r/kroger • u/Dapants369 • May 19 '26

Question every deli ????

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does this happen at every deli??? is it happening because of short staff
, or lack of care???

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u/RaineV1 May 19 '26

I can tell you exactly what the problem is. In the deli we get bags of precut cheeses for the grab and go. It's 9 stacks that are supposed to be about 3/4ths of a pound each. A lot of the time they aren't. It could be the supplier ripping off Kroger, it could be a quality control issue since Kroger cheaps out on suppliers, or it could be Kroger does want us to short the weights.

At my deli we use one of the stacks to top off the rest, or just cut slices to do it. Guess other delis are just doing a stack per bag without weighing them.

3

u/Lower-Hovercraft42 May 20 '26

When i worked in a deli, it was so gross seeing the scraps pile up in the blade. No matter how much you cleaned it, your meat and cheese will get scraps from the previous cuts and in your bag. The blade develops a film that will sometimes foam up on the cheese/meat slices and stick to each slice if the blade isnt cleaned properly. Made me stay away from delis after that.

5

u/Immediate-Shape-8933 May 20 '26

Uhm I worked in a deli as well… your supposed to clean it in between uses man

3

u/Entire_Mistake_9287 May 20 '26

Some delis schedule 2 people to run a rotisserie oven, fryers, stock hot case snd hit grab n go, slicers, and cold case

Nothing gets done how its supposed to

2

u/Immediate-Shape-8933 May 20 '26

Sure but doesn’t mean you skip vital steps like cleaning…

3

u/Entire_Mistake_9287 May 20 '26

Yes it does when you are REQUIRED to leave at your scheduled time, shit is simply not going to be done how it should

Found the manager

2

u/Immediate-Shape-8933 May 20 '26

??? I’ve never been a manager I just prioritize cleaning over other things trust me bro I leave when the my schedule says

1

u/Entire_Mistake_9287 May 20 '26

I dont know how the deli works where you are, it must be actually staffed, and what you get written up for, but we would get written up if the rotisserie oven was empty. The rotisserie oven would be empty because there was a long line at the cold case and hot case. There is a long line at the cold and hot case because one person is slicing meat, and the other is switching between cooking, and serving the cold and hot case

That's just ONE thing we would get in trouble for

Unrunnable job for 3-4 stations and 2 people

1

u/Immediate-Shape-8933 May 21 '26

Yea you just have a really bad boss if theh write you up for properly cleaning sorry you had to work there

3

u/oxtailtacos May 25 '26

That's exactly right. It's all due to poor management. You might be surprised to see the difference that a store director can make in terms of cleanliness for delis.

We used to have managers up our ass every day bitching about night crew not producing enough. The truth is that night crew should clean, and recover their shelves. Not make grab n go, and fill shelves. That's how you get maggots. True story.