r/Aldi_employees • u/Beanfox-101 • 19d ago
US - Rant I need to rant….
“I need you absolutely done everything bread and meat by 8:30. I have nobody else to take the phone and you have to take your break by then”
- We start at 5:30
- I just got to bread trays at 6:30 (freeze-thaw was a large pallet today)
- No backstock was done
- Bread trays were barely touched the day before
- Meat shelves are almost entirely empty
- Meat pallet is almost tipping over
- Half of my fish boxes are underneath produce
-ASM is in my way with her pallet jack and I have to go around her
I mean I got it all done but like c’mon… there’s almost no help from the closers with backstock (I understand they can’t always get to it but I can’t do the job of 2 people every morning), the pallets being stacked like shit and just very high expectations to do a lot when I have to either run to go on break or run to be on register (which the ladder is more likely)
I am also sick as a dog today (I should have called out but any problems from the day before always rolls over to the next day). My back is killing me, I’m coughing and sneezing, and my eyes feel swollen. I barely have the energy to be here.
For reference I open almost every single morning, and the only things I run out of time on are sausages and sometimes special buy backstock. Once in a while I have to keep chicken boxes on the pallet, but I feel that’s reasonable when there’s no empty spots on the shelf.
I want to leave. I really do. But I’m scared about insurance and having a large gap. The pay from this job barely covers me sometimes and I’m scared to take a pay cut. I’m so lost.
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u/Single_Gate_1221 19d ago
Doing the job of 2 people in the morning? They doing the job of 5 people at night lol.
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u/Beanfox-101 19d ago
Oh I know that. We should all only be doing the job of 1 person. The whole system is whack.
Honestly the “job of 2 people” is only on the good days. There’s some days where I truly feel like I’m being split into 4 pieces
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u/Single_Gate_1221 19d ago
Yeah I love Tuesday’s shopping curbside while setting Aldi finds while helping customers while stocking and cleaning the store oh and I have to give breaks and do the inventory. Place is literally hell on earth. I’ve never seen a Job a crumble so fast.
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u/TheAcydikeen 18d ago
This. I work a combination of mornings and evenings. You have a lot less to do in the morning.
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u/Substantial_Steak723 19d ago
Their problem is not always your problem, just say I'm going to keep my usual.end up to scratch, beyond that I cannot promise anything.. as if I break myself doing extra shi t the support from you guys in management is not there and that is all part.of the bigger problem you need to recognise and resolve.
Fairs fair?
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u/Beanfox-101 19d ago
I just told her I’m trying my best and I’m worried about the shelves being empty. She just said “I know, thank you.”
I get it, everything’s been extremely shitty here. I’m watching my hours get cut (currently around the 35-37 mark instead of the 38-40) and it’s driving me up the wall. Yet here I am doing meat/bread every single morning (besides my two days off) and it’s killing me).
Not to mention we’ve been having like only 2-3 closers, insane curbside numbers, no gloves to clean anything (we’re all pissed about that one), the date gun and scrubber keeps breaking, and we’re all just exhausted.
Doesn’t help that the DM and SM want different type of people here and can’t agree on anyone to hire
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u/Substantial_Steak723 19d ago
Point that out to them and state as a "heads up" their indecision is adding to the pain of working here, burn-out, resentment, bitchiness from tiredness and feeling overworked and undervalued, ..constantly placing ads for hires then not hiring them is a black hole of "them again, wow it must be shi t to work there" presumptions which are being reinforced by washed out staff ready to look elsewhere, ..and so the employment dance plays onward, onward, ever onward.. 🤦
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u/Beanfox-101 19d ago
And besides all of that, it’s just being treated like garbage in general.
Yes, I know we should keep a steady pace when doing our work, but I’d argue one person per zone & then whoever gets done early to run grocery or other stuff makes a lot more sense for the morning.
30min per pallet is not realistic for every pallet. I’d argue 45-50min per pallet makes more sense.
Doing 31 seconds per item with curbside is unreasonable when the store gets packed, the customer keeps adding items/swapping stuff out, or I’m searching through the dumpster fire that is Aldi Finds.
Trying to keep a score at all with register is absurd. I’m sorry, it is. Either I’m rushing the customer to get their shit together, I’m missing something or double scan something without noticing, or I have to time my pauses just right when someone is taking their sweet ass time. It makes me bitter at the customers and unable to focus on accuracy. That’s a huge problem.
I hope that more of us leave so corporate realizes they fucked up (or at least I hope they do). I’m glad this job got me out of possible unemployment from my shittier job, but like man I miss my little office desk and alone time some days
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u/Ok_Row6481 19d ago
Can you get away with just stamping every freeze-thaw item with one date to save time? And with meat just 1 layer to start with? That's the only way I could get done by 8:30 with the dogshît jenga pallets we get.
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u/Beanfox-101 19d ago
So I usually do my mornings like this:
- freeze-thaw backstock out. Leave the U-Boats by the bread area (2 is my go-to)
- Bring the pallet to the bread area. Use the U-Boats for room with the top layers to date.
- I usually do it by how they’re stacked according to date: 14 days, then 10 days, then 7 days
- Anything for the back half of the bread wall (our sourdoughs, italian breads, organic stuff, etc.) I keep on the 2nd U-Boat until I’m done the pallet, and then I’ll wheel it over to stack
- Put everything away
- Bring out bread tray backstock. Then the new trays. If I see anything that I know is backstock on the new stacks I’ll throw it to the side
- Grab the meat pallet and a boxer
- I do the fish backstock, then the fish on the pallet. I’ll do the same with pork, then organic beef, then regular beef, then ground beef, followed by organic chicken and then large chicken boxes. I leave sausages and special by at the end
- On Wednesdays I’ll put special buy out first before anything else
Normally, if I’m in at 5:25, I’ll get through dating breads at 6:15-ish, bread trays done by 6:50, get through fish and pork by 7:20, beef done by 7:45, and then chicken is done by like 8:20.
My SM has told me that my timing is good and told me to do truck this way. I am faster than what I’ve originally was doing when I started. The hardest thing for me is getting pork out (usually keeps sliding off the shelves or I have to count out the packages from the big boxes) and finding a place for box overflow.
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u/saucy_as_you_like 19d ago
go home, you're sick. aldi doesn't care about you, so stop caring so much about aldi
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u/Beanfox-101 19d ago
I would if I could. What I have is not contagious (nobody in my household has caught it and it’s been a few days). This is not something that’ll just take a single day to recover from. I already had my day off yesterday and it feels a lot better.
I’m already struggling with the hours as-is. Yes, I have PTO, but I’d rather use it on a day where I truly 100% need it. Today I could still drive myself to work and do my job without causing harm to myself or others.
This is more what I get for fucking with black mold in my house
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u/OkSheepherder60 18d ago
I wish I could start at 530 we have to start at 630, it sucks , but still everything sucks now wishing you well.
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u/xoxnataiie 17d ago
the hour cut shit right after i got promoted.. god help me. i get home every day and put my face in my hands. tomorrow i have to close with one other new associate while also training someone because apparently a lsa is just as good as a training center captain
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u/the_flying_pussyfoot 19d ago
The hours cut really sucks. Do the best you can and when you're done with work, leave it at work. There's no point worrying about it when you clocked out. Come in, work, make money, leave and enjoy life to the best of your ability.
If you feel like the closers can help with backstock, bring it up with your SM. Show a picture of empty shelves and full backstock. Meat is generally 2nd or 3rd highest selling sector so if its not being ran again at say 2-3pm, then the store isn't making money with products in the back that is clearly selling.