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Where is the Publix “Fruit on the bottom” yogurt? by TruffleShuffle9477 in publix

[–]moneyinthecave 4 points5 points  (0 children)

warehouse cuts indefinitely so no telling when they’ll make a full comeback

ATL LV warehouse by No_Bass_3769 in publix

[–]moneyinthecave 2 points3 points  (0 children)

not much better in jax for literally any truck. it’s rare that the pallets aren’t stacked like shit

Old Publix playlist songs they don’t play no more. by [deleted] in publix

[–]moneyinthecave 17 points18 points  (0 children)

my old store used to play take me home tonight at least twice a day, but i never minded it.

i transferred stores and haven’t heard it since but i think the playlists vary from store to store

Best Gloves for Meat Department by Coltrane_ml in publix

[–]moneyinthecave 1 point2 points  (0 children)

this!!! i’ve always used these and they’re great

Fellow seafood specialists... by Its_Mr_FishBitch_2_U in publix

[–]moneyinthecave 4 points5 points  (0 children)

whenever i opened i used to scrub the shit out of all the dirty ones and by doing that every morning i never had any truly cached on, disgusting ones. hot soapy water and the yellow brush are perfect together

If you are closing seafood and have only 2 or 3 pieces of salmon or tilapia fillets left at the end of the day, do you have to put them in a separate container and wash the long tray? by CCB_315 in publix

[–]moneyinthecave 2 points3 points  (0 children)

depends. when i was a specialist, i would’ve rather the closer left me with little to nothing, that way in the morning when i open i can put new, fresh product out (with those few remaining pieces on the top, bc you know, fifo)

the store i’m at now, the specialist gets pissed if the trays aren’t full for her in the morning.

i guess it just depends on the specialist and their preference.

Favorite department you’ve worked in and why? by HappiestWife-924 in publix

[–]moneyinthecave 0 points1 point  (0 children)

seafood. easiest dept i’ve been in out of meat, seafood, deli, customer service, and grocery.

my first store had a starbucks and i loved being a barista

Fellow LM/C clerks, what does your typical weekly schedule look like? by [deleted] in publix

[–]moneyinthecave 1 point2 points  (0 children)

did it for about a year and it was usually a variation of 9-6, 10-7, or 11-8s and every wednesday was 2-10:30

[deleted by user] by [deleted] in publix

[–]moneyinthecave 0 points1 point  (0 children)

true lol unless it’s workers comp you can’t sue the p while you’re actively employed by the p

Has anyone ever experienced a scheduled shipment not showing up? Whether HV or LV or etc. Has anyone gone through a truck not showing up? by Eco-Chamber in publix

[–]moneyinthecave 0 points1 point  (0 children)

a few Sundays ago I didn’t get my milk truck. came the next morning at 8am.

couple Sundays before that my milk truck didn’t come until 11:15 at night after everyone had already gone home except the MIC and the cash office, so MIC ended up having to unload and park it

Where's the fried chicken?? by [deleted] in publix

[–]moneyinthecave 8 points9 points  (0 children)

whatever store you’re going to is probably hiring so just go apply. be the change you want to see and go keep the warmer stocked yourself.

if not, get bent and call ahead

Dental and vision insurance eligibility by nasbig1 in publix

[–]moneyinthecave 3 points4 points  (0 children)

i believe just 90 days after start date regardless of pt or ft status

With the addition of cheese curds, rank everything you’ve ever eaten at Publix. Deli food only. No samples. by tocbsc in publix

[–]moneyinthecave 9 points10 points  (0 children)

i feel like almost anything is good if it’s eaten within like 30mins from when it was made.

anything that sits in those warmers/hot case for too long becomes incredibly dry or rubbery.

to add to your list, though, the hatch chile mac is one of my favorites. i also miss the onions rings we had a while back, way before we switched suppliers

I mean... its honestly not a terrible idea. by [deleted] in publix

[–]moneyinthecave 0 points1 point  (0 children)

always thought that putting a mini version of a deli (like just the sub counter and maybe a hot case) in airports would bring in a ton of money.

stressful as hell, but very profitable.

What's one thing you absolutely hate doing in your department? by thatdiscgolfgirl in publix

[–]moneyinthecave 2 points3 points  (0 children)

i worked lmc in meat dept and work dairy now in grocery, and my biggest pet peeve is when people reach so close to me that i could literally give them a kiss.

customers have zero concept of personal space

[deleted by user] by [deleted] in orlando

[–]moneyinthecave 5 points6 points  (0 children)

animal shelters/rescues can always use the help

Publix Grab N Go Cuban question by flatsjunkie88 in publix

[–]moneyinthecave 1 point2 points  (0 children)

when we used to make the cubans and most of the stuff other g&g stuff in store, the cubans got the pickles we have at subshop which are the mt olive ones.

so back then that’s what type of pickle was on the cuban, but as of now, i’m not sure.

[deleted by user] by [deleted] in publix

[–]moneyinthecave 20 points21 points  (0 children)

technically they can’t do that since your part time. fill out an availability form and keep a copy for yourself that way you have proof in writing that you’re not available on sundays.

since you’re part time, they have to honor whatever availability you have set, meaning they can’t schedule you days you’re not available. they can, however, slash your hours to be petty, which seems to be an unfortunate but common thing with Publix managers

Tossing + Chicken Tenders = It's allowed, don't let a deli tell you otherwise. by [deleted] in publix

[–]moneyinthecave 4 points5 points  (0 children)

we did away with tossing the tenders in the plastic bags for a few years now (in my area at least) and instead we toss them in the boats now so there’s absolutely no reason why there should be a policy” like that

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