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Always dump it, you never know what the customer has been doing with it. I always dump dairy stock too for the same reason, better to be safe than sorry.

That's the same at my store, only service, office and manager aren't blocked. Most of the phone systems have codes but there are different types depending on the age and location of the store/phone system. If you have a "memory" button mem49, mem30, or mem2 are often outside lines, but as far...

really! that's a big no no at my store! I'd never let any staff in my dept use my numbers, esp if I'm not there or supervising them. if need them to do markdowns or quick wins etc then I always request low level access numbers for them.

yah, host goes heaps quick, i was sick for two weeks once and my host access was "revoked"! funny back office was gone, i've done reliefs etc at other stores and come back and its still fine. must depend on how strictly they police everyone's numbers.

As pyro tek mentioned, they're not supposed to be "interesting" they're for running a business! both programs have heaps of essential features and many more than you listed above, some of the things i would use inventory management for would be, receiving loads, negative stock, quick wins, out...

if you want the ad-hoc signs then do what the other guys have said, if you want A4 talkers then you just do them through back office, 5/3/7 and input the correct format code. I can't remember off the top of my head what A4 is, but while the cursor is on format, just hit F1 and it tells you them all.

yeh, 30's are sso ssa in my store too, as far as i know

MPL = Minimum Presentation Level, depends on dept for percentage, but in perishables and grocery we use 25%. If you don't know what a mpl is, it seems a bit strange to have managers numbers! all the dept managers in my store have numbers between 10-20. 300's are for 2ic's (I have a 300...

I work in the same area as you and i didn't hear anything over the pa in my store. I would have been very surprised if i had! :)

Yah, definitely Isn't the new Charlie store going to be the biggest in the region when it opens in august/sept/oct? I've heard that it will be the joint biggest in Australia in terms of square footage. Its going where big w was, which was big, and then they're also expanding it.

What about food safety? in perish we do temp checks and weights and measures, l/life do weights and measures also. but yes i do know what you were getting at fresh food quality is harder to maintain and a lot stricter and stock is harder to source, thus the need for specialists.

there aren't heaps, too my knowledge, but there are some, particularly in regional areas. They do also regularly buy out smaller supermarkets, but usually make some effort to convert them, dependent on what needs to be done of course.

wow that's pretty bad if you only want 10hrs and they won't let you just change depts in your current store! perhaps a transfer is the best way to go, but I would talk to your new manager about your levels of experience in either grocery or perish as you may need a bit of training. most...

no, its so the counts aren't messed up. eg. if it has not been posted a stock line will say OM: 6 5ea 1 SIT If it has been posted it will say OM:6 11ea 0SIT it makes it easier when conducting stock management to know if it is on the load or in the stock room or if it is wrong so you can...

hmmm, we don't post chilled, frozen or versacold on the same day. we only receive them like longlife, Melbourne and Sydney and let them post overnight so as to not mess up the counts. we do post the milk as soon as we receive it though, because we fill it almost straight away.

Same at my store, we never call service 80's, we just grab the keys and dump stock whenever we want. Our bins aren't locked either, but it would be hard for anyone to chuck their own rubbish in there without a staff member seeing, as they are right in front of the dock. unless they did it in the...

NO it is not! eggs are perishables even if they are in the aisles , it drives me mad when I get called for meat or deli or even grocery, i still resolve the issue, but glare or tell off who ever called me (unless they are new). RE: PA selling, I hate it!! i have to use the PA all the time, and...

In my dept, we have a first in, best dressed, unofficial policy, that way it stays fair between PPT and casuals. sometimes we make exceptions and we always try our best to accommodate everyone, but esp around Christmas/holidays, if you want it, you get in first! lol

Yeh, that close, Bakehouse- Bread, Cakes Perish - Dairy Case, meatx, milk, Frozen food, Eggs Service Deli - meat that is wrapped in paper, salads, specialty cheese, BBQ Chicken etc Meat Unit - Butchered meat eg, mince, steak, lamb chops, pork, etc produce - fruit /veg, nuts Longlife/ General...

In my store we have: Longlife General Merch (PA call longlife) Bakehouse Prop Bake (PA call bakehouse or Perish-not wild about this... ) Perishables :) Service Deli Produce Seafood Meat Unit Service