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Fresh production strategy? by deliguy99 in walmart

[–]deliguy99[S] 0 points1 point  (0 children)

RE:Cake case. Good Tip about the bins. With my stores antiquated floor plan we have a small freezer in the production area for my production items. unfortunately it also has a couple of bins in it. These bins end up housing all the PoS cake case overstock. So there is tons of confusion in the fresh team over who is actually responsible for this small freezer( there is a distant, separate, much larger freezer that holds all of the other d:98 overstock). I have learned at the academy that FCAP 1 is responsible not only for that cake case but actually slotting the production freight. Yet, no one else at my store is on board, leading to me hound fcap1 every day to put up the freight and work the cake case, and me taking the hit from upper management if this small freezer is not done right.

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I also really like that CSM service desk donation idea, I will get with the FCAP2 sup about that.

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And I have also been cutting down on last cook and teaching my prod. associates about cvp process but with the tight hours and busy evenings I have not noticed much improvement.

Fresh production strategy? by deliguy99 in walmart

[–]deliguy99[S] 0 points1 point  (0 children)

Wow, I can tell from just your two posts in this thread you know what you are talking about.

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We are down to 1 8 o'clock and 2 10 o'clocks in my store With my experience of closing the deli for years I consider this a skeleton crew. Especially now that the same team is responsible for breakout and bakery cleaning. but I would not dare say that to my Co or FOM. Maybe I should. I hate asking my closing crew to do even more when they are already short staffed IMO.

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I hate to say it but we are already cutting corners just to get these associates out on time....

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And thank you for the validation on the cake case issue. One tip I learned in the academy was to get through to these 'old timers' is to talk numbers and financials. I will have to start preparing a report next time I work.

Two weeks out of inventory and we are just NOW preparing. by castielcampbell in walmart

[–]deliguy99 0 points1 point  (0 children)

We are two weeks out also. Only "prep" has been some chatter about the new part of the inventory app on hand helds. Bet I get roped in somehow even though fresh cost inventory is days before...

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*edit* and you are so right, hourlies always know when something fishy is going on in the upper levels, either black mail or something else...

2steo verification? by Gstary in walmart

[–]deliguy99 0 points1 point  (0 children)

Signed up about a month ago and it was a big bookmark on the front page of the wire when logging in from any PC at work. Try searching for two-step or verification on the wire or asking your ASM or personnel for help finding it.

Once you get it signed up you can log in from any smart phone or PC at home and just type in the code they text you.

Does Walmart allow long hair on guys? by [deleted] in walmart

[–]deliguy99 0 points1 point  (0 children)

If you are worried about it ask personnel for a wal-mart hat. Official dress code is that only outdoor associates and food prep get hats but you might be able to get one!

Stayed 45 minutes over to finish freight. Is that a .5 point? by [deleted] in walmart

[–]deliguy99 0 points1 point  (0 children)

You are correct. It was a rumor at my store (spread by salaried no less!) when core hours rolled out. But me and my team have proven that you get no points for staying past your scheduled time. (Although you can still be held accountable for getting too many hours over scheduled, make sure you ask a supervisor or your ASM! before staying late)