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MAKE NO BABBYS posted:American and Australian dollars vary greatly in their actual value, though. It's the difference between the companies that counts though: Store managers at my company make triple what store managers at Aldi get, in the same state.
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Jan 27, 2014 10:20
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$48K for a Store Manager job in Aus is basically working for nothing. I know full time workers (not even managers) who are on $53K a year at Woolworths.
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Jan 27, 2014 10:39
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The Lord Bude posted:
From what I saw, they do similar things in the U.S. and other weird poo poo like timing cashiers on how many items they scan per minute or something. D34THROW posted:Dollar Tree store managers make about $45k salary starting out and end up having to work a minimum of 50-55 hours a week, sometimes closer to 60, without overtime since they're managers. Probably not the WORST chain retail out there, but certainly not even close to decent for the poo poo they put you through. Yeah, my old store was pretty notorious for making the managers work tons of unpaid overtime because they were salaried. They did get benefits, but basically had no lives outside the store and not much to show for it money-wise.
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Jan 28, 2014 10:06
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Any of you goons have experience working at a gas station? I got hired today at a nearby Holiday and it's a completely different job than I've done before. (I only have experience with unloading trucks for Macy's and Lowes) I'm probably overthinking my responsibilities there but I'm still hella nervous. 
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Jan 30, 2014 21:57
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What the gently caress is the point of going above and beyond to help your fellow coworkers when they barely reply with a thank you, and another worker does even less extra help, and gets all the kudos plus a reward? There is none, is there.
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Jan 30, 2014 22:26
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Cowslips Warren posted:What the gently caress is the point of going above and beyond to help your fellow coworkers when they barely reply with a thank you, and another worker does even less extra help, and gets all the kudos plus a reward? My work has a 'kudos board'. I have pulled other people's poo poo in three other departments than my own, and covered two of those departments even when I was the only one in mine. I've never seen my name on that board. Some guy who had to be escorted off the property because he was embezzling? His name was hung up there a week after he was fired and stayed there for two months, only taken down because they wanted to change the 'theme' of the board to winter.
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Jan 30, 2014 23:15
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So basically a nepotism board then. Having worked retail before, that doesn't surprise me in the slightest.
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Jan 31, 2014 09:54
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Anyone have any opinions on Family Video? I have an interview there for part time work and am kinda nervous. I moved about 40 miles from my current job about a year ago and the drive is finally driving me nuts so I am throwing apps out at random. I've been at my current place for 11 years so this is really big for me and frankly I am terrified. Going from 50/60 hour weeks and being in charge to part time peon is daunting but I need more time with my family and we don't need me to work crazy hours anymore. Any advice on making the transition should I get the job?
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Jan 31, 2014 13:17
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Imapanda posted:Any of you goons have experience working at a gas station? My last job was at Speedway, primarily 3rd shift. Doing back stock and checking dates are probably the quickest ways to get in your store manager's good graces. Dry erase boards help immensely for this. Do shipments come in during your scheduled hours? If so, volunteer to get trained on them. You'll be slow as gently caress at first, but it picks up. Basically, as long as you spend the time that you're not ringing people up doing work and not on your phone, everything will be awesome.
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Jan 31, 2014 14:37
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SlaveToTheGrinds posted:Anyone have any opinions on Family Video? I have an interview there for part time work and am kinda nervous. I moved about 40 miles from my current job about a year ago and the drive is finally driving me nuts so I am throwing apps out at random. I've been at my current place for 11 years so this is really big for me and frankly I am terrified. Going from 50/60 hour weeks and being in charge to part time peon is daunting but I need more time with my family and we don't need me to work crazy hours anymore. Any advice on making the transition should I get the job? I have one in my town. They don't have a breakroom for the employees.
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Jan 31, 2014 17:26
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Retail Slave posted:I have one in my town. They don't have a breakroom for the employees. Haha well at my current job we don't get breaks so that's no thing at all.
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Jan 31, 2014 18:08
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Kimmalah posted:Yeah, my old store was pretty notorious for making the managers work tons of unpaid overtime because they were salaried. They did get benefits, but basically had no lives outside the store and not much to show for it money-wise. It sucks to manage a store where you don't have any real decision-making power, but have enough on-paper power that they can stiff you on overtime.
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Jan 31, 2014 18:14
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SlaveToTheGrinds posted:Anyone have any opinions on Family Video? Video stores are going the way of the dinosaurs thanks to on-line streaming. If you need this job to survive, you might want to consider the long-term prospects of video stores.
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Jan 31, 2014 18:54
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Mooktastical posted:My last job was at Speedway, primarily 3rd shift. First day there was fine. My second day is today. The cash register is a whole new beast to me and it just overwhelms me over how much responsibility and learning have to go through it. I'm nervous that I'll learn it too slowly and look bad to my boss.
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Feb 1, 2014 15:47
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Imapanda posted:First day there was fine. My second day is today. Don't worry if this is your first time behind a register. Half of what you learn are short cuts, the other half is poo poo you'll rarely use. Also, having a pocket-sized tablet to write down notes will help until running it becomes muscle memory.
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Feb 1, 2014 18:36
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Imapanda posted:First day there was fine. My second day is today. Nobody gives a poo poo how long it takes to learn register. You'll go fast as hell in no time, since you spend a majority of time on the clock ringing people up. When on register, pay attention and take your time. Being slow is par for the course when you're learning something brand new like that. It's better to have a couple mildly inconvenienced customers than to have hosed up the count.
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Feb 1, 2014 18:54
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Imapanda posted:First day there was fine. My second day is today. Yeah like others have said, don't even sweat it. Just think about all of the 16 year old inner-city kids who can barely read who are pro at ringing up fast food orders.
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Feb 1, 2014 22:00
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Imapanda posted:First day there was fine. My second day is today. I was similarly terrified by the Walmart register the first time I used it. It was the first time I had used a register at all and from what I gather Walmart tech is not exactly top of the line. This was nothing compared to site-to-store transactions in the back, which is handled by what looks to be an Apple IIe. Or doing the paperwork for a cellphone transaction.
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Feb 1, 2014 22:11
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Dollar Tree register software, at least where I worked, is half-straightforward, half-obscure old-rear end Win98 poo poo from '02 or so, if the version numbering is any indication. Within a few months, I went from having no loving idea to knowing how to do poo poo managers had trouble with. You'll get the hang of it quicker than you think  As a side note, as far as I'm concerned, using POS software (in both senses of the term) from '02 is better than using QuickBooks 2013 for a point of sale.
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Feb 1, 2014 22:45
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I got fed up with my supervisory retail pharmacy job and quit it last November right before the holiday hell started. Right now I'm living on savings and can for probably a few more months but, I was just offered a job at a kitchen as a line cook. It pays more than my old job and during the interview when I told them I don't do holidays or cleaning they said okay. Does anyone have experience as cook, is it less terrible than retail?
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Feb 2, 2014 00:40
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Food service is like retail but at the end of the day you reek of grease and depression instead of just depression.OneThousandMonkeys posted:This was nothing compared to site-to-store transactions in the back, which is handled by what looks to be an Apple IIe. Or doing the paperwork for a cellphone transaction. Oh, the new microfiche have come in. Time to bust out the ledger and balance my monthly inventory reports!
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Feb 2, 2014 01:10
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I got a paycheck today for $6. That's how much vendor rep I've been getting recently.
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Feb 2, 2014 02:23
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Aaaand I'm back. Again. My boss is sort of my friend. And she called, crying, that everyone quit and she couldn't find anyone to cover the cashier shift that night and I just so happened to still be in the system. I caved. What does a vendor rep do? Are you the person who does third party schematics and such?
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Feb 2, 2014 04:13
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ThreeFish posted:Aaaand I'm back. Again. My boss is sort of my friend. And she called, crying, that everyone quit and she couldn't find anyone to cover the cashier shift that night and I just so happened to still be in the system. I caved. There's different kinds. Some do displays and merchandising, some set up tables on certain days and promote a product, and some do what I do: basically act just like a regular retail employee except I only sell one brand of product. I also train employees on that brand. The $6 I got paid was for the weekly conference call, which is 30 minutes of pay. I don't really care because I'm on my way out of this job and into something I'm actually really enjoying (substitute teaching). It probably cost them more to process the pay and send out my pay stub then they actually paid me.
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Feb 2, 2014 04:31
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Azuth0667 posted:I got fed up with my supervisory retail pharmacy job and quit it last November right before the holiday hell started. Right now I'm living on savings and can for probably a few more months but, I was just offered a job at a kitchen as a line cook. It pays more than my old job and during the interview when I told them I don't do holidays or cleaning they said okay. Does anyone have experience as cook, is it less terrible than retail? Prepare your liver and check out the industry thread in Gws
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Feb 2, 2014 05:00
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Azuth0667 posted:I got fed up with my supervisory retail pharmacy job and quit it last November right before the holiday hell started. Right now I'm living on savings and can for probably a few more months but, I was just offered a job at a kitchen as a line cook. It pays more than my old job and during the interview when I told them I don't do holidays or cleaning they said okay. Does anyone have experience as cook, is it less terrible than retail? Good luck with that. Everyone expects a good cook to clean his station. Otherwise, as a line cook you get more respect and false glory than if you were a dish washer, which is the lowest position in the kitchen. Nobody outside the kitchen really gives a poo poo unless you're a head cook/chef. Personally, if I were to get back into food service, it'd be in the kitchen. Don't have to deal with the rear end in a top hat customers directly, and often times you can swear like a sailor if it suits you, but you've got to do everything faster than how you're doing it now. It's like a warehouse, basically. BrainToad posted:There's different kinds. Some do displays and merchandising, some set up tables on certain days and promote a product, and some do what I do: basically act just like a regular retail employee except I only sell one brand of product. I also train employees on that brand. Got a recruiter soliciting me to do this for a certain computer and computer accessory company at a certain big box electronics retailer. Except they way they tried to sell it was all wrong. Like, she calls me, says it's a position in "Technical Sales", then eventually spills the beans on what it was. Also, $13/hr for only 10 hours a weekend. Nice if I needed a second job, but my current employer is already starting to ramp my hours back up now that we're into the new fiscal year. Not to mention, my goal is to get out of retail, not further into it.
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Feb 2, 2014 05:09
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Sounds like you got recruited by the company I work for, though I don't think they called it technical sales then, was definitely recruited using the term sales though. My old boss sold it as good 2nd job fodder in her interview with me, as well as emphasizing it was "permanent part time" to me over and over again.
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Feb 2, 2014 08:08
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Azuth0667 posted:I got fed up with my supervisory retail pharmacy job and quit it last November right before the holiday hell started. Right now I'm living on savings and can for probably a few more months but, I was just offered a job at a kitchen as a line cook. It pays more than my old job and during the interview when I told them I don't do holidays or cleaning they said okay. Does anyone have experience as cook, is it less terrible than retail? ... Cleaning is probably the most important part of being a line cook. You will be fired if you refuse to clean. If the chef said that he does not expect his staff to clean, then either the place is going to be so disgusting that you will never want to work there or whoever is trying to hire you is lying to you. I guess to answer your question: Working as a line cook has generally worse hours and longer shifts than working in retail. Most cooks do not get (paid or unpaid) breaks that last for longer than it takes to go to the bathroom. You will smell like either a deep fryer or something else at the end of every shift, and if you do the job for 30 years all of your joints will be crippled and you will be addicted to either alcohol or painkillers. You will probably be yelled at a lot if you are slow, which you will be if you have no idea what you are doing in a kitchen. EAT THE EGGS RICOLA fucked around with this message at 15:21 on Feb 2, 2014 |
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Feb 2, 2014 15:14
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I suspect the guy meant that he doesn't do the sort of cleaning that should properly be done by separate maintenance staff - cleaning bathrooms for eg, not the sort of cleaning that is part of your job - like cleaning your section of the kitchen/workspace.
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Feb 2, 2014 15:20
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The Lord Bude posted:I suspect the guy meant that he doesn't do the sort of cleaning that should properly be done by separate maintenance staff - cleaning bathrooms for eg, not the sort of cleaning that is part of your job - like cleaning your section of the kitchen/workspace. He should expect to have to scrub vent hoods and de-grease behind the cooking equipment and do other necessary deep cleaning/maintenance, but not necessarily to scrub bathrooms.
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Feb 2, 2014 15:22
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Azuth0667 posted:I got fed up with my supervisory retail pharmacy job and quit it last November right before the holiday hell started. Right now I'm living on savings and can for probably a few more months but, I was just offered a job at a kitchen as a line cook. It pays more than my old job and during the interview when I told them I don't do holidays or cleaning they said okay. Does anyone have experience as cook, is it less terrible than retail? "I don't 'do' cleaning" translates into "I'm not going to scrub your toilet". You'll still need to keep your station neat, you'll still need to help the dish guy at the end of the night to finish whatever cleaning jobs he's got, and you'll still need to handle spills and fuckups regularly. If you don't, literally everyone will hate you, and will not help you no matter how screwed you are at that moment. They will let you fail rather than lend you a hand if you're too prissy to do your fair share, or show up on a holiday or weekend. Also, the second you say the magic words, "That's not my job," you will be treated worse than Hitler at a Bar Mitzvah. But you're not going to listen to any of this. You're going to go in there, and people are going to hate you, and then you're going to want to leave very soon. And then when you apply for another job, the new employers will see the kitchen work on your resume, assume that you're a drunk, a drug addict, or a sociopath (or all of the above), and not want to hire you. ESPECIALLY because you didn't last a few of months at the most. And if you don't put it in, they'll think you've been a lazy jobless bum for all those months. Find. Something. Else. Go back to Walgreens or whatever, and beg for your job back.
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Feb 2, 2014 15:29
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dino. posted:You know what? Take the job. Take the job and fail spectacularly when the promises that they give you now are all thrown out the window. And if you bitch, they'll tell you to keep walking. If you couldn't cut it in a pharmacy as a supervisor, you're going to want to go postal as a line cook. Waiters are morons. They will forever swear up and down that they entered something in the POS, when you have the loving ticket RIGHT THERE THAT SHOWS THAT THEY DIDN"T. Oh, and these fuckups will happen when you're like three tickets behind, and have the time to do exactly sweet gently caress all. You don't get bathrooms breaks when the tickets come raining down on you, but you also need to drink plenty of water so that you don't get dehydrated and pass out or get shaky muscles. Good god you are angry. I did my job just fine as a pharmacy supervisor to the point that they attempted to keep me there twice but, I left when they failed to deliver their ends of the promise. Like steady hours, gas reimbursement for traveling 80+ miles to a store, ethical problems that could get me criminally charged with negligence among other terrible consequences if I followed company policies which I refused to do, and finally a raise I was promised which was never delivered. Hell they were treating pharmacists just as bad and my pharmacist was bailing right after I did. During the interview the owner/manager and the chef said okay when I told them I don't do holidays or cleaning so if they decide to not deliver on that then I will quit. The rest of you though, thanks for the advice that's what I was looking for.
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Feb 2, 2014 18:10
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There is literally 100% no way that the job involves no cleaning. Find out exactly what they mean by that.
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Feb 2, 2014 18:14
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There's a restaurant industry thread over in Goons With Spoons that could be helpful to you.
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Feb 2, 2014 18:28
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Wroughtirony posted:There's a restaurant industry thread over in Goons With Spoons that could be helpful to you. I'm looking at that right now thanks.
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Feb 2, 2014 18:29
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Azuth0667 posted:Good god you are angry. I did my job just fine as a pharmacy supervisor to the point that they attempted to keep me there twice but, I left when they failed to deliver their ends of the promise. Like steady hours, gas reimbursement for traveling 80+ miles to a store, ethical problems that could get me criminally charged with negligence among other terrible consequences if I followed company policies which I refused to do, and finally a raise I was promised which was never delivered. Hell they were treating pharmacists just as bad and my pharmacist was bailing right after I did. No, I'm trying to help you avoid making a mistake that you'll regret. The thing is, in any field, there are certain things that are part and parcel to the job. With teaching little kids, you're going to have to end up dealing with emotional meltdowns at some point. With nursing, you're going to have to deal with someone who's peed or pooped himself. With working any customer service job, you're going to come up against some rear end in a top hat who thinks the world owes him. It's pretty much part and parcel to the job. No matter what restaurant you work for, no matter how good the hours are, how good the pay that they promise you is, how above-ground everything seems on the surface, there are certain things that you have to be resigned to. Like I said, there is no such thing as "I don't clean." Everyone cleans, constantly. The dish guy doesn't have time to clean up behind you. Your coworkers don't have time to keep things organised for you, and will get angry with you if you don't help keep the whole place clean. Nobody has time for that attitude or behaviour. It's going to piss people off. People are going to demand that you work longer hours than what is on your schedule. You don't leave until the customers leave. If the time on the door says that you close at 10:00 PM, you may end up getting tickets as late as 10:30 PM. After a long-rear end shift, where you've busted your rear end, and are tired, and want to go home. But, the waiter wants his tip, the restaurant owner wants the custom, and the customer wants his/her food. If the closing time says 10:00, according to the customer, they have a right to come in at 9:59, and start their order process. There will be hours in between when there are no customers. I don't know what you expect to be doing during this down time, but I can give you a spoiler: it's not being on your phone, it's not reading a book or magazine, and it's sure as hell not taking a load off your feet for a short amount of time. You'll be spending the time emptying out the fridge, and giving the shelves a scrubbing. It'll be spend transferring items from one freezer to a backup freezer, scraping the ice off, and giving the thing a thorough washing with bleach and hot water. It'll be spent doing endless prep tasks that nobody likes doing, but need to get done for service. There will be times when it's your day off, and the other cook is spewing from both ends, because cooks are loving masochists, and won't stay home if they're feeling a bit peaky. This means that they'll power through the pain and the dripping nose, and still come to work. So when they can't make it in to work, they are either in the hospital, or are physically unable to move far enough away from the toilet to get to the front door. Because most restaurants don't have a stable of cooks sitting around on the roster, waiting to back someone up in case of sickness or something else dumb, you'll be pulling double and triple shifts. We had a situation where one of the guys got arrested, because he jumped over the subway turnstile, and a cop saw him. There was nobody else there to cover. I was the manager of the place, and hadn't had to do line cook work in about six months at the time. Also, I had come in to work at 7:30 that morning, because there was a huge backlog of paperwork that needed to get done for the taxes. Also, during the day, I had to help the guy on the line, because he was getting weeded from this 10 top that walked in out of nowhere, with like 6 kids and 4 adults. Everything had to be modified, because kids don't like spicy, or weird, or brown rice. Also, we ran out of things, because the idiots from the night before didn't call the produce company or the bread company to bump up the order. So I'm running around the restaurant, trying to get the paperwork done, and running to the store to get the goods, and I had to stay until 11:00 that night. And I was management, so I rarely had to cover for anyone. There were nights that the dish guy walked out, because he found a better offer, and held a grudge against _________ waiter for some reason. Guess who filled in for the dish guy? Hint: it wasn't me. There were times when one of the cooks had decided on a scorched earth policy, and walked out with fists blazing. Guess who had to pull double shifts until we found another cook? Hint: it wasn't me. "But Dino, why were you such an rear end in a top hat that you couldn't cover a little bit?" Because I was busy running the loving thing, and keeping the IRS and other regulatory departments from coming in and shutting our rear end down, because the exact papers they asked for in the audit did not exist, and had to be created from the individual guest cheques, receipts, and other such fuckery by the due date. If you think you've seen some illegal, immoral, or fattening poo poo in any other business, and that moving into a restaurant is going to alleviate that, I would strongly suggest that you rethink things. If you think you have it bad now, where the employer you're with is simply sleazy, wait until you see how it is when the owner "can't pay you now", because "the bank account is short", or when they let you know that overtime doesn't exist, or that you'll need to work even though you've just put in a full shift. Seriously think things through. I know money's tight right now, but you can do better for yourself.
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Feb 2, 2014 20:26
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dino. posted:No, I'm trying to help you avoid making a mistake that you'll regret. While sounding pessimistic, this person speaks truth. Kitchen work is fine if ti is your passion, or you are in your early 20s or late teens looking to make ends meet, but it is soul crushing, joint killing, anger inducing work. I've worked both in huge kitchens, and in cafe's and delis and I will say that if you are strictly in back, you will be moving faster than you ever have in your entire life or else you will fail. Now, if you can manage the speed, then its just mind numbing until a disastrous back up happens, then your true test begins. Line cook is definitely better than being dishwasher, but not by much. If you can manage working with the public, being front of house is definitely less laborious, but then you might end up being hated by back end people for whatever transgression perceived or real. Personally, I'd take linecook over being a goddamn Target floor bitch again, but then again I'd rather deal drugs or manage an adult video booth store than work in a commercial kitchen ever again. Just don't go into it thinking you will not come out greasy, tired, covered in god-knows-what and in needing of several stiff drinks by the end of every shift. Because as people are saying, you will not work in a kitchen and not clean something at some point (probably not toilets).
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Feb 2, 2014 22:49
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Azuth0667 posted:It pays more than my old job and during the interview when I told them I don't do holidays or cleaning they said okay. PS: I love you, Dino. MAKE NO BABBYS fucked around with this message at 01:24 on Feb 3, 2014 |
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Feb 3, 2014 01:22
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Krampus Grewcock posted:Line cook is definitely better than being dishwasher, but not by much. As a former dishwasher, the only reason line cook is better is because the pay is (usually) more and there is that "prestige" of being a cook rather than a lowly dishwasher. Otherwise, (depending on the kitchen), dishwashers can gently caress around more in the slow times than line cooks can. Don't have to deal with the wait staff, don't have to deal with the customers, and as long as the dishes are coming out clean and on time, you won't hear any bitching from the line or your manager. Of course, when the machine breaks, life is a different story. Hell, if anything breaks the manager will probably come to you to fix it. Though if you are a dishwasher wanting to work your way up, you'd better start chipping in on prep work and other chores that are normally done by the line. Also, I was 16. Of course, that's being a dishwasher in a proper kitchen. Being a dishwasher at a KFC Buffet totally sucks rear end, even if you're underage and looking to make a buck after school.
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Feb 3, 2014 04:56
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Being a dishwasher may suck, but it beats the hell out of working the phones at a call center. I'd go back to dishwashing any day before going back to the phones.
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Feb 3, 2014 05:23
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