Sysco: how bad is it?

@FloridaBoy93 --

A slight alternative: instead of doing delivery work driving for the food service carriers....instead -- look for food service driver "shuttle" positions.

These positions basically pull empty &/or loaded trailers back and forth between staging areas/dist centers.

With that -- you won't be delivering to stores/restaurants.

Since you wouldn't be doing food deliveries, don't expect it to pay as much as the other guys in the trenches make.

It's pretty much all "drop & hook" work.

But it's a chance to build up some more honest seat time (and you need that), avoid all the nightmares previously discussed, and (in most cases) be home daily.

Think about it....

-- L

 

If everyone says it’s bad, it’s BAD. Don’t question it.

I ran ramps, for ~5yrs. We were on paper, back then, so I was running routes 7 days/week, many weeks. Loads were 1500+ cases at 40K-44K pounds. I could deliver 3 a week. I’ve had both elbows, both wrists, and right hand operated on and have permanent injuries, because of that crap. You’d be a fool to get involved with any of it…foodservice, beverage service, anything that involves hustling cases.

 

I was warned to be cautious with the whole shuttle thing, a couple drivers I work with now that used to do food service said they hire you under the shuttle driver position and then they pull the “other duties as assigned” card and you’re running a route as a delivery driver anyways. I’m just repeating what they’re saying so take it with a grain of salt.

 

From what ive seen, its a job for the young and strong. Saw one dude, about 40 maybe, had arms like tree trunks.
Best of Luck if you give it a try.

 

I’m not sure how MO is with basements, obviously we don’t deal with that in FL but that’s another factor to keep in mind, loaded dolly’s going in to a basement in the middle of winter, if you’re admittedly not in the best of shape I would strongly urge you to reconsider this endeavor.

 

Basements are real in the midwest. A lot of KFC’s have them. Any restaurant on a small footprint, especially those drive-thru-only burger places, has basement dry, cooler, and freezer storage.

 

I have been at Marten Brower for 20+ years. all of our product is on euro pallet's drop at store they unload. im 55 years old and have no problems with. my body you just have to take it easy and not be i a big hurry, they give you plenty of time to make delivery's. i grossed 130.000 last year doing 5-6 routs a week.