Is this a common workload split?
I work closing shift and I
• Slack out 5-6 different racks full (1 rack of alfredo, 1 rack of manicotti, etc.)
• Do reductions and donations (can take up to an hour because I have to also rotate and dig into the bunker to make sure older stuff is on top)
• The usual closing/cleaning in the room
• Deep cleaning once a week both the prep room and HMS cooler
• Scan out and throw away expired kits (throw away expired club use items as well)
• Organize by type and expire dates and put away cooler items (salads, enchiladas, etc.)
• Ensure everything is up to ECO lab standards and throw away personal items from the mornings.
I am also expected to keep the bunker full and make backstock for morning shift. I cannot make backstock because I have to fill the constant holes due to morning shift overproducing random things and leaving the more time consuming things for me to make or messes for me to clean.
The opening shift is only expected to make things for the bunker to fill it for the morning, throw away their trash and boxes (they do not throw away all their trash and boxes), clean their dishes(they usually leave their dishes for me to clean and scrape all the gunk into the drain or leave it in the sink), and wipe down their tables (only with a tiny amount of market guard and nothing else).
I am aware of the difference and how unfair it is and my team lead and managers are aware of it and they contribute to the issue, I was just wondering if it is the same at other stores?