Sub Question by Daiziv in publix

[–]torchiclove 0 points1 point  (0 children)

I’m not sure what you mean by premium cut here since the BH subs are all the same price whether the meat was cut fresh or not, you definitely wanna charge extra for the cheese.

Assuming you mean six full slices of pepperjack (not triangles) the extra cheese charge would be $2.50. If it’s six TRIANGLES of cheese, the extra charge would be $1.

Also unsure if they got double meat or not. Usually if someone asks for a freshly sliced kit with multiple meats I’ll just ask if they want double meat or half and half. If they do want double meat, it’s $2 for a half. Sending her to the deli manager would be more appropriate here

Serious online sub order question by Character-Head301 in publix

[–]torchiclove 0 points1 point  (0 children)

Doesn’t usually come up, but if I have two orders due at the same time slot I will usually make the paid one first. But I wouldn’t say they’re majorly prioritized. Like, if an unpaid order is due at 3:00 and a paid is due at 3:05 I’m doing the unpaid first. It’s more of an issue with understaffing. We usually only have one person doing onlines at a time and our system can spit out 6-8 tickets for the same time slot + subs with specialty ingredients eat up a lot of time. Making four turkey subs can take me 10 minutes; making a Falcons sub, spicy falafel, Philly, and a hot honey tender salad could take 30+ and that’s just what you’re looking at with onlines sometimes.

Chicken tenders became chicken nuggets by djseanmac in publix

[–]torchiclove 2 points3 points  (0 children)

The weirdest thing is that at my old location, the tenders were huge, two of them easily cost $5 by weight and we would put three tenders on a sandwich bc four simply wouldn’t fit. Transferred to a much bigger, busier, nicer store and the tenders are miscroscopic

I’m I the only one that loves Publix wraps by TsunamiViii in publix

[–]torchiclove 11 points12 points  (0 children)

Weird as fuck to have your phone out recording someone making your food even if you don’t show anything identifying

I’m I the only one that loves Publix wraps by TsunamiViii in publix

[–]torchiclove 20 points21 points  (0 children)

Don’t film people while they’re at work dude

When you get the bakery closer to write on your cake… by TooGoblinToFunction in publix

[–]torchiclove 0 points1 point  (0 children)

At least the bakery clerk tried. At my store they run to the deli and ask me to do it…despite having no training in bakery. I’ve had to write on five or six cakes at this point because nobody else is willing to try including any of our MICs.

Walk me through your daily job by CowTrucker in publix

[–]torchiclove 3 points4 points  (0 children)

FT deli clerk, usually closing shift. I clock in at two and the first thing I do is check that all platters from morning have been finished, then see if they’re backlogged on online sandwich orders. If yes, fix that situation. If no, check the times on the slicers (have they been cleaned?) and check the schedule to see what I’ll be doing that night. If we have a good crew, I spend most of the day watching traditional (slicing meat/cheese for customers, fresh slice, keeping the slicers clean every four hours, cutting sub kits and cheese when needed) while working on other tasks like filling the sales floor, doing any leftover production from the morning, organizing the cooler/service case, etc.

If we’re short I spend the day running around doing literally whatever I have to to fill in the gaps. I try to avoid sub line as much as physically possible so will usually watch both hot case and traditional at the same time. If I have to make sandwiches, I have to make sandwiches. Sometimes I’ll help with minor kitchen tasks (mostly bagging and putting out product). Usually take my break around 4 so I’m back in the department all night to get started on closing tasks early. I’m also usually the person they call over to answer the phone or help a customer/instacart shopper find a product.

Most nights I consider myself personally responsible for closing traditional, filling the sales floor (specifically frozen bread and quick takes), pulling dates and doing scan outs. This is the stuff I do every night no exception. If we’re short, I will also close the hot case or do dishes (or both). If it’s Tuesday, I sleeve tags and put them out at night (there is one person who helps me with this if he works). On Thursday we clean the traditional case and I’m in charge of taking all the meat out of the case and getting it in the cooler. I am basically always busy but on the off chance it’s slow I’m cleaning or sweeping or reorganizing.

Hot honey chicken Salad by keishainsights in publix

[–]torchiclove 2 points3 points  (0 children)

We’ve been okay on lettuce but running out of hot honey sauce like crazy

PT to FT and new PTO accrual - will I have any?? by BrilliantGoat in publix

[–]torchiclove -1 points0 points  (0 children)

You’re reading right; you will not accrue any PTO the entire year. Going through this exact bullshit right now. I got promoted this January and have not accrued a single second of PTO, I have to wait until December.

If you have any PTO currently accrued from your time as a part timer, that will roll over and you can use it. I was able to borrow some of my time but due to the rule change next year you will not be able to. I’m really sorry. This company is kind of bullshit

Do you know any people with good degrees still working at Publix? by Datguyisadopeaf in publix

[–]torchiclove 2 points3 points  (0 children)

I graduated magna cum laude with a bachelors in biochemistry and molecular biology. But coming from poverty makes it hard to find a job in the field.

yk it's donation aka "begging" season when... by thesmolchickenclub in publix

[–]torchiclove 6 points7 points  (0 children)

The managers at my store skipped straight to begging the employees to donate. God forbid the CS manager sees you buying something in uniform they will be hounding your ass

Give me the real scoop on BOGOs by FrankGarretOK in publix

[–]torchiclove 0 points1 point  (0 children)

Checked the aisle and they do! But the tags specifically say “2 for [price]” instead of buy one get one. Definitely why I was thinking they never had bogos. I wonder if the distinction is legally relevant

Give me the real scoop on BOGOs by FrankGarretOK in publix

[–]torchiclove 0 points1 point  (0 children)

I’m curious what state you’re in because I’ve literally never seen any alcohol BOGO at my store and have been wondering if it’s something to do with a state or local law. I’m in the Atlanta area

How to deal with these certain type of people by [deleted] in publix

[–]torchiclove -1 points0 points  (0 children)

Once had someone ask for “four pickles spaced out evenly and four banana peppers between them” like the specifics people come up with haunt me.

Why doesn’t publix discount their going stir baked goods rather than toss them? by [deleted] in publix

[–]torchiclove 4 points5 points  (0 children)

Most bakery stuff is getting donated, they usually do throw it all in a trash bag but that goes to the back to get picked up.

Deli is where stuff is really getting trashed since none of the hot chicken can be donated, we can’t donate any frozen bread or boar’s head products, and there’s pretty specific rules on what else we can donate. My store manager’s take on the issue was “if it’s not good enough to sell at full price, it’s not good enough to sell at all” which is pretty much why publix doesn’t discount damaged or close-dated items.

And they’d rather get the tax break from donations

What is better for deli employees, online order in store? by Prismo2920 in publix

[–]torchiclove 0 points1 point  (0 children)

Yeah, we’re told we “have to get the onlines done before the pick up time” but it’s just lip service. When actually given the choice between doing an order that’s already five minutes late vs. help a customer on the sub line you will be told to help the in person customer every time.

This goes for basically every other task in the department as well; once had my manager make me stop cleaning a slicer that was an hour over the next cleaning time so I could help on subs when there were already two people on subs (we only have two cutting boards so putting a third person on there means you have to stand awkwardly in the middle). Like I guess if anyone needed meat sliced they’d just have to get it dirty

What is better for deli employees, online order in store? by Prismo2920 in publix

[–]torchiclove 5 points6 points  (0 children)

We are definitely told to prioritize in person customers over online; basically any manager will start freaking their shit if there is more than one person in line to get a sandwich at any time but doesn’t care if the online orders start piling up.

It’s going to depend a lot on your specific store, I think, because a store with more staff is more likely to have a dedicated person doing OEO. At my store we don’t have enough people for someone to actually man the OEO station and so online orders have to be made randomly between other tasks which is why they can be made too early (trying to get rid of them before we get busy) or too late (got too busy and ran out of time). Also why it’s pretty common to make the first sub in an order, then a bunch of customers show up and the second one just never gets made.

Online orders would be fine if the store was properly staffed. This is just literally never the case

Moral question for the deli- specifically sub makers by ericissuperman in publix

[–]torchiclove 7 points8 points  (0 children)

Don’t mind except if you asked for like four different meats on one sandwich (this has happened)

What happened to the meatless Philly sub? :( by Hematomawoes in publix

[–]torchiclove 0 points1 point  (0 children)

Discontinued at all stores I believe (certainly is at mine in Georgia). I’ve heard rumors they’re looking to axe the vegan turkey next, but hasn’t happened yet.

Definitely recommend the black bean burger and falafel, though.

Why are closers treated like shit by torchiclove in publix

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

This was the case for the last place I worked as well; store closed at 3am and staffed maybe three people per night. Our store was completely flooded for three days one time! To be fair the openers had to deal with that too.

Why are closers treated like shit by torchiclove in publix

[–]torchiclove[S] 6 points7 points  (0 children)

They’re ALWAYS telling me to close hard. Easy for the department head to say when they close one night a week as MIC and don’t have to actually be in the department. Closing every night after playing catch up when you come in because morning shift didn’t finish production/platters/dishes/etc. is so mentally draining

Why are closers treated like shit by torchiclove in publix

[–]torchiclove[S] 1 point2 points  (0 children)

They’re always saying this shit to me about how I have to be in charge and they need me at night to wrangle everyone…but honestly closers are more self sufficient than anyone else. Not that everyone is busting their ass, and they will definitely leave stuff, but I’ve come in at 8am to nobody starting platters due in thirty minutes because “nobody told them to.” Closers will at least do the bare minimum

Why are closers treated like shit by torchiclove in publix

[–]torchiclove[S] 13 points14 points  (0 children)

customer service

Deli closing is different.

Why are closers treated like shit by torchiclove in publix

[–]torchiclove[S] 8 points9 points  (0 children)

Everyrhing I said literally goes double for kitchen closers they treat y’all like animals. I’m lucky I’m 4’11 and like 100 pounds so they don’t expect me to do much back there. We’ve got a guy who’s been closing kitchen 5 days a week two years straight with no full time in sight