Stocker Guidelines

Mark items plainly and accurately, Price all items except ad items.

1. Don’t guess at prices.
1. Shelf label price is the correct price unless there is a sign denoting an ad or TPD* item.

* TPD – Temporary price decline.

2. If an item at the register is not priced, check the shelf to be sure of the correct price. DO NOT guess at the price. When you are finished at the front end, make sure that the rest of those items on the shelf are priced.

2. When stocking the shelf with priced merchandise, check the item price against the shelf strip or sign price. If different, check with the manger.
3. Labels on the merchandise should face out. Manufactures spend thousands of dollars designing labels. Don’t undo their work.
4. All stock must be rotated. This will take you longer to stock but it is expected. The reasons are to keep the product as fresh as possible and to avoid product deterioration. Any food product with oil will go rancid and grain products will go stale. The one exception to this is “cents-off” labels. By all stock, we mean paper, soap, dairy and frozen as well as food.
5. Remove damaged goods from the shelf and put in the back room.
6. Be careful when using a case cutter. It is easy to cut yourself or merchandise.
7. When a sacker is needed, Call “O.K.” or “I’ll get it” or “coming up” and go to the front promptly. Don’t wait for the other guy to get it. It is embarrassing to the checker and the customer when no one comes up front. If someone is already there, go back to what you were doing. Remember, you get paid just as much to sack and carryout as you do anything else. In fact, promptness at the front end will result in higher pay and more hours since it shows that you are interested in taking care of the customer.
8. Be friendly and helpful to the customers. If someone asks where something is, take him or her to it. Don’t just tell them what aisle it is in.
9. General bagging instructions
1. Use the proper size sack
2. Keep bags about equal in weight- don’t put all heavy items in one sack.
3. Put refrigerated items together as much as possible. The customer when unloading at home appreciates this.
4. Put soft and crushable items on top.
5. Put wet items in plastic bags before sacking.
6. Check lane to be sure no small items or greeting cards are left.
7. Put cash register receipt in the sack.

10. Carryout- in general, if a customer has a heavy sack or more than one sack, carry it out for her. Older people may need help with smaller order or men may not need help with two sacks. Use your own judgment. If you are in doubt, offer to carryout in a positive manner. For example, “I’ll get these for you.” Or just automatically take them out.
1. Ask the customer where she wants the sacks placed.
2. Try to place the sacks so they won’t fall over.
3. Make sure the bleach, soap, and milk caps are on tight.
4. Thank the customer
5. When coming back from a carryout and you see the front end is busy, go right back to the front end. Don’t wait to be called. Help up front by sacking – even if there are no carry outs – until the front end is cleared. Then go back to what you were doing.

11. You are the last contact that they customer has with the store. Please be sure that your sacking and your friendliness say, “ This is a pleasant, well run store. This is where you should always shop. Please come back again.” Many times a customer may or may not go back to a store depending on her last impression.