(Rant/Question)
I made a bit of a mess as I was helping customers at hotcase. A bumped into a plate and it fell all over my pants and foot (Shoe). The customers were sympathetic and i continued until the line was done.

I went and got some towels and cleaned myself up, and since I touched a bunch of stuff I washed my hands, making smalltalk to someone as I was drying them.

Coworker (who for some reason really doesn't like me) comes and basically yells "HEY..YOU NEED TO CLEAN THAT SHIT UP!". I said in a bit of a frustrated tone "I already was going to, don't tell me what to do"

Immediately comes back and says "HEY LET ME TALK TO YOU!". So fine whatever. "If you ever speak to me like that again So help me i'm going to slap you across the face"

Naturally this was a threat and I already have bad anxiety. I started to shake and went to my manager, did a report and all. I have witnesses. I will be informed when I come in next week (vacation) what is going on.

So question is - What will happen? Am I at fault for not immediately cleaning up or the threat is enough alone? What if the person lies? Perhaps the witnesses (about 4) lie to cover for them for some reason?

I am basically over all the bull crap at Publix and thinking about stepping down. Any recent Dept or Assistants step down recently? How did the process go? What did you end up doing? Did it make you happier?

According to my manager, starting October 1st we aren’t allowed to push floats anymore, only pull them. The proper technique is to have it pulling beside us (and yes I’ve already the printed paper on the techniques front to back). I’m a little confused because I’m pretty sure in the CBTs it clearly says we are not to pull because of possible injury risks.

Adding to that, many of us, including myself and my manager, have bad shoulders that are only made worse when we do have to pull.

Anyways, I’m just curious if anyone else has heard anything about it? My manager said he was informed on a conference call yesterday. He said that they’ll be going so far as to watch cameras to make sure that everyone is abiding by the change.

I put in to reschedule my ROI test because it was scheduled while I am on a week long, already approved vacation. The allowed circumstances listed for reschedule requests include being on vacation. Yet they denied it...

I'm a PT deli clerk. And because of family responsibilities (im a caretaker for my disabled mom) my availability ends at 9pm, which is also when my store closes. But constantly, ill come in for a shift that ends at 8 or 9, and I'll see written on the schedule "close subs/traditional/ or dishes". All of which are responsibilities that go past closing(9pm). I'll try to get everything done but if we have customers all the way till close, which is very frequent. I cant get everything done and I have to leave by 9. It has been causing many arguments with the FT'S, accusing me of never finishing my job or being unreliable. They all know about my situation and when my availability ends. But this keeps happening. This blew up about a week ago. I tried to leave when my shift was over. And a FT who started yelling at me and took me to the store manager how also accused me of "leaving without finishing your job". Even threatening me with 'counseling'. I have told them several times that I cannot be a closer. My availability is open every day from 5 AM to 9 PM, but they're constantly trying to get me to stay past my availability. And I'm never even asked to stay past, it's just expected of me because it was written on the schedule that day.

The worst part is, I'm the only one they do this to. Every time someone has to leave, because their shift is over even though their job isn't done, it suddenly becomes my responsibility to finish their job.

https://www.businessobserverfl.com/news/2026/jul/21/layoffs-publix-facilities-lakeland-sarasota/

A warehouse contractor has an expiring contract that was not renewed, and will layoff their warehouse associates who have been working at Publix distribution centers in Lakeland and Sarasota, Florida.

I am 17M, interested in working at my local Publix. I live in Florida.

I made a post recently, and a lot people told me that I should go for it. Now that I am convinced, I am wondering what type of position to choose. I have been considering working as either a stocker or a bagger. Both seem good, but the stocker job seems more interesting.

What do you guys recommend based on your experiences? I want to enjoy my job while also earning money.

I'm wondering if everybody uses an adding machine in the back office?

does your manager supply you're adding machine?

are you expected to close the back office and do lottery without an adding machine.

we were told and adding machine or calculator is not Publix policy.

Hi everyone!
I’ve been working at Publix for ~7 years then I quit for a year and returned.

I expressed interest and have had a ton of support for returning to the role. I know the deli is a hard place to work but I’ve done it before and I’m ready to do it again.

I really want to be a positive force within the department and aim to improve the overall environment for everyone . I know this isn’t possible alone, and while I have the support of my managers.

I was wondering if there are any tips and trick or full blown strats to help pull the team (including management) together and make the overall environment more positive.

Ps: I know the deli is a war zone. You don’t need to remind me. I’m out here trying to be the change in my life.

It was my first day as Grocery Clerk today and the Wine aisle is what my store manager said they wanted me trained on. Tbh it felt extremely overwhelming and I felt like an idiot moving at the pace of a slug. I, like Jon Snow, know nothing (about wine). Even looking at the Planogram it was very hard to differentiate what wine went where. A lot of them look so similar even though they're sorted by type. Does it get any easier with time? Any good tips or advice? If you’re not good at an aisle after awhile can you ask to be moved to another one or will they move you?
I did some of the spices/dressings/oils and that felt way easier than wine tbh.
Also in your opinion what are some of the easiest and hardest aisles to learn/stock?

I just started a Publix 3 days ago working close and now I have to open seafood tomorrow. I’ve never been training for opening. How should I go about it?

Hello, I’m currently a full-time customer service staff since 2023. I’ve been with the company since 2017 started in the bakery recently I’ve made it my managers attention that I wanted be promoted about a year ago and my district at the moment is stagnant due to having two CSTL’s per store and wanting to downsize to 1. But it has come to my attention that there’s a meat cutter apprentice position opened at my store and both my store manager and assistant meat manager wanna bring me in and have me try it out and see if I can handle it and or maybe potentially fully crossed over to meat to do that position for a year and then become a full on meat cutter. but that’ll probably be a few months or so of doing cross training / a year with the apprenticeship, what do y’all think? Should I stay as a CSS and maybe wait for a promotion or go to meat department? I am cross train in seafood. I do enjoy doing seafood, but I don’t know, I just want some of y’all’s opinions if you can ☻

got hired in the deli at the start of july. started out working 30-36 hour weeks. new schedules coming out are giving me only 20-25 hours. i want to ask before i ask my manager about it because i feel silly

1) is it just normal for hours to drop like this when you no longer are considered in training ? it no longer says training on my daily schedules

2) is it just the time of year now that we're going out of summer ? maybe less hours to give ?

Hello everyone. I will be taking the in person test for maintenance technician Job. I’m still in school and graduate next year. What will the test be about/on. Will it be a written test or hands on? Any info or tips is useful and much appreciated! (This is my first interview for the maintenance technician role)

I got hired at Publix today and have to do the onboarding paperwork soon. I smoke weed regularly and know they do a mouth swab test. Are they testing for THC? That’s the only thing I do but I don’t want to smoke when I get home and fail in the next few days. Will they hire me if I have a med card even if I fail?

I am a lifelong customer of Publix. Is it me or is Customer Service slipping?
Tonight after a meeting, since I hadn’t had dinner, I stopped in my Publix to pick up a few chicken tenders, and maybe some produce. The deli cabinet was turned off with nothing in it, and the only thing left in the heater box were a few full boxes of fried chicken. Then I walked back to the produce section, they’re stuffing things into a grocery cart and removing them from the displays.
Mind you, my Publix, closes at 10 PM and I stopped in at 8:15 PM a full hour and 45 minutes before closing time. In all my years of shopping at Publix. I’ve never seen them pulling things off the shelves that early.
Is this a new policy?

Why does Publix insist on using a million of those plastic sheets in the deli cheese? If I wanted slices wrapped in plastic, I’d ask for it. Both at the deli counter and in the presliced shelf. It’s cheese. Yeah the slices will occasionally stick together.

Harris Teeter uses one piece of wax paper and, honestly, that is more than enough to persuade me to bug my deli meat and cheese from there.

Edit: yes, I do request no plastic when ordering ahead.