week. Yesterday I walked in and was told to clean the cooler, clean the 4 sinks, scrub the floors, and fill the case. Mind you there were 3 off them there all day Before I got there and not one of them could do the dishes they dirtied or take the garbage or clean up any mess they made. So I had to clean up their mess before I could even do what they asked of me. They then expect me to be available to serve customers, while they stand around watch me, talk about me, and do nothing.
Okay maybe sabotage isn't the right word. But at the very least try and make you look bad even if it's not in front of customers but in general as well. Or maybe I'm just feeling this way because I'm going to be scheduled to work in bakery for a third week in a row after this one, because finally the rest of the bakery peeps are getting their vacations in and need someone to replace closers and the usual 3:30 a.m. to 11:30 a.m. and I'm starting to feel that level of annoyance with my bakery co-workers all over again.
1. The not letting people know that there are orders that need to be taken care of until the last minute
2. Not bothering to at least run out the cardboard before they leave for the day
3. Leaving me with 7 to 8 trays of stuffing to package(small hands and large tray of stuffing just do not mix on a busy night like our kids night out and also having the second tall boy with the stuffing on it, shoved clear out the way, so it's not noticed til the last minute)
4. Moving all the doughnuts to the gluten free cart(to which I didn't see them at first, as they increased the number of par-bake carts and so where I was looking I kept seeing nothing but bread and seasonal stuff but no doughnuts and that got me way behind)
5. Repeatedly coming behind me and re-arranging stuff I just put away
6. (New personal fave) being told to re-fill the floor on closing at really inconvenient times that therein messes up my progress in getting out on time
7. Having silly side bar conversations about you with the back up manager and even though they won't speak directly to you about what's going on, but the pair of them and the resident loud mouth are all whispering and staring at you for 10 to 15 mins at a time
8. Being made to do slack out on my own, knowing I haven't had much practice with it or a routine(which is kind of critical for me, as I totally won't remember something if I"m not doing it consistently enough or if it's been between now and forever ago since I last did it)
Now typically I'm not the type of person to take a lot of things personally. But I swear, sometimes working with particular people at times in this department is something else. I know they aren't trying to get me fired. But I don't know, it still sticks in my mind sometimes how the pastry chef has said that she has known some people to have been placed on shifts or given tasks that will annoy them enough to quit. So I'm never sure if I'm on that level of the totem pole or they are deliberately being annoying as I don't always rise to the bait like most others would in the department. Either way, I'll be glad to get back to Deli!
Sabotage is the right word and Deli isn't any better. I get sabotaged all the time. I'm so hated in the Deli that they try anything and everything to get me fired. The thing is, I don't quit. When someone tries hard to ruin me I make myself better. Don't let it get to you, the more you can handle the better off you are. Think of it as if they are helping you.
Sorry to hear you are experiencing ****ty times in your deli. At my store it's usually not too bad in my opinion, because I'm at least willing to work and if I'm asked to do something I'm willing to get to it and not dick around like other peeps.
But even when I'm like that in bakery, I swear there are just times that it seems to rub some of my co-workers the wrong way. Like for instance, we have to clean out the cooler every morning when you are the floor setter on Tuesdays. Okay cool, I've been doing that. But one time I was doing that on one of the inventory mornings. And the back up manager is like you can't touch anything until I've scanned it first. So I'm like cool, let me work on the cooler while she gets some stuff scanned and passed over to me right(and also as it has to be done before 10 a.m. as that is around the time the majority of our department comes in. I figured I would get it out of the way early and not let it linger)? Wrong, cause although she turns her back on me and gets back to what she is doing and I worked on the cooler. I come in the next day and hear how she wanted to "show" me a bunch of stuff in regards to inventory but *I* was the one that was oh so pre-occupied with the cooler to really be shown anything.
And it's like dude. That cooler is not all that important that I would be like "I'm sorry, I don't want to learn something new, because I prefer to wrestle with the hose(that loves to tangle up) and clean this cooler. It's just sooooo much fun And what you are talking about back up manager isn't." Totally never came to mind or out of my mouth. And I'm the last person to not stop what I am doing if I am needed for something important. So for her to say something like that to others about me, is yet another thing that irks the **** out of me and makes me think along the lines of sabotage at times. Cause what if someone much higher up than she was, is listening in and thinking I just like to ignore authority figures or whatever? And then I'd be getting a write up over some **** that isn't true.
And just today, I was told by the resident loud mouth that said back up manager had meant to tell me to start at the front tables and work my way back when filling the floor as the floor setter. Cause apparently we keep getting dinged on it. Well cool, I can learn from that(been piecing together this floor setting role for a while now anyway, as nobody really told me much about how to do it since my first 3 a.m. shifts) and do so the next time. What again irks me and brings me back to my line or posting this thread. Is how long was it getting on somebody's last nerve before they ****ing spoke up to even tell me there was a problem! I mean they would rather whisper and yap about it and other things I'm doing "wrong", than actually speaking to me about them. And it really pisses me off. Cause how can I get better at something the first time, UNLESS you let me know there is even a beef in the first place? Letting it fester and have somebody else getting chewed a new one to the point they finally have to relay to me what is going on(via someone else mind you), is just not cool. And in my opinion causes even more division in the department as a whole, as you just don't know who the hell to trust at times.
So yea, they are making me better. But I still half expect the other shoe to drop at times when I'm in bakery. At least in deli, pending on who you are working with down there. There is a bit more team work in my opinion. The only time it gets kind of bad is when some folks that consistently take their 2 breaks together at a particular time, still opt to do so on really busy days at times. Or if they schedule people to come n much later and when I have to split time between deli and bakery, it usually leaves someone in a bind. But yea, at least when I'm in deli, I can breathe a bit more down there as everyone for the most part, is collectively pulling their weight. In bakery, you have to do your share plus that of 3 other people. And they think by telling you to pick up the pace that is going to cover everything that needs to be done by one person. Riiiiiight.
It sounds like your bakery is like our Deli and your Deli is like our Baker. In our Bakery everyone works as a team. In our Deli everyone stands around talking or playing on their phones while one person does all the work. If a customer comes up the others are so busy talking with each other or too busy with their phones that they depend on the one person who is busy doing actually work to serve the customers. I am the one to clean out the cooler every week. Yesterday I walked in and was told to clean the cooler, clean the 4 sinks, scrub the floors, and fill the case. Mind you there were 3 off them there all day Before I got there and not one of them could do the dishes they dirtied or take the garbage or clean up any mess they made. So I had to clean up their mess before I could even do what they asked of me. They then expect me to be available to serve customers, while they stand around watch me, talk about me, and do nothing.
Oh definitely a swap. I mean, don't get me wrong some of the deli peeps have had issues amongst themselves at times from what I've been told. But I guess the true difference in between the two, is at least there is some acknowledgment that my efforts are actually doing something and contributing. I just got my first semi compliment today, in regards to filling the front first and working back. The resident loud mouth was like "it looks good". Like gee thanks. I've only been cutting up pumpkin roll, cakes for two slices, having to pull out some of those carts so I can reach everything to be able to even fill in the first place, all morning(all while feeling horrendously behind on doing my markdowns as we have about 5 tables up front. And although we have the back up done for the 2 slice table, it still takes time to pull that cart out of the back of the freezer and get all that labeled. And that damn Kaiser case where we have the pumpkin rolls, holds so damn many of those too. That you have to pretty much use about 3 cases between cut slices(which I blew through what little back up she had of party trays and 2 slices), and actual whole ones. But I did get it done though). But thanks for the little crumb of gratitude you've tossed my way. I mean I'm not someone that needs a whole bunch of atta girl kind of commentary. But at the same time, say something better than it looks good. Can at least say, that I appreciate you taking in the feedback from yesterday and applying it to your work today. At least put some real acknowledgment on me doing what they don't even do themselves(as I know for a fact there are days and times when they have to do up some 2 slice cakes and brownies and stuff and send it up to the front in the afternoon. But since I'm on as floor setter, now it's added to my to do list, like really?).
