In article <Wu4Un.2017$tH4.986@hurricane>,
ChattyCathy > wrote:

> On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
>
> > On 06/21/2010 10:32 AM, ChattyCathy wrote:
> >> http://www.recfoodcooking.com
> >
> > I think it helps keep prices down, and within reason, I'm usually in
> > favor of keeping prices down.
>
> Although I'm also in favor of keeping prices down, how do you figure that
> using barcode pricing does that? All I can think of is saving a little bit
> of money on the actual stickers, maybe - but that's probably peanuts. So
> what am I missing here?

Price tagging every item is time consuming. Labor is one of the larger
costs of running a business.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Tue, 22 Jun 2010 02:42:04 -0400, jmcquown wrote:

> "ChattyCathy" > wrote in message
> news:AmNTn.15775$aS3.10263@hurricane...
>> http://www.recfoodcooking.com

> Another fun survey! And one which shows our age, eh? <wink>

No kidding! <double wink>

It's even been a couple of decades since it was introduced over here and I
still find it less than optimal, to put it politely. Our nearest Mom and
Pop supermarket took a while to get "modern" but even they use the barcode
system nowadays. However, luckily for me, there's a retirement village a
few blocks away from said supermarket (which I'm not quite old enough to
take up residence in - yet), which is the only reason I can think of why
the management still puts the individual $/c price tags on their items
too. <g>

--
Cheers
Chatty Cathy

On Tue, 22 Jun 2010 10:50:25 -0500, Omelet wrote:

> In article <Wu4Un.2017$tH4.986@hurricane>,
> ChattyCathy > wrote:
>
>> On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
>>
>> > On 06/21/2010 10:32 AM, ChattyCathy wrote:
>> >> http://www.recfoodcooking.com
>> >
>> > I think it helps keep prices down, and within reason, I'm usually in
>> > favor of keeping prices down.
>>
>> Although I'm also in favor of keeping prices down, how do you figure
>> that using barcode pricing does that? All I can think of is saving a
>> little bit of money on the actual stickers, maybe - but that's probably
>> peanuts. So what am I missing here?
>
> Price tagging every item is time consuming. Labor is one of the larger
> costs of running a business.

Could well be if you're talking about hourly paid casual staff...
Permanent staff (who are paid a fixed weekly/monthly salary) not so much.

However, and now that my second brain cell has kicked in, I suppose it
would probably make stock-taking a bit easier?

--
Cheers
Chatty Cathy

In article <zu5Un.20486$aS3.6209@hurricane>,
ChattyCathy > wrote:

> On Tue, 22 Jun 2010 10:50:25 -0500, Omelet wrote:
>
> > In article <Wu4Un.2017$tH4.986@hurricane>,
> > ChattyCathy > wrote:
> >
> >> On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
> >>
> >> > On 06/21/2010 10:32 AM, ChattyCathy wrote:
> >> >> http://www.recfoodcooking.com
> >> >
> >> > I think it helps keep prices down, and within reason, I'm usually in
> >> > favor of keeping prices down.
> >>
> >> Although I'm also in favor of keeping prices down, how do you figure
> >> that using barcode pricing does that? All I can think of is saving a
> >> little bit of money on the actual stickers, maybe - but that's probably
> >> peanuts. So what am I missing here?
> >
> > Price tagging every item is time consuming. Labor is one of the larger
> > costs of running a business.
>
> Could well be if you're talking about hourly paid casual staff...
> Permanent staff (who are paid a fixed weekly/monthly salary) not so much.

Salaried staffing in the US is usually reserved for administration. ;-)
Hourly wages is the norm for the rest of us.

>
> However, and now that my second brain cell has kicked in, I suppose it
> would probably make stock-taking a bit easier?

Likely. The asian market I frequent uses bar code readers, but the vast
majority of items are also tagged.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Mon, 21 Jun 2010 19:23:15 -0700, Terry Pulliam Burd
> wrote:

> Yahbut, Left Coasters never stand a chance! Hey, CC, why don'tcha post
> one of these things like 7:30-ish Left Coast time?

I've gotten two or three and it was at a decent hour for me. I didn't
get up at the crack of dawn and it wasn't late at night. I haven't
paid much attention to when the surveys come out lately, but when I
did it seemed like she was varying the times so most of us had a crack
at it. Even Peter L in Australia has gotten one; so I think she's
covered the world. After someone from Hawaii gets a TFH, the world
has been covered (AFAIC).

--
Forget the health food. I need all the preservatives I can get.

On 6/21/2010 1:32 PM, ChattyCathy wrote:
> http://www.recfoodcooking.com

I chose "bad thing".

As for the tag on the shelf with the price - well,
it's easy to tell if you can actually *read* it but
many of the things I buy are on the highest couple
of shelves and the store have these things where they
put the tags but the tags curve inward and the bottom
ridge that holds the tag in place blocks the view of
the tag. I guess if you're 6 feet tall it's not a problem
but I'm 5'2" these days and it's a bitch.

I guess I wouldn't mind having only the tags on the
shelves if the were able to be seen and read.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 06/22/2010 08:18 AM, ChattyCathy wrote:
> On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
>
>> On 06/21/2010 10:32 AM, ChattyCathy wrote:
>>> http://www.recfoodcooking.com
>>
>> I think it helps keep prices down, and within reason, I'm usually in
>> favor of keeping prices down.
>
> Although I'm also in favor of keeping prices down, how do you figure that
> using barcode pricing does that? All I can think of is saving a little bit
> of money on the actual stickers, maybe - but that's probably peanuts. So
> what am I missing here?

The money time they pay people to change price stickers is ENORMOUS. My
brother used to work in a small grocery store, and he said you'd be
shocked at how much weekly sales cost the store in manpower.

Serene

On 06/22/2010 09:25 AM, ChattyCathy wrote:
> On Tue, 22 Jun 2010 10:50:25 -0500, Omelet wrote:
>
>> In article<Wu4Un.2017$tH4.986@hurricane>,
>> > wrote:
>>
>>> On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
>>>
>>>> On 06/21/2010 10:32 AM, ChattyCathy wrote:
>>>>> http://www.recfoodcooking.com
>>>>
>>>> I think it helps keep prices down, and within reason, I'm usually in
>>>> favor of keeping prices down.
>>>
>>> Although I'm also in favor of keeping prices down, how do you figure
>>> that using barcode pricing does that? All I can think of is saving a
>>> little bit of money on the actual stickers, maybe - but that's probably
>>> peanuts. So what am I missing here?
>>
>> Price tagging every item is time consuming. Labor is one of the larger
>> costs of running a business.
>
> Could well be if you're talking about hourly paid casual staff...
> Permanent staff (who are paid a fixed weekly/monthly salary) not so much.

Very few non-management workers in the US are paid a fixed salary.
Almost everyone's paid by the hour.

Serene

On Mon, 21 Jun 2010 22:38:20 -0700, Serene Vannoy wrote:

> On 06/21/2010 07:23 PM, Terry Pulliam Burd wrote:
>> On Mon, 21 Jun 2010 10:41:12 -0700, "The Ranger"
>> > wrote:
>>
>>> > wrote in message
>>> news:AmNTn.15775$aS3.10263@hurricane...
>>>> http://www.recfoodcooking.com
>>>
>>> Drat! #3.
>>>
>>> BTW: Did you know you have "i'ts" instead of "it's"?
>>>
>> Yahbut, Left Coasters never stand a chance! Hey, CC, why don'tcha post
>> one of these things like 7:30-ish Left Coast time?
>>
>> Terry "Squeaks" Pulliam Burd
>>
>
> I'm a Left Coaster and have gotten two or three hats in my time. Maybe
> you should get up earlier. ;-)
>
> Serene

no, no, no. she should stay up later drinking and carrying-on.

your pal,
blake

On Mon, 21 Jun 2010 14:03:22 -0400, Nancy Young wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>
> I can't imagine going back to the days when they had someone
> slapping price stickers on the indiviual items ... and to change them
> when there's a sale. And back when the sale's over. Quaint.
>
> nancy

i don't mind if each individual item isn't stickered, but the price should
be on the shelf somewhere. (most are, but for a lot of 'gourmet' items,
you're on your own.) my local grocery has two or three scanners you can
use before checkout, but it's damned inconvenient.

your pal,
blake

On Mon, 21 Jun 2010 16:56:14 -0700 (PDT), Kalmia wrote:

> I don't get too excited by the bar code system. One market near me
> had such opposition, they started slapping stickers on too.
>
> What REALLY bothers me is..........I'm not tall enough to read the
> unit pricing on the shelf labels on the uppermost shelves. I look at
> unit price more than item price. What I also really look at is sodium
> content, fat grams, HFC - these are bigger factors for me than prices
> or brand.
> Next come unit pricing.

unit pricing is great. i should give credit to my local chain (giant, in
maryland), because they also include the unit pricing on the weekly sale
items. (maybe this is true nearly everywhere, i don't know.)

but it's nice to know that, say, the 10-ounce bottle of worcestershire on
sale isn't cheaper per ounce than the 15-ounce bottle at the regular price.

your pal,
blake

On Tue, 22 Jun 2010 18:25:59 +0200, ChattyCathy wrote:

> On Tue, 22 Jun 2010 10:50:25 -0500, Omelet wrote:
>
>> In article <Wu4Un.2017$tH4.986@hurricane>,
>> ChattyCathy > wrote:
>>
>>> On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
>>>
>>> > On 06/21/2010 10:32 AM, ChattyCathy wrote:
>>> >> http://www.recfoodcooking.com
>>> >
>>> > I think it helps keep prices down, and within reason, I'm usually in
>>> > favor of keeping prices down.
>>>
>>> Although I'm also in favor of keeping prices down, how do you figure
>>> that using barcode pricing does that? All I can think of is saving a
>>> little bit of money on the actual stickers, maybe - but that's probably
>>> peanuts. So what am I missing here?
>>
>> Price tagging every item is time consuming. Labor is one of the larger
>> costs of running a business.
>
> Could well be if you're talking about hourly paid casual staff...
> Permanent staff (who are paid a fixed weekly/monthly salary) not so much.
>
> However, and now that my second brain cell has kicked in, I suppose it
> would probably make stock-taking a bit easier?

stock-taking, and if you want to put an item on sale (or jack up the
price), you don't have to affix new stickers. one line of code somewhere
is (hopefully) changed.

your pal,
blake

blake murphy wrote:
> On Mon, 21 Jun 2010 14:03:22 -0400, Nancy Young wrote:
>
>> ChattyCathy wrote:
>>> http://www.recfoodcooking.com
>>
>> I can't imagine going back to the days when they had someone
>> slapping price stickers on the indiviual items ... and to change them
>> when there's a sale. And back when the sale's over. Quaint.

> i don't mind if each individual item isn't stickered, but the price
> should be on the shelf somewhere. (most are, but for a lot of
> 'gourmet' items, you're on your own.) my local grocery has two or
> three scanners you can use before checkout, but it's damned
> inconvenient.

I don't think any stores around here have those. I mean, I guess
you could pretend to check out and use that scanner, who's going
to do that.

It seems widespread that the shelf marking is sloppy. I can't
imagine that the laws are stiffer here, but I really don't notice a
problem in the stores where I shop.

nancy

On Jun 22, 4:31*pm, blake murphy > wrote:
> On Mon, 21 Jun 2010 16:56:14 -0700 (PDT), Kalmia wrote:
> > I don't get too excited by the bar code system. *One market near me
> > had such opposition, they started slapping stickers on too.
>
> > What REALLY bothers me is..........I'm not tall enough to read the
> > unit pricing on the shelf labels on the uppermost shelves. *I look at
> > unit price more than item price. *What I also really look at is sodium
> > content, fat grams, HFC - these are bigger factors for me than prices
> > or brand.
> > Next come unit pricing.
>
> unit pricing is great. *i should give credit to my local chain (giant, in
> maryland), because they also include the unit pricing on the weekly sale
> items. *(maybe this is true nearly everywhere, i don't know.)t

Unheard of in my area. Wish they would do that.
>
> but it's nice to know that, say, the 10-ounce bottle of worcestershire on
> sale isn't cheaper per ounce than the 15-ounce bottle at the regular price.


Yeah - my market had cat food on sale - less for a single can than the
24 pack. You'd they'd take steps to keep the biggies always cheaper,
just to move 'em.

On Jun 21, 1:16*pm, Sky > wrote:
> ChattyCathy wrote:
>
> > On Mon, 21 Jun 2010 11:09:04 -0700, Dimitri wrote:
>
> > > "ChattyCathy" > wrote in message
> > >news:AmNTn.15775$aS3.10263@hurricane...
> > >>http://www.recfoodcooking.com
>
> > > Barcodes allow for better management of inventory as well as a decrease in
> > > errors. This either increases profits or lowers prices or both.
>
> > > Most shelf identifiers (barcodes) include not only the price of the item but
> > > also a cost per unit. *If one is the shopper in the family id behooves them
> > > to pay attention to the price of the items they use.
>
> > Behooves. Haven't heard that term in years <lol>. However, I think it's
> > one of those "It was a good idea at the time" things. "They" i.e. the
> > barcode boffins didn't take into account a) garbage in, garbage out - e..g.
> > I took a tin of tomatoes to the check-out the other day that allegedly
> > cost 50 bucks instead of 50 cents - had to raise hell about it before a
> > 'supervisor' was called to sort it out; b) how 'inventive' the staff could
> > be in making the system work to their advantage e.g. cases of purposely
> > 'fixing' the system to reflect the wrong pricing on certain items - and
> > last but not least... c) shoppers with less than optimal eyesight who find
> > it difficult to read the shelf tags - if they are actually even *there*..
>
> Schnucks, a regional grocery store chain, has a policy that if the price
> for the scanned item doesn't match the shelf tag, then the customer gets
> the item for free. *This probably helps to keep errors to a minimum,
> hopefully. *I've sometimes come away with free stuff due to this policy
>
>

We have that policy here too. We are required to check the prices for
accuracy every week (right after the ad changes) to make sure we are
accurate. We have audits too (not sure how often).

On Jun 21, 11:42*pm, "jmcquown" > wrote:
> "ChattyCathy" > wrote in message
>
> news:AmNTn.15775$aS3.10263@hurricane...
>
> >http://www.recfoodcooking.com
> > --
> > Cheers
> > Chatty Cathy
>
> Another fun survey! *And one which shows our age, eh? <wink> *When I lived
> in TN there was a massive storm which knocked out electricity for weeks in
> some areas. *The grocery stores were pretty much stuck because they relied
> on computers and bar code scanners to be able to ring up your purchases. *At
> the little store down the street from my apartment, they still had price-tag
> stickers on everything. *Yes, their cash register was electric/electronic.
> But when the power was knocked out they just pulled out a battery-powered
> calculator and made change from a cash box *Storms are a good enough
> reason for appreciating price labels.
>

Individual tagging would add a considerable cost as each store would
need to pay the hours of several employees to tag all the items. This
is why so many stores have gone to club card pricing. By doing so,
they can change the shelf tag of an item rather than reprice all the
items still have individual tagging (bakery, deli, and meat dept
items).

With the ads changing each week, all those tagged items would have to
be changed. That alone would cost a lot of time, not just in the daily
tagging. We have 5 guys stocking the shelves overnight as well as
helper clerks during the day. Imagine them all have to slow down and
tag each item, changing the price gun between each item, and also the
cost of all those labels.

As for power outages, we have a backup generator in each store that
runs half the lights, and all of the registers and computers. It isn't
enough to handle the freezers and coolers, but with them closed, we
can maintain temperatures for safe food handling for most power
outages. We are in a city, so most outages are 3 hours or less.

During the last big outage (3 days), the store was open during
daylight hours since the store did get dark in the back, and the
parking lot lights were not on the generator either. Registers were
running fine. We did have to trash the perishables as they could not
be maintained. This was a region wide outage, so it was very unusual.
But the majority of the store was up and running.


In the deli, sometimes we still have our scales, sometimes we don't.
We are required to immediately close down the coolers and freezers, so
we cannot sell our chilled items. But at the same time, it becomes
discount time on hot food as we have only about a half hour that we
can sell it. So, we will offer deals to sell it fast. And if the
scales are down, we mark it by hand with estimates in the customer's
favor. So, we'll fill a one pound container and give it a half pound
price. Most of us know all the prices anyway. And we can estimate the
weights. We do have one small manual scale that we can use if we need
to.

On Jun 22, 8:18*am, ChattyCathy > wrote:
> On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
> > On 06/21/2010 10:32 AM, ChattyCathy wrote:
> >>http://www.recfoodcooking.com
>
> > I think it helps keep prices down, and within reason, I'm usually in
> > favor of keeping prices down.
>
> Although I'm also in favor of keeping prices down, how do you figure that
> using barcode pricing does that? All I can think of is saving a little bit
> of money on the actual stickers, maybe - but that's probably peanuts. So
> what am I missing here?
>

If an item has to be individually tagged, it will have to be tagged by
the store since prices vary from store to store. So, that means that
every single item in the store would have to be manually tagged by an
employee. That is a lot of labor. And when the items go on sale or off
sale, the tags will need to be removed, and the item tagged again.

On Jun 22, 9:25*am, ChattyCathy > wrote:
> On Tue, 22 Jun 2010 10:50:25 -0500, Omelet wrote:
> > In article <Wu4Un.2017$tH4.986@hurricane>,
> > *ChattyCathy > wrote:
>
> >> On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
>
> >> > On 06/21/2010 10:32 AM, ChattyCathy wrote:
> >> >>http://www.recfoodcooking.com
>
> >> > I think it helps keep prices down, and within reason, I'm usually in
> >> > favor of keeping prices down.
>
> >> Although I'm also in favor of keeping prices down, how do you figure
> >> that using barcode pricing does that? All I can think of is saving a
> >> little bit of money on the actual stickers, maybe - but that's probably
> >> peanuts. So what am I missing here?
>
> > Price tagging every item is time consuming. *Labor is one of the larger
> > costs of running a business.
>
> Could well be if you're talking about hourly paid casual staff...
> Permanent staff (who are paid a fixed weekly/monthly salary) not so much.
>

I don't know of many grocery clerks who are paid via the salary method
other than the top managers. Most employees are hourly. But even so.
Are you expecting them to do this extra job by staying late without
additional pay. Or don't you think that takes away from their other
duties. Or they have to ad another empployee to do the job?

I work at a large grocery store, we have thousands of items per AISLE
of the store. It takes 5 employees working full time to restock the
store each night, and that does not include the departments or what is
stocked during the day (clerks stock dairy, pop, beer, etc during the
day)

It may only take a minuted to open a box and unload it onto the shelf.
But if you have to check the price, change the gun, and tag each item,
you could easily double the time that it takes to stock the items.

In article
>,
" > wrote:

> With the ads changing each week, all those tagged items would have to
> be changed. That alone would cost a lot of time, not just in the daily
> tagging. We have 5 guys stocking the shelves overnight as well as
> helper clerks during the day. Imagine them all have to slow down and
> tag each item, changing the price gun between each item, and also the
> cost of all those labels.

I bought some COC last Thursday, 4 for $1.00. The bin price I picked
them out of said 3 for $1.00 but the store scales (for printing the
price labels) were properly programmed. Took me by surprise. :-)

There was a sale bin I'd not noticed that had the same price code but
was tagged with the 4 for $1.00 price.

I'd hate to see the labor cost of individually tagging ears of corn on
the cob...

I have to wonder how many people cheat by coding in the wrong price to
get some produce cheaper when programming in a bar code. I've never
done that but after my experience with a cashier stealing my cheap
chicken bar code labels...

<sigh>

Shop the damned sales! Stealing is not beneficial to your Karma or the
public in general. :-(
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article
>,
" > wrote:

> On Jun 22, 8:18*am, ChattyCathy > wrote:
> > On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
> > > On 06/21/2010 10:32 AM, ChattyCathy wrote:
> > >>http://www.recfoodcooking.com
> >
> > > I think it helps keep prices down, and within reason, I'm usually in
> > > favor of keeping prices down.
> >
> > Although I'm also in favor of keeping prices down, how do you figure that
> > using barcode pricing does that? All I can think of is saving a little bit
> > of money on the actual stickers, maybe - but that's probably peanuts. So
> > what am I missing here?
> >
>
> If an item has to be individually tagged, it will have to be tagged by
> the store since prices vary from store to store. So, that means that
> every single item in the store would have to be manually tagged by an
> employee. That is a lot of labor. And when the items go on sale or off
> sale, the tags will need to be removed, and the item tagged again.

You can stick the new labels OVER the old labels... but your point is
still valid. <g>

IMHO reprogramming the bar code reading system is probably faster and
less time consuming.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Nancy Young" > wrote:
> but I really don't notice a problem in the stores where I shop.

>
> nancy

Me, neither. Sometimes the scanned price doesn't match the shelf price,
though, but the shelf price is always beneath its product.


--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of annoying people.
Shop early and shop often. Good gin and cheap chocolate preferred.
Or cash. :-)

On Jun 22, 4:58*pm, Kalmia > wrote:
> On Jun 22, 4:31*pm, blake murphy > wrote:
>
> > On Mon, 21 Jun 2010 16:56:14 -0700 (PDT), Kalmia wrote:
> > > I don't get too excited by the bar code system. *One market near me
> > > had such opposition, they started slapping stickers on too.
>
> > > What REALLY bothers me is..........I'm not tall enough to read the
> > > unit pricing on the shelf labels on the uppermost shelves. *I look at
> > > unit price more than item price. *What I also really look at is sodium
> > > content, fat grams, HFC - these are bigger factors for me than prices
> > > or brand.
> > > Next come unit pricing.
>
> > unit pricing is great. *i should give credit to my local chain (giant, in
> > maryland), because they also include the unit pricing on the weekly sale
> > items. *(maybe this is true nearly everywhere, i don't know.)t
>
> Unheard of in my area. *Wish they would do that.
>
>

Our sale tags have the unit pricing for both the regular price and the
sale price.


>
> > but it's nice to know that, say, the 10-ounce bottle of worcestershire on
> > sale isn't cheaper per ounce than the 15-ounce bottle at the regular price.
>
> Yeah - my market had cat food on sale - less for a single can than the
> 24 pack. *You'd they'd take steps to keep the biggies always cheaper,
> just to move 'em.

Walmart recently lowered their Fancy Feast cans from 48 cents to 30
cents. Great price. But the 10 or 12 pack is still $5.50. That one is
pretty obvious. I do check the tags on less obvious items.

In article
>,
" > wrote:

> On Jun 22, 9:25*am, ChattyCathy > wrote:
> > On Tue, 22 Jun 2010 10:50:25 -0500, Omelet wrote:
> > > In article <Wu4Un.2017$tH4.986@hurricane>,
> > > *ChattyCathy > wrote:
> >
> > >> On Mon, 21 Jun 2010 22:37:43 -0700, Serene Vannoy wrote:
> >
> > >> > On 06/21/2010 10:32 AM, ChattyCathy wrote:
> > >> >>http://www.recfoodcooking.com
> >
> > >> > I think it helps keep prices down, and within reason, I'm usually in
> > >> > favor of keeping prices down.
> >
> > >> Although I'm also in favor of keeping prices down, how do you figure
> > >> that using barcode pricing does that? All I can think of is saving a
> > >> little bit of money on the actual stickers, maybe - but that's probably
> > >> peanuts. So what am I missing here?
> >
> > > Price tagging every item is time consuming. *Labor is one of the larger
> > > costs of running a business.
> >
> > Could well be if you're talking about hourly paid casual staff...
> > Permanent staff (who are paid a fixed weekly/monthly salary) not so much.
> >
>
> I don't know of many grocery clerks who are paid via the salary method
> other than the top managers. Most employees are hourly. But even so.
> Are you expecting them to do this extra job by staying late without
> additional pay. Or don't you think that takes away from their other
> duties. Or they have to ad another empployee to do the job?
>
> I work at a large grocery store, we have thousands of items per AISLE
> of the store. It takes 5 employees working full time to restock the
> store each night, and that does not include the departments or what is
> stocked during the day (clerks stock dairy, pop, beer, etc during the
> day)
>
> It may only take a minuted to open a box and unload it onto the shelf.
> But if you have to check the price, change the gun, and tag each item,
> you could easily double the time that it takes to stock the items.

Doubling the time is probably a conservative estimate... especially with
rotating items. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Jun 21, 8:06*pm, sf > wrote:
> On Mon, 21 Jun 2010 17:36:01 -0500, Sky >
> wrote:
>
> > Steve Pope wrote:
>
> <snip>
>
> > > So normally, if something rings up wrong, I go back to
> > > the shelf to check it out more carefully before whining
> > > about it. *:-)
>
> > Yep, that's what I do in this circumstance, too ;D
>
> After you've paid for the item, or do you (two) hold up the line?

Once you're rung up and paid, you have to go to the Customer
(dis)service counter for any errors or omissions. If I catch it while
they're ringing it in, they usually send someone to check, and yeah,
it holds up the line. In the summer it's nice since you get lots of
icy glares while you wait...;-)

maxine in ri

maxine in ri > wrote:

>Once you're rung up and paid, you have to go to the Customer
>(dis)service counter for any errors or omissions.

Not at any grocery store I shop at. You just go back to
any checker.

Steve

In article
>,
maxine in ri > wrote:

> On Jun 21, 8:06*pm, sf > wrote:
> > On Mon, 21 Jun 2010 17:36:01 -0500, Sky >
> > wrote:
> >
> > > Steve Pope wrote:
> >
> > <snip>
> >
> > > > So normally, if something rings up wrong, I go back to
> > > > the shelf to check it out more carefully before whining
> > > > about it. *:-)
> >
> > > Yep, that's what I do in this circumstance, too ;D
> >
> > After you've paid for the item, or do you (two) hold up the line?
>
> Once you're rung up and paid, you have to go to the Customer
> (dis)service counter for any errors or omissions. If I catch it while
> they're ringing it in, they usually send someone to check, and yeah,
> it holds up the line. In the summer it's nice since you get lots of
> icy glares while you wait...;-)
>
> maxine in ri

<laughs> Thanks. That was funny... and likely keeps later customers from
accidental rip offs! Keep up the good work. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote

>
> You can stick the new labels OVER the old labels... but your point is
> still valid. <g>

You can, but a lot of customers get PO'd when they see that, especially if
they can peel the tag and find a lower price. Not a good practice and very
time consuming to take a bunch of items off the shelf, re-price, the
re-stack.

"Steve Pope" > wrote in message
...
> maxine in ri > wrote:
>
>>Once you're rung up and paid, you have to go to the Customer
>>(dis)service counter for any errors or omissions.
>
> Not at any grocery store I shop at. You just go back to
> any checker.
>
> Steve

Our local store always wants you to go to the customer service as it keeps
the line moving. I refuse. YOU made the mistake, YOU fix it. I'm not
moving. It gets done fast that way.

In article >,
"Ed Pawlowski" > wrote:

> "Omelet" > wrote
>
> >
> > You can stick the new labels OVER the old labels... but your point is
> > still valid. <g>
>
> You can, but a lot of customers get PO'd when they see that, especially if
> they can peel the tag and find a lower price. Not a good practice and very
> time consuming to take a bunch of items off the shelf, re-price, the
> re-stack.

Unless it is done deliberately for the scan register.
Having seen that done recently...

It is not a good thing.

The cashier stole my cheap chicken labels.

I called the store and let them know after I got home and was putting my
stuff away.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Tue, 22 Jun 2010 15:54:46 -0400, blake murphy
> wrote:

>On Mon, 21 Jun 2010 22:38:20 -0700, Serene Vannoy wrote:
>
>> On 06/21/2010 07:23 PM, Terry Pulliam Burd wrote:
>>> On Mon, 21 Jun 2010 10:41:12 -0700, "The Ranger"
>>> > wrote:
>>>
>>>> > wrote in message
>>>> news:AmNTn.15775$aS3.10263@hurricane...
>>>>> http://www.recfoodcooking.com
>>>>
>>>> Drat! #3.
>>>>
>>>> BTW: Did you know you have "i'ts" instead of "it's"?
>>>>
>>> Yahbut, Left Coasters never stand a chance! Hey, CC, why don'tcha post
>>> one of these things like 7:30-ish Left Coast time?
>>>
>>> Terry "Squeaks" Pulliam Burd
>>>
>>
>> I'm a Left Coaster and have gotten two or three hats in my time. Maybe
>> you should get up earlier. ;-)
>>
>> Serene
>
>no, no, no. she should stay up later drinking and carrying-on.

That's the ticket! I've always wanted to stagger into work and see if
I like it any better.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Tue, 22 Jun 2010 21:06:00 -0500, Omelet >
wrote:

> <laughs> Thanks. That was funny... and likely keeps later customers from
> accidental rip offs! Keep up the good work. ;-)

sometimes it doesn't. The larger chains have a central office and
corrections to the computer system have to come from there. I had one
experience where an item was not rung up at the sale price all week.
I knew because I went to the store a least 3 different days that week
and bought it each time.

--
Forget the health food. I need all the preservatives I can get.

On 6/22/2010 3:19 PM, Andy wrote:
> I'm afraid I'd break you!
>
> Andy

Not to worry - I'm well padded.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?