TAGGING PROCEDURES for FRYS

1. SIGN YOUR WORKSHEET

2. Enter area number XXX
3. “Bay-Out” your area by section starting with 2 by writing the section number on a yellow tag and placing it
on it’s side at the beginning of the section on TOP shelf. (Not the very top. This is the overstock shelf and is
counted by Fry's). Continue with section 3, 4, 5, etc. The endcap is the last section. (Fig. 1)
***In a Fry’s Marketplace or Signature Store, the worksheet will be hung on the endcap. This is section
1 and the area continues to the right. Bay-Out the area with yellow tags beginning with 3 (section 2 is
the first bay and isn’t tagged) and continuing to the last bay of the aisle.***
4. As you walk back, count j-hooks all together as section 99. Do not to tag your 99’s.
5. If there are Floor Stacks (FS) associated with your area, place one tag on the top of first FS labeled 98 and
count that FS. Repeat for additional FS, as 97, 96… etc.
6. Return to section 1 and begin counting the rest of your area.
7. If you count any product past the natural break of the 4-foot section, place a yellow tag to indicate where
you stopped. Try to stop at the natural break. (Fig. 2)
8. Location of the shelf label determines which section an item is to be counted in. (Fig. 3)
9. The last section is the endcap. Any side-wings, floor stacks or j-hooks attached or adjacent to the endcap
are considered part of the endcap and do not need any additional tagging.
10. Items that aren't on file (buzzes when scanned) can be entered by hitting the minus key to override, then
enter the Department, Price and Quantity. Always use the card or sale price. Grocery is Dept 01. There are
no SKU checks. There are items which we do not count. If you aren't sure if an item is supposed to be
counted, ASK.
TAKE EXTRA CARE THAT YOU ARE CHANGING SECTIONS EVERY TIME. DO NOT RE-ENTER THE AREA
WHEN YOU CHANGE SECTIONS. IF YOU GET OFF-TRACK AND BLEND 2 OR MORE SECTIONS TOGETHER,
MAKE A NOTE OF WHICH SECTIONS ARE BLENDED TOGETHER (AND ANY OTHER ISSUES THAT NEED TO

🛑 TRANSMIT AFTER EVERY AREA.

BE FIXED) AND NOTIFY THE SUPERVISOR PRIOR TO TRANSMITTING.

● IN THE MAIN AISLES, ALWAYS SCAN SHELF LABEL AND COUNT BACK, ENTERING 0 IF THERE IS NO
PRODUCT FOR THAT SHELF LABEL.
● ON ENDCAPS AND DISPLAYS, SCAN THE PRODUCT.

DO NOT PLACE YELLOW TAGS UNDER PRODUCT,

INSIDE SHELF LABEL HOLDERS OR AT THE END OF SHELF. (Fig. 4)

*SIGN THE WORKSHEET*

to show that the area has been counted.

Fig. 1 Fig. 2 Fig. 3 Fig. 4

 Section Numbering

1. Floor Stacks/Displays - Areas consisting entirely of Floor Stacks/Displays are numbered 1, 2, 3… etc for
each grouping of floor stacks. Write the area and section numbers on the Area Ticket provided, or use
one yellow tag with area and section number.

COUNT DISPLAYS IN COUNTER-CLOCKWISE DIRECTION.

DISPLAY AREAS ARE ASSIGNED TO A SPECIFIC TEAM MEMBER.
DO NOT COUNT DISPLAYS UNLESS DIRECTED BY THE EVENT SUPERVISOR.

2. Mixed Areas - In areas where floor stacks and permanent fixtures exist (Front of RX, Customer Service,
Front Wall, and Produce), the worksheet is the start of the area. Shelving or cases are numbered 1, 2, 3…
floor stacks are 98, 97, 96...
3. Refrigerated/Frozen Bunkers are considered displays and are numbered 1, 2, 3...
4. Cards/Meat Wall - These areas are numbered 1, 2, 3, but only sections with product to be counted are
tagged with section numbers. Maintain section number sequential integrity when numbering and
counting.
5. Cooler/Freezer Doors - Cooler doors are numbered 1, 2, 3, etc. EVERY 2 DOORS. Freezers are numbered
EACH DOOR.
6. Overhead - Produce and Liquor areas in some stores have product hanging above the coolers. These are
section 50.

*SIGN THE WORKSHEET*

Pay close attention to your area number entry and section
number changes. This is one of the most common errors, one of
the biggest problems to identify and correct and causes confusion
and delays during verification. If you blend sections or enter the
wrong number, get back on track and let the supervisor know
prior to transmitting. If known ahead of time, it is very easy to fix.

● Sign your worksheet.

● Transmit after every area.
● Pay close attention to your section numbering.