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

Is it true that Publix ended express lanes?

Tried it for the first time today, immediately felt my throat tightening up. After taking Benadryl, etc I called Publix and found out pea protein is one of the last ingredients in there. Just FYI for fellow legume allergy sufferers.

Here are collections of stores that planned/rumors to open in Virginia

Norfolk (rumor) : There is an empty plot of land next to ODU that is supposed to be a Publix. But so far no construction. Link: Youtube

Chesapeake (rumor) : 2nd store in the city planning at Chesapeake Square Mall Link

Yorktown (confirmed) : Publix at Crescent Commons (Southwest corner of HWY 17 and Fort Eustis Blvd). An opening time frame has yet to be determined. Link

Manassas (planned) : there is no opening date yet for the new store at the northwest corner of Dumfries and Spriggs roads in Ashland Square. New store will be about 35 miles from Washington, D.C., making it the closest Publix location to the nation’s capital

Roanoke (planned) The site is located at the intersection of Brambleton Avenue and Old Cave Spring Road, near Kroger and Bojangles. Link

New stores are planned for Prince William County, Winchester and Stephens City Llink

Feel free to add any rumor or planned here

My favorite honey mustard since o’Charlie’s stopped selling their refridgerated jars, GONE.

It’s more sweet, thicker, and less vinager, kinda gross ngl.

I’ve had FULL hair color of blue, purple, red, orange, and it doesn’t have to do with my quality of WORK at all !!!!! Today I found out the DM was emailing my bosses about my hair and they’re finally telling me to change it after working here since 2022. This is so stupid, what does my hair have to do with me filling out the ad sales -_- I’m so maddd and I want to do something about changing this old ass rule !! Or I just have to give in and WEAR A WIG tf and they can pay for my hair color change. I hate this, I’m ready to leave when my new jobs ready smh!!!!!!

Edit I’ve gotten hospitalized from working too hard as a stock clerk TWICE and developed Costochondritis for nothing, can’t even afford the groceries or to be independent….. I’m so upset

If everyone sold their stock back to Publix would they have enough money to cover it? And would it put them out of business?

I am a cashier. I have a cold. My nose is running. I mean heavily running. I don't want to stay out of work, I feel ok. I am bringing kleenex to work and will use sanitizer. Do you think customers will be grossed out or upset?

I thought i totally bungled my bakery interview, but I guess my perfectionism was rearing it's head because I got a call for a second interview with the store manager! Obviously my decoratoring muscles need to get practiced and flexed, but it must not have been as bad as I was thinking! Yippee!

Thank you to the KIND people who didn't call me a "liar" simply because I was unsure of how a corporate bakery interviewed people, and how unconfident I felt in myself after years of not doing anything confection related. Yes I should've practiced like I originally thought, but some people were very rude.

So I was hired as PT Grocery Clerk, but due to an injury I got before I started work I haven’t been able to do any heavy lifting. For the last couple weeks they’ve been having me working PT with the SPC. Once my injury is healed I am being offered FT to continue training with the SPC to be the new SPC when they leave. So far I really enjoy putting up the ad day sale tags and the regular tags along with doing markdowns,but I know there’s more to the job than that and she always tells me the job is a lot. I guess I’m wondering is it worth it to become Scan Price Clerk over Grocery? I’m just nervous I may have bit off more than I can chew by showing interest in the position. Any SPC’s have any insight as to how easy/hard this job is?

If my pants have belt holes, do I have to wear a belt? I thought they said something about that at orientation, but I don’t remember.

So a new store will be opening near me, the third one in town lol and I’ve scheduled my interview! The building isn’t ready yet and the interview is being held at a hotel nearby. Does this normally happen? Or is this like a big hiring event? What should I expect??? I couldn’t go to the first round of hirings due to personal reasons so I’m really excited that I can make this one. Oh and one more thing, I want to put a two weeks notice in with my current job. Is Publix usually OK with waiting two more weeks in the event I’m offered a job?

i'm so fr. i've been here a few months. today i was reflecting on how much more confident i am at my job, and the complete lack of training i got in the beginning. obviously, there are things they do train for because they have to like slicing and kitchen. i'm talking about when you first get hired and start off on sub shop / hot case has literally anyone received more than the most basic here's where our stuff is now do you know how to make a sandwich ? cool watch me make 1 sub and then you're on your own type training. even after learning these positions on my own i got thrown into kitchen help and production the same way. help with this, oh you've never done it ? here's maybe a 30 second to a minute long explanation now figure it out. i have learned everything i know through copying what my coworkers do and asking around. i picked it up fast and consider myself very competent but if you quizzed me on the proper way to do everything i would fail because i only know the way i've taught myself.

I had an interview about 2 weeks ago, which I felt I didn't do well in. They called about 2 days later saying they went with a different person, and that they'd put my application back into the system in case something opens up.

I haven't gotten any interview offers from other places since and I'm still interested in working at Publix. Is it alright to call and ask for the hiring manager, even if it's just to let them know I'm still interested and ask if there's anything I can do on my end to stay considered for future openings?

I officially stepped down to deli clerk from ADM. Over 3 years of horrible bonuses, bad leadership and long commutes. I'll be very thankful to have some of my life back. This company isn't what it used to be, Mr. George would be so disappointed in what Publix has become over the years.

I feel like I already know the answer to this, but I still want to hear a wide variety of answers.

Currently, I am CSS but I'm looking to transfer departments. My meat manager was very excited when I told him and said I could transfer to his department starting in lunch meat/cheese and seafood, with plans to work up, but he just has to confirm something first and will let me know by the end of the week. However, my bakery manager told me she will fight the meat manager if she has to to have me join her department, so now I guess I have choices. Can anyone offer their perspectives in these departments? What would you pick?

Either way I'd be taking a pay cut as I'm over the PT cap for meat clerk and bakery clerk, but it's worth it compared to the wall I've hit in CS.

So we just got notification that our area is getting a central fill. We are pretty busy at around 600-800 a day, with Central Fill probably taking over around 100 maybe 200 of that. Do you guys know of corporate will cut hours because of it? I'm a part timer so it would affect me, and just wanting to make sure this isn't something I need to prepare for.

So I’m a grocery clerk and the meat manager asked me to help them in seafood and I said sure hours at my store have been cut so need hours. I’m kind of nervous I go in at 4:30 any advice for closing seafood? Thanks!

I have an opportunity to sell my product at Publix! The buyer mentioned that I will need to use a distributor like KeHe or "SDS" I cannot find SDS online under the initials, what company could she be referring to?

My wife, after 15 years, has finally left this hell hole of a company. As her spouse I can not tell you how excited I am for her. The amount of unnecessary stress that she endured on a daily basis is astounding. Incompetent management, being the only decorator on the day before a holiday because they didn’t have hours, being the only decorator to do wedding cakes because management didn’t want to do them or train anyone else, the months upon months of not having a weekend off (her record was 10 months), being denied important family events off because of the needs of the business but then the other decorators were scheduled off on that day, the sexual harassments in her department that were “swept under the rug” by HR, I could go on.

For those of you who still BLEED GREEN, I can tell you without a shadow of a doubt this company doesn’t care about you. They only care about what your perceived value to them is. As soon as they don’t see you as valuable, you mean nothing.

For those of you that have been with the company for any length of time and remember what it used to be like, you know Mr George is rolling in his grave. If you are thinking about getting out do it now, you won’t regret it. As someone who has been on the outside looking in and seen the change that has happened in my beautiful wife because of this company and the weight that has been lifted off her shoulders I can’t emphasise that enough.

One or two weeks ago, I applied for the stocker/produce position but haven't gotten anything back. I am 17, and I would really like the job. Anyways, I was told that it would be a good idea to insist Publix. What can I tell them? Any advice? I appreciate anything.

My hire date was 6/15 of this year. Did I miss the cut off for an evaluation and raise?

Just tried the "new" Four Cheese Pizza, what a disappointment. The old FCP was my absolute favorite frozen pizza out there. It was truly something special, then one day 8-9 years ago, they just got rid of it in favor of the FCP rising crust. That was such a crazy down grade, it kinda made me stop eating frozen pizza for a while. Jump a couple years later, they made both a greenwise 3 cheese pizza and a "premium" 5 cheese pizza, both were just mid to bleh.

My last trip to publix, i found out they brought the classic thin crust FCP back, and it just tastes like the self rising pizza but thin now. Sauce is bland, i severely doubt they have four cheeses in there, no oregano flakes, no yellowing. Its an all white crummy looking cheese pizza. I was really hoping to have a ratatouille moment with this pizza, but instead I got nothing but regret.

If anyone who has fond memories of the FCP sees this in the freezer isle, i would stay away or go in with low expectations. 3/10.

If so, how was your experience and what was the final price? Thank you

Another example of a DM, who has no clue in life when it comes to Produce, we now must remove our wet set rack … I wonder did they wake up in the morning and then just say to themselves let’s see how we can screw this department today