- Joined
- Mar 14, 2021
- Messages
- 10
I'm going to be food and beverage but I know I'm being trained for register and may need to come up front to help them when it gets busy.
So do they call people or departments specifically and when is it okay for me to go up front to help? Should I finish my stocking first and then see if they still need help? Or put my cart of merchandise back in the freezer or cooler and help them? Probably a stupid question but I'm just curious.
What's the red card process like? Is it difficult? Credit card they just need ID, debit card they need ID and valid check. Hand check back after processed. Both are 5% right? Scan the pamphlet in the drawer under the register and begin. Am I missing something?
Advice for an abundance of coupons?
Bagging advice?
If the guest doesn't want their change can I leave in on top of the register for a guest that needs the change or simply put it back in the drawer?
I know I'll mostly be in the back corner doing frozen meats and packaged meat I believe is what they said but I am looking forward to my register training because it will give me more opportunities to expand my target career.
Also will they cross train me in other areas or just register? I'm mostly looking forward to stocking in food and beverage but like I said I'm willing to cross train all over so I can pick up as many open shifts as possible.
Do they have a sheet for the produce codes?
Thanks for any answers or links to threads that answer my questions. Also if you guys have experience in food and beverage or know any links to threads on them I'll be happy to read them!
So do they call people or departments specifically and when is it okay for me to go up front to help? Should I finish my stocking first and then see if they still need help? Or put my cart of merchandise back in the freezer or cooler and help them? Probably a stupid question but I'm just curious.
What's the red card process like? Is it difficult? Credit card they just need ID, debit card they need ID and valid check. Hand check back after processed. Both are 5% right? Scan the pamphlet in the drawer under the register and begin. Am I missing something?
Advice for an abundance of coupons?
Bagging advice?
If the guest doesn't want their change can I leave in on top of the register for a guest that needs the change or simply put it back in the drawer?
I know I'll mostly be in the back corner doing frozen meats and packaged meat I believe is what they said but I am looking forward to my register training because it will give me more opportunities to expand my target career.
Also will they cross train me in other areas or just register? I'm mostly looking forward to stocking in food and beverage but like I said I'm willing to cross train all over so I can pick up as many open shifts as possible.
Do they have a sheet for the produce codes?
Thanks for any answers or links to threads that answer my questions. Also if you guys have experience in food and beverage or know any links to threads on them I'll be happy to read them!