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Addie Broyles works at H-E-B

Tuesday, January 12, 2010

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American-Statesman food writer Addie Broyles decided to find out what it's like to be a cashier at H-E-B.

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(Rodolfo Gonzales AMERICAN-STATESMAN)

American-Statesman food writer Addie Broyles decided to find out what it's like to be a cashier at H-E-B.

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(Rodolfo Gonzales AMERICAN-STATESMAN)

Before taking her place in a store, Broyles underwent training with Tanya Gonzales at H-E-B's training center in Austin.

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(Rodolfo Gonzales AMERICAN-STATESMAN)

Although some of the training was concerning the register, the first priority is customer service.

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(Rodolfo Gonzales AMERICAN-STATESMAN)

After finishing at the training center, Broyles headed to the Hancock Center H-E-B to work a four-hour shift.

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(Rodolfo Gonzales AMERICAN-STATESMAN)

Chatting with customers about their purchases was part of the job for Broyles. Most customers were willing to chitchat a bit.

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(Rodolfo Gonzales AMERICAN-STATESMAN)

Taking care to scan all of a frugal customer's coupons turned out to be a highlight of the four-hour shift.

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(Rodolfo Gonzales AMERICAN-STATESMAN)

Kristina Ramos, right, served as Broyles' mentor during her shift. Here, they help customer Mimi Bardagjy.

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(Rodolfo Gonzales AMERICAN-STATESMAN)

Maintaining a high energy level during the four-hour shift proved exhausting.

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(Rodolfo Gonzales AMERICAN-STATESMAN)

Excitement, just like negativity, is contagious, no matter which side of the register you find yourself, Broyles writes in the article that accompanies these photos.