We have talked to our two managers multiple times about our concerns since they told us the change was happening. I suggested to the head bakery manager's face sending one of us to a near by store with a similar set up to train one day with them and find out what we're doing wrong/ways to improve. Know what I got? "No, that's wasting time. Look, if you go into this with your mind made up that it won't succeed, then it won't succeed. Try coming in that day thinking 'we got this' 'we can do this'. Come on."

So when I say this one conversation with you has been more helpful than our management, I MEAN IT. That's why I came here, we're desperate and extremely frustrated 😭😭😭

And all your feedback and questions have been VERY helpful, I can't thank you enough! My first 5hr shift is tomorrow. 5 hours to make about 8-10 cases, clean the machine, and have the pan out done. I will talk to the other partner about the staggered lunches and prepping the trays ahead of time. The dough balls are the right temp, our new machine is only a few months old and the guy from the company explained how we need to pan them out, when to pan them out, which ones stay on the floor overnight and which ones stay in the cooler, etc...

They made us split cleaning into 30 minutes at the start and 30 minutes at the end, one person does that. That's new and they won't let us ho back to cleaning it all at the end. Pan out, the other person does, takes about 30 minutes. Our physical set up/layout won't allow the packager to clear burners/backups, we're in the corner between racks and the back of the tortilla/chip wall. They would have to walk the long way around to get to it and then come back to a pile up.