cashier

stocker

Mitsuwa Marketplace

Went into the job seeking the stocker position (and they were in need of one) but got stuck as a cashier, which probably should've been the first red flag. 

The management team in charge of the cashiers need some improvement. They more than likely play into the high turnover rate for the company as far as cashiers are concerned. The stockers seem to stay longer. There was some favoritism on their part and they had trouble maintaining professionalism. Schedules were never made in a timely fashion and they aren't as accommodating as they could be. They spent a great deal of time trying to avoid work and made you take your breaks early sometimes.

The job itself consisted of the typical kinds of stress in an environment like that. There were events every couple of months that lasted a week on average. So, during those times business picked up quite a bit. Otherwise, it was usually slow in the mornings, a little busy during lunch and probably around the time people got off work (I rarely worked past 4 since I had another job). 

Aside from the management team, I guess it's a job. If you're the type that just needs money and doesn't need too much stimulus then this job is okay. 

Also, you're guaranteed a set amount of hours so I guess that's a plus... the only plus. For instance, you get hired in as "short-time" which means you only work 20 hrs a week. After 3 months, you can ask to become part-time which allows for you to work for at least 25 hrs (so, legitimately 5 days at 5 hrs). All of our schedules allowed for the supervisor to schedule it like that... It would probably be too hard for her to incorporate someone who had a more... restricting schedule.

There aren't any incentives to work here. There used to be a discount but another store had abused the service so they discontinued it altogether (and that was before my probation period was over).

Worked here for 5 years (2015-2020). Hard to move up since Headquarters is really stingy about doling out any real promotions. In the 4 years I was there, I got a ¢10 raise ($12.10/hr) but when the minimum wage got bumped higher, they pretty much erased the ¢10 raise and it went to the new minimum ($13.00). Good as a part-time gig if you're making time for college or other endeavors but I wouldn't set up camp if you're looking to be treated fairly by Mitsuwa headquarters. And if you do want to get full-time, don't be late, ever; they highly value punctuality above all else. 

The only real advantage was the schedule flexibility. I could work in my school schedule relatively easy but my hours were more stable since I was in meat dept. The cashiers might have less flexibility since they have closing shifts that need to be covered as well and will get moved around a lot on the schedule to have enough cashiers on hand. 

The demographics of the worker pool tend to be filled with older Japanese people, and a lot of college students so there's naturally a higher turnover rate of the latter. If you're a college student who loves anime, you'll fit right in since that's the kind of young adults the company tends to attract. 

Timing of when you apply is important. Sometimes my location had people be interviewed and never be contacted after. 

Was hired as a cashier. Definitely helped in learning how to work in a fast-pace, busy environment without too much stress. Depending on the day, hours can last up to eight a day. 

Management needs work. They are often busy with their own work that cashier's breaks can be completely forgotten or pushed back, making some days exhausting and unbearable. Cashier supervisor does a pretty good job at accommodating schedules when told ahead of time, but other that not very reliable to help out during peak hours. Rest of the management are relatively chill. Expect some unfair favoritism though.

As part-time, don't expect to move up within the company or any sort of promotion or benefits (not even an employee discount), which is why this was alright for a first job. Gained customer service, cash/credit transaction skills. Immediately took another job when the opportunity came. They clearly buy into the high turnover rate as I've seen many cashiers come and go after a few months.

It was my first real job. My coworkers were great and I was able to quickly become friends with them, but was not that great. Each manager person seemed to have their own way of doing things and expected you to follow even if another manager had just to,d you otherwise. They kept a "Help Wanted " sign up for as long as I was there, but hardly hired anyone. We were constantly short staffed and people kept quitting. I ended up doing just about everybody's job without being paid any more than minimum wage.

If you tell them your schedule in advance, although they won't like it, they will adjust the schedule to meet your needs pretty well. However, they will make you work just about 28 hours per week, so you need to have plenty of time to work there. You also get a 10% discount on Mitsuwa stuff only after 3 months of working there. Can't use the discount on things like milk, eggs, and alcohol for some reason.

A typical day at Mitsuwa Marketplace was productive. There was always something that needed to be done. Weekends were fast-paced and weekdays were slow. I spent most of my time scanning and bagging items and interacting with customers and co-workers. The first thing I learned on the job was how to properly separate and bag items. I then learned all the policies regarding credit/debit cards, sales/promotions, and even how to count the money in the register at the end of my shift. Overall, I liked working at Mitsuwa. My managers were friendly and always available to help. Being surrounded by the Japanese culture helped to improve my Japanese speaking skills. I would say that the hardest part of the job was keeping my cool when I was faced with difficult customers. In conclusion, I would work at Mitsuwa again if given the chance.

I worked here for just over half a year and though the pay was decent everything else was horrible. Management is too strict basically everything, weekly hours are huge even for part-time, not to mention management will hate you if you reduce your hours. There's no chance as a pay increase or promotion even though management puts on a face to highly encourage hard work. Some coworkers are either dumb or really lazy, making your job more difficult. Management makes bad decisions on behalf of other departments all the time instead of letting them handle things themselves. Employee of the month is quite literally rigged. Overall very corporate unless you have amazing coworkers, I wouldn't apply unless they get a new general manager. 

A typical day is usually busy and more busy during the weekends, which learning numbers for produce and being able able to multitask answering customers questions and checking out items became easier but prepared and ready to start a new task that was given. I learned how to do my duties that required me to cross train and help fill in hours when needed while finishing school. The work culture was was comfortable and helpful. The management later on was strict with the hours that are allowed per week and only gave a certain amount of full time hours to certain people but otherwise the most enjoyable part was being able and caring coworkers that will help and teach you efficient ways to do tasks and being able to gain experience as well retain my previous experience that helped benefit me to adapt well in the environment.

The job was nice for a pretty decent pay! It wasn't too hard and was easy to get into a routine of preparing food. Working in the early morning, hours before the main store opens, was definitely a plus! My coworkers were amazing and are all super nice, they made the workplace friendly!

But the kitchen location can be understaffed a lot of the time and there ends up being a lot of work to do for a small amount of people or you end up doing 2 different sections in one shift. 

Definitely would recommend working here but I wouldn't invest too much of your time unless you plan on going full time if im being honest!

Other things: must show up for ONE shift per week or else you have to quit/leave (can rehire), no direct deposit (inconvenient), 2 or 3 times a year there's an employee evaluation where you fill out the same questionnaire form (gets repetitive and difficult to answer once you know how to do most areas in the kitchen).

The work starts early in the morning at 7:00 AM to 12:00 PM depending on your schedule. Management is not flexible at all with hours, you always need to meet a set requirement of hours each week, not under or over (although over-time is possible). However, management is considerate enough to move around shifts to compensate for external affairs you may have. The work is fairly simple and straightforward. There are basically no benefits working as a part timer, other than occasional free food. You're also able to play music on a speaker during work. It's definitely a satisfactory experience for someone who has never worked before.

A grocery chain that is certainly memorable, with a truly Japanese atmosphere. The job roles for employees were operationally standard retail positions, they felt like any other retail position I've worked before. The difference between this and other retail places I've worked is that the demand and popularity of this place intense. During my time there, knowledge of Japanese culture, language, and cuisine was encouraged, but not required. Daily operations in the store could often become erratic and dysfunctional, although that is a universal workplace concern. Overall a memorable and passionate experience.

Top Job Titles	Average Salary
Cashier 3 salaries reported	$10.67 per hour
Stocker 1 salary reported	$16.50 per hour

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