- Joined
- Mar 19, 2018
- Messages
- 26
I am working in a brand new Target store. While I've been trained to some degree in multiple areas (hardlines, softlines, guest services, cashier, dry market, pfresh, back room, etc.) I've primarily been working in Pfresh since the store opened. During my training at another store, someone recommended me for Pfresh.
MOST of the job seemed like common sense.
But now, I feel like I don't know anything at all.
During my initial training, I was told to use my common sense and ask myself if I would buy something. I can generally tell the difference between "ripe" and "rotten" when it comes to softness of avocados. Personally, I don't buy hard avocados, so I wasn't QMOSing the ones that were ripe- just the ones that were TOO soft. I had no idea Target only sold rock-hard avocados.
Then, the STL got on my case about not culling items that were supposed to be QMOSed- most of which I thought looked PERFECTLY fine.
It seemed to me that the STL (being that she's leading a brand new store) wanted everything to be PERFECT. There were even some cases where she told me to QMOS things that weren't necessarily "bad" according to the Food IQ app on the Zebras. (Though, there are cases where the item doesn't match either the Keep nor the Cull picture.
Then, today, I was spoken to about throwing out perfectly good produce. MOST of it was stuff that, in my opinion, was perfectly fine, but looked like stuff the STL told me to QMOS, so I did. I tried explaining that to the Pfresh lead, but it was incredibly uncomfortable because while I do want to defend myself by explaining that I'm just following orders, I also don't want to throw the STL under the bus.
I also had people annoyed with me for putting everything out on the floor and not backstocking even though:
1.) For some reason, we never got our produce truck in yesterday, so we had next to NOTHING on the floor. We were trying to make things look as full as possible with what we had.
2.) In my training, I was told that the facings for the produce coolers weren't as strict because everything has such a short shelf life, so we need to get everything out on the floor as quickly as possible- especially things like berries. Tables are even less strict than the coolers because (even though there may be a location on the Zebra) things don't really have a set location. This made sense to me. Today, we had a large shipment of strawberries, but no raspberries, so it made sense to flex out the strawberries to the raspberry shelf to avoid backstocking any strawberries.
I've also asked several people including the Pfresh lead and the STL about the standards for pulling out nearly expired items. I know that meat can stay out until the night of, but I don't know about the rest of it. NOBODY will tell me how many days in advance certain items need to be pulled. Yet, I know I'll be spoken to if an item is out on the floor longer than it should be.
I'm starting to really worry/freak out about this- especially since, while talking to me about QMOSing good food, the Pfresh lead brought up the 90 day probationary period- which I'm still in.
I'm doing my best. I really am, but with lack of proper training (I was pretty much left alone after 5 minutes of trainin in Pfresh), and conflicting information, I don't know what I'm supposed to do.
MOST of the job seemed like common sense.
But now, I feel like I don't know anything at all.
During my initial training, I was told to use my common sense and ask myself if I would buy something. I can generally tell the difference between "ripe" and "rotten" when it comes to softness of avocados. Personally, I don't buy hard avocados, so I wasn't QMOSing the ones that were ripe- just the ones that were TOO soft. I had no idea Target only sold rock-hard avocados.
Then, the STL got on my case about not culling items that were supposed to be QMOSed- most of which I thought looked PERFECTLY fine.
It seemed to me that the STL (being that she's leading a brand new store) wanted everything to be PERFECT. There were even some cases where she told me to QMOS things that weren't necessarily "bad" according to the Food IQ app on the Zebras. (Though, there are cases where the item doesn't match either the Keep nor the Cull picture.
Then, today, I was spoken to about throwing out perfectly good produce. MOST of it was stuff that, in my opinion, was perfectly fine, but looked like stuff the STL told me to QMOS, so I did. I tried explaining that to the Pfresh lead, but it was incredibly uncomfortable because while I do want to defend myself by explaining that I'm just following orders, I also don't want to throw the STL under the bus.
I also had people annoyed with me for putting everything out on the floor and not backstocking even though:
1.) For some reason, we never got our produce truck in yesterday, so we had next to NOTHING on the floor. We were trying to make things look as full as possible with what we had.
2.) In my training, I was told that the facings for the produce coolers weren't as strict because everything has such a short shelf life, so we need to get everything out on the floor as quickly as possible- especially things like berries. Tables are even less strict than the coolers because (even though there may be a location on the Zebra) things don't really have a set location. This made sense to me. Today, we had a large shipment of strawberries, but no raspberries, so it made sense to flex out the strawberries to the raspberry shelf to avoid backstocking any strawberries.
I've also asked several people including the Pfresh lead and the STL about the standards for pulling out nearly expired items. I know that meat can stay out until the night of, but I don't know about the rest of it. NOBODY will tell me how many days in advance certain items need to be pulled. Yet, I know I'll be spoken to if an item is out on the floor longer than it should be.
I'm starting to really worry/freak out about this- especially since, while talking to me about QMOSing good food, the Pfresh lead brought up the 90 day probationary period- which I'm still in.
I'm doing my best. I really am, but with lack of proper training (I was pretty much left alone after 5 minutes of trainin in Pfresh), and conflicting information, I don't know what I'm supposed to do.
hope it helps somewhat.
