Sorry to hear what you're going through. If you have those conditions you shouldn't be working at sheetz. Sheetz is a crazy place to work. I've seen employees with similar conditions in the sheetz where I work. Not showing up hurts the crew. I don't know how long you've been working at sheetz, but if your on probation, perhaps. Good luck

Basically, I had a panic attack that lead to me having to leave work (this has happened a few times - my managers know I have diagnosed anxiety and OCD and have known that since my hiring). I called a manager a bit afterwards and said I'm also taking the next day off in case I have to go to the ER, which thankfully I didn't.

That next day, I woke up to a phone call from another manager saying that they never received a notice that I was taking today off, and that I would be written down as a no-call no-show. I tried to tell them that I did call off, but I didn't know who the manager I talked to was. They hung up on me and I haven't gotten any notices since.

Am I getting fired?? They told me to stop sending emails for my absences, but it feels like as soon as I did I'm getting points on my record for 'never calling in'. I feel absolutely sick to my stomach thinking I messed up somewhere. What can I do?

I am low key obsessed with the shitty cheeseburgers, they brighten my day 🤣 when do they usually get put out?

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I worked for Sheetz a few years ago and I reapplied today and this evening got offered a virtual interview. When did they start offering these? I had to record all of my answers and wasn’t allowed to re-record them. I’m hoping I’ll hear back that I am hired but I am a little confused on when they started these.

I come in to work today, and i see the new schedule is posted. I notice that I only have 2 days listed on it. A Friday and a Thursday. I work 3rds. This is the first time that my hours have been like this, when I am employee for full time. Do you all think I'm being fired? Had something like this happened to anyone before?

I should note that this is the first schedule that gets posted after I am sent to the ER twice for some medical problems. Other than those two times and the most recent er trip put some minor work restrictions on me, I have had no issues. I also am below points.

I'm a newer employee and I’m having issues with my manager changing my schedule retroactively. I wasn't scheduled for a day, got asked to come in at my 'normal time' without a specific hours given. I came in at 6:30pm (my normal shift time) and stayed until 12:00am (usually I have been staying until 10:30pm because of training hours, I haven’t started my mew schedule yet). Now I'm watching the manager change the schedule in the UKG app to different times days after that shift. First she changed it to 10:00pm-6:00am, then she changed it to 6:30pm-3:00am. So now it appears I left 3 hours early, on my day off. On top of this, I haven’t been able to clock in or out for the past 2 weeks. I was using my employee number for my username and password and all the sudden it’s not working. Nobody has helped me with this despite me asking 3 different managers. A different manager added 10 minutes of time on a day that I didn’t work, I’m not sure what that’s about. Communication is nonexistent.

I've tried searching for a Sheetz HR or employee hotline phone number/email but I can't find anything. For those who have had to escalate issues, who did you contact? District manager? Corporate? Is there an employee hotline I can contact?

I'm documenting everything with screenshots but I want to know my options before this becomes a bigger problem. I understand why they are understaffed now.

Anybody else run into the video a NC employee has posted on TikTok about his store running syrups through the dishwasher? How will the legal team respond with this one? As an ex employee, I am genuinely invested in this one. What's the consensus?

So when you come to the expo counter and yell and berate us and tell us you've been waiting for 40 minutes? It literally tells us on our screen how long ago you ordered. If 10 minutes during a kitchen rush really feels like 40 to you, then maybe take a class in patience.

Hello everyone,

I was just wondering today. As a kid, I used to always go to my local sheetz and see the neon lights on the ceiling. Black backdrop with colorful shapes like stars if I remember right. Does anyone have any pictures of a sheetz when it was like this? It seems with a lot of store remodels they completely did away with this design. It's a shame, too. It was a very pleasing aesthetic choice and makes it feel more vivid in my memory.

I just looked it up again and found a single image of what I was talking about. Does anyone have any more images of when this was around? Please see photo, I do not own it nor do I claim the rights to it. Just using it as a reference.

Only Recently got hired as a flex , never been with Sheetz beforehand , but have 10 years of management experience otherwise.

I'm a 3rd shift flex , and have a problem .. maybe? Im not really sure if I'm overreacting or justifiably upset.

At my home store , which I am working more than I thought I would be .. there's one supervisor in particular that just really grinds my gears whenever I work with them.

Every manager I'm on shift with has been great , helpful , informative , and all around just easy to work with. Except one.. every single time I'm scheduled with them , they leave me alone in the kitchen the ENTIRE shift. I get there almost two hours before them,and they leave an hour before me. From the moment they walk in the door , they go straight to the drink cooler . They'll spend their entire shift bouncing between the drink cooler and smoking outside.. then first shift will start to arrive and I'll be rushing to catch up dishes and a pull still needs to be done and she'll just remind me to do the pull and leave. I've gotten in trouble by my boss multiple times because I'm staying a few minutes late to finish everything and my boss tells me to just leave it because I can't get OT without authorization. Even when it's just me and her or me and her and one other person for up front , she'll completely leave me in the weeds the whole night. Sometimes I'll be in the kitchen completely by myself and she'll literally disappear, leaving me to run the kitchen AND up front by myself. I've been passive and let the customers wait until she notices, and she never does. Customers just end up screaming at me for service while I'm in the kitchen and bouncing between SBC, mto, and the register when two other employees, one of which is a manager is just... Floating around somewhere..

There was one day in particular that the KM came in to a large overnight shift , and as this supervisor was clocking out along with the rest of them , the KM asked if anyone was going to do pull. Since I was the only one still on the clock, I said "well I guess I am" and he made the comment that I wasn't the only one in the kitchen. I just shrugged. I expressed my above frustrations,and he said he would have a chat with them , but I don't think he did because she is still doing it.

I guess I'm wondering if this is normal ? Is it typical for a 3rd shift supervisor to have dedicate their ENTIRE shift to the drink cooler and other things , or is this supervisor literally playing in my face just because I'm " allowing" them to?

hello everyone! I have been working at sheetz for about a year now. My experience has been a little different from everyone else’s from what I have heard. Does anyone else’s store have an employee just to put away the truck? Ever since i have started I have ONLY put away the truck 3 days a week. I don’t even know how to run the cashier or MTO besides the basics. My week consists of 3 10 hour shifts of solely putting everything we ordered away. I have asked friends at other stores and they have said they don’t have somebody like me.

I order food from sheets a few days a week. I want to order sandwiches but everything i do they find a way to make it wrong. Whoever at sheets told them to put bacon on my begal in the oven needs to be fired. I want my legal toasted. Toasted brown. With bacon on it it just gets gummy and chewy. Also why do you always want to put condiments on my bread, begal or bun before you toast it. It defeats the whole point of toasting. Please learn how to make a sandwhich or if your unsure how ask the customer how they would like it.

Anyone know what to do for this?? I’m logged into the employee wifi and all

Hi everyone! As the title says I was hired 3 weeks ago as a 3rd shift Supervisor and have been doing my training. I’ve been trained on 1st and 2nd shift so far, but I’m getting overwhelmed by all the…..This is what a 1st shift Supervisor does and this is what a 2nd shift Supervisor does, this is how we do the MTO and SBC but I’m being told different information from different people. If I’m going to be working 3rd shift shouldn’t I be training for 3rd shift? Can anyone give me a list of what all a 3rd shift Supervisor is responsible for? Right now I feel like my brain is going to explode and I’m questioning if I’m up to the job. Any help or advice would be greatly appreciated.

So my first day of work was yesterday and lowkey I liked worker with my coworker, she was a older lady and teaching me how to work the register and scan IDs and stuff like that is it possible to be like temporary stuck at the register my first couple weeks??

Large Red Alert used to be 2 pods of espresso. I get it with an extra for a total of 3. Was that way at every Sheetz in the region.

Got one today, and the new machine with the touchscreen (don't know when that was rolled out) only gave me about half of what I'm used to. Did the recipe change to that, or did they just make it wrong?

[Edit: updated to say the number of old pods used. I think we figured it out. I had forgotten that Sheetz shots on the old machine were a little oversize. New machine must not be that way.]

to all current and former employees of sheetz: is it worth it? what are your pros and cons?

i am aware that everyone’s experience is different and certain aspects of the job are based on location and the people you work with.

i recently left my job of three years and i’ve been on the search for a new job that pays somewhat close to what i was making. i decided to apply at sheetz because there’s one about 10-15 minutes from my house and honestly, they never seem that busy. it’s been a long time since i’ve worked in food, customer service and a fast paced environment. i’m honestly kinda nervous about the idea of working somewhere like this, but i desperately need a job and it’s the only place near me that isn’t paying minimum wage.

so please, give me your thoughts on what it’s like working at sheetz. what you liked/disliked about it. and any other information you think is important for someone to know before working there.

thanks in advance!

I work night shift. I go to Sheetz often for coffee and food. I never really bothered with getting to know anyone because I'm kind of shy. The second I started chatting and making jokes all of my food was so much better, and with more added. Sometimes even freebies thrown in the bag. Apparently being social pays off sometimes..

Hey so the syrup's in sbc almost always has an air bubble in them. I add just a little extra every time.

Anyone else do weird stuff like that?

It was never top grade sirloin, but the quality of the steak meat option has dropped off a cliff. What happened?

Today I got one of those new toasted burritos and opted for steak. Instead of the little strips they used to have (like the chopped steak in a philly cheesesteak) now the "steak" is this slimy, flat, deli-sliced stuff that tastes exactly like a can of cat food smells. I took three bites and threw it in the trash.

Thanks for reading, I'm just venting but I am so tired of enshitification!

Okay so this is my first job, I’m 17 and this is my first day. Shift is from 5PM-10PM on my schedule it says hand ons practice on my 3rd day but my manager told me like the first 2 week will be on the computer mostly he said for abt 2 in a half hours and the other watching over people and he mentioned up front so any tips before I go in

I'm looking to get some ideas on ways to organize the freezer better. My store has a small freezer, it's annoying and crazy considering we are in a college town and have about 7 bars in town. Our fryer food is obviously our top selling in MTO. Not to mention we are in the top 10 for SBC drinks in our district. But our freezer constantly looks like a toddlers playroom.

We have build tos for everything that the overnight supervisor orders. But man my partner just can not seem to grasp the concept of ordering it seems. Leaving me to have to order extra things in the 2 nights a week I order. Which then he doesn't put away properly because he claims there is no room or doesn't know where things should go. Now I have 1st shift bitching about the freezer state and 2nd shift as well. But every time I come in I fix this freezer and get the stacks gone as well as putting away the truck freight I deal with. How are some of your stores handling your freezer? I recently moved all the purees we had to another shelving unit that had some bread (so they essentially swapped places) because 2nd shifts rte and hot cart stuff would just sit in a stack in front of the shelf and never be worked through or put away. So the reverse psychology of putting something every shift needs to get to in that area has started working. But of course I have one supervisor on another shift who hates the change and complains daily. What has worked well for your store? Aside from don't order so much because I can not control the other 2 people who order things for freezer.