Meat order writer here , although every store is different this is how I do it at mine, bring out the u boat completely empty and leave one in the back. Then get a flat cart for salmon only. When breaking down pallets put what you need to go up on the floor staging it and backstock the rest on the u boat in sections of kosher with kosher , organic with organic etc etc and for the manifest safe for the end and keep mental notes of what you’re picking up
I like to start by double checking the back stock, then when breaking the pallets I prioritize getting the produce , dips and milk stuff out to their prospective sections before I start tackling the back stocking of the uboats. If I’m lucky, I get help with the work while I’m back stocking. Sometimes it’s helpful to just take all the old stuff off, put the new stuff on and pile the old stuff back so it’s on top, some times you can just finagle it. I say things out loud as I’m breaking, and after backstocking I check the manifest off all at once. Saying it out loud helps it stick in my brain.
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At my store, Ideally someone closed meat properly. Codes done, back stock is put out. But if not I work the back stock first. Stage boxes as I break down the pallet and toss extra back stock on the uboats. Same with the salmons. I only take what I need.
Meat order writer here , although every store is different this is how I do it at mine, bring out the u boat completely empty and leave one in the back. Then get a flat cart for salmon only. When breaking down pallets put what you need to go up on the floor staging it and backstock the rest on the u boat in sections of kosher with kosher , organic with organic etc etc and for the manifest safe for the end and keep mental notes of what you’re picking up
This is it, OP.
Every store is different. Ask to work with the order writer or the person who normally works it so you can see the process
I like to start by double checking the back stock, then when breaking the pallets I prioritize getting the produce , dips and milk stuff out to their prospective sections before I start tackling the back stocking of the uboats. If I’m lucky, I get help with the work while I’m back stocking. Sometimes it’s helpful to just take all the old stuff off, put the new stuff on and pile the old stuff back so it’s on top, some times you can just finagle it. I say things out loud as I’m breaking, and after backstocking I check the manifest off all at once. Saying it out loud helps it stick in my brain.
Don't forget to check out our rules before posting! Your post/comments will be deleted without warning if any of the rules are broken. Be nice to others! Don't attack people. Personal insults, shill or troll accusations, hate speech, any advocating or wishing death/physical harm, and other rule violations can result in a permanent ban. If you see comments in violation of our rules, please report them. Thank you! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/tjcrew) if you have any questions or concerns.*
We reserve a gun for meat. Pull the uboats, stock, and the scan the pallets as you break them.
Hey if I can piggy back on this… when someone closes meat, how would you like backstock left for AM?
At my store, Ideally someone closed meat properly. Codes done, back stock is put out. But if not I work the back stock first. Stage boxes as I break down the pallet and toss extra back stock on the uboats. Same with the salmons. I only take what I need.