This is not how you crisp produce. The water should not be lukewarm/warm. You are supposed to cut the ends as well of each produce item that can be cut so that the produce can absorb the water and nutrients. It's only supposed to be in for a bout a minute. I'm not certain about this powder you're using, if it works then cool, but there is a better produce solution that is clean and doesn't look like you're dunking it in soap. I understand you mentioned cutting the ends at the tail end of the video, but you're supposed to do that before you put it into the water. If you're just letting produce sit in warm water, you're doing nothing to crisp it.
I am a little nervous as I will work at this position tomorrow,seems so many policy and rules need to know. Good to know earlier thanks your video. Please post more!
Yes the less inventory in the back means the more there should be on the sales floor selling which is good . Also the less inventory in the back the less damages you will have from stuff not selling and less you will have to CAP . The manager should be able to handle all that each day with the morning crew to make it easier for the night crew to just focus on bringing out what is low out on the sales floor
I work at the produce department but we never have enough people to do things like this. My question is, how many produce employees does your store have during the your shift? 👀
Our department only had 5 people at this time I was the only one to close and 3 people open , sometimes on the busy days we have 2 closers now to help but that only if we have enough people for the morning
Always trim the ends of the parsley and cilantro. That way the plant is able to soak up the water into the plant. Also place them back into the cooler for a while before putting them on your green rack
Cilantro,parsley beets really if you look at anything on your wet wall and it looks sad and lumpy I’d give it that restoration it needs ! But I’d also prioritize what people buy most at your store . Check your TC device to see
@@asimplerevolution7449 More produce related videos please this video helped me so much thank you. Also can you give me advice on how to get into a produce department in my super market??? Like what do produce mangers look for when hiring???
Your store must have several fresh associates to have time to do all that. My store only has one associate during the day and one at night, attending to meats and produce.
This is not how you crisp produce. The water should not be lukewarm/warm. You are supposed to cut the ends as well of each produce item that can be cut so that the produce can absorb the water and nutrients. It's only supposed to be in for a bout a minute. I'm not certain about this powder you're using, if it works then cool, but there is a better produce solution that is clean and doesn't look like you're dunking it in soap. I understand you mentioned cutting the ends at the tail end of the video, but you're supposed to do that before you put it into the water. If you're just letting produce sit in warm water, you're doing nothing to crisp it.
I am a little nervous as I will work at this position tomorrow,seems so many policy and rules need to know. Good to know earlier thanks your video. Please post more!
How was your first week ? It will be easier the more you get to do it
I like Walmart, there has high standard for produce. It’s good for customer though.Our storage room has much more products than yours.
Yes the less inventory in the back means the more there should be on the sales floor selling which is good . Also the less inventory in the back the less damages you will have from stuff not selling and less you will have to CAP . The manager should be able to handle all that each day with the morning crew to make it easier for the night crew to just focus on bringing out what is low out on the sales floor
I work at the produce department but we never have enough people to do things like this. My question is, how many produce employees does your store have during the your shift? 👀
Our department only had 5 people at this time I was the only one to close and 3 people open , sometimes on the busy days we have 2 closers now to help but that only if we have enough people for the morning
Looks like someone had a banana while on the clock 👀
I feel called out 😂 I always ate bananas there 😂
Crisping hydrates produce
Good job 👏
Walmart donot do that so stop lying.
For real... There's not enough employees or time to do all that.
Always trim the ends of the parsley and cilantro. That way the plant is able to soak up the water into the plant. Also place them back into the cooler for a while before putting them on your green rack
There's NO WAY we could fit the ENTIRE wet rack in 2 tiny sinks in our backroom. Which veggies would you prioritize soaking overnight?
Cilantro,parsley beets really if you look at anything on your wet wall and it looks sad and lumpy I’d give it that restoration it needs ! But I’d also prioritize what people buy most at your store . Check your TC device to see
I use to work for sams club. And they don't care about you at all.
if we wash the vegetable, it will easily get spoiled... i think
Do it without the was just warm water ! It will bring them back to life and keep a longer shelf life .
Thanks I enjoyed it
It would be nice if someone helped you record, fov is so close to produce it hurts my head haha but good video
Sorry about that
alyssa perea no worries
Can you make more vids?
Yes any suggestions ?
@@asimplerevolution7449 More produce related videos please this video helped me so much thank you. Also can you give me advice on how to get into a produce department in my super market??? Like what do produce mangers look for when hiring???
Your store must have several fresh associates to have time to do all that. My store only has one associate during the day and one at night, attending to meats and produce.
My store has never done this ever. Not once.
Do you work in produce ? This is a requirement for keeping the wet wall fresh.
LoL...for real tho...In all my 8 years. There's not enough co workers or time to do this
Why is there no freight on the steel?
We keep our inventory in check by making sure on hands are correct resulting in less freight in the back and more on the sales floor
How long do you put them to crisp
1 to 2 minutes mostly 1 minute
Do u still work there?
I do not but I still have tons of info