What are peoples thoughts on using your own knives for departments like fresh cut of meat for example. We can never seem to get new ones and the ones we have at our store and chipped and rusty because other people dont take care of them properly. I dont want to have to pay out of pocket but I also cant use these scrappy knives we are given.
Why does safeway insist there be no one working on Sundays? The weekends are some of the busiest days especially during summer and football season and yet they always schedule bare bones. Our ASD even got pulled away to another store so we have even less people helping out.
For people who work fresh cut do you all follow the build sheets? My PM has said that most the build sheets are incorrect and not even to bother looking them up. But often times it seems like everyone is playing telephone on how things should be prepared and trying to train new people is a nightmare because everyone does it differently. Our ops also has said he expects each person in a 8 hour shift to produce atleast 150 pieces a day. Is that true for everyone?