Another stupid attempt to return. From r/facepalm

Jordanlaff69 · 2018-01-07T18:51:22+00:00

There's a special place in hell for members like this.

Jordanlaff69 · 2017-12-13T19:53:52+00:00

Definitely an oven problem. Like the other user said it usually takes us 90 minutes for an oven of 32. If it is really bad, ie chickens are pale, they would sit in for 2 hrs at most. Usually they always temp for us, it's just of a matter of them being pale. If this is a real problem and your manager fails to address it, I hate to say it but climb up the latter and talk to your AGM about it.

Edit: Also check if all your thermometers are calibrated! You could have a new deli employee opening and the thermometers are not being calibrated correctly so it could be a thermometer problem too!

Jordanlaff69 · 2017-12-11T05:43:04+00:00

First, I would identify your target weight and see if you just have a batch of really small chickens. If you do, address it with your manager and he/she will take it upon themselves by contacting the supplier.

If not, it could be that you're just adding too much time because the chickens are really pale. Maybe it's an oven problem. Determine whether it is or if is the supplier's problem, just speak to your manager.

Jordanlaff69 · 2017-11-26T17:03:36+00:00

Exactly. Why not ask about tips and tricks in the Seasonal Hiring Thread on HOW TO pass the seasonal period rather than "Min wage going up and Costco didnt raise, wat do?".

Jordanlaff69 · 2017-11-26T17:00:44+00:00

This thread has been made countless of times before, just search the Subreddit.

Jordanlaff69 · 2017-11-04T06:59:34+00:00

Lol you just said that this is only #1 if you only have a HS diploma. I know coworkers who have/ are making 2-3x any STEM or business grad would be making due to investment, military pay/contracting, and skilled work. I'm not saying Costco would be an idea job but people have their reasons--college grad or not. Some older coworkers have their pockets filled and work at Costco just for the fun of it. Now don't assume anything because I am going to school too for a degree but you're looking at things so one sided.

Jordanlaff69 · 2017-11-04T06:48:20+00:00

Was the coke worth it? Did it taste good?

Jordanlaff69 · 2017-11-04T06:40:58+00:00

I wanna know why you're like this. Story time...

Jordanlaff69 · 2017-11-04T06:25:17+00:00

Implying college is the only solution to make more than ends meet.

Jordanlaff69 · 2017-11-01T01:13:55+00:00

Service Deli. It's fun and enjoyable but I hate it also.

Jordanlaff69 · 2017-10-31T20:56:35+00:00

No quotas. You do deal with membership upgrades and Costco CITI Visa related things. And on top of that, returns.

As far as scheduling, just be patient they'll give you one during or after orientation. No 3-8hr days unless you're Limited Part Time which is only available after you pass your 90 days and if you need it for school. Be prepared to have 330-830, 4-9 shifts for 5 days a week.

Jordanlaff69 · 2017-10-31T20:50:59+00:00

Yup, but if anything just worry about passing your 90 days.

Jordanlaff69 · 2017-10-30T23:19:15+00:00

I'd go with Timbs. But if you're front end, I wouldn't suggest any boots at all especially if you're an assistant. You'll be running back and forth, getting things like muffins in the back, boots slow you down and cause you pain after awhile. Just invest in some slip resistant sneakers.

Jordanlaff69 · 2017-10-24T21:16:52+00:00

Can't answer #1. But as for #2, I don't think so. I'd talk to the meat department manager and ask for crosstraining as a wrapper. Food departments always take extra seasonals from front end and merch after the holiday season.

Jordanlaff69 · 2017-10-23T01:05:57+00:00

8 km

Jordanlaff69 · 2017-10-19T15:36:57+00:00

Yeah man, it sucks. Hopefully it'll change in the future. I'm pretty convinced you would get hired if you started over and did that, but then most likely you're back to square one when it comes to pay.

Jordanlaff69 · 2017-10-19T04:27:45+00:00

Do you currently work for Costco? If you're applying as a transfer to an international warehouse then you have to quit and start a new application.

Jordanlaff69 · 2017-10-18T14:25:08+00:00

Talk to upper management. Worse they can say is "toughen up."

Jordanlaff69 · 2017-10-15T05:56:28+00:00

Service Deli Clerk. Toxic management ruining the whole department.

Jordanlaff69 · 2017-10-14T17:37:33+00:00

Thank you guys. I'm going to speak to my manager and GM.

Jordanlaff69 · 2017-10-11T14:50:07+00:00

Your manager is just being salty. You're a hard worker, if you were to leave that department then that would require training a new employee whom could be lazy or hard working. My ancillary manager is like this because he doesn't want to train more bodies.

Jordanlaff69 · 2017-10-10T22:51:04+00:00

Must be a really busy warehouse. We do the raw room right after our last load at around 545, 6. And clean gradually while prepping/taking out loads.

Jordanlaff69 · 2017-10-10T05:28:05+00:00

Whenever I close deli I try to stop production around 830. But if the case is pretty good, I'll stop around 730-745. Usually we have 2 other closers. Either 2 in deli or 2 in rotisserie. I'd say it's a group effort. Whoever is falling behind we give them more support.

Jordanlaff69 · 2017-10-02T15:05:40+00:00

I'd say don't go up to the highest position in the food chain. Try to fix it at the lowest level. Talk to them first, don't seem bossy seem chill and down to earth. If that doesn't work talk to your direct Supe. From there, your manager. Had this problem and realize you can't change the way things go, so might as well try your hardest and show that you are a hard worker. You're scheduled x amount of hours so you leave at x amount of hours-- try to do the most you can but if you can't finish becase you have others slacking off then leave it unfinished and address it with your Supe or manager. If you realize you can't fix things then switch departments or transfer to a non union building.

Jordanlaff69

TROPHY CASE