driver

asset protection associate

certified pharmacy technician

pharmacy technician

warehouse worker

Giant Food

Just Another Day

Being that I'm in charge of the beer and wine sub department I seek to keep my section organized and presentable. The first hour of my shift consists of thoroughly straitening the beer since that portion of the department often bears the most damage from the previous day's business. Next of course is the wine. This is a more tedious task to tidy up since the wine must be treated with care and there are so many more wine varieties than there are beer. Once the beer and wine is leveled as picture perfect as possible I move onto the order that has been delivered by the Montgomery County Department of Liquor Control. This is where the bulk of my shift hours are used. At this time I transport the beer or wine (depending on the delivery day) to the aisle and place the products in their allocated spaces. Once the order is completed I spruce up all the areas I have worked in including the backroom area where the delivery was stored. The core part of my duties is making sure I am able to place an accurate order for the next delivery. After heading upstairs to the department managers' office to retrieve my order book, I make my way back to the aisle to view the the items that need to be ordered in order keep the aisle in a robust condition. I must use foresight for many items and displays since the order that I would currently be writing would be delivered for another couple of days. I then take that written order and place the information in the Montgomery County DLC ordering system. If there's any time remaining in my shift I usually mark down damaged items or items such six packs of beer that may be missing a bottle or two from theft.

Efficient Routine

If there's one thing I've learned from my tenure at Giant it's efficiency. Few of us at Giant bear the status of a full-time employee. Therefore, those of us that are in positions where we're solely depended upon in a given department, the clock always seems to be working against us. Making the best of each hour of your shift is crucial if you seek to not only complete your tasks on time but also uphold an upstanding reputation in the workplace. Setting daily priorities is something I've adopted to help keep my day flowing without having to rush when the end of my shift is drawing close. Of course there are going to be days that are more challenging to the point where your routine is thrown off track. Having a routine in place makes it easier to prepare for those challenging days.

Who's the Boss?

The hierarchy that is management has definitely changed in the 12 years I've been at Giant. Might I add that it has changed for the worse. There seems to be an ever growing disconnect between corporate management and store level management. That very disconnect plays as a hindrance in communication throughout the hierarchy. As mere clerks we are told to do whatever the district manager has instructed no matter how much we disagree with the instructions. The fact of the matter is some of the veteran workers hold useful information about store situations. Had the door of communication between staff and management been open the district manager may have been prompted to give different instructions. But like most times when a less informed DM comes into the store barking about the changes that "need" to be made, especially my beer and wine section that happens to be an anomaly in the district, we often find ourselves being directed to go back to our previous routine. It almost never fails. I often question whether managers seek promotions to help build a prosperous business or whether they seek to reign over others. I'm sure it's a combination of both. Our management at the store level ALWAYS trembles with fear when they get word that the DM will be rolling through the store. I don't remember being part of that kind of tension in years past. The common theme over the last few years has been "BOOST SALES!" Yeah, boost sales with less hours and personnel. The numbers seem to be the only concern of management. No questions are ever asked. The computers have told management all they need to know before they walk into our store.

Alpha Giant Alpha

I've said it a number of times: Giant is comprised of some of the best people I know. Naturally you're going to be closer to some more than others. Even so, those that you may not be as close to are still regarded as your brethren. It's almost impossible to feel otherwise since we are all around each other on a daily basis. I've learned a lot about human psychology having been at this store for over a decade. These co-workers have allowed me to strengthen my social skills and learn to deal with personalities that I wouldn't ordinarily associate myself with. I'm certain this social opportunity is offered at many other jobs but I am happy that I've shared time with the group of men and women at Giant #350.

Life At #350 Shouldn't Be So Rough

There is only one Giant in Montgomery County that is licensed to sell beer and wine. That Giant is Giant #350. With that said beer and wine is not a focal point when it comes to overall store considerations. This is evident when I request the necessary paperwork to prepare for weekly sales. A lot of times that information is not available. And a lot of times when the information is available some of the paperwork that I need is missing, only to surface once it's no longer needed. The dismissive approach to the beer and wine sub department is even displayed by my immediate supervisors. Very rarely is there any communication between management and myself as to how we are going carry on business from week to week. I could certainly look at this as my managers have a great deal of trust in me, knowing I will have all tasks completed. The problem with that is they have no clue what my daily tasks are. I've always come back to a ridiculous mess when I've gone on vacation. This is due in part to management not having a clear understanding of what to do in my area. It does get frustrating.

What Do I Love Most?

There's a 58 year old man that frequents our store. Many employees have grown annoyed of him for all he does is complain of how Giant's prices are higher than other supermarkets yet he's in the store nearly daily and for hours at a time. Nonetheless, his complaints turned into an indirect confession of social angst and loneliness. After a while this man, whose parents most recently passed, relied on me to fill his social void. I feel honored to take on that responsibility for the community. There are others that seek me for a conversation every time they're in the store picking up their necessities. That definitely leaves me with a warm feeling like I've felt nowhere else.

CASHIER.
You are staying and scanning and bagging and lifting, do not forget smiling, greeting, chatting and appreciating Customers. They do not have baggers in Giant. Those ones they have make cashiers’ work even harder. So, you are doing everything. Management expect you to be friendly and fast. Customers are different. What a news! Some people are just angels, or just normal people. Some people are not normal. And you have to be ready for that. No matter if they are right or not, no matter if they steal regularly or stealing right now while screaming at you after you told them that coupons were expired one year ago, nothing matters besides their happiness and satisfaction. So, make these creatures happy. Give them everything they want. If you as a cashier are not sure of something, then make a call to a customer desk and they will come and make everything a customer wants even though it is something that against store policy. And remember one thing. Nobody cares about you. If humiliating you makes a customer happy, that’s fine, nobody is going to protect you from crazy customers, therefore take a paper towel and sanitizing liquid and clean a register, you can’t just stay and do nothing.
CUSTOMER SERVICE CLERK.
Everything that you read above is applicable to a Customer Service Clerk plus it is harder in terms of you most likely have angry customers here. Be ready to sell Cigarettes and Lottery tickets with a left hand, while doing Western Union transfers with your right hand. You can’t sit, everything on your feet. And my favorite part Refunds. Giant policy is taking everything with no question asked. This is why you should be ready for any kind of petty scammers. It is easy. They won’t take too much time. You are going to make a lot of refunds for nasty shoplifters who take some small but pricey items and go straight to Customer Service to get “their” money back, because his Mom, (spouse, GF, dog etc) did not approve this purchase or whatever reason they make out. It does not matter. What does matter it is your smile and friendliness, while making returns. The most advanced scammers are some grandmothers and grandfathers who make money while cleaning their refrigerators. They literally take their stinky hoard from refrigerators and bring it to Customer Service to get some extra cash. You can sell everything to Giant Food – molded apples, stinky bananas, expired food of any kind if it’s any brand that Giant cares, expired vitamins, you can return empty bags from chips, empty bottles from juices, most likely they will pay you for it. So, it is a paradise for customers. Not for employees.
BREAKS
15 minutes for a shift if it is less than 6 hours (OMG, I want to restroom!!!), 2 breaks 15 minutes each if it’s 6-8 hours. Well, if you somehow get 8 hours and 30 minutes shift you will have 2 breaks 15 minutes each and a 30 minutes unpaid break for a lunch. But you won’t have such a shift unless you are a full-time employee. I was not. One day I was asked to stay longer than I was scheduled because someone called out and they did not have enough cashiers. I agreed. And you know what? They forgot about me. Someone who was on a customer service desk forgot about me and I worked 8 hours and 30 minutes with only two 15 minutes breaks. I called from my register to tell them that I wanted to get out from the register, but nobody picked up the phone. When they realized what they did and that I did not receive a lunch break a CS manager just put 8 hours into system. I was not experienced yet at that time. So, it happened.
SCHEDULE
This madness happens every Friday. New Schedule shows up. And show begins. Giant food has a very very nasty rule. Everyone who works one day longer than you work there can bump your shift. Therefore, Friday and Saturday all employees run after managers who can make changes in Schedule. They bump and bump and bump your shifts. You need to work at least 6 months or more in order not being bumped so hardly. Why they do it. They do it because they fight for hours (most employees are PT workers) and they want a better shift.
LABOR UNION
Every week you have to pay a fee to Labor Union. No matter if you have hours or not. You owe money to LU as soon as you hired. You do not have a choice if you want to be a part of LU. You must. My opinion that Labor Union is a big scam. They steal your money. They do not help you. What’s the point to be a part of LU if you have a miserable 15 minutes break for 6 hours and work as a slave between refrigerators for amount of money that never will be enough to eat and to pay your bills. What’s the point to be a member of LU if you have to ask a permission for going to restroom for 3 minutes and you have to wait in order to have your “potty break” if it is busy in store right now. What’s the point to be a member of LU if you do not have your locker where you can keep your clothes and belongings and only option that you have is a dusty nasty shelf under register. What’s the point to be a member of LU if you do not have a normal clean place with refrigerator etc for having your food or coffee break. And even if you had this place you do not have enough time for both, for going to restroom and for lunch. Because 15 minutes is NOT ENOUGH.
COWORKERS
I was lucky and I met wonderful people in Giant. They helped me, they explained me how everything worked. I am very thankful for that. Most managers were nice and helpful. Many coworkers were amazing and kind people.
AFTERTASTE 
If you need some cash (a little bit), if you are a student, probably you could work here PT. If you are an adult who needs to pay bills, it is not a right place for that. You can have some raise, but it will take tens of years. Good luck!
If you have imagination, if you are sensitive, if you take things personally, if you want to take your food sitting at the table and chewing food thoroughly, if you want to go to the restroom without letting know each and every coworker, if you do not want to make a choice every break between peeing and eating (because 15 minutes is NOT ENOUGH for an alive human), if you do not want to be humiliated with any random freak (sorry, customer) and to not be protected while working, and if you need money really, then give yourself a favor, find something else.

A typical day at Giant for me is to come in the early morning to engage the store-opening procedures. This includes setting up my morning cashier for the rest of the day, taking inventory of transport passes, money orders, and lottery, and proceeding my day with the cash office procedures. In the cash office, I take inventory before (and after) reconciling all accounts... using ACE and VeriBalance, I account for all drawers individually and complete the pick-ups and loans needed to process the accounts and ready the tills for the day within a certain timeframe. In addition, I also order our supplies, change, lottery, EZ passes, as well as verify all miscellaneous forms of media and ensure that all transactions are properly accounted for.

I have learned to develop my customer service skills vastly, helping customers in numbers well into the hundreds, with swift, friendly, and easy service despite whatever hardships may arise. I have learned across multiple departments, including stocking and service counters and it has allowed me to hasten my ability to pick up on new skills. In the more isolated office environments, I have picked up on billing skills and file maintenance abilities. Most importantly, I have picked up the role of cash office lead, and in that, I have learned a wealth about information and physical financial security, and added a hands-on understanding of how basic accounting works on a deeper scale considering the many forms of funds.Because of the nature of this position, I have also been encouraged to work more efficiently so that all operations have been completed in a timely manner so that the store can run flawlessly.

Management is supportive, well-informed, and flexible to one's personal needs, speaking to employees and individuals and not as a walking set of numbers. They work with you regarding any personal circumstances and are able to quickly negotiate terms that best suit both interests. Occasionally, it is a bit difficult to get one-on-one time depending on the activity in the store that day, but they get back to you as soon as possible and the urgency of the situation is definitely taken into mind.

My co-workers are a diverse set that come from different backgrounds with a range in skills and functions. As a whole, they are all very willing to provide any help and advice that they feel qualified to give. Surprisingly, considering the nature of retail and in my past experiences, there is very little "drama" here and most people (generally speaking) stay on task and make the workplace develop a sense of pride.

The hardest part of this job is the direct correlation of stress in completion to the time-frame given to complete the task. As I am expected to multi-task and perform as a front-end supervisor and a cash-office associate, it can be unpredictable as to what might happen and the prospective loss of time can throw a wrench in the cogs, so it requires much quick-thinking to get back on track without losing focus or skipping the chronologically-oriented steps to ensure the most accurate results.

The most enjoyable part of this job is the otherwise stress-free environment and feeling of home when I walk in the doors. The people with whom I work are understanding and even when I falter and become stressed, they empathize and find ways to incorporate learning opportunities so that I don't repeat past mistakes (which lead to a domino-effect through days and weeks if one is not careful).

Served as Front-End Assistant Manager for Giant Food; delivered supervisory support to team of more than 20 cashiers, addressed customer concerns, and maintained security of cash receipts. Ensured front end of store was clean, organized, and inviting to customers.

PROGRAM ADMINISTRATION: Performed daily reconciliation of store receipts and reported findings to central office. Strategically developed procedures to increase organizational efficiency. Reviewed volume and customer activity reports to forecast customer volume and staffing requirements. Ensured staff compliance with security measures to protect secured cash offices. Maintained cash office access log. Developed comprehensive cash reconciliation checklist for personnel across 13 stores. Served as Occupational Safety and Health Administration (OSHA) Safety Captain; performed monthly safety checks and inspections throughout the store. Ordered and maintained inventories of register, bagging, and office supplies. Prepared and submitted productivity reports. Scheduled appointments for Store Manager. 

PERSONNEL MANAGEMENT: Performed full range of personnel management responsibilities for front-end staff of cashiers. Trained personnel on digital calendar entries to support efficient staffing operations. Analyzed historical data to develop staffing schedules to meet customer demands during identified periods of increased store activity. Developed weekly staffing schedules, taking into account both scheduling requests of personnel and staffing budget limitations. Approved timecard submissions from more than 20 store personnel. Conducted interviews for cashier personnel; applied Equal Employment Opportunity (EEO) principles and requirements in making hiring decisions and recommendations. Monitored personnel quality reviews. Established performance standards and evaluated performance of assigned personnel. Monitored front-end personnel to ensure ongoing compliance with company policies and procedures.   
  
COMMUNICATION & CUSTOMER SERVICE: Cultivated a working environment that inspired teamwork and high-level customer service. Coordinated and led team meetings for front end staff. Served as district point of contact for new automated cash reconciliation system; responded to policy and procedure inquiries from all 13 stores in district. Resolved customer issues and problems constructively and appropriately. Filled customer requests and contacted customers by telephone when items were in stock. Collaborated with Brand Equity Manager to develop front-end displays and activities. Performed customer outreach activities to publicize special events and share information about cost-saving promotions. Directed visitors and callers to appropriate departments or personnel. 

ACCOMPLISHMENTS: 
*Revamped scheduling system, increasing productivity by 10% and improving customer access to personnel.

*Introduced innovative fundraising contest that increased annual customer donations to St. Jude Children’s Research Hospital by 20%.

*Delivered safety training across eight stores, resulting in each store achieving at least a 98% OSHA safety score.

*Initiated improved bagging training for cashiers that reduced customer wait time and increased productivity by 8%.

A typical day at work could be relaxing when management was not involved, and interacting with customers made the job an enjoyable experience. Based on my experience, however, the management team needs training on how to treat their own employees professionally.
In my view, management's conduct was the central problem. They presented themselves as friendly and fair to customers — particularly those they perceived as high-status — but did not extend the same respect or professionalism to their staff. During one meeting I was mocked and mimicked, which I felt I had every right to be upset about. I was also reprimanded twice for the same incident and referred to with dismissive labels such as "forgetful."
At the same time, I observed a coworker repeatedly engaging in inappropriate conduct. He made sexually suggestive comments about female customers and, on more than one occasion, left his slicer blade open and asked me to close it while he was distracted. This was unprofessional, created an uncomfortable environment, and was a safety concern — and it was distracting while I was still trying to learn the job. Despite this, I was the one singled out and held responsible.
Training was a significant issue. I had never worked in a deli before. The training was rushed to the point that it was difficult to retain anything; when I tried to take notes, I was hurried through the process. It is unreasonable to expect new employees to learn proper procedures under those conditions. I later learned that the person trained after me experienced the same problem, which indicates the issue is with the training process itself, not with the individuals being trained. Two bills they have to pay because of their negligence (Manager says "Don't send ME the bill" thinking he's funny) Management also showed little concern for my safety, or for the fact that I was hurt, despite this being my first time in the role.
On one occasion, a manager asked me, "How many 'oops' are you going to have?" I explained that I was new and that the mistakes were accidents, caused in large part by the constant distractions around me — including the coworker on the line commenting on customers' privates / appearances. That kind of behavior may also explain why some customers appeared uncomfortable around staff.
I was further misled during training by my trainer, who suggested a course of action that was not correct and that she herself did not realize was improper. When this employee offered to take responsibility for a resulting mistake and I spoke honestly about what had actually happened, I was met with hostility rather than any appreciation for telling the truth.
Overall, the environment was demeaning, and the friendly image management projected was not reflected in how employees were treated. For these reasons, I made the decision to resign. I am concerned that the employer may not provide a complete and accurate account of these circumstances. To be clear: the mistakes in question resulted from inadequate training and a distracting, unprofessional environment — not from negligence on my part.

Working at Giant Food was a solid starting point in my career, especially in terms of building foundational social and customer service skills. It wasn’t exactly a dream job, but it served its purpose as a stepping stone. The work environment was relatively structured, and for someone new to the workforce, it was a great place to learn how to interact with customers, manage tasks, and handle minor challenges in a professional setting.

The daily tasks were straightforward but could become repetitive. Stocking shelves, bagging groceries, and assisting customers gave me a routine, which was helpful for establishing a work ethic. However, there were days when the monotony made the hours drag on. If you’re someone who thrives in dynamic environments, this might not be the most stimulating place. That said, the predictability of the work made it less stressful than other entry-level positions.

Management was hit or miss, depending on who was running the shift. Some managers were approachable, understanding, and willing to provide guidance, while others seemed more focused on pushing tasks without considering the employees’ perspectives. There were occasional moments of recognition, but more often than not, you’d just be another cog in the wheel.

Coworkers were a mixed bag, too. Some were friendly and made the shifts more enjoyable, while others just came to do the bare minimum and go home. However, working with different personalities was a crash course in collaboration and adaptability, skills that have been valuable in every job since.

The pay wasn’t amazing, but that’s to be expected for entry-level retail. While it might not be enough for long-term financial goals, it worked for covering minor expenses and building a bit of financial independence. The scheduling was relatively flexible, which was a plus for balancing other commitments like school or personal interests.

One of the standout benefits of working at Giant was the opportunity to interact with a diverse range of customers. From regular shoppers who became familiar faces to first-time visitors with a hundred questions, every interaction was a learning experience. Over time, I gained confidence in my ability to handle different situations, whether it was resolving a complaint or simply making small talk while scanning groceries.

In retrospect, I’d say Giant Food is a decent starting point for anyone looking to gain work experience and develop social skills. It’s not a place you’d want to stay long-term unless you’re pursuing a career in retail management, but it provides a solid foundation for moving forward. Three stars feels fair—it’s not bad, but it’s not outstanding either. If you’re considering it, go in with realistic expectations, and you’ll likely get out of it what you put in.

It depends on if you work day shift or night shift. Your responsibilities can change. At night you’re just restocking the floor, finishing up anything day shift didn’t do, cleaning the department, and doing a setup for the next day. If you are on  morning shift, you have to bake the set up rack in the morning that has all the muffins and breads on it. Put it out. Package and label the breads, put those out. Scan anything that has that days date to mark it down. Scan out items that are past that days date. Compost those items or donate them to the food bank. Go on the computer and do some stuff. Then you have to package and put out what the baker did. Also grab product from the freezer for the department. 

Management works with you when it comes down to your schedule or leaving when you’re sick. They do expect you to finish the important things before you leave. (The floor being full and the department being clean is the most important).  If you ask they’ll more than likely say yes as long as it’s not a holiday. 

The work culture is ok. Everyone gets along for the most part and we help each other out. It is very gossip focused.

The hardest part of the job is having to basically be a sub department manager sometimes. The customers can also be difficult. Sometimes they’re adamant on getting what they want. I say just give it to them to save yourself the headache. Sometimes they don’t know what they want at all and you have you walk them through the process to get what they want. Another hard part is how many hours you get as a part time employee. You would think you’d have no more than 30hrs a week. Nope. Sometimes you have to work 40-45hrs a week. You only get 1 day off and work 6 days a week. The holidays are extremely busy as well. 

It’s a skeleton crew. At least in the bakery department. There’s only 3 people (including myself) in the department. Every other department has at least 5 people. 

Work/life balance isn’t great. Especially on the 40+ hour work weeks. If you work night shift and have to work day shift the next day, it’s a nightmare. 2-8 to a 6-2.

The best part about is that sometimes you get to write on cakes and be on your own sometimes. You get paid weekly.

I learned to write on cakes, decorate cakes and cupcakes, and differences on icings to help customers choose the right ones. 

Work wasn't horrible, in fact it was rather enjoyable, for the most part. My fellow co-workers were all wonderful and a joy to be around, although not all of them were like that. My main gripe while working there was mainly due to a few higher ups who felt as if they were better than us along with the once in a while really rude customer. 

Having worked there for over 4 years, it isn't a horrible job but is also definitely not a job you'd want for the rest of your life. It's a good job to work at but you will feel yourself getting bored rather quick during your shift. A typical day for me would be to clock in and then go up to the front desk and either work on register as a cashier or work at the desk. Shifts would go by quickly or slowly depending on how busy the store was, for someone new it can be nerve racking but once you work there for a few months it becomes second nature. Management there isn't the worst but could be better, managers were all good people; it's just they didn't have the resources to be able to do better. 

Workplace culture is nice as everyone for the most part is very kind and welcoming. Besides the few rotten apples, the people there were good and I'm glad to have met them. Hardest part of the job in my opinion is dealing with the rude customers. It isn't often that this happens but there will be days when a rude customer comes through your line or goes to the desk to complain, which can make things difficult. Most enjoyable part of the job was being able to work with my friends who also worked there. Other than that, if it weren't for them; the job would definitely be less enjoyable. 

Tldr: good job to have for short term, especially if you're in school still. If they weren't understaffed, the scheduling would be very nice as they do try their best to work around yours. 

The most enjoyable part of this job was helping other people. Some appreciated the help and others didn't. The hardest part of the job was watching people that didn't really like managing try and manage.  We have too many companies that are like this. People in management positions to make more money. Companies need to do a better job of training and discerning why people are in roles of management. Managers need to like to teach and be patient. Part of training is teaching. Companies need to do a better job of cross-training. If You are training an employee for another position in the company. Make sure that employee is being properly trained. Companies need to stop half-training. Stop half teaching the training. Bad management can make or break a company. Managers need to have better listening skills.Customers appreciate empathy even if you don't agree with them.If companies are not going to let bad managers go. Then they need to better train managers on how to communicate with their fellow employees and customers. Managers need to create environments that alleviate stress. Managers need to make their work environments enjoyable to be in. If you enjoy the work you do, then you will have better productivity.Human resources needs to do a better job explaining the benefits and policies of the company. Don't assume employees know what they are.

1. A typical day at work: As a good clerk at Giant Food, a typical day may involve tasks such as assisting customers, answering inquiries, restocking shelves, organizing products, operating the cash register, and ensuring the cleanliness and organization of the store. Additionally, you may be responsible for checking inventory, monitoring product quality, and assisting with promotional activities.

2. What you believe you learned: Working as a good clerk at Giant Food can provide valuable skills such as customer service, communication, problem-solving, attention to detail, and time management. You may also learn about product knowledge, handling cash transactions, working with a team, and understanding the operations of a retail environment.

3. Management: The effectiveness of management at Giant Food may vary, but ideally, good management involves providing clear instructions, offering support and training, addressing employee concerns, and fostering a positive work environment. Effective communication and fair treatment of all employees are important aspects of management.

4. Workplace culture: The workplace culture at Giant Food could be focused on customer service, teamwork, and efficiency. It may value professionalism, respect, integrity, and a commitment to providing a pleasant shopping experience for customers. Collaboration and a strong work ethic may also be encouraged.

5. The hardest part of the job: The most challenging aspect of being a good clerk at Giant Food might involve dealing with difficult customers, managing long queues during peak hours, and handling unexpected situations such as product shortages or customer complaints. Additionally, the physical demands of standing for extended periods and repetitive tasks can be physically tiring.

Top Job Titles	Average Salary
Driver 1 salary reported	$15.50 per hour
Asset protection associate 15 salaries reported	$18.87 per hour
Certified pharmacy technician 8 salaries reported	$18.88 per hour
Pharmacy technician 6 salaries reported	$18.75 per hour
Warehouse worker 4 salaries reported	$17.00 per hour

Working at Giant Food: Company Overview and Reviews

Giant Food

Giant Food Ratings

Popular jobs at Giant Food

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected