34 rules for bagging




Don’t assume all customers want plastic.

Have stack of bags at the ready.

Move bagging shelf into place.

Open bag (with dramatic flourish, if you prefer).

Move cart into place when completely emptied by customer.

Wait for items to be scanned.

Stretch to reach items if they aren’t pushed to you with sufficient force.

Sort by weight.

Sort by toxicity — no bagging fresh fruit with bleach.

Sort by coldness — frozen and refrigerator items together.

Sort by fragility — eggs, bread, chips to be handled last.

Be gentle with all items.

Place jars, bottles and cans on bottom.

Place boxes together along sides.

Stack boxes to maximize available space.

Fill out top layers with bags and fragile items.

Bag toxic items separately in plastic bags, then place in paper bags.

Fill to the brim.

Optional: Place items in bag with flourish, such as can twirl or “bouncing” item from one hand to other.

Check bag’s sturdiness before placing back in cart.

Do not bag large items, such as dog food and 12-packs of soda.

Fill two bags at once to maintain segregation of cold items.

Also use two-bag method to fill each bag to maximum capacity with correct-size items.

Do not “jumble” items in bag — neatness counts.

Ask if customer wants gum and other sundries rather than bagging.

Allow cashier to banter freely with customer.

Do not stack bags in cart, but place neatly side by side, using basket seat if necessary.

Work quickly to have bags filled and ready by the time transaction is complete.

Place receipt in bag away from condensation on cold items.

Offer to help take groceries out to customer’s vehicle.

Politely decline any tips.

If customer exits without bag ripping, then kudos.

And resume bagging.


Throw all that shit into as many bags as possible and dump in cart.


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