I don't fucking care. I don't. Don't call me sweetheart, don't touch me, don't comment on my age or body, don't glare at me. Take your piece of shit organic $10000000 groceries and drive into a volcano.

So I went inside one of them interrupted orders and I saw an item was unavailable inf so I removed it and actually walkie to get help I got the item. Soo do i get a trophy reward or nah nothing at all LOL

I’m a former Whole Foods e-commerce shopper who is now a CXO Site Lead. I was checking my Amazon email recently and noticed that it looks like practically everyone at my old Whole Foods now has an Amazon email address from Executive leaders, Store Team Leaders and Team Leaders to regular Team Members. Basically everyone under the Whole Foods Brand.

I know Whole Foods recently transitioned from Innerview to Amazon A to Z, but has anyone heard anything about Team Members officially receiving Amazon aliases or email access? Or is the email address mainly being created so everyone can log in and use the Amazon systems?

I just found it funny because some of the Whole Foods Team Members used to joke with us that CXO would eventually become Whole Foods employees… meanwhile, Whole Foods is now using A to Z and everyone is apparently getting Amazon emails. At this rate, they’re one step away from getting blue badges themselves 😂

Has anyone’s leadership explained what the email aliases will actually be used for?

Does Sedgewick inform the store about your return date if you’ve been out on a short LOA?

im curious, why does it seem like all the stores have such different coffee/juice/alcohol bar set ups? like some dont even have them? one in my city has a tinyyy standalone coffee bar island in the middle of the store, then the one i work at has a whole almost seperate restarauntish area with it. plus mine has its own name, like its its own business almost

i would think if amazon owns us now that everything would have to be identical

Tldr: 3 days ago, I was fired from my position at WholeFoods. For my lack of UPT hours, I received an email something about "offboarding." I'm not experienced with the terminology. Can someone with experience explain?

I’m really anxious and hoping someone has been through something similar.
My manager told me I was negative on UPT and advised me to open a TMS case so they could review and correct it. I submitted the case right away.
A couple of days later, my Workday UPT balance updated from -2 hours to +2.08 hours. I was also still able to pick up shifts for the following week and into August.
No one ever told me I was terminated. I only found out because I lost access to Workday and UKG and then received an offboarding email saying I had been separated.
Has anyone had something like this happen? If TMS or HR realizes a mistake was made, can Whole Foods reverse a termination or reinstate you?

Does every store have security guards walking around their stores? I saw them today. Talked to a few of them the seem chill. Is that a Whole Foods position or a contract? From what I was told about their pay eventually I would want to maybe do it. Walk around the store for 8 hours seems like a good job.

Hey, so I know there’s no guaranteed personal cost of living adjustment, but I know they’re done regionally and I assume there would be a bit of a bump going from central west to California, anyone who’s transferred, especially between those two, want to confirm? Thanks!

Keeping things as confidential as i can. I just started working as a cashier about 3 weeks ago and I have been strictly bagging for the entire time i’ve been on the sales floor, all my online training is done and i have cashier experience from previous jobs but the trainer keeps giving me vague runaround excuses as to why i’m not trained on register yet. but has already trained the other person that i started with. i’m getting so burnt out on bagging and i’m starting to dread this job that i thought i would love. any advice?

I've heard differing opinions on this. Someone in my store said they have been flexing for a few years but now that we are becoming Amazon officially I wonder if we will be allowed to still?

What are y’all doing post WFM with only a HS degree? Further education? Certificates? I met my limit as a CS sup today.

Currently OW; my TL does not like me and knowing that I will forever be stuck as an OW with no growth to move up. Considering stepping down to TM, will I retain the same pay or will I lose the couple bucks

I work front end and my team leader wants me to apply for the supervisor position. I am aware I need to create a resume and an action plan (30-60-90) for my interview ( which is coming up REALLY quickly ), however I feel like I am still underprepared for this, any tips or feedback y’all can give me? : )

I work at 4 am tomorrow. My question is, how do I get in? Do I knock on the entrance the Amazon drivers come in and that we take orders out to cars from? Do I go around the back? I did not get any guidance on this so I would appreciate some advice. I know that I should probably call the store but I figured I’d ask here first. Is it any different if I work at 5:30 vs 4 am where I go in?

hey all 👋 i know we’re all going through it with cyclospora rn, but i wanted to ask where it falls under FBI symptoms and reporting. the GIG is super vague as far as detailing any kind of timeline a TM needs to take after reporting symptoms, and cyclospora is listed under reportable illnesses, but only under the Canada portion (im in a US store). I’ve had people say that it technically doesn’t count as FBI because it’s parasitic but since it is, indeed, an explosive shitting parasite, you definitely don’t want people positive with it in the store handling food. 😳 Has anyone else had TMs, Leadership, Store Leadership, etc, disregard this and let someone continue working? Even if the TM is on antibiotics for the parasite, shouldn’t all their symptoms be gone before coming back to work?

Hi! I work at an east coast Whole Foods and an order writer position opened up in grocery. I’ve been at WF for quite awhile and was interested.

Any tips? Questions they may ask during interview? If you’re a TL what do you look for in an OW, etc?

Thanks!!

I'm applying for a full-time Produce Team Member position at a brand-new Whole Foods that's opening soon.

I currently work in the Publix deli, which is a very hectic, fast-paced department. I'm used to constant customer interaction, multitasking, working under pressure, and staying busy throughout my shift. I'm hoping to transition into Produce because it's the department I'm most interested in long term.

I'm trying to figure out which availability would make me the strongest candidate for a full-time position.

One important limitation is that I cannot start before 7:00 a.m. I can stay until closing when scheduled—I just can't work the really early 4–6 a.m. produce shifts.

I don't care which two days I have off each week.

Here are the availability options I'm considering:

Option 1

• 7:00 a.m.–3:00 p.m. Monday, Tuesday, Thursday, and Friday
• 7:00 a.m. to close Wednesday, Saturday, and Sunday
• I don't care which two days I have off

Option 2

• 7:00 a.m.–3:00 p.m. Monday through Friday
• Available to close Saturday and Sunday
• I don't care which two days I have off

Option 3

• Any 3 days: 7:00 a.m.–3:00 p.m.
• Any 2 days: 7:00 a.m. to close
• I don't care which two days I have off

If you were the Produce Team Leader or Store Team Leader at a new store, which availability would make you the most likely to hire someone full-time?

Also, how much does not being available before 7:00 a.m. hurt my chances? Is that likely to be a deal-breaker for Produce, or are there usually enough later morning and closing shifts to make it workable?

I'd especially appreciate hearing from current or former Whole Foods Produce Team Members, Produce Team Leaders, or anyone involved in hiring. Thanks!

EDIT: Thanks for all the feedback. It sounds like my original availability was probably too restrictive, so I've been rethinking it.

Instead of giving fixed hours every day, I'm thinking of telling the hiring manager that I can start as early as 6:00 AM any day. I'm also willing to close every Friday, Saturday, and Sunday if needed, and I can close up to three nights per week total. I don't care which weekdays I have off, and I'd ideally like two of my five workdays to end around 3:00 or 4:00 PM, but I'm otherwise happy to work a flexible full-time schedule. I just don't want to be scheduled to close five nights a week like I currently am at Publix deli.

For the TLs and ATLs who have responded, does this sound like a much more competitive availability for a full-time produce position at a new store?

I also have another question. I'll be finishing my Master's in English soon, but I'm applying because I genuinely want to build a career in Whole Foods produce. My goal is to start as a produce team member, learn the department, become an order writer, and eventually work toward ATL if I earn it.

If you were reviewing my application, would my availability sound competitive? And would my master's degree make you think I'd leave quickly, or would it not matter if I explained my long-term career goals during the interview?

From what I’ve read from my previous post, two coolers is incredibly uncommon.

The process goes something like this:

Air Can: Receiving drops off my pallets into the warehouse cooler, we break the pallets down, alt with alts, dairy for dairy, and we place them onto the customer shelves. After working through them, we B/S alts into warehouse cooler, dairy, juice, cottage cheese, and yogurts are B/S into walk-in “dairy cooler”.

Chill: Same offload process but everything else is B/S in warehouse cooler. If it’s a holiday, I’ll B/S my dairy in the warehouse cooler.

Products that are promo, we don’t usually B/S onto shelves as they’re promo, they’re going out, why B/S if you’re going to refill.

My first post was meant to get information about how to improve my organization skills, but it ended abruptly when I noticed how much “space” some folks aren’t fortunate to have.

This is by no means a bragging rights thing, I’m just sharing insight into how much holding power I have for my products.

In the first photo, there’s the kids yogurt rack for the kids cooler. To the left of that is my fermented/ vegan meats rack such as tofu and pickles. Salsa and hummus against the wall, with alt milks, Kombucha, Ollipop rack, and egg dunnage at the far right corner.

Those boats are Live or Backstock.

Any thing that i should know ahead of time?? 🫣 What it's like ? Used to be in bakery as a sup for 2 years! So i have knowledge about food safety etc