Favoritism Is Alive & Well In The Deli Department - Recensione dipendente - Deli Clerk/Cook presso Publix

Being denied raises because management didn't train you in areas you need to know to get a raise. Having to bow down to Boars Head because of the contract Publix has with them. Being threatened with being fired if you don't meet "Boars Head" standards (who did I work for again? No other department in the store was FORCED to upsell a more expensive product to customers or threatened with termination for not meeting a vendors standards). Closing at night (leaving between 11:pm and 12:30am) and being scheduled back at 6am the next morning. Meeting ALL requirements to make full-time and being overlooked to see someone who was hired after you made full-time (and friend of managers). Was promised by two different Deli managers at two different store that I WOULD make full-time. Almost three and a half years, was still waiting and yes, full-time positions DID become available during those almost four years I worked there. Working in the kitchen with people not or under-trained to cook (you can't cook fish and chicken in the same fryer at the same time). I came to Publix as a past Chef and was ServSafe Supervisor Certified. These two qualities made no difference. Lack of the "Team" environment.