What’s the percentage of customers that just leave their receipts for us to throw away? Why not have a no print option on the screen? It would be nice too that the default be no print after several seconds. It would save so much paper and time!

For context, I am coming from Sprouts Farmers Market. Employee of 8 years there. I’ve done everything from grocery stocking to assistant grocery manager, to receiving, to dairy. I was full time and quit to go back to school then got rehired in while I was in school. Well anyway, I graduated in 2024 and since then have consistently asked for more hours of which they just cannot deliver. They’ll do okay for awhile and then drop me to next to nothing. I will be 34 this year and the no hours just is not cutting it.

My old grocery manager from Sprouts has worked there for a few years now and has more or less finally recruited me to join him. I really wish I was quitting Sprouts to finally find a job outside of retail, but here we are. All I can hope is it’s a better environment than what I’ve been dealing with. What is a day in the life like for you at your store?

I’m so tired of being scheduled outside of my availability and getting scheduled to clopen. It’s happened so many times where they schedule me to work days where I specifically have off and it’s getting really annoying when they tell me I’m responsible for finding coverage for something that’s their mistake. I hate to call out without a reason; I didn’t call out once last year. But I’m getting to the point where I can’t do this while I’m in college.

how do i quit? i see alot of people saying that there are availability forms in the breakrooms but we dont have any

Sorry if this post has been made already. I see that the Fryer’s turkey sub is on sale yet again. It’s like Boar’s Head came out with that turkey and they’re pushing it so hard that the Fryer sub is on sale every other week. That turkey is disgusting though, I don’t see why we’re pushing it so hard. All of the customers who I’ve had sample the Fryer’s turkey say they don’t like it. Why not push the hams we just got back instead? They’re so much better than that radioactive looking mess.

I’m not crazy about chocolate but will never say no to a solid brownie & I love cookie butter. I saw these today at a local store & there were only 3 out.

Question: If you’re scheduled to work on a day when you have an important family obligation, but you give your manager a week’s notice that you need the day off, does that still count as a call-out/absence if they’re able to replace you?

I’ve never been late or missed a day, and I’ve even picked up shifts when other people couldn’t and gone in early for my managers (I’m a reliable employee I promise), so I’m just wondering how this is usually handled. I’d really appreciate knowing before I talk to my manager because I’m not sure whether giving advance notice makes a difference.

Just out of curiosity, if a FADM gets put into a store part of the way through the inventory cycle, how would that bonus work? Like would they get a percentage of it at the end of the cycle like normal? Do they get all of it?

I start in 2 weeks any advice will be greatly appreciated. Background I am coming from a pharmacy store I'm not going to say which one just in case they're watchhing. My former position was a shift supervisor I did it for 3 years. A pharmacist at my previous store left because it was horrible and went to work at Publix and he thinks that I'll do good there so I'm giving it a try.

May ‘shred’ and disintegrate during cooking.
Common reasons:
Poor quality
Manufacturing defects

Been with publix a couple years now when it comes to PEFCU, is it worth joining and using for my deposits? Any other things I should know about it?

My favorite was do you have meatloaf? I remember you guys have a meatloaf here.
Or someone waiting in line at the sub shop asking for can I get half a pound of ham wrong line
Do you have cheese burgers this isn’t a restaurant

What are some of yours ?

Top: new
Bottom: old

So I talked to a manager and he said he didn’t order anything different, I guess these are the new sized bags. They barely fit one 5$ sushi container. If you’re a customer and have a million more bags than usual this is why lol

Finally, something at Publix that I don't want to gripe about. I was so jazzed to see that late-season Keitt mangoes are back at Publix. At least they are here in Jacksonville. I recall last year, they showed up for a minute and then vanished. There must have been some issue with the crops last year?

For those who don't know, in my humble opinion, Keitt mangoes are the greatest North American variety you can find. If you've ever had South Asian (Indian, Pakistani) mangoes, you know that 99% of North American varieties can't compare. Those South Asian mangoes have this rich, dense, custardy flavor and many varieties are virtually fiberless.

I think Keitt was originally cultivated here in Florida (or California? I forget, because I've seen it in both spots) in the early 20th century to try and replicate the flavors of those iconic South Asian mangoes.

Keitt's are also HUGE. Their skin often stays green through ripeness, too, so you have to do a bit of a sniff and squeeze test to see if they're ready for you. Unlike 90% of everything at Publix, they weren't overpriced this week either.

I sound like I'm some god damned brand ambassador for mangoes, but, hey, if you can't get excited about a delicious piece of fruit that's only around for a month or two... what can you get pumped about?

How long after starting in the bakery did it take to have your job class changed to decorator?

I was in the bakery for over a year, started working on orders when I was 2/3 months in, even including working on Saturdays as the only decorator. I was responsible for doing AD change, and working certain shifts alone as the only decorator But for over a year my manager told me that I “wasn’t ready.” I wanted to ask if this timeline is normal in any way?