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To that/those overnight dry market tm/tms at my store: How do you still over flex and overstock the wrong shelves and leave the aisles a mess with cases on the floor for other tms to clean up? You have NO guests to interrupt you or to ask you to find an item, no back stocking responsibilities...

To those guests who ask me if a certain food product is better than another, or how something tastes: I'm sorry, Food and Beverage "Expert" is just a title they give to us stocking the shelves and rearranging boxes on a display. I have absolutely no clue on what food brand item you should...