I don’t know whether to take offense to this or not. I’ve been working for 3 almost 4 months and since I started, I’ve been on the closing crew. Sure at first I had to ask “now what” after every task but just remember. We were all there at some point. You can’t be mad at someone caring enough to ask what’s the correct way to do something. Would you rather have them just do whatever they want and have to do it all over again cause they did it incorrectly? So just be patient and they’ll learn eventually. I’ve gone from just closing on Mondays to closing Mondays, Wednesday’s, and even on our Deep clean day (Thursday). Just have to give it time and guide them the correct way.

I just lost the one closer who I didn’t even need to tell them what needed done, they just did it, so I feel this hard.

I can tell this is not meant to be offensive to newbies. My store currently has FIVE new people and they generally work at night. I close 4 days a week. It was tough for a very long time because if it was me and two new people it was impossible to get out on time. Even if you make them lists of what to do, half of it gets done while somehow taking the whole time. As a SSV it's hard to manage doing YOUR OWN closing tasks while also having to babysit.

This is definitely meant to be more of a flick to the SM because of the way they're scheduling the closes. They don't seem to care how hard it is to work, let alone close, with green beans.

I came on as a closer because this is my second job and that’s the only shift that I can work. Sorry that I didn’t magically know what to do the day I started working

I understand the frustration. My main frustration (or one of them? Idk anymore) is that all of the training and store meetings and new ideas for deployment etc focuses on openings and mornings/mid-shifts. I suppose I’ll rant in my own separate post, but I feel.

I felt this so hard like, do you work at my store lmao!

I feel you on that one

We have a really hands off shift and SOMEONE thought it was a great idea to just drop the green bean into a closing shift with just that shift. Alone. On the floor. For the last 30 mins of closing.

One thing I find hard about closers is that they can’t wash dishes? So I always suggest they do pre-close/close dishes, then have them on POS support when it’s busy.