Opener frontliner is in-charge to display pork, chicken, beef, and fish.
Closer frontliner is in-charge to keep all the price tag and clean the display chiller.
Arrange perfectly the display then remove the exceed water to avoid foul smells.
Wipe the glass chiller at all times.
If there is no meat display, just request to the head chopper/butcher.
If there is no customer or slack hour, clean your designated area.
For opener frontliner, before you display the meat you must re-weight it and write in the logbook. For closer frontliner, re-weight the meat before you put it back in the freezer van.