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My last day was two weeks ago and I am much happier in a higher paying position elsewhere. All I can say is, keep looking - it took 13 interviews and 9 tests before this job opened up for me. Never did I know at this time last year I'd be in a new place; wished for it every day, but didn't...

Sometimes we'll come across management gems that actually address the problems that they have with you, but most of the time you'll meet inexperienced people who don't have the time or inclination to shape you into the superstar that you can be, or they're just lazy bastards that simply want you...

So I've heard there are ways to validate checks... look for raised printing, lower check numbers can be issued from a new account (but could also indicate fake checks), the smear test... but I've never heard of cashiers having to validate, other than checking i.d.s. Do Target registers check...

Rentokil buys $425 million U.S. pest control business Steritech I wonder if this means any changes for us.

Let's schedule inventory and a produce remodel during the same week of back to school. Yeah! Good luck trying to fill any callouts.

We have five. Between pricing, receiving and backroom team members, equipment has been tighter than it ever has been before. Why did older PDA's go away when we still so desperately need them? Does anyone have an ETA on when myDevices will pull batches? I've heard that mydevices can tie...

Is this a thing anymore? How do I find out if my store is on track for this?

What metrics are used to measure Market side as "green"?

What does this mean? I've heard that ETL's from other stores do the assessments based on some printout.. making sure our cleaning logs are signed, we're following TPC rules, everyone knows how to clean drains, etc. but how bad is it? I can imagine ETL's being much harder on other stores than...

Looked on the wiki, but paygrades for Deli, Meat, Bakery and Produce personnel aren't listed. Anyone know?

Team member has been employed by Target for seven years so performing as a cashier is a non issue. He blatantly refuses to do it. How do you respond?

Suddenly our log team is required to scan the truck every morning, putting them behind two hours on load days. They were told that corporate requires it, and has required it but it's something that's been overlooked until now. Scanning should tell you if the item is push or backstock; however...

Does it happen? Can poorly performing team members who got hired on as, say, N05 get downgraded to No3? Is it possible for backroom team members to get placed as cashiers permanently, as an example? I've never seen it happen at my store; in fact, the management seems to twist themselves into...

Is it true that you can no longer approach a guest with a dog (Super Target) and tell them to leave?

I thought there was a way to convert yourself to an anonymous member. Do I have to create a new account?

I hear this question from guests about once a month. Is it a safety issue or what? Also, silly putty. I saw it once during Christmas one or two years back.. but never since.

Does anyone know how to check what came in on a truck for Food Avenue or Starbucks? At our store there is a computer in receiving with the only access to an app that allows us to check invoices by dpci. However, the dpci's for food avenue items do not show up in this app.

I learned recently from my TL that she has been writing up some of my fellow team members. She says she's been covering multiple offenses under one writeup, so that if they repeat any of those listed offenses again they can get coached/termed. Are multiple offenses allowed on one writeup?

Applying only to California employees, I rec'd notice about this lawsuit today. Plaintiff claiming that Target has made closing employees work without being paid. How can management blatantly tell employees to stay after they've clocked out? I'm hoping it's more about employees having to stay...

This is an outdated concept.. with AE 14 rolling heads and hourly cutbacks.. our "fresh and full by four" has become FAKE. We keep the front two produce tables and the wall full in order to appear full to our guests, but the back tables are wiped and empty.. not to mention nothing is culled and...