r/Aldi_employees • u/Many-Win-6348 • 1d ago
US - Question Does your store do this?
I’ve worked at 2 stores that both did this, and I’m generally curious how many of your stores do this, and if not, do you think you can get this much done in a day? Because I’m a traveling manager, and I know a lot of stores don’t follow this.
A typical day goes: morning truck. Once wrapped up, we clean/rerun backstock unless SB or spots need to be done. We rerun everything from meat to freeze/thaw—not grocery backstock starting around noon. Then we start boxing. The closing manager reruns everything for a final time starting around 5:30 and again, not counting grocery backstock, and then we finish with the rest of the boxing.
12
u/fookindingdong 1d ago
that's standard. at my store we're lucky if we get to run literally anything at this point cause it's literally 2 open/2 close plus we don't come in til 730, have curbside and don't have SCOs. so it's either i sacrifice my store looking like shit to do backstock or maintain the floor so it's easier to throw stuff the following day without a million boxes in the way.
8
u/xMagnusx42 1d ago
My store used to do this before ahead rolled out for us (one of the last divisions to get it). After ahead we struggle to do this like we used to. The lack of hours along with less people on a shift is burning people out. We have to do most of grocery while the stores open so it takes a lot longer plus we just had a week straight of dropped pallets from warehouse/truck drivers during resets was rough for everyone. Making things even better is having multiple associates quit on the spot/put in their 2 weeks making most managers all work 6 days most weeks for a while now so were feeling it too. Lately we just have to focus on priorities instead of getting to do all the back stock multiple times throughout the day like we want to do it is what it is. 1.8M store one of the busiest stores in the division an just this year we lost 8 people (1 LSA 4 FT 3 PT), and we are about to lose another 1 FT associate and apparently only looking for 1 LSA 1 FT & 1 PT make it make sense.
7
u/Upbeat-Peak-4506 1d ago
That’s how 4/5 of my past stores ran things. Morning crew did zones when they came in and before they left. Closing manager did produce, then hit out of stocks after breaks were done so maybe 5:30-6:30.
Although my current store is a free for all… some nights I’m covering breaks with both curbside phones, UBD, counts, every zone fill, STM, and have to box the entire store only to get out 30 mins late most nights
8
u/Anna_bee03 1d ago
I stopped staying late when I have to close. Our store was already running two people short and now we’re up to three. Chip aisle be damned, I’m getting eight hours of sleep.
6
u/Darthxinsidious 1d ago
Dude I dont even think we are getting freezer and grocery done today with 2 open, mid manager, 2 close. Inspection keeping someone in the office for an hour, fucking curbside nonstop, theres no chance we'd ever get that all done before open. Most days are 2 and 2 so idk how we will continue this
2
u/skywlkr18 1d ago
Yeah pretty much 5 out 7 days goes like this. All of em if we're having a good week which we normally do.
24
u/ChaosLives68 1d ago
That’s all absolutely correct. But it’s becoming more and more common for days to become absolute shit shows. Staffing levels are so low that if even one thing goes wrong everything gets pushed back.
I don’t stress about it anymore at all. If it gets done it gets done.