There should've been an evacuation of the store.The bale press caught fire today. I'm just upset it didn't spread into the store so we could evacuate. Meanwhile customers are shopping 20 metres away "can you smell smoke?" "no.." lol
Get any extra pay? If not, sucks to be you.So guys...
what's the go with this iLead thing?
They put me onto the "Store Safety Team".... and I now have to check in each department on Saturday & Sunday mornings/evenings (i.e. every shift I ever work) for any OH&S issues, and fill out paperwork (Hazard Reports etc) and discuss it with the store manager.
Yo,Today`s Shift was SHITE!
A couple of Quick questions:
1. If we have a Deli Product ( Cold Meat) where the barcode i is only half there, digit wise, is there any way we can manually input the price on the register WITHOUT having to call the Supervisior?
2. What are Express Alerts? They NEVER call them at our store. Never. Even when we are flat out.
Ahh, yes, and the herbs and spices aisle! All those tiny jars, I swear there are about 300 types of spices, and each has its own pile before I get to it, argh.The worst aisle to face up is probably the end of the cat/dog food with all those tiny cans, 'tis an absolute pig sty there, I don't even bother to tidy it up.
DON'T TYPE IN RANDOM NUMBERS!!! that will piss off the systems operator majorly. i think you might be able to product search for items and do manual price entry, not sure though as i just dissection dump.With the barcode thing, if you get desperate, just type in random numbers so you get unknown item, then choose deli and services deli, then put in the price. It is practically the same thing that your supervisor will do anyways
Had a horror day yesterday, I had every single longlife member on registers packing. I don't envy them today,i have exams so I don't have to work, but between 4-6 today, we will be 7 people down !!! We have 14 forecasted and only 7 rostered. Plus they're not replacing my supervision shift either...
Management are f*ckwits. Just because they want higher bonuses at the end of financial year... Plus it'll probably hurt the company in the long run because we'll lose customers and sales because of it... And if they're cutting down because were losing staff to coles, then how will cutting staff fix the problem when it is literally 7 trolleys deep...
Grrrrr
/rant
oh just a btw to supervisors/office cashiers, do you have to count a draw again after a pickup has been done? We've got some debate going within our supervisor team
Hehe, at Coles our spices are in those slider things, no facing-up required.Ahh, yes, and the herbs and spices aisle! All those tiny jars, I swear there are about 300 types of spices, and each has its own pile before I get to it, argh.
Chips and soft drink isn't much better, they just fall over :|
Don't you have category entry at Woolworths? That must suck.With the barcode thing, if you get desperate, just type in random numbers so you get unknown item, then choose deli and services deli, then put in the price. It is practically the same thing that your supervisor will do anyways
thats a horrible way to do it, espescially if your charging it to front of store! god at least charge it to the right departmentREDUCED TO CLEAR ---> UNKNOWN ITEM ----> FRONT OF STORE (or meat etc if you want to get fancy) ----> enter desired price.
I have literally charged thousands of dollars worth of goods through this shortcut over the years. I'm sure it's not preferrable, but it avoids needing supervisor codes and all that shit, and they still pay the same price.
ITLL CHANGE YOUR LIFE.
service cashiers were doing this at our store, apparently it's a SERIOUS breach of company policy as if you do it alot the SOH counts will be messed up , and regeristing items that are reduced more than 60% need supervisor authorisation hence the control check 17, staff have lost there job for overriding/dodging supervisor authorisations!REDUCED TO CLEAR ---> UNKNOWN ITEM ----> FRONT OF STORE (or meat etc if you want to get fancy) ----> enter desired price.
I have literally charged thousands of dollars worth of goods through this shortcut over the years. I'm sure it's not preferrable, but it avoids needing supervisor codes and all that shit, and they still pay the same price.
ITLL CHANGE YOUR LIFE.
Nah but it's not like it's a bad thing... It's pretty much an excuse to bludge/not do any "actual" work.Get any extra pay? If not, sucks to be you.
We get in major trouble from our area bakery specialist when too many of our products get disection dumped. In the week prior to Christmas, we had more than 1000 items sold as disection dumps, and last week disection dumps were our highest selling product (based on numbers of stock sold) on our weekly sales reports.i think you might be able to product search for items and do manual price entry, not sure though as i just dissection dump.
The Christmas week the barcode printer was skipping a line in every barcode lol.Wixxy why do you actually have such a high level of dissection dumps? The only time I'd ever do a dissection dump is if the barcode won't scan and I know the price or something like that, so it sounds a bit weird that you'd have 1000 of them in a Christmas week. Are your barcodes printing ok?
Well technically the bale press isn't in the store like your oven is. Ours is one of those really old ones that are outside? Like theres a door in the wall with a chute to the press outside? I'm sure we would have evacuated if it threatened to spread into the store but we had it under control and the fire brigade was there pretty quick.There should've been an evacuation of the store.
The chicken oven caught on fire (I was the only one in the department at that time) and we had to evacuate the store. It's OH&S.