It was briefly explained to me, but I try to stay in the backroom, pulling, backstocking, etc. My team members enjoy pushing more than I do, so I try to leave it them. When I am pushing, it's usually domestics, chemicals, or furniture. I'm not exactly certain which date to stamp on the baked goods, where to find it, and why we need to do it. I'd prefer not to ask the guy that trained me, as I feel that ship has sailed, so if you guys could help me out, that would be just dandy.