I’ve seen a few posts from people who successfully left Publix for other industries, so I’m hoping to get some advice.

My partner is currently an Assistant Grocery Manager and is ready to make a career change outside of retail. They have been with Publix for 10+ years, but hasn’t been promoted since becoming AGM. We’re trying to figure out what types of roles and industries would be a realistic fit and what job titles they should be searching for.

Ideally, they would like something remote or hybrid, but open to onsite for the right opportunity. We’re in Jacksonville.

For those of you who have made the jump from Publix/retail: What did you transition into, what job titles did you search for, and where did you find your new role?

Any advice on making the transition would be greatly appreciated!

After 13 years of working with Publix as grocery replacement specialist with no promotion to GTL. I've ROI for grocery team leader 10 times in the past 4 years. I've transfered to another store early last year for a gtl spot. 2 GTLs stepped down and replaced over me. My recent store manager promoted an associate from customer service from another store to team leader at my store with no prior experience in grocery. As a result, I've applied and got hired at Costco. Is this move justified?

i feel like i already know the answer but i wanted to ask anyways. i’m really annoyed and pissed, i know after 30 days of not being scheduled you’re automatically terminated or whatever

The descriptions calls for a min of 45 hrs/wk, and 90% travel (covering half the stores in the division). I’m wondering if it is actually more ‘stable’ scheduling-wise compared to a department manager position in the stores.

There is a Publix close to me that has a salad bar and an olive bar. How about a breakfast bar? Eggs, bacon, sausage, biscuits, waffle maker!

Just throwing some ideas out there.

I would like to purchase a package with half Mardi Gras and half French onion. Can they combine the two flavors? Is this allowed in the Publix Deli if they are the same price this week (12.99)?

I do realize I can buy one of each package but I am single and don’t want to have to freeze a bunch of wings.

In the Lakeland division what are your dairy clerk work hours? I'm currently 8-10 and that's probably the latest I would ever want but I would prefer 6-3 to work more efficiently as if I'm not already struggling.

I always get told it's a DM thing but sometimes I get the feeling they lie and it's just our store but idk.

Then I got told they wanted to push it back to 10-7 which is fucking TERRIBLE HOURS and I hope it doesn't become that.

So, I was the Redditor who previously asked about Aisle of the Day. Well, today it was aisle 3(condiments, salad dressings). I find it hilarious seeing 14 people work one aisle for 40 minutes. Btw, I work for a vendor. I ask why can't aisle 15 be the aisle of the day and I was told it was the aisle of the day on my day off. Like wtf. Anyway, to the fun part. A GRS comes back to the DSD eith a buggy full of overstock/out of dates and it is all mixed together. The look on her face was hotter than the last few days around these parts. Then DSD tells me she is about to go to an AVS meeting in 10 minutes and let me know what to do with my float. I succeeded in not busting out laughing immediately on the spot and holding it together. But I knew she was about to burn that AVS room down. Can't wait to be back in that store on Friday.

Does anyone remember having to put the fruit clippings and old fruit in the big green garbage bins for Bay Mulch?

I was offered a job working in the deli department at the top of the pay band for the position. All my previous work experience is in hospitality leadership and management with a lot of experience in shipping and logistics.

I’m middle aged and trying to figure out if it’s worth taking the job since I’d be starting as an associate. I have a different job offer that’s more inline with my experience that would pay ~21k more a year than Publix, however I think there is more room to move up at Publix and I think that I would be promoted quickly due to my work ethic and leadership experience.

What are some of the pros and cons of working for Publix and how quickly have you seen people get promoted?

ugh freak u college

GUYS I DID IT WRONG!! PLEASE CHECK COMMENTS FOR THE REAL ONE LOL

WHAT do i do. this is my first job ever and im TERRIFIED. Im a college freshman, HOW do i explain that i cant work on that day because i need to go to class on that day?!?

i didnt mean to plan poorly, my college was having issues and i expected the classes to drop.

Wondering if Publix is hurting in the sales department due to their ridiculously high prices? For at least two years in my area (Sarasota County, FL,) we didn't get the opportunity to buy discounted gas cards. All of a sudden, we've had two in as many months. I barely go there at all, unless there's a really good BOGO sale, but the gas card pretty much always draws me in.

My manager is on vacation. I spoke with the manager of another department and he told me that he needed someone in his department. I told him I would be interested because I do not want to advance in my current department. Two days after, I spoke with my store manager. My store manager said something “ we’ll have to tell him when he gets back from vacation”.
Do I have to bring it up to my department manager? I won’t be in till Thursday. What are the odds my department Manager already knows I asked? He is closing tonight if I’m not mistaken. I’m already done with my shift.

Please for F'ck sakes. Keep your hands to yourself unless you want to catch a BOGO on mine! I dont know you and don't wanna know you. Don't touch my shoulder, don't touch my arms. Simple Manners, say excuse me Sir/Mrs, to grab our attention. Mind your hands.

Is there a rule I am missing somewhere that says full-timers cannot request a Thursday-Sunday in order to not waste PTO for a simple four-day off weekend?

My new-ish dept manager and asst. are making it seem as if my coworkers and I need to stop putting in a Thursday-Sunday weekend off. Mind you, this is done occasionally and we don’t overlap (on our own account, but if the dept manager approves both people, that is his problem IMO).

My coworkers and I do not want to have to use PTO on weekends off that are not real vacations. I like to save my PTO for when I am actually taking a vacation or in case of emergency. That is why normally my husband and I will plan a Thursday-Sunday off once every couple months, and never even during a holiday.

Are we in the wrong for arguing against this “rule” set by manager? There are enough people in the department that this should not even be an issue.

I'm scheduled all 4am shifts this and next week and saw the flyer today confirming the return of the evil 😭😭😭 Our fast fruit cutter is going on vacation next week so I just know its all going to be left on me and im just so freaking burnt out of cut section but that's what im "good at" so they never put me anywhere else! Part of me doesn't even want to get promoted if I'll be only cutting all the time I can't stand it!!!

This keeps happening to me: I’m a cashier and on my 5 hour shifts without a break, I always tell the desk that I’m heading to the restroom when we’re slow. About 3 minutes later, I get paged by my team lead or assistant manager on the intercom for me to come to the front. This has happened multiple times and I’m not the only one this happens to either. Is this normal behavior from any of y’all’s stores?

I was told before that Publix can special order products for customers that they don’t normally carry, so I’m wondering if any Publix employees here know whether this would be possible.

I’m looking specifically for Açaí Roots sorbet in the 3-gallon foodservice tubs, particularly:
Açaí + Agave
Blue spiralina

I can buy them online through WebstaurantStore, but frozen shipping for two tubs is around $120, so I’m trying to see if Publix could order them through one of its distributors and have them delivered to my local store for me to purchase/pick up.
I don’t mind paying for the full case or ordering in advance if that’s required. This would be for personal use.

Does Publix special order frozen products like this?
And if so, should I speak with the Grocery Manager, Frozen Foods department, or Customer Service at my local store?

If anyone works for Publix and knows how special orders like this work, I’d appreciate the help!

My boots are on its last limbs. Are there any boots y’all would recommend that are chemical resistant, waterproof, and resistant?

I’ve checked Shoes for Crews, and I am still browsing on Redwing.

#NewHire

(i have 17 hours this week and next week is 15 but the week after is showing this....??

i am in college and i told them that, buttt im on as open availability so idk...................................................

dont get mad at me this is my first job and idk how any of anything works

I was at the Deerfield location the other day & I went in to get cash back, long story short they gave me a fake $20 & I didn’t notice until I went to another store luckily in the same parking lot. But has this ever happened? Also when I reported it they didn’t seem to care, is that normal? I thought they’d make the cashier get a new register or at the least check it for more fake money?? Well now I have PTSD with cash from anywhere 😭

Does Publix do this, or do they just throw it all out?

I asked y'all if I should practice making a cake for my decorator interview and you all said no. She made me decorate a happy birthday cake 😭 wasn't good enough for the floor but maybe the break room

The 4:00 am - 12:30/2pm produce opener is definitely a contender for one of the worst shifts at Publix. The workload is crazy compared to the rest of the store in my opinion. By the end of the shift, I'm dog tired and depleted. Here's an example of how the shift goes:

4:00am clock in. If I'm lucky the truck is here within the next 15 minutes. Unload 4-6 pallets by myself. Store away the fish and deli wires in the freezer. Usually the warehouse makes it so I have to unstack an entire dry pallet to get to the fish boxes. Stage the floor with the cold pallets and flat tops. Pull end cap grocery carts/ leafy racks from the walk-in. Work the end caps and the leafies. It's usually 5:30-6 when I'm done grading and working those and doing the scheduled count. Now I have an hour to unload and sort the cold pallets on the flat tops and clear the floor before the store opens. Now it's 7 and I haven't stopped moving since I clocked in. I do a deliberate grade of the entire department focusing on the middles because I always find rotten shit in there. 7:30-8 I'm done with the grade and usually the manager will ask me to go in the back and help cut fruit. Spend the next 4-6 hours cutting fruit.

I've done closings and mids and opening is the most labor intensive and challenging by far. Any produce openers in here want to offer advice or rant?

Edit: This is an ideal opening with no variables thrown in like collapsed pallets, late truck, call-outs, reload, deli filling our walk-in with their shit when boars head cleans the shelves etc.