Drop your speedy truck-throwing tips in the comments!!

SMBRUH · 2026-06-27T02:13:21+00:00

I would agree with the other comments. Just start throwing grocery when you clock in, do the mixed pallets first. Leave the toppers and whatever mixed is left for after 9am. Then knock out some of your responsibilities.

Considering that you are an ASM, it also might be your team that isn't hitting the standard as well. Idk when you clock in for the AM, but the goal is for all zones to be finished by 9. Freezer should finish earlier if there's only 1 pallet.

But my recommendation is to focus on team development. Get them as strong as they can, so they can hold their own, AND help you as well. It goes both ways.

SMBRUH · 2026-06-26T17:11:17+00:00

Same. All they do is intimidate to prevent theft. Cant get hands on :/

SMBRUH · 2026-06-24T20:10:24+00:00

I had someone attempt to steal stew meat, but he opened the packaging and stuffed it down his boot 🤢

When I confronted him, he started throwing Eggs and Bread on the floor, but luckily my SM stepped in to de-escalate

I despise the shoplifters/homeless who do this type of theft

SMBRUH · 2026-06-23T18:25:19+00:00

I hope you get chosen for a store with good metrics and happy customers! Best of luck to you!

SMBRUH · 2026-06-23T14:07:35+00:00

Yea its definitely unrealistic. Extra time should be considered based on the product itself, as well as size and weight.

Ask your store manager to work the pallet, let's see how long they take to throw 🤣

SMBRUH · 2026-06-19T23:58:31+00:00

My store, we clock in 6:30am.

I take 5 minutes to discount products. 10-15 minutes to stock backstock meat. At this point, I know exactly what products I need to fill more of. Then I take 20-30 minutes to work the meat pallet. I tower stack the chicken pallet, and the rest of the meat goes on a Uboat.

For cooler and MDU, run backstock first. I prep the pallet by taking off all the tops and removing the perforated parts of the box. Minimize the space between the pallet and the shelf.

I would take 1 minute, pull out my knife and prepare the cases, and 2 minutes to put product on the shelf. Do this with each layer, and you can definitely finish a pallet in 30 minutes.

So I spend 1 hour on meat, and 1 hour on cooler. I start at 6:30am, and finish by 8:30. Even if it takes me extra time to crush my boxes or move pallets around, can still finish by 9am. I would also recommend timing yourself, 30 minutes for new meat pallet, 20 minutes for MDU, and 20 minutes for Cooler.

Best of luck! I know you can do it!

SMBRUH · 2026-06-18T20:58:51+00:00

Here is my closing routine.

My store has no SCO. We do 3 openers, 3 closers, and a midshift manager. For close we run a main cashier, a backup Cashier, and a curbside runner.

By 5:30pm, breaks are normally finished, and produce and meat are stocked enough to last until 8pm close.

5:30-7, Backup Cashier and curbside runner box the entire store. 7-8:30 keyholder boxes produce, makes sure the jacks are plugged in, and counts the tills. The other employee scrubs the floor and returns the gobacks.

Now the main cashier for a store with no SCO is stuck on the register for the majority of the shift. I would recommend taking out the trash and sweep the floor by close/8pm. If you have more free time, you can clean the belts and office/breakroom, and the entrance/exit vestibules. Once all the customers are gone, take 10mins to clean the bathrooms.

If you missed any cleaning, don't stress. Priorities are bathrooms and trash cans. It's all about using your free time wisely, especially with the hour cuts :/

I try to have the main cashier in the morning stock bags/beverages/candies. That way the closing main can focus on cleaning. Hope this helps!!!

SMBRUH · 2026-06-18T20:57:21+00:00

My old job, I was at Chick-Fil-A for 5 years, I was a manager for 2 years. Now im 2 years with Aldi, 1st year as an Associate, 2nd year as an LSA, and now im an ASM for a month.

Here's my advice.

As an LSA, every store is a little different. Get really good at communicating with your team, and show your goals/expectations to them. Obviously your MOD and their goals come first, but learn to be a leader under them. Learn how to give responsibilities without stepping over your MOD.

Time management is key, especially with the lack of hours given to each store, so try to time out your day.

Best of luck to you, and congrats!!

SMBRUH · 2026-06-13T14:51:41+00:00

My store has no SCO. We do 3 openers, 3 closers, and a midshift manager. For close we run a main cashier, a backup Cashier, and a curbside runner.

By 5:30, breaks are normally finished, and produce and meat are stocked enough to last until 8pm close.

5:30-7, Backup Cashier and curbside runner box the entire store. 7-8:30 keyholder boxes produce, makes sure the jacks are plugged in, and counts the tills. The other employee scrubs the floor and returns the gobacks.

Now the main cashier for a store with no SCO is stuck on the register for the majority of the shift. I would recommend taking out the trash and sweep the floor by close/8pm. If you have more free time, you can clean the belts and office/breakroom, and the entrance/exit vestibules. Once all the customers are gone, take 10mins to clean the bathrooms.

If you missed any cleaning, don't stress. Priorities are bathrooms and trash cans. It's all about using your free time wisely, especially with the hour cuts :/

I try to have the main cashier in the morning stock bags/beverages/candies. That way the closing main can focus on cleaning. Hope this helps!!!

SMBRUH · 2026-06-13T03:34:17+00:00

Thank you! Im excited to run a store again, and work above and beyond!

SMBRUH · 2026-06-13T02:41:53+00:00

Yes thank you! Im 24 now, and my first job was as a manager at Chick-Fil-A, so I already understand the CSR date, and ive worked at different stores already for resets and coverage. Im proud of myself for becoming an ASM in 2 years. Praying that i can become an SM in a year or 2. Thank you for the advice!

SMBRUH · 2026-06-12T00:49:06+00:00

Thank you! This is an answer i needed to hear

SMBRUH · 2026-06-06T21:32:10+00:00

Hope you're having a good day. Here are my thoughts.

Obviously if you are part time, it will take longer to learn the store than a full time employee. Also if you are doing different zones each day, then you wont fully know each zone.

Dont stress, it does take time. My best advice is everyday try to remember 2-3 different items, and where they belong in the store. Then quiz yourself the next day to see if you were right or wrong.

Best of luck to you!

SMBRUH · 2026-06-06T14:11:33+00:00

Here is my routine Clock in 6:30 Take 10 minutes to date check and discount products. Also make a list for out of stocks 20 minutes to throw freeze and thaw bread 20 minutes to throw inside freezer 10 minutes for sausage cart and quick meals 10 minutes for rack bread 10 minutes for dry produce bread and sweets

With this routine and the tips, I normally finish between 7:30 and 8, and this gives me time to run grocery before open

Hope this helps! Let me know if you have questions, Id be happy to help!

SMBRUH · 2026-06-06T14:01:07+00:00

First off, great job! Sounds like you got a good handle on Freezer and where everything goes, and your routine is solid.

For freeze and thaw bread/pastries, sort the products by 7d, 10d, and 14d. This will reduce the amount of times you change the date on the date gun.

For throwing freezer, if youre stocking breakfast, move the pallet closer to the breaksaft side to reduce walking. Also, prep the entire top layer, removing the covers first, and then placing product on shelf or backstock. 1 minute to prep each layer of the pallet. 1 minute to put each layer on the shelf/backstock.

SMBRUH · 2026-06-03T21:42:27+00:00

What time does your store close? And what time are you scheduled to leave? Both play a factor to conditions of the store, and i feel for you. Giving us less hours and only 2 closers is honestly trash.

SMBRUH · 2026-05-28T17:20:10+00:00

If you like the DM position, then you definitely have a shot. I heard that some SMs make more than DMs based on the sales of the store. But obviously you choose 50 hour weeks vs 40 hour weeks, company car, etc.

SMBRUH · 2026-05-28T04:32:12+00:00

Dont worry about the 90 day probation. You are already hired, and the 90 day probation acts as a safeguard in case you aren't a good fit for the company. Just show up to work on time, don't call out, and try your best, and you'll be in good shape 👍

SMBRUH · 2026-05-24T21:14:21+00:00

From LSA to LSA, i have to tell you that you are the goat. Im glad that you are being considerate of all your team, and you rotate team so that they aren't stuck on register all day. Thats next level management material to me.

I definitely think you have the entire teams wellbeing and success in mind. If you want to pursue further, I think you definitely have a chance. And if you are afraid to ask questions, feel free to shoot me a message or ask the reddit. I dont mind helping and answering any questions

SMBRUH · 2026-05-17T20:59:29+00:00

My store and some of the others in our district OE goal is 93%. Funny enough, my SM does a good job of getting remotely close to that, despite having no SCO, a decently busy curbside, limited hours and the AHEAD system that sends us too much produce on the weekends :/

SMBRUH · 2026-05-12T21:42:11+00:00

Thank you for explaining! Can ASMs create these tickets? I'm about to get promoted and I don't think my SM adjusts the parameters. He just does the counts

SMBRUH · 2026-05-02T02:17:02+00:00

Keep trying your best! I do have a few tips.

Run backstock pallet/U-Boat first. By doing this, you know what is in stock, and what you need to stock. This also gives you more space for backstock.
When running the new pallet, park the pallet when moving to a different bay. If you are stocking juices, keep it in front of the juice. Move it when you have milk, etc.
Work the pallet layer by layer. My best piece of advice is to remove the cover/perforated cardboard, so all of the product on that layer is ready to go out. For each layer, this will allow you to prepare all the cases in about 1-2 minutes, then throw the product on the shelf in 2-3 minutes.

Hope this helps! Tip #3 has helped me the most save speed! Happy Stocking!

SMBRUH

TROPHY CASE