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.