BullseyeBabe
SETL
- Joined
- Jun 6, 2013
- Messages
- 1,621
What was your training like? Is it hard to learn? We are getting them now and I'm a bit nervous.
The cashier who is watching the SCOs is supposed to approach guests and talk to them about REDcards, which sounds awful.
Training was easy provided your GSAs/GSTLs share whatever Workbench had on SCO. Course there's a few tricks the information doesn't tell you like in order to bypass inserting Meat Coupons ya gotta "juke it" using something else so to speak.What was your training like? Is it hard to learn? We are getting them now and I'm a bit nervous.
Supposed to, key words. I never did when watching SCO, and never got in trouble for it. My GSTLs never gave me much of a hard time for it because they knew it was a bullshit expectation.
We just used a blank piece of receipt tape.in order to bypass inserting Meat Coupons ya gotta "juke it" using something else so to speak.
Had this happen to me the other day, I knew the solution from here, but didn't want to let on that I knew too much.We just used a blank piece of receipt tape.
You must have the integrated Service Desks. *shudder*My gstl is a dumbass she will have the guest service person run both sco and GS seems everytime that happens we get alot of angry guests
View attachment 2582
In a store with this layout, where would be the ideal place for self checkouts?
We're getting them soon, and the general consensus seems to be to put them on the guest services side, removing the cartwell and a checklane to make room. That way it'll be easier for the GSTL to be nearby, and it's in view of the service desk TM.
You are a supert. Anyone who a supert please respond?View attachment 2582
In a store with this layout, where would be the ideal place for self checkouts?
We're getting them soon, and the general consensus seems to be to put them on the guest services side, removing the cartwell and a checklane to make room. That way it'll be easier for the GSTL to be nearby, and it's in view of the service desk TM.
View attachment 2582
In a store with this layout, where would be the ideal place for self checkouts?
We're getting them soon, and the general consensus seems to be to put them on the guest services side, removing the cartwell and a checklane to make room. That way it'll be easier for the GSTL to be nearby, and it's in view of the service desk TM.
Same as regular registers: Catalina printers for coupons use a cartridge, checking imprinting uses a ribbon cartridge, receipt printing is thermal - no ink. Check imprint ribbon would likely mean opening up the SCO but I don't think I've ever seen anyone use a check there.So I have a question how do you change the ink on self checkouts
Not a Super Target. I was just looking to see what others thought is the best location in that setup. To make sure I'm not the crazy person for thinking it makes more sense on the service desk side...You are a supert. Anyone who a supert please respond?
Oh god that would be even worse.The far 2 on each end would come out.
Yeah that's what we all assumed would happen when we heard we were getting SCO... But no, Spot is going against all reason and the recommendations of the ETL-GE, PMT, and STL and is instead putting them in front of Starbucks at the opposite end of the front. I feel bad for the GSTLs because that's a lot of ground they are going to have to cover and there won't be a single place they can stand to see the entire front-end at once (assuming they don't schedule anyone specifically to watch them).Looks somewhat like my store with the 18 checklanes and they stuck them near Bullseye's playground, and killed two checklanes and some of the cartwell.
Flip the Sbux and GS and we could be twinsies! 😉
@TgtLog I dunno it makes more sense on the Starbucks side to me if only because there's more space to kill over there than there is on the Guest Service side. Also having been former GS, I can tell you having to monitor both GS and SCO I would have undoubtedly walked out during peak times. Having it near Starbucks forces you guys to hopefully have a cashier monitoring it at all times.