Scarlet Parks

Cashier position:

• Talking to customers consistently. It is a walk-up stand, so to place an order, they talk to me. While customers wait, we chit-chat to make the time go by, usually talking about things going on at the store.
• I'm to notify the kitchen staff of special orders or changes, prompting appropriate action or help.
• I also answered the phone when people wanted to place big catering orders of $100 or more. I would have to explain to the customer everything it contains, how much they will need, along with the prices.
• Having to fill out an order form for the larger orders, and take a deposit.
• Regular transactions were easy due to the touchscreen and well-updated system.
• Cash, card, and check. Give receipts, and honor rewards points. Refunds, as well. In between shift changes, we count the money that stayed in the drawer, the day's cash sales, along with a report to go to the boss.
• I provide answers to all, while keeping a good attitude, and staying as clear as possible. I stay open to the questions people may have. And when someone has a question, they come to my boss, my manager, me, or another coworker. Sometimes, in that order, it just depends on the severity. That's with customers and co-workers.
• I've trained teenagers and adults how to use the register.
• Maintained current knowledge of the store and the changes that may occur. The price change was significant for the economy. Food cost changes, and the companies from which we were getting orders.
• Another update was that the credit companies now charge many businesses a service fee for using a card. I had to keep customers aware of our options, as well as to which customer the service charge applied.
• I've written lists for product we need to order for the store.
• Reorganize to make room; condense.

Cook position:

• I ran the grill, which meant making the sandwiches and doing it according to the temperature. It kept me always on my toes and prepared.
• Dishes... Oh man, the dishes.
• Sanitizing and working with chemicals.
• I was the only one in charge of my area, so all the responsibilities, including deep cleaning, maintaining the meat on the grill, and keeping enough prepped for myself for the day. Keeping myself on track. Cutting large amount of meat for catering. Wrapping sandwiches.
• Slicing veggies for toppings in the morning. Making cold platters with cheese and veggies.
• Working with a running slicer, bagging food.
• When I was on the fryer, I had to prep food and cook it. Make sure I have it at my disposal when ordered.
• Rinse and cut raw potatoes on a fry cutter.
• I had to work in a small space and make the most use of that small space, especially when you need six or more fries, ten or more wings, and other fried foods all at the same time, with a maximum wait time of ten to fifteen minutes.
• Time management is essential, and you have to have a system, and you have to keep up with it..
• I've helped others work on it, as well. I have trained others on the fryer.

A senior in high school, this was my first job ever. And since it was COVID season, I had class on the computer in the morning, and then I went off to work for the rest of the day. I worked in three different departments there to gain as much experience as I could, and it worked out very well for me. I was a bakery assistant to start out with, and I absolutely loved it. The cashiering position wasn't bad, but when it was slow, you couldn't move from that one spot. You just had to stand there, and I like to move around. No in between. I also did online pickup, which is shopping for other people, and they'll come and pick it up. It was easy for the most part until it came to substitutions; management was looking for one right answer, not multiple. I had multiple. My manager also kept everyone under immense stress, trying to cut down on the amount of time it took us to shop. Giving us an unreasonable limit of 7 to 10 minutes for a very large grocery order. I left that department and the company.

Bakery position:

• Stocking was the main. I had to make sure we had enough product on the floor at all times. I dated them all, and put them on the shelf. I had to follow their system for stocking, as well as fresher items in the back.
• Displays played a major role in Giant. The company would want multiple displays around for each department, trying to sell merchandise. I would be responsible for the upkeep of that display, and the others around the store. They also had a picture of how they wanted it to look exactly, and I had to abide by that.
• I had to notice and maintain knowledge about sales and changes in the bakery. Displays, products, and prices were always changing due to corporate policies. Big on price changes! As well as noticing what is selling and what is not, we did not overorder or waste product.
• Everything in the bakery was frozen, unfortunately, so when our big truck orders would come, I would have to empty the whole pallet, load it on the U-boat, take it up, and unload it into the freezer. Condense boxes, and organize the freezer by item and date.
• I had a list of things to complete, as well as the regular night cleaning and prepping list. It was just my manager and me working for a while, so she handled the mornings, and I handled the nights. I wiped down tables, removed trash, and cleaned dirty dishes. Sanitized.
• Since I was alone a lot, I had to answer any questions customers had. Help them with products, as well as writing on cakes for parties. Our baker would leave, and I would have to fill in on the writing portion. I also had to use the bread cutter to slice the loaves.
• For the morning shift, I would have to bake the bread. Load the pastries into the cases, and fill the store up with all the products. Check the displays. Prep for the day shift. It was a lot more upkeep and prep in the morning.

Cashier:

• I greeted customers, asked about rewards, and phone numbers to gain points or get money off. Coupons were another option customers had to get money off. I conducted money exchanges. Bagged groceries, and it taught me how to group certain things with each other and what needs to be.