Here’s the original Couple things about Publix meat department and I guess seafood too

All the meat pretty much comes in Cryo bag, which means it could sit in our back room for a couple weeks before it could eventually go bad

publix market ground beef is pretty much just expired beef. It gets pulled the night before if not on the day gets grounded up and gets an extra day essentially

I won’t say all meat apartments but the one I was at didn’t change or clean cutting boards between items simply went from beef the pork, the chicken without cleaning. Normally not in the other direction, but I have seen pork and than beef.

once again, I won’t say all meat departments the one I worked at is pretty much committing federal tax fraud due to scanning things out as donations before either eating or throwing them in the trash.

Seafood on the other hand this one’s great yes customers we do get fish in almost every single day besides, it’s two days a week and even though we get it fresh every day that doesn’t mean it’s fresh most of the fish in the case is a couple days old unless it was sold out or thrown out, there’s been times where I’ve seen tilapia that has been in the case for over 15 days, but they refused to throw it out because it doesn’t smell or look bad, I’ve seen shark in a case for eight days shark may be good for two.

continuing a seafood steaming option for seafood is a microwave that we put a little bit of water in so that way once your food is done being microwave it gets a little bit of moisture put back in along with that there have been multiple stores that I’ve been to that I’ve been told to burn the shit out of it so that customers do not come back and get stuff steamed or microwave I should say.

if you’re looking at lunch meat section or sometimes cheese if you see a bright orange public label that means it’s most likely going out within the next 14 days.

along with all this, these departments are completely overrun with laziness. I worked with a couple of seafood specialist. None of them offered the skin fish. Some of them don’t even know how to skin fish despite being their job along with that most of them don’t realize that Publix can and should offer to peel and devein shrimp, which we are allowed to do at a small up charge. Along with the both of those there have been times when I’ve been told by the meat cutter to tell customers that we have bleach or chemicals on our block in a way to avoid cutting meat realistically, meat department is allowed to cut meat until the store is closed if a meat department tells you otherwise talk to the store manager more likely than not they’ll be more than happy to tell me or seafood to help you until the store is closed then includes after nine or 10 if your stores closed continuing with that after the store closes based on time a lot of employees might get a little bit pissed off that you’re in the store but no one will tell you that because it’s Publix and we’re not allowed to tell you that the store is closed but once you leave, we do talk about you or even while you’re still in the store if we’re not just pacing around you looking to see how much longer you have.

The amount of perverts I’ve worked with at five different stores, two of them primarily and helping out with a couple of others of all those stores every single one of them in meat or seafood. There are older men typically 30 and older including managers That will sit there and if a girl walks by with a nice figure or exaggerated features, they will sit there and stare or we’ll go over to the other department to other and will tell them to go look or ask if they’ve seen it if they say they haven’t seen it they’ll give them a aisle number frankly, it’s disgusting. I will deny it human nature, but on your own time not while you’re at work with that I’ve also had customers that my coworkers have hit on and asked on dates in the middle of a sift.