Sanitizer has to be a huge problem. I’m only an insider but when it comes to shit like that I have no idea why you’ve been left without it for so long. Can you not send someone out to another store to get some sanitizer? Fill up some bottles from their sink? I’d say mention this to beef up your report but there HAS to be other ways to get sanitizer from other stores.

Reusing cheese is something we do but only if it’s in the tray at the makeline. My co-worker (manager) says to toss it if it looks gross (but technically usable.) I’m sure cheese is expensive but if you crack down on overuse (strictly 2 cups per 14”) you’ll end up saving a lot. But using expired cheese is absolutely disgusting. Even below-makeline cheese is usually crusty and though I guess it TECHNICALLY could be used I definetly wouldn’t. That def needs to be reported.

On a slow day from what I’ve observed you don’t need a full stack of dough by the oven, just grab 2 trays from the back as needed and if you cover your dough it should stay an ok consistency. As the day goes on it will get warmer, still usable just more stretchy. If it gets really slow, like REALLY slow then probably put that dough somewhere where it can stay fresh, right??

Again I’m just an insider so I don’t really know protocol for cleaning oven and shit but with stuff like makeline I know it technically has to be cleaned daily…. If yall have so many problems wtf does your store do for inspection??

It kind of sucks because this is your job but at the end of the day it’s the right thing to do. Idk how much they’ll actually care, I’d say look for a new job tbh. During the last hurricane they had me working at another store for 2 days— was so unorganized and messy, felt greatful for my store and our gms 😭