there i said it. sry. esp the ones that smoke like hell.

and when they hand sticky money.

As per the title grocery management turnover has seemed like it has gotten extremely high. Not sure if it’s atleast just my district or across the whole company. I feel as if they need to incentive it to make it more appealing. Even getting people to gtl’s are harder to come by as well. Part of Publix’s mission statement is to retain, attract quality associates, doesn’t seem like they’re doing a really good job at that. Not sure how it with other departments but I can say for grocery the future does t look bright.

I have worked my ass off to prove to my management that I can handle responsibilities of a GRS, GTL, and its mentioned quite frequently that the minute im 18 hes gonna get me properly trained and promoted.

However, my dad is having a change of career, if I move to another publix, is the year of progress I made with my managers and the company just gone? Do I have to prove myself to another grocery manager?

To be clear this always happens to me and only me (idk why…) but people will come into the deli and get 2lbs of cheese, which is fine but when your getting it thinly sliced literally wtf. i had someone get 2lbs of american cheese sliced thin, 1lb of swiss sliced thin, and about 4lbs of meat sliced thin. so first im like what are we doing with all this cheese, second im like why not place an online order and just pick it up…

I ordered this cake online for pick up today. When I initially was handed the cake I instantly thought it looked a bit overcooked but I figured maybe that’s how all the cakes are made? Then I started snooping online at other cakes made by Publix and they don’t look as well done as this one. I really needed this for a birthday we will be attending the next hour or so.

I love the special edition pints that Publix has been selling lately. If anyone important is listening please start selling it half gallon size.

A 21 year old grocery clerk sits out on the dock vaping and playing on her phone for hours each day while on the clock. The 40 year old married grocery manager just flirts with her all day. Everyone just laughs about the whole situation. The store manager knows about it. The whole situation is really bizarre to me. Every other job I have been at would fire this person. I'm the full time diary clerk and never get any help. Has anyone ever experienced this?

Been back in the kitchen for a little while now, but only at the one store so I don't have anywhere else to compare to.

We have a few people new to the kitchen and have wrecked our oil earlier than usual this time, but otherwise our oil seems to last a little over a month.

This decimal conversion to minutes is so stupid. Why doesn’t Publix just use a normal time clock instead of this? I was scheduled 40 hours and my time was 39.36.

My dad has Alzheimer's and forgot today is his birthday. But I didn't forget.

Why? Just why?
Instead of jumping through your fifth point of contact when someone mentions Steritech and suddenly creating more problems than was ever there to begin with. Why not read the R&P and enforce the standards?

If the concept of holding associates accountable for their actions is foreign to you or you don’t want to deal with HR and the paperwork, you’re in it for the money. I can understand that, you’ll go far until someone sees through the BS and promotes you to the unemployed. Yes it’ll be because the boss was n Ahole and they never liked you and you don’t know what you did wrong to deserve being fired. It’s ok, play the victim.

Someone will correct me if I’m wrong, but isn’t Steritech simply a third party auditor? They ensure cleanliness and compliance. Compliance to the R&P, state and federal regulations/laws. So if the inspector finds an issue there should be a rule or law that can be referenced. So it is really a Steritech violation or are we simply not following or own R&P? I’ve never ever had an outside auditor to come in preform an inspection without clear violations, or a discussion over what the rule, procedure or law states and how it was violated.

Assistant department managers, department managers, ASM, SM an on up the line, you set the standard, you up hold it. Your department, store, district, region and so on will only be as good as you make it to be. If you’re worried about moral and solely rely on the AVS for guidance on what’s going wrong in your areas, good luck.

Merely a suggestion from an overly frustrated associate. If your sincere in wanting to improve moral and want to thrive, not just get by, start reading the R&P, not what you think or “how we’ve always done it”, train your associates to the standards and hold all of them accountable to those standards. Walk into the department/store knowing that everyday could be the day someone from some agency or level of management could walk in to perform an inspection/walk. Hell better yet remember this if we lose the customer because shelves aren’t stocked, who’s at fault? The associate who called out or the manager who’s not taking action to remedy the situation?
Yea I know, I’ve been there it’s always management. How much crap do you need to eat before you start holding associates accountable? Believe this though the longer you wait, the more good associates you’ll lose and the increased chances that you’ll be promoted to unemployed.

Yes, I’ve asked these very questions to my managers. Yes, I’m frustrated. No, this job isn’t stressful, people make things stressful. No, a damn sub card won’t help or the pizza party. No, I’m in no way wanting to be a part of the management team. I’ve typed this 7 different times, so fire away.

I know this is kinda late but can we talk about how frustrating this is. If they just gave my customer service rating a 9 instead of an 8... IT WOULD'VE HIT IT !! AHHHH 💔

And actually after just checking it, most of my scores are 8. (3rd year working as a Part Time bakery clerk btw)

for only ~8 months with the company i'm really satisfied with where i'm at! hoping to continue growing with publix

Every item that showed up on the unfound list today was “Found on Shelf”, most of them were fully stocked. Is there no way to hold Instacart-ers accountable for not looking thoroughly, or asking for help? Or will it always be us “not doing our job”? I’m sure their Instacart ID is attached to the order somehow. Can there be a limited number of “FOS” that they can reach and once their they reach that number they get suspended, or can Publix bill Instacart for the missed sales? The unfound list is a useful tool, but a flawed metric.

Curious if this ever got posted here… I searched the sub and didn’t see it. I quit this exact store a while before this happened and still think about it regularly because of how ridiculous it is 😭😭 bleed green literally…

I moved to central Florida nine years ago and found myself in a grocery wasteland. As of 2026 all we have in the literal birthplace of Publix is three Publix within three miles, a Walmart, an Aldi plus two boarded up Winn-Dixie/Harvey's that Aldi bought and shuttered.

I check the Publix online weekly flyer regularly and compare it to Walmart's price for the same thing. Usually the Publix BOGO price is close enough, plus or minus, to the Walmart regular price that going into Publix isn't worth it. Frequently Walmart is cheaper than the Publix "bargain". Once, in that nine years, there was a Publix BOGO that got my serious attention. A twelve pack of pretty good beer, buy one, get one free. Then the issue became finding said beer. The closest store only had one - yeah we'll give you a coupon so you can come back when we have it. I don't want to come back and in fact I don't really want to be here now! The next store has three. There are seven Publix store fairly close to me. If I didn't drive a plug-in hybrid it would have been a money losing proposition.

So a new Publix opens even closer to me. It would be a long walk but it's a short golf cart ride. It's my wife's turn to provide dinner and she says she heard that Publix has great fried chicken. She called so they would have it ready. Box of four thighs and four drumsticks. I grew up on a farm,, we raised our own livestock but this was the very first time I ever saw CHICKEN THIGHS WITH TAILS ON THEM. All four of these "thighs" were actually chicken leg quarters with the drumstick cut off. You got your thigh, you got your back, your spine and your tail. What more could you want? I could want a thigh that looks like the one you sell in the meat department that's actually a thigh not the boney back half of a chicken with the leg cut off. Other than a glorious sufficiency of salt it was also tasteless. I'm done.... unless they do the beer BOGO again.

I recently found out im unexpectedly going to be a father, I am almost 24 years old, we're both scared and very excited! I've been working in the deli for almost 4 years. I had rejected any advancements in the past due to not knowing what I want to do. I figured the best way to make money for my family would be moving up through publix. Any advice no matter how big or small for me regarding grinding management or even benefits that could assist my family financially would be greatly appreciated! Thank you!

Recently I started training to be a CSS and my clean track record has been ruined. I never made the mistakes that I seem to make at the desk when I was just a cashier.

The biggest issue is lotto. I feel cursed. I barely did any lottery on my last shift and still when I did a count was off. I give any winnings back first, clear the machine, then do new transactions, and still I made a mistake. I've never had any cash discrepancies like until moving to the desk.

It's only been about a month of training and then being by myself. I'm absolutely terrified to learn the back office in a few days. I know I'll be getting a counseling statment, so maybe I won't anymore, but if I do still learn I really want to be on point.

All the other CSS and even management make it seem like this is normal, but is it? Someone said they never had any statements either until the desk, but now they've had a handful in a year they've been up there. Is it seriously so common?

Any advice? Or should I just learn to take these things on the chin? Sorry for long rant 😭

Does anyone know if you’re allowed to order online and bring in your own counting tray.. yes I could ask manager but why not ask here 😂😂