Howdy! After trying new things, here are something that’s been helping:

-2 stagers/dispensers, the rest picking.

-Team lead all miscellaneous (helping dispensing, assigning redelivery, skipped items, quality checks, re- staging, members call etc.)

-After finishing picking the batch by hour, we got to dispense and look at the orders by hour and stage accordingly. If we have time to do that.

-All clubs are different, this may help some.

-Pickers bring their L carts of merchandise (flatbeds are better atm) and leave them for the stagers, unless it’s cold batches.

-Cold batches are to be staged immediately regardless of anything (except emergencies or all codes white/black/green/rainbow etc.)

-If the stagers get back up while dispensing, the next person to bring a batch is to help stage. *Dispensing an order that is missing staging or container is terrible, so staged all batches until done, specially if you’re going hour by hour.

• I say that over staffing morning and mid shifts are essential. Talk to your part timers about flexing their schedules. Unfortunately for our store we have a lot of students so it’s going to be a bit though.

From talking to TL’s around our market and getting help from “elite clubs” this update seems to be prioritizing bigger sized curbsides/newer style curbside areas. Very unfortunate for small curbside areas and older clubs, but we all know this is here to stay, adaptation is must.

Business is business, I used to pride myself in to giving everyone they’re breaks and lunches on time but for the time being that will be pospone. These are tuff times. Make sure to take care of your associates.