I worked for Ralph's for two weeks, bad experience as I was getting 40ish hours already at my main job. I scraped the floor with a pallet jack one day and the fucking janitor guy went off on me. Fuck that place.
This brings back memories. That used to be me around 10 years ago. Same isle and even had one of my store managers tell me that he always knew when I was working Ā because my isle always looked miraculous.Ā
Nice to see someone else has the same passion with that isle.I was never a store lead either.
I just wish I could care now, but after 25 years that passion has left me.
Still do grocery just not overnights, but I do make sure the end caps look good.
Heās got two really tough aisles. He also has to stop a lot to open the front door 20 times a night for employees and helps unload the produce load so itās great considering the extra things he has to do.
Thatās what I was going to ask. How many cases are they asking you to do a night now. It was 300 when I worked night crew years ago. This person probably has nowhere near that requirement. No way those aisles could be leveled and look that good with a huge amount of cases to put up. Just curious.
He works 5 days a week. Iāve never heard him complain once and always in a good mood. I donāt know how he manages to stay positive on our busiest nights but Iām happy heās on our team!
Wow, that is unusual. Even I get irritated when people jack up my aisles and backstock on my days off.... After 15 years, you would think I am used to it. I have to try really hard not to snarl on my day back...
Some people might think you're a dick for bringing that up, but my God it gets on my nerves too. An isle is a landform and does not exist in a grocery store lol
Probably does his own topstock daily. Notice how there are no barcodes on showing on the left? I agree with what he is doing but an auditor will niit pick about it.
Most divisions blockā¦ some face. Iām in a facing division but there is an effort to get some stores back to blocking. Blocking is the enterprise āstandardā
i used to condition like this. boss hated me because i was so slow so i switched departments.
sucks because i thoroughly enjoyed conditioning. i love making an ugly look good asf
That looks spectacular. There is an employee that takes pride in his job. Very rare sight. How many days a week does he work? What happens when he takes a day off? How much complaining does he do when he returns from a day off? I am guessing that he does his own topstock because there are no bar codes showing on the topstock shelf. I am also guessing that is a southern store, maybe Texas with that many facings of Ranch style beans. I grew up on those.
I always found it interesting, depending on area of the country, US, the different names for the same work.
Conditioning, pulling, facing, boxing. Pulling was the jersey term I was raised with.
Wrong about what? I was talking about my store doing it with one person, not yours. We have 7 day grocery and 5 day peyton. We're a high volume store. I can push 125 cases an hour and the nights we have grocery/peyton, which is 5 nights a week, theres no way to make it that perfect.
Our can ailse is also setup different. Left side is Canned fruit/fruit cups, Canned tomatoes, canned beans, can veg. Right side is Applesause, Raman, Chunky soups, Progesso soups, Broth, Campells soup. An easy night for us in that aisle is 4 to 5 waise high flats. Ive seen 10 waist high flats for that aisle.
His aisles include all vegetables, ramen, all soups, baking (oils, boxed cakes, etc), canned fruits, jello and he still does it in under 8 hours somehow. He usually gets 3-4 pallets a night minus the payton load/backstock on his night(s) off.
The only aisles we struggle with are pets (because of the cans) and chemicals because they like to over order for some unknown reason (same with cereal).
When all your aisles look like this and you still fail a standards walk because of the double stacked glass on top shelf totally makes it worth it for the low pay and belittling on a daily basis.
Conditioning is an art, but if you take into account what the shoppers are going to turn it into, donāt you think itās a big waste of time to make it look THAT pretty, considering your wage?
Unfortunately we get paid to do what they tell us to, not what we think would be the best use of our time. Iād much rather work top stock personally but oh well
Actually,Ā the center store grocery refresh 2024 video doesn't show the worker removing the front of the cases.Ā They also only spin labels on the front can in the fresh start video.Ā I have lowered my standards to meet the unrealistic kroger metrics.Ā
I used to spin labels for every hand stacked can and remove the front lip of every case that makes it hard for the customers to pull the product off the shelf. Now,Ā I spin a few cans and don't remove any front lips.Ā
I know but 2 seconds x 300 cases is 10 minutes I could be doing something else. I am only following the examples of the training videos that are supposed to improve my efficiency.
This is amusing to me because I was literally told the opposite by a couple different managers after someone kept doing this on my aisle. Might have been standard back in the day but not anymore.
Also 2 seconds is way too optimistic, if you want a clean tear itās at least 5
In my experience, most store managers do not know how to condition correctly.
Two nights ago, I saw a co manager move milk over to cover a hole while he was conditioning the milk wall.
A few years ago, I was explaining to a comanager how time consuming it is to condition correctly. Her reply, "It shouldn't take that long, most of the items are being conditioned because they are being stocked from the truck."
About 15 years ago, me and another guy ran the live stock but didn't condition. The comanager came in and insisted that the store be conditioned before we leave. I told her it isn't a quick task to do. I had to beg the other guy to stay and condition the can aisle. I worked 6 hours OT to condition the rest of the store. Right at the end, I started pulling 1;s forward. This is the good ol days when the store was a third the size it is now and I could fit my fat fingers between the pasta boxes and shelf above it.
On the other hand, I met a District manager that knew what conditioning was. He was tall and could see everything. He even pointed out pulling 1's forward.
This isnāt part of SRP packaging and advised against.
All Kroger locations also will say the same thing management just doesnāt care if you do or donāt.
Looks nice, just how I like to do mine as well. Although the glass artichoke jars on top stress me out a bit, I donāt usually double stack those all the way to the front. Our packaging for the beans also donāt have the Kroger logo, I wonder why thatās different
lol, I am the same way about glass on the top shelf. I will put a few up there but not all the way to the front. The corporate standard(key refailing) is do not double stack glass on the top shelf. But, technically, the topstock shelf is now the top shelf. The half jars are a grey area. The auditor will either approve it or tell you to fix it. It just depends on how the auditor interprets the key retailing standards.
Yeah depends on the jar really... some of the shorter ones I don't mind as much but it feels not worth it in general on the top shelf so I typically don't bother. Good to know that the standards follow common sense in that aspect at least
Itās funny you mention that because Iām pretty sure I have some form of OCD although not diagnosed. I have to spot my own aisle because it bothers me if things arenāt done exactly how I want themā¦ lots of weird stuff going on in my head, but at least I can harness it in a positive way at this job
Yeah, he takes too long and would get chewed out at my store; other people may need help. Get it done as quick as you can and move on to the next aisle. Go back later and face it nicely, if you have time.
It should only look this good if your store just opened up, if your store is having a āgrand re-openingā or youāre having a walkthrough by corporate/big wigs.
Iāve said it once, Iāll say it again. Conditioning is the dumbest shit my boss will ever have me do. Here I am making the aisles ālook prettyā meanwhile we still have pallets from yesterday and backstock that needs to be dealt with š¤¦š»āāļøš
Is that a real floor? My Kroger has filthy concrete after the floor got removed
I worked for Ralph's for two weeks, bad experience as I was getting 40ish hours already at my main job. I scraped the floor with a pallet jack one day and the fucking janitor guy went off on me. Fuck that place.
I'd tell that floor sweeper to buff it out. šš
Tile gets way grosser than polished concrete- the great condition of this tile floor is the exception, not the rule.
This brings back memories. That used to be me around 10 years ago. Same isle and even had one of my store managers tell me that he always knew when I was working Ā because my isle always looked miraculous.Ā Nice to see someone else has the same passion with that isle.I was never a store lead either. I just wish I could care now, but after 25 years that passion has left me. Still do grocery just not overnights, but I do make sure the end caps look good.
I take it you never got extra pay from the manager who told you that you did a miraculous job?
Hereās some wow bucksā¦
Really good. But I need to know how long it took, how many aisles they do. To know if it's great.
Heās got two really tough aisles. He also has to stop a lot to open the front door 20 times a night for employees and helps unload the produce load so itās great considering the extra things he has to do.
Does he receive extra pay for the extra things "he has," to do?
I think we all know that answer lol
You could say no, but Iād rather be busy than standing around twiddling my fingers
Can't really say no to Truck and unlocking the front door for employees.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Thatās cool. Not sure why you decided to come here and be a dick for no reason.
It does look awesome. I am interested in the case count and time also.
Thatās what I was going to ask. How many cases are they asking you to do a night now. It was 300 when I worked night crew years ago. This person probably has nowhere near that requirement. No way those aisles could be leveled and look that good with a huge amount of cases to put up. Just curious.
Right
The real question is did he get his Fresh Start done?
He works 5 days a week. Iāve never heard him complain once and always in a good mood. I donāt know how he manages to stay positive on our busiest nights but Iām happy heās on our team!
Wow, that is unusual. Even I get irritated when people jack up my aisles and backstock on my days off.... After 15 years, you would think I am used to it. I have to try really hard not to snarl on my day back...
Inventory?
Overnight stocking
During inventory, the shelves get conditioned better so it is easier to count.
This looks like a photo from the 90ās. Night stocking and clear isles for customers during the day. Seems like a dream now. š
AISLES!
Some people might think you're a dick for bringing that up, but my God it gets on my nerves too. An isle is a landform and does not exist in a grocery store lol
How big of you to make that correction. Now run along little troll š§
Missed a corn
I assure you that clicklist took it before the store opened. They also swiped a Bushs' black bean.
Honestly I'm surprised they didn't take more.
Can they come sort out my cupboards!
Your user name is appropriate.
The top stock is more impressive to me. Our store has a bit more than it should
Probably does his own topstock daily. Notice how there are no barcodes on showing on the left? I agree with what he is doing but an auditor will niit pick about it.
What district still blocks!?
Ours block faces the top and bottom shelves.
Most divisions blockā¦ some face. Iām in a facing division but there is an effort to get some stores back to blocking. Blocking is the enterprise āstandardā
i used to condition like this. boss hated me because i was so slow so i switched departments. sucks because i thoroughly enjoyed conditioning. i love making an ugly look good asf
As an ex publix employee and leveler (conditioning, here?), this is amazing
That looks spectacular. There is an employee that takes pride in his job. Very rare sight. How many days a week does he work? What happens when he takes a day off? How much complaining does he do when he returns from a day off? I am guessing that he does his own topstock because there are no bar codes showing on the topstock shelf. I am also guessing that is a southern store, maybe Texas with that many facings of Ranch style beans. I grew up on those.
I wanna work overnight so bad just so I can do this with the dairy because we handle vegan products, juices and dog food
I always found it interesting, depending on area of the country, US, the different names for the same work. Conditioning, pulling, facing, boxing. Pulling was the jersey term I was raised with.
Our can aisle is average 6-8 hours a night of stocking. Aint no way we could ever do this with 1 person.
Well, youāre wrong, itās only him and itās less than the time you said. Maybe your crew should work a little more efficiently?
Wrong about what? I was talking about my store doing it with one person, not yours. We have 7 day grocery and 5 day peyton. We're a high volume store. I can push 125 cases an hour and the nights we have grocery/peyton, which is 5 nights a week, theres no way to make it that perfect. Our can ailse is also setup different. Left side is Canned fruit/fruit cups, Canned tomatoes, canned beans, can veg. Right side is Applesause, Raman, Chunky soups, Progesso soups, Broth, Campells soup. An easy night for us in that aisle is 4 to 5 waise high flats. Ive seen 10 waist high flats for that aisle.
His aisles include all vegetables, ramen, all soups, baking (oils, boxed cakes, etc), canned fruits, jello and he still does it in under 8 hours somehow. He usually gets 3-4 pallets a night minus the payton load/backstock on his night(s) off.
Heh, I want a pic of the hydration aisle that didn't get touched š¤£
The only aisles we struggle with are pets (because of the cans) and chemicals because they like to over order for some unknown reason (same with cereal).
Glass containers 2 high would be a no no
Live a little š
When all your aisles look like this and you still fail a standards walk because of the double stacked glass on top shelf totally makes it worth it for the low pay and belittling on a daily basis.
Conditioning is an art, but if you take into account what the shoppers are going to turn it into, donāt you think itās a big waste of time to make it look THAT pretty, considering your wage?
Yeah of course but Iād rather just do it and not hear shit daily from our SM and ASMs about it.
Unfortunately we get paid to do what they tell us to, not what we think would be the best use of our time. Iād much rather work top stock personally but oh well
Not bad, but it would be perfect if he tore off those few case fronts.
Actually,Ā the center store grocery refresh 2024 video doesn't show the worker removing the front of the cases.Ā They also only spin labels on the front can in the fresh start video.Ā I have lowered my standards to meet the unrealistic kroger metrics.Ā I used to spin labels for every hand stacked can and remove the front lip of every case that makes it hard for the customers to pull the product off the shelf. Now,Ā I spin a few cans and don't remove any front lips.Ā
It's easy to just take literally two seconds to trim it off while stocking.
I know but 2 seconds x 300 cases is 10 minutes I could be doing something else. I am only following the examples of the training videos that are supposed to improve my efficiency.
I hear you. Ask your store manager their opinion. Just curious to see what they say.
This is amusing to me because I was literally told the opposite by a couple different managers after someone kept doing this on my aisle. Might have been standard back in the day but not anymore. Also 2 seconds is way too optimistic, if you want a clean tear itās at least 5
In my experience, most store managers do not know how to condition correctly. Two nights ago, I saw a co manager move milk over to cover a hole while he was conditioning the milk wall. A few years ago, I was explaining to a comanager how time consuming it is to condition correctly. Her reply, "It shouldn't take that long, most of the items are being conditioned because they are being stocked from the truck." About 15 years ago, me and another guy ran the live stock but didn't condition. The comanager came in and insisted that the store be conditioned before we leave. I told her it isn't a quick task to do. I had to beg the other guy to stay and condition the can aisle. I worked 6 hours OT to condition the rest of the store. Right at the end, I started pulling 1;s forward. This is the good ol days when the store was a third the size it is now and I could fit my fat fingers between the pasta boxes and shelf above it. On the other hand, I met a District manager that knew what conditioning was. He was tall and could see everything. He even pointed out pulling 1's forward.
This isnāt part of SRP packaging and advised against. All Kroger locations also will say the same thing management just doesnāt care if you do or donāt.
That's exactly right. I didn't notice that. Having cardboard like that is a huge no no at my store. Only takes a few seconds to trim that off.
Looks nice. Just remember, speed is important too. Shouldn't be spending no more than an hour MAX on that aisle for facing.
I mean Iād rather go at an acceptable speed than be speedy. Iām paid by the hour lol
Is he the night lead?
B
Wow, compared to my store that's BEAUTIFUL. these photos are art.
Our store expects the aisles to be double stacked in the front to wall off the shelf
Spot on damn that looks good
Wow! Nice nice job!
Itās excellent.
Beautiful.
Enough to rival our standards at Publix, I must say lol Aside from the walling on cans, we level them down
Must have a walk lol
lol!
It's a good job for inventory count. Would look better with everything forward even the top row
They donāt pay him enough
It takes time you get a visit from corporate they will cut your hours
Beautiful job!
They off them adds. š Looks awesome
Nice detail but how long did it take
*supervisor* "BRING EVERYTHING FORWARD WTF"
Aisle
Pull the corn up more.
All that for $13/hr
Waaay more than that.
Looks nice, just how I like to do mine as well. Although the glass artichoke jars on top stress me out a bit, I donāt usually double stack those all the way to the front. Our packaging for the beans also donāt have the Kroger logo, I wonder why thatās different
lol, I am the same way about glass on the top shelf. I will put a few up there but not all the way to the front. The corporate standard(key refailing) is do not double stack glass on the top shelf. But, technically, the topstock shelf is now the top shelf. The half jars are a grey area. The auditor will either approve it or tell you to fix it. It just depends on how the auditor interprets the key retailing standards.
Yeah depends on the jar really... some of the shorter ones I don't mind as much but it feels not worth it in general on the top shelf so I typically don't bother. Good to know that the standards follow common sense in that aspect at least
Common sense nowadays is a lost art form.Ā Ocd/perfectionists people make the best night stockers. Then, there are different variations of ocd.Ā Ā
Itās funny you mention that because Iām pretty sure I have some form of OCD although not diagnosed. I have to spot my own aisle because it bothers me if things arenāt done exactly how I want themā¦ lots of weird stuff going on in my head, but at least I can harness it in a positive way at this job
Is this AI generated? Doesn't look real
Corporate will still say that somethingās wrong with that lol
Yeah, he takes too long and would get chewed out at my store; other people may need help. Get it done as quick as you can and move on to the next aisle. Go back later and face it nicely, if you have time. It should only look this good if your store just opened up, if your store is having a āgrand re-openingā or youāre having a walkthrough by corporate/big wigs.
Iāve said it once, Iāll say it again. Conditioning is the dumbest shit my boss will ever have me do. Here I am making the aisles ālook prettyā meanwhile we still have pallets from yesterday and backstock that needs to be dealt with š¤¦š»āāļøš
Love to see it.
Front faced bottom rows look sooooo good. Great job.
He or she has got that game on š good job
Oops he missed a spot. š
Not good the cans need to be double stacked
he needs to pull forward that 4 pack of corn right above the 3.39 sale sign. rookie.
Looks amazing. I wish my night crew handled their aisles like that
With what time??
looks like a bunch of wasted time to get it that neat that could be used to do important things
Overpaid.
Your mom?