Cashier (Former Employee) – Panama City Beach, FL – March 17, 2019
I was in high school when I worked here and I only wanted 16 hours a week, but they would constantly ask for more, always demanding more but never rewarding their employees or recognizing their dedication. Although the work was easy, the store was run rather backwards.
DEPARTMENT MANAGER (Former Employee) – Henrico, VA – March 16, 2019
A typical day at work consisted of greeting and helping guests in any way needed. Management was involved in assisting everyone and it was a fun environment. The hardest part of the job is of course some of the rude people you encounter. The most enjoyable part of the job was the guests that I built a relationship with and it was always nice seeing their smiling faces.
high work load on a minimum amount of workers. borderline no appreciation for employees. Management is very hesitant to reward workers, You almost have to threaten to quit to receive any sort of raise.
Assistant Front End Manager (Former Employee) – Columbus, GA – March 3, 2019
It’s okay if you are living with your parents and don’t have Bill BILLS before we got new management the place was great to work at but now it’s a wreck the Mangers don’t care as long as you come to work they want you to work other departments but don’t get paid what the get paid. They will work you like a dog and don’t say THANK YOU AT THE END!!! Good luck to the new crew I pray for y’all as y’all work with the devils
Cashier (Former Employee) – Rogers, AR – March 2, 2019
It is one of the nicest environment I have ever worked in. It's beautiful inside and everything looks and smells great. Employees and management are friendly. However, the managers can be a little uptight. I was happy the short I was there and they were nice about my medical limitations.
Great food, and 100% full service meat and seafood case
Meat Manager (Former Employee) – Fox Point, WI – February 28, 2019
Clean and salt hides. Clean, trim, slice, and section carcasses for future processing. Cut and trim meat to prepare for packing. Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat. Obtain and distribute specified meat or carcass. Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading. Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading. Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat. Process primal parts into cuts that are ready for retail use. Produce hamburger meat and meat trimmings. Remove parts, such as skin, feathers, scales or bones, from carcass. Separate meats and byproducts into specified containers and seal containers. Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming. Weigh meats and tag containers for weight and contents
Front End Assistant Manager (Former Employee) – Horsham, PA – February 26, 2019
The pay was o.k. The full time benefits were great. Great place to work if you are customer service oriented and have a love for quality food or want to learn more about healthy eating. Awesome co-workers. Little room for advancement so the turnover was high but I guess that's normal for the retail industry.
1) They aren't time micromanagers, i.e., they don't lose their minds if you clock in at 8:02 instead of 8:00. This is different from any other place I've worked (30 years, many industries and jobs), and it's a relief. 2) They donate current-date expiring food to a local charity. 3) Most (75%) employees are quite nice, friendly, super helpful and conscientious. Show Less
1) Before the end of my second month with TFM, my and others' hours began to be cut (down to 8-16 per week!) because "corporate" said it had to be done; however, three more people were hired *in my department* after I was...and two of them were given more hours than I was. Furthermore, the store is hiring in other departments (per the corporate website); WHY hire new people when you can cross-train existing employees within the store to give work/hours to those people with cut hours?! 1a) When people call out, others aren't called in to work for them, so workload is increased for those working...AND those who need more hours could be working! This is so simple; I'm baffled why this is an issue. 2) That donated food is not picked up on Sundays, so it's literally dumped in the trash on Sundays. I guess there's some liability reason employees can't take it (there *are* legal forms people will happily sign for that, TFM), but I'm on food stamps, so free food would be swell. 3) Work standards aren't upheld. Employees who deliberately perform poorly/incorrectly or flout the rules (and are repeatedly reported to management to be doing so) are never corrected/reprimanded, leaving "good" employeesmore... to pick up slack.
Advice to Management
I've said the same thing at every job I've ever had: Listen. To. Your Employees. This isn't hard. Sadly, I've learned all I need to know about the ethics of TFM. I expected better.less
Cashier (Former Employee) – Columbus, GA – February 25, 2019
working at the fresh bucket was a waste of energy. the CURRENT store manager has no regards for employees & treated non management like we were not intellectual. Pay & hours were trash. Everyone treated cashiers like the bottom of the bottom. Cashier get grunt work at the end of the nigh. There was a lot of favoritism going on and there was no one to go to about it. Rules don’t get followed by anyone. The bakery and deli managers are extremely rude. The establishment is unclean. There are so many horrific things about this store location, there is not enough time to even explain. The store should ultimately be closed.