Publix reviews

Email by Email tasks are piled on, by themselves they are no big deal for hard working meat cutters, but things like grinding up to 10 times a day and cleaning between them is just completly ridiculous, and it sometimes seems that the regional director, district manager, and meat retail improvment specialist are not telling eachother what they are telling us. Recently they told us seafood assosiates were to no longer wear meat coats, the reason? its "unproffesional" later it was clarified that dirty meat coats with blood on them were not to be worn. If messages like this are constantly given it starts to insult our intelligence and the average associate wonders why we are supposed to take upper management seriously if they think they dont even need to explain something so unusual. And i personally have no problem processing the massive variety of ready to cook items and regular items we are required to have at all time, but if we are compelled to have them then the district mangers should not constantly complain about lowering shrink when it is below 2 percent.

long hours during holiday times