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Post Info TOPIC: Question for the Back up managers and Departmentheads on here/mini venting rant
Bakerchick25

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Question for the Back up managers and Departmentheads on here/mini venting rant
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By chance was there an effective communications course or anything that you had to go through before you got into your position?

I ask because I don't know where the communication dropped off yesterday or what. But from the time I came on yesterday to close bakery, my back up manager was like "I want this out over there, I want this overflowing, we have tables for this or that over there now, etc." Even asked me about me dating the family pack of cinnamon rolls a particular date over another. Cool.

Then out of the blue when she is off the clock still doing some work for the next day. Things flipped. Went from being effective to not snide or rude really. But acting like I didn't know how to do my job. Example 1, being a customer came up to the counter(right by her actually as she was working on stuff right there) and she had to assist them. At which point, I was in the middle of slicing some bread or helping another customer(don't recall which at the moment), myself. So I hadn't for that instance looked down there to see if any one was at the counter or not for just a second. But yea, after she gets done helping the customer she is all like "Technically, I'm not here. So you do have to watch the counter you know." Which I do know, because I'm more often than not on closing by myself anyway and have to help customers all the time. Not like I need to be reminded of that.

Then second example, I guess she must have been up in her feelings about was how many of the Flat out tortilla things I put out when I was filling the floor earlier( Now mind you, I get we are coming off a big holiday. And probably some of the buying trends aren't quite back to where they usually are. But I will say this, there have been times when we have NOT put out enough of those Flat out things or Stonefire items in the past. And literally have customers asking if we have more every few mins. And so usually to prevent that, we would just crack em open and stuff the display full. Front and back. So we would have them and not have to re-fill it constantly).

But I guess lines of communication was failing again or something. As she didn't speak to me about not putting out so many(mind you after watching me put out 2 whole cases of the different flavors we were low on when I first came in), just wrote a note saying "Please do NOT, put out more than 10 of the flat outs at a time". Which again, I can read, can understand it, see nothing wrong with doing that. But what irks me is the fact that before she left she couldn't have just told me that or even when I first came onto my shift? Or when she had 3 boxes of the mini pies for me to fill to over flowing(which I don't think we sell as many of those unless its particular flavors we have out. Unlike the flatouts that we can barely keep).

I mean I get we all can get annoyed by small things that add up in this job. But seriously, at what point, as a manager is it cool to let your ability to effectively communicate with your employees go by the wayside? I could see it if I was a disgruntled employee that was always lipping back off or back at her or what have you. But I've never done that. I do as I'm TOLD and try and be as on top of things as I possibly can be. But yet, I don't even receive the decency to be talked to like one person to another? Good grief.

P.S. This is why I do not relish my time going back to the bakery. As well as the scape-goating. >_<



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I'm not even sure if there are Department Backup/Head training classes anymore in my Division, we recently had a Co-Manager class that was 6-8 and they RUN the store. While I know the company needs to change and evolve, I really think people are "Losing their Minds". I do love how they want all these departments to use CAP, but then complain there is no product on the tables/shelves.

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Anonymous

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Bakerchick25 wrote:

By chance was there an effective communications course or anything that you had to go through before you got into your position?

I ask because I don't know where the communication dropped off yesterday or what. But from the time I came on yesterday to close bakery, my back up manager was like "I want this out over there, I want this overflowing, we have tables for this or that over there now, etc." Even asked me about me dating the family pack of cinnamon rolls a particular date over another. Cool.

Then out of the blue when she is off the clock still doing some work for the next day. Things flipped. Went from being effective to not snide or rude really. But acting like I didn't know how to do my job. Example 1, being a customer came up to the counter(right by her actually as she was working on stuff right there) and she had to assist them. At which point, I was in the middle of slicing some bread or helping another customer(don't recall which at the moment), myself. So I hadn't for that instance looked down there to see if any one was at the counter or not for just a second. But yea, after she gets done helping the customer she is all like "Technically, I'm not here. So you do have to watch the counter you know." Which I do know, because I'm more often than not on closing by myself anyway and have to help customers all the time. Not like I need to be reminded of that.

Then second example, I guess she must have been up in her feelings about was how many of the Flat out tortilla things I put out when I was filling the floor earlier( Now mind you, I get we are coming off a big holiday. And probably some of the buying trends aren't quite back to where they usually are. But I will say this, there have been times when we have NOT put out enough of those Flat out things or Stonefire items in the past. And literally have customers asking if we have more every few mins. And so usually to prevent that, we would just crack em open and stuff the display full. Front and back. So we would have them and not have to re-fill it constantly).

But I guess lines of communication was failing again or something. As she didn't speak to me about not putting out so many(mind you after watching me put out 2 whole cases of the different flavors we were low on when I first came in), just wrote a note saying "Please do NOT, put out more than 10 of the flat outs at a time". Which again, I can read, can understand it, see nothing wrong with doing that. But what irks me is the fact that before she left she couldn't have just told me that or even when I first came onto my shift? Or when she had 3 boxes of the mini pies for me to fill to over flowing(which I don't think we sell as many of those unless its particular flavors we have out. Unlike the flatouts that we can barely keep).

I mean I get we all can get annoyed by small things that add up in this job. But seriously, at what point, as a manager is it cool to let your ability to effectively communicate with your employees go by the wayside? I could see it if I was a disgruntled employee that was always lipping back off or back at her or what have you. But I've never done that. I do as I'm TOLD and try and be as on top of things as I possibly can be. But yet, I don't even receive the decency to be talked to like one person to another? Good grief.

P.S. This is why I do not relish my time going back to the bakery. As well as the scape-goating. >_<


       It might be a Back-up in training for the actual Lead. Sometimes when in training they feel they have to prove themselves by making demands. They don't realize that by Lead you should 'Lead' by example not bossiness. Communicate with them. Let them know you are willing to listen to their requests as long as they ask and the requests are reasonable. Another words, part of 'Your job' description. Give them a chance. Show hem respect for their position, but explain to them they are being too demanding. It's rough trying to prove you can do the job if others aren't willing to cooperate as well. I know this because I'm a Back-up in training for the Lead position. 



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Anonymous

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EUID_Unknown wrote:

I'm not even sure if there are Department Backup/Head training classes anymore in my Division, we recently had a Co-Manager class that was 6-8 and they RUN the store. While I know the company needs to change and evolve, I really think people are "Losing their Minds". I do love how they want all these departments to use CAP, but then complain there is no product on the tables/shelves.


 I've always said CAP is the biggest waste of time.  They tell you you have to make adjustments to it.  Well, if I know we're going to need 24 Italian breads, why do I need CAP to tell me we only need 15 only for me to add on 9 more?



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Anonymous

Date:
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Bakerchick25 wrote:

By chance was there an effective communications course or anything that you had to go through before you got into your position?

I ask because I don't know where the communication dropped off yesterday or what. But from the time I came on yesterday to close bakery, my back up manager was like "I want this out over there, I want this overflowing, we have tables for this or that over there now, etc." Even asked me about me dating the family pack of cinnamon rolls a particular date over another. Cool.

Then out of the blue when she is off the clock still doing some work for the next day. Things flipped. Went from being effective to not snide or rude really. But acting like I didn't know how to do my job. Example 1, being a customer came up to the counter(right by her actually as she was working on stuff right there) and she had to assist them. At which point, I was in the middle of slicing some bread or helping another customer(don't recall which at the moment), myself. So I hadn't for that instance looked down there to see if any one was at the counter or not for just a second. But yea, after she gets done helping the customer she is all like "Technically, I'm not here. So you do have to watch the counter you know." Which I do know, because I'm more often than not on closing by myself anyway and have to help customers all the time. Not like I need to be reminded of that.

Then second example, I guess she must have been up in her feelings about was how many of the Flat out tortilla things I put out when I was filling the floor earlier( Now mind you, I get we are coming off a big holiday. And probably some of the buying trends aren't quite back to where they usually are. But I will say this, there have been times when we have NOT put out enough of those Flat out things or Stonefire items in the past. And literally have customers asking if we have more every few mins. And so usually to prevent that, we would just crack em open and stuff the display full. Front and back. So we would have them and not have to re-fill it constantly).

But I guess lines of communication was failing again or something. As she didn't speak to me about not putting out so many(mind you after watching me put out 2 whole cases of the different flavors we were low on when I first came in), just wrote a note saying "Please do NOT, put out more than 10 of the flat outs at a time". Which again, I can read, can understand it, see nothing wrong with doing that. But what irks me is the fact that before she left she couldn't have just told me that or even when I first came onto my shift? Or when she had 3 boxes of the mini pies for me to fill to over flowing(which I don't think we sell as many of those unless its particular flavors we have out. Unlike the flatouts that we can barely keep).

I mean I get we all can get annoyed by small things that add up in this job. But seriously, at what point, as a manager is it cool to let your ability to effectively communicate with your employees go by the wayside? I could see it if I was a disgruntled employee that was always lipping back off or back at her or what have you. But I've never done that. I do as I'm TOLD and try and be as on top of things as I possibly can be. But yet, I don't even receive the decency to be talked to like one person to another? Good grief.

P.S. This is why I do not relish my time going back to the bakery. As well as the scape-goating. >_<


 This is one of the many reasons nobody likes Deli. Too many bossy women.



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I don't know the CAP program enough to 100% describe it, but I would think it should have 1.5 days forecasting.  Which should in theory should allow for overproduction to cover the "Unknowns"...

How I would think the system should work:

-1st touch department (pull markdown items, scan quantity on each items on table/shelf).

-System then calculates quantity to produce with table/shelf count of items present on display.

-Produce Items CAP tells to produce and stock items.

-Out of Stock scan at 3pm, where table/shelf is empty.... system produces a "replenishment" CAP.  (Should be 0 items or minimal production to sustain until tomorrows production)

 



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Anonymous

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EUID_Unknown wrote:

I don't know the CAP program enough to 100% describe it, but I would think it should have 1.5 days forecasting.  Which should in theory should allow for overproduction to cover the "Unknowns"...

How I would think the system should work:

-1st touch department (pull markdown items, scan quantity on each items on table/shelf).

-System then calculates quantity to produce with table/shelf count of items present on display.

-Produce Items CAP tells to produce and stock items.

-Out of Stock scan at 3pm, where table/shelf is empty.... system produces a "replenishment" CAP.  (Should be 0 items or minimal production to sustain until tomorrows production)

 


 CAP, for the bakery at least, is based on what you sold on a particular day of the week for the previous four weeks.  That's why it's always out of whack.  When something goes on sale, it takes four weeks for CAP to start telling you to produce more.  When the item goes off sale, it takes four more weeks for CAP to start telling you to produce less.  Holidays can mess it up too because there will be one week in there where you'll produce way more than you usually do and that throws off the average for the next couple weeks.  The formula CAP uses to tell you how much to produce is:

Forecast (number of that item it thinks you're going to sell) + standard (the minimum amount of that item you need on the shelf so it looks full) - amount on hand. 

So if I have 20 loaves of Italian bread on hand and CAP tells me we're going to sell 16 tomorrow and we need 12 on the shelf to make it look full, then CAP is going to tell me I need to make 8 loaves of Italian bread tomorrow. 16+12-20=8.  The problem is CAP doesn't take into account any sales that could occur between the time I run the report  and the time I actually bake the bread the next day.  This may not be as much of a problem for stores that close each night, but when you're open 24 hours, believe it or not, you will have people buying stuff late late at night or really early in the morning.



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So basically you need something like the Meat Cutting Tool, which has the big screen on the wall telling you which items need to be produced in real time. I never thought Bakery cared about "looking full". It just cared about having the "right" number of products available for the sales prediction. Its kinda like CAO-Order Evolution, which doesn't care about shelves being full, just the right amount of each item to be sold that day.

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Well that depends on your management team. I've heard before to only put out what cap says, to reduce shrink. Then I've also heard to make the floor full (even covering holes) to make everything look good.

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Bakerchick25

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Anonymous wrote:
Bakerchick25 wrote:

By chance was there an effective communications course or anything that you had to go through before you got into your position?

I ask because I don't know where the communication dropped off yesterday or what. But from the time I came on yesterday to close bakery, my back up manager was like "I want this out over there, I want this overflowing, we have tables for this or that over there now, etc." Even asked me about me dating the family pack of cinnamon rolls a particular date over another. Cool.

Then out of the blue when she is off the clock still doing some work for the next day. Things flipped. Went from being effective to not snide or rude really. But acting like I didn't know how to do my job. Example 1, being a customer came up to the counter(right by her actually as she was working on stuff right there) and she had to assist them. At which point, I was in the middle of slicing some bread or helping another customer(don't recall which at the moment), myself. So I hadn't for that instance looked down there to see if any one was at the counter or not for just a second. But yea, after she gets done helping the customer she is all like "Technically, I'm not here. So you do have to watch the counter you know." Which I do know, because I'm more often than not on closing by myself anyway and have to help customers all the time. Not like I need to be reminded of that.

Then second example, I guess she must have been up in her feelings about was how many of the Flat out tortilla things I put out when I was filling the floor earlier( Now mind you, I get we are coming off a big holiday. And probably some of the buying trends aren't quite back to where they usually are. But I will say this, there have been times when we have NOT put out enough of those Flat out things or Stonefire items in the past. And literally have customers asking if we have more every few mins. And so usually to prevent that, we would just crack em open and stuff the display full. Front and back. So we would have them and not have to re-fill it constantly).

But I guess lines of communication was failing again or something. As she didn't speak to me about not putting out so many(mind you after watching me put out 2 whole cases of the different flavors we were low on when I first came in), just wrote a note saying "Please do NOT, put out more than 10 of the flat outs at a time". Which again, I can read, can understand it, see nothing wrong with doing that. But what irks me is the fact that before she left she couldn't have just told me that or even when I first came onto my shift? Or when she had 3 boxes of the mini pies for me to fill to over flowing(which I don't think we sell as many of those unless its particular flavors we have out. Unlike the flatouts that we can barely keep).

I mean I get we all can get annoyed by small things that add up in this job. But seriously, at what point, as a manager is it cool to let your ability to effectively communicate with your employees go by the wayside? I could see it if I was a disgruntled employee that was always lipping back off or back at her or what have you. But I've never done that. I do as I'm TOLD and try and be as on top of things as I possibly can be. But yet, I don't even receive the decency to be talked to like one person to another? Good grief.

P.S. This is why I do not relish my time going back to the bakery. As well as the scape-goating. >_<


       It might be a Back-up in training for the actual Lead. Sometimes when in training they feel they have to prove themselves by making demands. They don't realize that by Lead you should 'Lead' by example not bossiness. Communicate with them. Let them know you are willing to listen to their requests as long as they ask and the requests are reasonable. Another words, part of 'Your job' description. Give them a chance. Show hem respect for their position, but explain to them they are being too demanding. It's rough trying to prove you can do the job if others aren't willing to cooperate as well. I know this because I'm a Back-up in training for the Lead position. 


 Oh I give them respect, plenty of chances, even let them say all of what they have to in regards to me doing something. I also get communication is a two way street at times too. Heck, I even say will do and I got it and actually mean it. Unlike most folks I work with. So on that part of things there isn't a problem.

Just the leaving the little notes, making me the scape goat for what other closers have done as well when I close is my real beef. Not to mention, it often seems like they have a ready answer and response for something you have to say without in turn doing any of their OWN listening, which I've observed to be part of my management team's issues at times(the other being, they see what they want to see).

Not very easy to communicate with people that are like that. And it's actually why I keep my responses shorter and shorter with them at times. Simple, "yep, which table this goes on?, how many days?, must've miscounted, and I was distracted". That's honestly all I have for them at this point. I mean I don't provoke anything, gripe about someone or something on the job 24/7(save that for hear and safe ears at home ;)), and just keep it moving.

But I'll be damned sure that they will NOT be treating me like how they did with the cake decorator back up! They used that woman as a scape goat for just about everything. And I won't put up with that. I'm not perfect. But I'm also not someone you are going to lay blame on for every single thing either. Knowing full well not everyone is doing what they are supposed to either(especially the department "favorites").



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Bakerchick25

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4hourrush wrote:

Well that depends on your management team. I've heard before to only put out what cap says, to reduce shrink. Then I've also heard to make the floor full (even covering holes) to make everything look good.


 I've heard both of those things as well. And then they turn around and magically found the temporarily unavailable stickers. So when you are out of something, I guess the management folks upstairs realize it too. And don't think you are deliberately slacking off on filling something.



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Anonymous

Date:
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Bakerchick25 wrote:

By chance was there an effective communications course or anything that you had to go through before you got into your position?

I ask because I don't know where the communication dropped off yesterday or what. But from the time I came on yesterday to close bakery, my back up manager was like "I want this out over there, I want this overflowing, we have tables for this or that over there now, etc." Even asked me about me dating the family pack of cinnamon rolls a particular date over another. Cool.

Then out of the blue when she is off the clock still doing some work for the next day. Things flipped. Went from being effective to not snide or rude really. But acting like I didn't know how to do my job. Example 1, being a customer came up to the counter(right by her actually as she was working on stuff right there) and she had to assist them. At which point, I was in the middle of slicing some bread or helping another customer(don't recall which at the moment), myself. So I hadn't for that instance looked down there to see if any one was at the counter or not for just a second. But yea, after she gets done helping the customer she is all like "Technically, I'm not here. So you do have to watch the counter you know." Which I do know, because I'm more often than not on closing by myself anyway and have to help customers all the time. Not like I need to be reminded of that.

Then second example, I guess she must have been up in her feelings about was how many of the Flat out tortilla things I put out when I was filling the floor earlier( Now mind you, I get we are coming off a big holiday. And probably some of the buying trends aren't quite back to where they usually are. But I will say this, there have been times when we have NOT put out enough of those Flat out things or Stonefire items in the past. And literally have customers asking if we have more every few mins. And so usually to prevent that, we would just crack em open and stuff the display full. Front and back. So we would have them and not have to re-fill it constantly).

But I guess lines of communication was failing again or something. As she didn't speak to me about not putting out so many(mind you after watching me put out 2 whole cases of the different flavors we were low on when I first came in), just wrote a note saying "Please do NOT, put out more than 10 of the flat outs at a time". Which again, I can read, can understand it, see nothing wrong with doing that. But what irks me is the fact that before she left she couldn't have just told me that or even when I first came onto my shift? Or when she had 3 boxes of the mini pies for me to fill to over flowing(which I don't think we sell as many of those unless its particular flavors we have out. Unlike the flatouts that we can barely keep).

I mean I get we all can get annoyed by small things that add up in this job. But seriously, at what point, as a manager is it cool to let your ability to effectively communicate with your employees go by the wayside? I could see it if I was a disgruntled employee that was always lipping back off or back at her or what have you. But I've never done that. I do as I'm TOLD and try and be as on top of things as I possibly can be. But yet, I don't even receive the decency to be talked to like one person to another? Good grief.

P.S. This is why I do not relish my time going back to the bakery. As well as the scape-goating. >_<


 Grocery Backup here. No training. Offered and accepted and that was it. But IMO, you can't train people on common sense behavior. That's something you either have or don't, and no silly course through the computer will teach you otherwise.



__________________
Anonymous

Date:
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Anonymous wrote:
Bakerchick25 wrote:

By chance was there an effective communications course or anything that you had to go through before you got into your position?

I ask because I don't know where the communication dropped off yesterday or what. But from the time I came on yesterday to close bakery, my back up manager was like "I want this out over there, I want this overflowing, we have tables for this or that over there now, etc." Even asked me about me dating the family pack of cinnamon rolls a particular date over another. Cool.

Then out of the blue when she is off the clock still doing some work for the next day. Things flipped. Went from being effective to not snide or rude really. But acting like I didn't know how to do my job. Example 1, being a customer came up to the counter(right by her actually as she was working on stuff right there) and she had to assist them. At which point, I was in the middle of slicing some bread or helping another customer(don't recall which at the moment), myself. So I hadn't for that instance looked down there to see if any one was at the counter or not for just a second. But yea, after she gets done helping the customer she is all like "Technically, I'm not here. So you do have to watch the counter you know." Which I do know, because I'm more often than not on closing by myself anyway and have to help customers all the time. Not like I need to be reminded of that.

Then second example, I guess she must have been up in her feelings about was how many of the Flat out tortilla things I put out when I was filling the floor earlier( Now mind you, I get we are coming off a big holiday. And probably some of the buying trends aren't quite back to where they usually are. But I will say this, there have been times when we have NOT put out enough of those Flat out things or Stonefire items in the past. And literally have customers asking if we have more every few mins. And so usually to prevent that, we would just crack em open and stuff the display full. Front and back. So we would have them and not have to re-fill it constantly).

But I guess lines of communication was failing again or something. As she didn't speak to me about not putting out so many(mind you after watching me put out 2 whole cases of the different flavors we were low on when I first came in), just wrote a note saying "Please do NOT, put out more than 10 of the flat outs at a time". Which again, I can read, can understand it, see nothing wrong with doing that. But what irks me is the fact that before she left she couldn't have just told me that or even when I first came onto my shift? Or when she had 3 boxes of the mini pies for me to fill to over flowing(which I don't think we sell as many of those unless its particular flavors we have out. Unlike the flatouts that we can barely keep).

I mean I get we all can get annoyed by small things that add up in this job. But seriously, at what point, as a manager is it cool to let your ability to effectively communicate with your employees go by the wayside? I could see it if I was a disgruntled employee that was always lipping back off or back at her or what have you. But I've never done that. I do as I'm TOLD and try and be as on top of things as I possibly can be. But yet, I don't even receive the decency to be talked to like one person to another? Good grief.

P.S. This is why I do not relish my time going back to the bakery. As well as the scape-goating. >_<


 Grocery Backup here. No training. Offered and accepted and that was it. But IMO, you can't train people on common sense behavior. That's something you either have or don't, and no silly course through the computer will teach you otherwise.


 I figured as much. But where training fails or doesn't exist, you would still think human decency and courtesy would kick in somewhere or other. Most especially when getting across what you are trying to convey to your fellow employees.



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Anonymous

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In my area you will be fired for working off the clock so there's your answer. 



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Well, maybe the company should just communicate what we do in personal life. TEXT!! I can just see it

Text......
From --Kroger Mgmt
Pls fill whole department to 120% so no hole. Also after working 110% please help other departments also get to 120%.
Thanks, see me for a $1 coupon for the hard work.



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Bakerchick25

Date:
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EUID_Unknown wrote:

Well, maybe the company should just communicate what we do in personal life. TEXT!! I can just see it

Text......
From --Kroger Mgmt
Pls fill whole department to 120% so no hole. Also after working 110% please help other departments also get to 120%.
Thanks, see me for a $1 coupon for the hard work.


 Still wouldn't work cause we would still be missing something in the ever growing expectations list.



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Bakerchick25

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Anonymous wrote:

In my area you will be fired for working off the clock so there's your answer. 


 I'm sure they want to say something as many side eye looks the managers give at times in regards to someone staying over. But they don't really say much about it as long as the work is getting done.

Or at least if they do say something about it. It's never really to you directly. As the first times I did it they didn't say anything. And then after a bit, I was told I could get into trouble for clocking out and working off the clock. But it's not like they are going to give me much for OT either really.

But either way. I'm making it my goal to get my behind out of there on time. Or at least well within the hour of time that I'm supposed to get out by. Not a minute over.



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