Just wondering what club conditions are like for those who are still working for this scumbag of a company.? Here is what is happening at various clubs in one region. Information provided by managers and team members in the area.
- Frozen freezers overloaded with product. One club stuck their overstock frozen product into a cooler and dropped pallets of ice in order to try to lower the temperature to preserve product.
- Same for dairy. Dairy pallets and milk scattered about in coolers. Nobody to pack out.
- Produce departments are a mess.
A going out of business sale look. Clubs don't have team members who know enough to make out a intelligent order.
Department not staffed to take care of the business. Can't pack out the product properly anyways.
- Bakery. Some clubs have only one baker. Unable to full fill cake orders. They had to stop taking any cake orders. Very few team members trained as decorators. Most of the bakery managers who left did 90% of the decorating.
- Deli departments are filthy. Team members have to take short cuts to try to get the work done. First thing to go is sanitation
- Meat departments. Poorly staffed. No selection. Looks like a b..b went off.
- Sick calls where always a issue. Now they are out of control. No options to fill lost shifts.
- Team members are exhausted and disgusted trying to do what they can to keep things together. Resulting in toxic work environments.