A company’s reputation is everything. If you have a respected and ethical brand, offer quality products and services, and have earned your customers’ trust, then you’ll likely succeed in business. On the flip side, any shady things that happen have the potential to undo everything that you’ve poured your heart, sweat, and tears into over the years.
#21
At Walmart the code for the intercom is #961. You are welcome and have fun.
Edit 1: Ok just to clear up a few things. #961 is default intercom number. I have worked at 5 different Walmarts and at each this code could be used. One store had a different number (like #445) but #961 would still work. Every Walmart used to use the same code (#960) until someone decided to shout racist things over it lol. Then they changed the default by one number making it #961. Trust me....it works lol.
Edit 1: Ok just to clear up a few things. #961 is default intercom number. I have worked at 5 different Walmarts and at each this code could be used. One store had a different number (like #445) but #961 would still work. Every Walmart used to use the same code (#960) until someone decided to shout racist things over it lol. Then they changed the default by one number making it #961. Trust me....it works lol.
25points
#22
I've actually wanted to get this out there cause it has really bothered me and its been a few years. I worked at Dollar Tree (terrible decision btw). The store had a charity drive for toys during Christmas. We would ask people at the end of their checkout if they wanted to donate a toy for active Military family's kids. The incentive for the cashier was to sell the most and you would win like $100 or something (I got second place so I don't remember). Anyway, we sold what had to be thousands (so we thought). It was easy since what's one extra dollar right? Well, whenever the customers bought a toy it went into a big bin at the front. However, after every day, this bin was unloaded and was recycled to be sold yet again, over and over. In other words there were only so many toys that they just sold over and over. I guess they figured that we sold so many, that every local kid would buried in toys but I will never forget it. It makes me sad and reluctant to donate unless I know it'll actually go somewhere. This wasn't the only thing that was sketchy either.
25points
#23
Someone close with me works at Forever 21. They cannot ask or accuse you of stealing. They cannot do anything. Even if they see you put it in their bag they cant really do anything. Mall security wont handle it, and they dont do LP. They cannot contain you, or chase you, etc. They can just comment on that shirt thats in your pants would go nicely with a bracelet.
Edit: It's kind of disappointing with how many people are saying "so tempted" and "going to try this". I'm sorry, guess I'm one of the few people who still has morals. Probably the same people who think police are pigs when they get caught breaking the law. I hate people.
Edit: It's kind of disappointing with how many people are saying "so tempted" and "going to try this". I'm sorry, guess I'm one of the few people who still has morals. Probably the same people who think police are pigs when they get caught breaking the law. I hate people.
24points
#24
I worked at Mitsubishi Nuclear Energy Systems in Arlington, VA as a Quality Assurance Engineer. It came to light that Japanese engineers without a Professional Engineer license in the US were falsifying signatures of American PEs on design documents for their new APWR-1700 to be built in Virginia and Texas.
I reported them to the Nuclear Regulatory Commission, but since I had already resigned after they contually asked me to violate internal procedure and the customers contract (legally binding quality control specs), and no one who still worked there would corroborate, I recieved a pretty letter that pretty much said "there isn't enough proof to investigate."
TL:DR - nuclear reactor maker falsifies design documents, I report, nothing happens. Think Fukishima in your backyard since this will be on the fault line near Richmond.
I reported them to the Nuclear Regulatory Commission, but since I had already resigned after they contually asked me to violate internal procedure and the customers contract (legally binding quality control specs), and no one who still worked there would corroborate, I recieved a pretty letter that pretty much said "there isn't enough proof to investigate."
TL:DR - nuclear reactor maker falsifies design documents, I report, nothing happens. Think Fukishima in your backyard since this will be on the fault line near Richmond.
23points
#25
Working for Borders (I'm going to assume this policy holds with other bookstores as well), whenever we did inventory, we would strip the covers off old paperbacks and magazines that weren't supposed to be shelved anymore, and toss the reading material itself. We would then either scan in the covers' barcode, or mail them back for inventory purposes.
It hurt my soul, wasting all those books and magazines... =(.
It hurt my soul, wasting all those books and magazines... =(.
23points
#26
Every last bit of food made at Macaroni Grill is either frozen, canned, or out of a serving pouch. ABSOLUTELY. EVERYTHING.
21points
#27
Worked at a facility which was an operation center for the Affordable Care Act.
All of the systems were connected so poorly that the Government systems were exposed, and the software was extremely vulnerable to exploit.
I wrote a threat assessment and turned it in to my floor manager. He passed it along and shortly after, one manager quit, one was fired, and my floor manager never spoke to me again.
Shortly after, we suffered an 'internal attack' and when systems were restored, I had access to deep company emails with military and other government officials, domestic and foreign, detailing weapons sales and transport. One of those countries was North Korea.
All of the systems were connected so poorly that the Government systems were exposed, and the software was extremely vulnerable to exploit.
I wrote a threat assessment and turned it in to my floor manager. He passed it along and shortly after, one manager quit, one was fired, and my floor manager never spoke to me again.
Shortly after, we suffered an 'internal attack' and when systems were restored, I had access to deep company emails with military and other government officials, domestic and foreign, detailing weapons sales and transport. One of those countries was North Korea.
21points
#28
This is no secret, but whenever an annoying customer asks if we have something in the back, we go take a break, come back out, and say "hey, sorry, we're all out"
20points
#29
Former Starbucks barista here. I guess these are really more of ordering tips than unscrupulous secrets.
- there is an unlisted size: short (8 oz). This is most cafes' "small," but Starbucks shifted the sizes up a number of years ago (which is why "tall" and "grande" weren't weird names then), making the venti the largest. You can get any hot drink short.
- we have a number of flavor syrups that aren't listed on the menu, just ask what we have. Also, despite what many customers think, we have peppermint year round, so we can make peppermint mochas and peppermint white mochas any time of the year. Gingerbread and pumpkin spice *are* seasonal, but we may not run out of stock for quite a while, so if it's February there's still a chance.
- bring your own cup, save 10 cents. Might have to remind the cashier, we forget sometimes.
- you can get a drink "for here" and get it in ceramic/glass, feel fancy, waste less.
- edited to add: 50 cent refills on coffee, iced tea, or iced coffee (not espresso beverages)
- iced large drinks have extra everything, on account of being 24 and not 20 ounces - extra espresso shot, extra pump of syrup.
- it's honestly not that annoying that you have a very specific drink order. It breaks up the monotony, and it's nice not to be a vanilla latte robot. Sometimes people would ask for weird things that I'd make for myself later and end up liking! (protip: green tea latte with peppermint)
- You can get the matcha green tea as plain, non-milk tea. It's pretty cheap for matcha tea, too.
- adding a syrup to a drink always costs extra (unless the cashier likes you/doesn't care, which is frequent), unless it's already in that drink. i.e., a caramel frappuccino with extra caramel doesn't cost extra.
- that delicious caramel sauce is in fact real caramel. That plastic-tasting caramel syrup is not. Many people don't realize we have both - the caramel sauce is what decorates the cup of the caramel frappuccino and on the whipped cream, the caramel syrup is what flavors the actual frappuccino or a caramel latte.
- a caramel macchiato is a vanilla latte with caramel sauce, and least (Starbucks: "most") importantly, the espresso shot put on top of the steamed milk.
- infrequently ordered, but delicious drink: a marble macchiato. It's like a caramel macchiato but with half mocha syrup, half white mocha.
- if you want a legit cappuccino and you see jugs of milk on the counter, ask for them to use milk from the fridge. Milk needs to be cold to foam that well. Likewise, if you want a soy cappuccino, you can be a pain in the a*s and ask for soymilk from the fridge (they might not even have any in there), since soy will barely foam at room temperature, since the cartons are shelf-stable.
- if you have no idea what to order, ask us. Since we get free drinks you can count on us trying every single drink in every disgusting combination. Our favorite drink will probably be something excessively complicated we'll be happy to make for you.
- on that note, if you're like, green tea latte? disgusting or delicious? you can ask us to sample it. we'll make a whole drink and split it into sample cups. No big deal, our manager will probably like us better for promoting drinks anyways, and you don't have to spend money to find out raspberry mochas are gross and green tea is delicious.
- same thing for pastries. We'll sample it if you ask and we have enough (generally yes).
- if you really like a certain coffee we have but we don't have it brewing, you can ask for a french press version. French press generally tastes better anyway, and iirc it doesn't actually cost any more and you can order whatever size you normally would. We'll probably sample the rest of the pot anyway. However, this will take significantly longer since, for once, we actually have to brew the coffee ourselves.
- we often forget or get too busy, but we actually have giftwrap, especially around the holidays. Ask and we'll make that overpriced mug purty.
- I had a few customers with impossible or silly requests. (1) impossibly hot beverages - in excess of 210F. guys. srsly. (2) people who ask for extra hot cappuccinos and are disappointed by them still not being hot enough. This is how a cappuccino is - there's too much air/surface area for the foam layer to ever be hot. If you want hot, get a latte. (3) asking for less-hot milk from the pitchers we've already made. We can't serve milk that has gone below 135, you have to have us make a fresh batch. Sucks for waste, better for you not puking.
- in terms of dairy allergy/vegan stuff, the caramel sauce, white chocolate syrup, and pumpkin spice syrup all contain dairy. The chai contains honey. The whipped cream is 100% legit heavy cream. The caramel syrup, mocha syrup, and other syrups are non-dairy. This stuff might not matter to the lactose intolerant, but to some it does. For the caffeine-sensitive, the mocha syrup does not actually have any coffee - it's chocolate sauce, and is just named that because it's what we use for mochas. The "creme-based" list of fraps is usually pretty short, but there are usually more caffeine-free options, just ask.
- edit: you can get an "old school" iced americano, which is espresso + all ice, instead of espresso + ice + then water to fill
- edit: you can get a café au lait, but it's called a misto (mee-sto). It's half brewed coffee, half steamed milk. Handy if you like lots of milk in your coffee and don't like making it room temperature with it.
- edit: if you want a little soymilk in your americano, iced coffee, or regular coffee, just ask for it at the bar. I've never seen anyone charge for it. Full cup of soymilk for a latte, yes, 1" for another drink, no one cares.
- edit: if you want chai but no sugar/honey, get a chai tea misto. It's half brewed tea (tazo stuff) and half steamed milk. Also costs less! You will have to wait a little longer, since there is actual tea brewing happening.
- edit: if you like honey, we have it at the bar and can make your drink with it. Works better with hot drinks.
- edit: We have two forms of vanilla - the syrup, and vanilla bean powder used for vanilla bean frappuccinos/caffe vanilla frappuccinos. You can get the powder in any drink, many people think it's tastier, and it has those magical vanilla bean speckles.
- finally: You are probably worried about being weird, inconvenient, and an a*****e. Starbucks customers are the nicest in my experience. I think it's because you're all worried about being a d**k. KEEP WORRYING, THANKS
Now for the unscrupulous part:
- in terms of cross-contamination, it's pretty bad. We had blender pitchers labeled "dairy" and "non-dairy," but no one cared. The metal pitchers and blender pitches are rinsed out with pressure, and continue to be used throughout the day. The steam wand on the espresso machine (used for heating milks) is cleaned with a rag that soaks in cleaning solution as well as using the steam to clean out the inside, but the cleaning solution is often pretty contaminated with all the milks (if you think about it, wiping off a little milk and then putting it back in the same liquid... even if you change it out frequently, cross contamination is almost immediate).
- The soymilk *does not* cost more than the dairy. What's more, is it's shelf-stable packaging, and so there's less waste than with dairy.
- Frappuccinos have the highest profit margin. Watch someone make the drink and it's apparent - it's mostly ice, generally more than the iced drinks (non-blended) gets. Not a real shake by a long shot, but... so delicious...
- those overpriced sandwiches below the pastry case get tossed every night. Yeah, we could take some home, but you always get tired of the food at work and none are particularly great, so yeah. Same goes for "morning" pastries mid-day in many Starbucks. Other pastries are given a shelf life of 2-3 days upon arrival, but generally some of those are always tossed too. Occasionally I had a whole, unopened package of something that was expired, though ideally this is minimized. These things go in the dumpster, and many people will understandably go dumpster diving for these - I mean, it's a trashbag full of slightly-dry pastries, some still shrink-wrapped. They purposely place the dumpsters somewhere more secluded to avoid this (they don't want to be liable), but apparently it can easily be figured out.
- we can & do guess what people will get before they order when we're bored. We have stereotypes, they hold pretty well. Except for that one skinny woman who got caramel frappuccinos. Breaking barriers, man.
- there is an unlisted size: short (8 oz). This is most cafes' "small," but Starbucks shifted the sizes up a number of years ago (which is why "tall" and "grande" weren't weird names then), making the venti the largest. You can get any hot drink short.
- we have a number of flavor syrups that aren't listed on the menu, just ask what we have. Also, despite what many customers think, we have peppermint year round, so we can make peppermint mochas and peppermint white mochas any time of the year. Gingerbread and pumpkin spice *are* seasonal, but we may not run out of stock for quite a while, so if it's February there's still a chance.
- bring your own cup, save 10 cents. Might have to remind the cashier, we forget sometimes.
- you can get a drink "for here" and get it in ceramic/glass, feel fancy, waste less.
- edited to add: 50 cent refills on coffee, iced tea, or iced coffee (not espresso beverages)
- iced large drinks have extra everything, on account of being 24 and not 20 ounces - extra espresso shot, extra pump of syrup.
- it's honestly not that annoying that you have a very specific drink order. It breaks up the monotony, and it's nice not to be a vanilla latte robot. Sometimes people would ask for weird things that I'd make for myself later and end up liking! (protip: green tea latte with peppermint)
- You can get the matcha green tea as plain, non-milk tea. It's pretty cheap for matcha tea, too.
- adding a syrup to a drink always costs extra (unless the cashier likes you/doesn't care, which is frequent), unless it's already in that drink. i.e., a caramel frappuccino with extra caramel doesn't cost extra.
- that delicious caramel sauce is in fact real caramel. That plastic-tasting caramel syrup is not. Many people don't realize we have both - the caramel sauce is what decorates the cup of the caramel frappuccino and on the whipped cream, the caramel syrup is what flavors the actual frappuccino or a caramel latte.
- a caramel macchiato is a vanilla latte with caramel sauce, and least (Starbucks: "most") importantly, the espresso shot put on top of the steamed milk.
- infrequently ordered, but delicious drink: a marble macchiato. It's like a caramel macchiato but with half mocha syrup, half white mocha.
- if you want a legit cappuccino and you see jugs of milk on the counter, ask for them to use milk from the fridge. Milk needs to be cold to foam that well. Likewise, if you want a soy cappuccino, you can be a pain in the a*s and ask for soymilk from the fridge (they might not even have any in there), since soy will barely foam at room temperature, since the cartons are shelf-stable.
- if you have no idea what to order, ask us. Since we get free drinks you can count on us trying every single drink in every disgusting combination. Our favorite drink will probably be something excessively complicated we'll be happy to make for you.
- on that note, if you're like, green tea latte? disgusting or delicious? you can ask us to sample it. we'll make a whole drink and split it into sample cups. No big deal, our manager will probably like us better for promoting drinks anyways, and you don't have to spend money to find out raspberry mochas are gross and green tea is delicious.
- same thing for pastries. We'll sample it if you ask and we have enough (generally yes).
- if you really like a certain coffee we have but we don't have it brewing, you can ask for a french press version. French press generally tastes better anyway, and iirc it doesn't actually cost any more and you can order whatever size you normally would. We'll probably sample the rest of the pot anyway. However, this will take significantly longer since, for once, we actually have to brew the coffee ourselves.
- we often forget or get too busy, but we actually have giftwrap, especially around the holidays. Ask and we'll make that overpriced mug purty.
- I had a few customers with impossible or silly requests. (1) impossibly hot beverages - in excess of 210F. guys. srsly. (2) people who ask for extra hot cappuccinos and are disappointed by them still not being hot enough. This is how a cappuccino is - there's too much air/surface area for the foam layer to ever be hot. If you want hot, get a latte. (3) asking for less-hot milk from the pitchers we've already made. We can't serve milk that has gone below 135, you have to have us make a fresh batch. Sucks for waste, better for you not puking.
- in terms of dairy allergy/vegan stuff, the caramel sauce, white chocolate syrup, and pumpkin spice syrup all contain dairy. The chai contains honey. The whipped cream is 100% legit heavy cream. The caramel syrup, mocha syrup, and other syrups are non-dairy. This stuff might not matter to the lactose intolerant, but to some it does. For the caffeine-sensitive, the mocha syrup does not actually have any coffee - it's chocolate sauce, and is just named that because it's what we use for mochas. The "creme-based" list of fraps is usually pretty short, but there are usually more caffeine-free options, just ask.
- edit: you can get an "old school" iced americano, which is espresso + all ice, instead of espresso + ice + then water to fill
- edit: you can get a café au lait, but it's called a misto (mee-sto). It's half brewed coffee, half steamed milk. Handy if you like lots of milk in your coffee and don't like making it room temperature with it.
- edit: if you want a little soymilk in your americano, iced coffee, or regular coffee, just ask for it at the bar. I've never seen anyone charge for it. Full cup of soymilk for a latte, yes, 1" for another drink, no one cares.
- edit: if you want chai but no sugar/honey, get a chai tea misto. It's half brewed tea (tazo stuff) and half steamed milk. Also costs less! You will have to wait a little longer, since there is actual tea brewing happening.
- edit: if you like honey, we have it at the bar and can make your drink with it. Works better with hot drinks.
- edit: We have two forms of vanilla - the syrup, and vanilla bean powder used for vanilla bean frappuccinos/caffe vanilla frappuccinos. You can get the powder in any drink, many people think it's tastier, and it has those magical vanilla bean speckles.
- finally: You are probably worried about being weird, inconvenient, and an a*****e. Starbucks customers are the nicest in my experience. I think it's because you're all worried about being a d**k. KEEP WORRYING, THANKS
Now for the unscrupulous part:
- in terms of cross-contamination, it's pretty bad. We had blender pitchers labeled "dairy" and "non-dairy," but no one cared. The metal pitchers and blender pitches are rinsed out with pressure, and continue to be used throughout the day. The steam wand on the espresso machine (used for heating milks) is cleaned with a rag that soaks in cleaning solution as well as using the steam to clean out the inside, but the cleaning solution is often pretty contaminated with all the milks (if you think about it, wiping off a little milk and then putting it back in the same liquid... even if you change it out frequently, cross contamination is almost immediate).
- The soymilk *does not* cost more than the dairy. What's more, is it's shelf-stable packaging, and so there's less waste than with dairy.
- Frappuccinos have the highest profit margin. Watch someone make the drink and it's apparent - it's mostly ice, generally more than the iced drinks (non-blended) gets. Not a real shake by a long shot, but... so delicious...
- those overpriced sandwiches below the pastry case get tossed every night. Yeah, we could take some home, but you always get tired of the food at work and none are particularly great, so yeah. Same goes for "morning" pastries mid-day in many Starbucks. Other pastries are given a shelf life of 2-3 days upon arrival, but generally some of those are always tossed too. Occasionally I had a whole, unopened package of something that was expired, though ideally this is minimized. These things go in the dumpster, and many people will understandably go dumpster diving for these - I mean, it's a trashbag full of slightly-dry pastries, some still shrink-wrapped. They purposely place the dumpsters somewhere more secluded to avoid this (they don't want to be liable), but apparently it can easily be figured out.
- we can & do guess what people will get before they order when we're bored. We have stereotypes, they hold pretty well. Except for that one skinny woman who got caramel frappuccinos. Breaking barriers, man.
20points
#30
I used to work at an Apple store.
If you bring in a computer 3 times for the same issue, they will replace it with a brand new model.
If you bring in a computer 3 times for the same issue, they will replace it with a brand new model.
Report
19points
#31
I used to work at a local movie theater that only costs $2. I don't know if other similar places do this, but the manager used to take out the used cups from the trashcans wash them out and use them again. Lesson i learned: Never buy a drink at a cheap movie theater.
Edit: I've decided to report them! I figured they would be caught and shut down by now, but the place is still open.
Edit: I've decided to report them! I figured they would be caught and shut down by now, but the place is still open.
18points
#32
Former fast food manager here. I don't know if this is a company-wide thing, but our regional McManager "strongly discouraged" us from firing anyone who had worked there more than six months, since they'd be eligible for unemployment. Instead, we were encouraged to make their lives into a living hell until they (hopefully) gave up and quit.
18points
#33
I've worked at a few major Canadian "alternative financial" businesses. One has a major parent company in the US with the same policies. So what I'm about to say applies to Money Mart, Cash Money, Speedy Cash, and Rapid Cash. And those are some pretty major companies, so I feel confident that this is industry-wide.
There is no authorization system. Absolutely none. We talk it up like we have to put all this information in the computer and send it all off to head office for an approval, but there is no such system. Every decision is made by a living breathing employee right there in the store you're in. We talk about this system to protect ourselves, to keep the crazies away--those guys who will be pissed that we declined their check and wait outside to ambush us when our shift is over (which, btw, all kinds of other security procedures in place for that, so don't go to crazytown).
Handing me a check that looks like it was written in the same pen as your signature on the back? "My system is just asking me to verify this, I'll be right back." No it isn't. I think you're trying to hand me a stolen check.
Handing me a low-sequence check (e.g. check number 0003) from a numbered company? My first thought is it's a fake business, unreliable, unestablished--I'm probably not going to cash it. "Oh I'm really really sorry, but my authorization system is down right now. Can you come back tomorrow?" (So I can run a search to see when the company was registered, who it's registered to, and so forth).
You want 70% of your net pay on your very first payday loan? "Hm, I mean, I'll try, but my system only usually approves 30-40% on a first loan... let me try... hmm... yeah, says I can only give you $200. I might be able to get you a little more if you have any references verifiable in the phone book, do you know anyone with a land line?" (Note: Money Mart is unique in that the system ACTUALLY caps you at a max of 20-30% on the first loan, but the rep at the window can still offer below that if they don't trust you.)
Sending $2000 to Nigeria with some generic test question about what their favorite color is? "Sorry, my Western Union system is down." B***h, that thing never goes down. You're just too stupid to realize it doesn't make sense for a nice 2-bedroom apartment in downtown cityville to be $300 a month with a huge deposit and a landlord in a foreign country who will call his buddy to let you look around just as soon as he gets your security deposit that there's no way to get back once you give him that lovely little 10-digit number on the receipt.
We blame the system because it protects us, because it keeps us safe, because it's hard for you to argue or bicker with us when you don't believe we have any say in it. But we do.
The only time the person you're dealing with face-to-face isn't the sole person making the decision is if they're a newer employee and they haven't been deemed able to be trusted with the amount of money you're dealing with (e.g. someone who's been working for us for less than 6 months needs to get actual approval from a real other person for a $4000 check).
There is no authorization system. Absolutely none. We talk it up like we have to put all this information in the computer and send it all off to head office for an approval, but there is no such system. Every decision is made by a living breathing employee right there in the store you're in. We talk about this system to protect ourselves, to keep the crazies away--those guys who will be pissed that we declined their check and wait outside to ambush us when our shift is over (which, btw, all kinds of other security procedures in place for that, so don't go to crazytown).
Handing me a check that looks like it was written in the same pen as your signature on the back? "My system is just asking me to verify this, I'll be right back." No it isn't. I think you're trying to hand me a stolen check.
Handing me a low-sequence check (e.g. check number 0003) from a numbered company? My first thought is it's a fake business, unreliable, unestablished--I'm probably not going to cash it. "Oh I'm really really sorry, but my authorization system is down right now. Can you come back tomorrow?" (So I can run a search to see when the company was registered, who it's registered to, and so forth).
You want 70% of your net pay on your very first payday loan? "Hm, I mean, I'll try, but my system only usually approves 30-40% on a first loan... let me try... hmm... yeah, says I can only give you $200. I might be able to get you a little more if you have any references verifiable in the phone book, do you know anyone with a land line?" (Note: Money Mart is unique in that the system ACTUALLY caps you at a max of 20-30% on the first loan, but the rep at the window can still offer below that if they don't trust you.)
Sending $2000 to Nigeria with some generic test question about what their favorite color is? "Sorry, my Western Union system is down." B***h, that thing never goes down. You're just too stupid to realize it doesn't make sense for a nice 2-bedroom apartment in downtown cityville to be $300 a month with a huge deposit and a landlord in a foreign country who will call his buddy to let you look around just as soon as he gets your security deposit that there's no way to get back once you give him that lovely little 10-digit number on the receipt.
We blame the system because it protects us, because it keeps us safe, because it's hard for you to argue or bicker with us when you don't believe we have any say in it. But we do.
The only time the person you're dealing with face-to-face isn't the sole person making the decision is if they're a newer employee and they haven't been deemed able to be trusted with the amount of money you're dealing with (e.g. someone who's been working for us for less than 6 months needs to get actual approval from a real other person for a $4000 check).
18points
#34
Working at Target sucks balls. At least that was the case when I was there. The best way to describe it would be like watching one of those movies where there's a family that seems perfect. One day the main characters goes over for dinner and has to use the restroom and they find a locked door in the hallway and they hear a strange noise. Whatever's behind that locked door is the result of working for Target. It's soul-draining and spirit-crushing and every time I go into one I'm equally as relieved to no longer be working there as I am afraid some powerful force from the back room might suck me back inside. *shudder*.
17points
#35
Former Casino employee here. Avoid slot machines near the exits and cashiers. They are designed to pay out poorly.
17points
#36
Even though there are very specific rules regarding the amount of hours a commercial truck driver can be on the road, and if you ask the employer they'll always say that the driver is told to always follow those rules, I was always encouraged to work over houred by falsifying my log book. Those drivers that followed the letter of the law were given significantly less work and made WAY less money (the difference was close to $20,000/year.)
17points
#37
As a former cart pusher at walmart, one thing i always noticed was how they pushed all of their employees, i mean "associates" , to 39.5 hours a week so that they wouldn't get full benefits. That and the 10% discount card only worked on taxed items.
Edit: Thanks for all the responses. For those that asked, NY state considers 40 hours to be full time, back in '09. Also the tax in my area was 8%, so the discount was pretty much nonexistent. I have since moved on to another job.
Edit: Thanks for all the responses. For those that asked, NY state considers 40 hours to be full time, back in '09. Also the tax in my area was 8%, so the discount was pretty much nonexistent. I have since moved on to another job.
15points
#38
The managers at Public Storage steal from units going up for auction, thinking that no one will ever know...until one of the customers buys their stuff out of auction at the last minute.
15points
#39
Back when I used to work at McDonalds we would get shipment time to time for buns, fries, etc. Every time shipment came the manager had to sign and check that everything was there but my manager would always mark certain things missing and hide them in the store so that she can get a few extra boxes for free. I have no idea how she got away with it for so long but it's been a couple years since and she is still there so I guess it worked for her.
15points
#40
EVERYTHING AT PANERA IS FROZEN (pretty much). Phew. That felt great.
14points
