The work is hard, but so is every other Foodservice job. I made 75k my first year here. I started out at 24.97 an hour and now I make 26.30 an hour after 1 year and 4 months. We only work 4 days a week. Some routes have one layover and 2 locals, and some routes are 2 layovers. You will sleep in the truck a maximum of 2 days a week. You don't have to kill yourself here. The target cases per hour rate is 160, which is a very relaxed pace. We use liftgates and electric pallet jacks to get the pallets off of the trucks before we cart the product into the stores, rather than ramp trailers. After you reach top pay, which is a very high hourly rate, you still get a 3% cost of living raise every year. If you want a route with low hours or you want to kill yourself to get home as early as possible on local routes and you only work 40 hours a week, you won't make much here. If you choose a route that gets at least 45 hours a week and you take care of your body, you will make great money here. Everything at the warehouse I work at is leased through ryder and well maintained. The work environment is pretty relaxed as long as you do a good job. We don't have appointment times for each store. You have a set amount of stores that you need to finish on the first day of your layover, or obviously all of the stores on a local.
Per diem, high hourly rates, keeps you healthy
Hard work, night shift