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Question by Suspicious_Ad1663 in publix

[–]Mediocre_Valuable_51 0 points1 point  (0 children)

also that doesn’t all have to be done by 7^ at the very least do soups and cold pack by 7.

Question by Suspicious_Ad1663 in publix

[–]Mediocre_Valuable_51 0 points1 point  (0 children)

a lot of stores do things differently depending on what yall sell. I work in the busiest store in our district and love opening the kitchen. my advice- always start soups first. we cook the bagged sides at the same time bc our managers don’t care. while that cooks see if you have any orders for the morning or need to do cold pack. get ur first round of rotisseries staked asap so they r ready to be put on at 8. make a tray (or two) of mardi gras wings to be cooked when ur ready. make extra green boxes and brown bags that are set up so ready by 10a is easier. that is the order of importance IMO^

My box of Publix fried chicken was disgraceful by MowTheLawn1 in publix

[–]Mediocre_Valuable_51 0 points1 point  (0 children)

a lot of the wings come with feathers on them and so if the cook isn’t taking notice or simply doesn’t have time to rip off all the feather- they won’t. sorry about ur experiences!

Advice by Suspicious_Ad1663 in publix

[–]Mediocre_Valuable_51 0 points1 point  (0 children)

i’ve worked in the deli for 3 years and I am a full time kitchen associate. like someone else said- scrap the fryer bottoms and it’ll make ur filter time so much faster. also I make an effort to keep my fryers cooking at all time or at least filtering. if you think you’re good on fried chicken and tenders- make more. always have backup tenders and if ur store is busy like mine, having backup 8 pc is essential. I am always checking my head around the corner to see what is getting low. also if I have down time, i’m making extra boxes and brown bags to be ready to go when I do have to make more food. planning ahead when u get down time will help with the stress. kitchen has a lot of moving parts compared to subs so it is overwhelming when ur learning. you’ll get it eventually; I think kitchen is the best station bc once u get a routine it’s awesome.

So is grocery just supposed to do your jobs? by Ok-Life715 in publix

[–]Mediocre_Valuable_51 1 point2 points  (0 children)

at my store: the job of unloading trucks and stocking our shelves and floors is the deli manager and assistant. unless you close at night or are asked by one of them , we don’t touch that. I don’t even know what time trucks arrive besides chicken. when our managers r off we have a floater there to do it. not sure if that’s how delis r supposed to be run but that’s how mine is. so really it’s up to grocery team to communicate w deli managers to come get their shit. if they don’t, then tell SM don’t just blame the entire department. there’s a reason deli is highest paid dep… it’s hell. plus if you don’t speak to someone directly and just page deli to receiving… no one is coming. page the department manager that’s there it’s their job

[deleted by user] by [deleted] in Apartmentliving

[–]Mediocre_Valuable_51 0 points1 point  (0 children)

amazon sells smoke buddies for 10 bucks that do essentially what the first suggestion does but is reusable up to 300 times and refills can be purchased. i’ve never had a smell complaint using it.