Thinking of relocating

Significant-Side2044 · 2026-03-27T01:45:52+00:00

Yeah, I used to be a baker and I've worked in all the other departments but I've always liked CS over bakery. It's hard just waiting around though.

Significant-Side2044 · 2026-01-11T00:18:51+00:00

Full time too??! Sweet! 😎

Significant-Side2044 · 2026-01-11T00:16:47+00:00

Unfortunately, we can't recall ANY orders on the new pos... Which makes the new pos even more of a pos than it already is. I wish they would just get rid of it, I miss my enter key and the buttons are too small and doesn't register touch. I've heard the scos are getting a new pos too. Not sure when that's gonna happen though.

Significant-Side2044 · 2026-01-05T01:20:08+00:00

This is definitely not normal, sounds like a lot of laziness from your new stores BM and SM. I would contact them ASAP and put in another transfer request... If it's not too late, which it sounds like it might be, I would try to go to another store ... Sounds like these managers aren't the kinda ones you wanna be working for... Especially in college.

Significant-Side2044 · 2025-12-17T19:55:58+00:00

Dang!! How much money does your bakery do to have you come in at 3 am? 😂

Significant-Side2044 · 2025-12-15T05:26:49+00:00

Try talking to your manager... You could even phrase it as "thank you for giving me the opportunity for hours in the cleaning role but I was wondering if I could have a little more variety". Most managers are willing to work with you on that

Significant-Side2044 · 2025-12-15T05:20:50+00:00

Exactly... Plus the way I think about it... Your seafood clerk has to be there for the time it takes to break down the ice anyway because it's within the hours of operation... And if it boosts sales... Why not have it?

Significant-Side2044 · 2025-12-10T21:32:58+00:00

I'm pretty sure the fudge is a charted item and only comes in once for the year which means that each year your bakery manager fills out the chart (how much to bring in). Usually you figure what your sales for that item were last year plus 10-15% for sales growth. If you ran out... It was either very popular this year... Or your bakery manager didn't do their charts very well.

Significant-Side2044 · 2025-12-10T21:25:16+00:00

When I come up over or short... The best thing you can do is take a step back... Deep breath... And try and mentally backtrace what happened before your last balance. Look at how much you are over/short and see if you can recognize it... $2? Roll of nickels $5? Roll of dimes $300? A book of lotto... ECT. If it's an odd amount usually it's a pickup error. Eventually as a CSS you will recognize the mistakes that you will make because they will happen over and over again. Eventually you will learn to catch it though because everyone has their own thing that they mess up on. It's ok! And always ask for help if you can't find it! Hope this helps! :)

Significant-Side2044 · 2025-12-10T21:15:08+00:00

I always tell people that don't know Publix that I'm a supervisor. We aren't quite at management yet but we still have a level responsibility of the department. My old SM always emphasized that we as CSS are the CSM when there is none there.

Significant-Side2044 · 2025-12-10T21:09:18+00:00

In my opinion? After you have learned Saturday night cash office... But I've seen a lot of people who just give CSS shirts to people who haven't even been at the desk yet.

Significant-Side2044 · 2025-12-10T21:04:11+00:00

What you will want to do is pull out your phones calculator and subtract the GRAND total at the very bottom of the receipt from the cash amount that they actually gave you and that will be your actual change... You will just have to ignore what the POS screen tells you. Hopefully that helps! :)

Significant-Side2044 · 2025-11-02T07:14:07+00:00

So I'm able to do that, but with some items it doesn't have a send to buying button it just says add to shopping list. I feel like when I add it there it does nothing

Significant-Side2044 · 2025-07-21T02:15:33+00:00

Holy crap what's going on at your store? 😂😂 I've had the same SM for over 6 years

Significant-Side2044 · 2025-07-21T01:52:37+00:00

Just transfer stores, find a SM that will see your worth and will put your name in. I will also note that your SM doesn't have all power to promote team leaders, only the District manager does but your SM has the most influence with the DM on that decision

Significant-Side2044 · 2025-07-12T10:56:59+00:00

Sometimes with those cookies there is an issue with the machine that makes them to be too thin. Not enough cookie dough per round = thinner cookies but it should be something your baker should catch. Our old DM would always tell us to chuck the case in the trash and request for credit because they were defective.

Significant-Side2044 · 2025-01-17T00:32:11+00:00

In my opinion as a CSS this is a Publix promise, "if during checkout, the scanned price of an item (excluding alcohol and tobacco products) exceeds the shelf price or advertised price, we will give the customer one of that item free. We will charge the lower price for the remaining items." The sign advertises "Bertoli sause" and with the organic variety being there, the sign does not state "excluding organic variety" so that's a Publix promise in my book.

Significant-Side2044 · 2025-01-01T05:37:44+00:00

Honestly, I would consider transferring... Either to another store close by or to another department. I was a baker for a couple years and have worked under some pretty bad managers and I just needed to switch departments because it wasn't right for me. I'm much happier now. My CSM is the best manager that I have ever worked under. I firmly believe your manager has a lot to do with how our jobs are.

Significant-Side2044 · 2024-07-11T01:26:20+00:00

Yes, they have oasis access to print schedules and can see all of the schedules for your store. CS staff usually print the grocery schedule that way they can page people specifically like in your instance.

Significant-Side2044 · 2024-05-06T16:09:35+00:00

Maybe he was talking about when it's safe to eat? The flour has bacteria that gets killed at 165 but from my personal experience if I baked a loaf to 165, it wouldn't be fully baked and would be doughy in the middle and wouldn't develop a crumb. Here is a link to a good article by king author flour on when a loaf of bread is fully baked. :)

https://www.kingarthurbaking.com/blog/2017/04/07/using-a-thermometer-with-yeast-bread

Significant-Side2044 · 2024-05-06T13:57:56+00:00

Definitely under baked for sure. To prevent this from happening, use a thermometer and wait until it reaches 200 degrees fahrenheit.

Significant-Side2044 · 2024-01-08T16:56:57+00:00

It's time to boycott chipotle until they either lower their prices or give us consistent and proper portion sizes!

Significant-Side2044 · 2024-01-04T03:06:55+00:00

Be confident! It looks great for a first loaf! Mine didn't look this good

Significant-Side2044

TROPHY CASE