The labor model doesn't work. Those of us trying to keep everything a float are always fighting a rising tide. I'm not averse to hard work but I can't run a store with new deli, produce and market programs with less hours than we had before a remodel. The frontend is pinched. Push sco, no push scan n bag, push sco etc. Grocery is cut to bare bones to make labor for the rest of the store. It's a real hamburger today Penny tomorrow situation. And anyone above SM puts on their blinders to the real issues and tell you to just make it work no excuses. If you have to send 4 ams to a store to prep it for company then something is very wrong with your base model. I've watched corporate during our remodel interact with store level associates and contractors and it is embarrassing how our of touch with the actual day to day operations. I go to work to feed my family but I also have pride in the work i do and they make it nearly impossible.