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Manager Orders Teen To Melt Freezer Ice With Cold Water, Teen Complies To Build Epic Ice Fortress

by Annie Nguyen
November 4, 2025
in Social Issues

Grocery stores run on thin margins and thick ice, especially in the frozen aisles where buildup can choke fans and spike energy bills. Seasoned workers know the drill: hot water slices through frost fast without tripping alarms, as long as someone keeps an eye on the gauges.

New managers, eager to assert control, sometimes rewrite physics to suit their mood. A teenage bagger faced exactly that on an early shift. Summoned to defrost a massive open-air unit, he questioned the order for cold water in sub-zero temps.

The directive stood firm, backed by threats of discipline. What followed was a literal flood of compliance that turned compartments into skating rinks. Scroll down for the explosive checkout, the meat department ally who sealed the deal, and Reddit’s chorus of freezer follies.

A rookie manager insists a teen bagger melt freezer ice with cold water despite warnings it will only freeze, so he follows orders, spending an hour pouring water and creating a massive ice pile

Manager Orders Teen To Melt Freezer Ice With Cold Water, Teen Complies To Build Epic Ice Fortress
Not the actual photo

You want me to pour Cold water to melt the ice?

When I was 16 while working as a bagger in a grocery store, we got a new manager.

We’ll call her Elisa. Elisa had a very “I’m right, you’re wrong” attitude.

She didn’t care if she was in the wrong,

but you better do what she told you until she changed her mind.

If you spoke out against her, you would end up on her s__t list,

and she would do her best to get you fired.

Generally, the bagger is the lowest position in a store.

We collect carts from the lot, put away items, stock,

clean, bag, and somehow we are always at fault.

Cue Elisa. I had an early shift.

Clocked in, started morning duties, and I heard on the loudspeaker: “OP, please come up to aisle 6.”

(Frozen aisle, seafood.) This is an oval-shaped, open-air freezer at the end of the aisle,

six compartments, about 20 feet long in total.

One compartment on each end, two in between on each side.

About two feet deep under the aluminum panels with fans facing out from the center.

Drainage in the bottom. Freezing air blows out vents onto the merchandise above.

Drainage compartments eventually clog with ice over time.

I came in, and Elisa gives me a smile and asks me to grab a bucket and scrub brush.

We (I) were going to pull up the bottom aluminum floor panels

and melt the ice that accumulates around the fans.

“It should take no longer than 30 minutes,” she said.

“Make sure you use cold water since we don’t want the temperature sensors to go off,

anything over 42°F will set them off, and corporate would call.”

I say, “Let me make sure I have this right. You would like me to fill the bucket with cold water

and pour it on the ice in the freezer while the freezer is at 19°F?”

(She stares at me like I’m stupid.)

I inform her it isn’t going to work.

The water will freeze and just create a mound of ice.

I suggest using hot or practically boiling water while watching the temperature.

Elisa gives me a firm “No,” and the threat of writing me up if I disobey. The start of MC begins.

I’ve already figured that no matter what I do, I’m likely to be in trouble.

To get the water, I had to fill it in the Meat Department sink.

The Meat Manager asked what I was up to, and I told the story with all the details.

He scratches his head and heads over to call Elisa.

She confirms, and I hear a bit of arguing.

Meat Manager comes back, gives me a smile, and says to do as I was told.

He’d back me up. So for the next hour, I must have put about 200 gallons

of cold water onto the freezer fans.

(I switched from a 2-gallon bucket to a 5-gallon one.)

I stopped and moved to the next fan each time the compartment was to the brim with ice.

I got four compartments done before she came to check on me.

Instant rage. Elisa went from white to red real quick.

It was also the first time I’d heard a manager cuss.

“What the duck is this? How the duck could you s__ew up something so simple?” said Elisa.

I said, “I did exactly what you told me to. I took buckets of cold water and poured them on the ice around the fans.”

Right as she said she was going to write me up, the Meat Manager came over after hearing her cussing.

He saw the ice-filled compartments and mentioned that I should have used *HOT* water.

This… sent… Elisa… over the edge.

“UP TO MY OFFICE NOW! YOU’RE BEING WRITTEN UP!”

The Meat Manager did what he said he’d do, he stuck up for me.

He mentioned that he double-checked with her what she wanted me to do,

and I was complying with her instructions.

She went silent for a moment, and it was like her head was going to pop off.

She just took a deep breath and muttered out, “Fix it,” and walked away.

The Meat Manager gave me an industrial hose hooked up to the hot water.

The water in the meat department can get up to 140°F to k__l bacteria.

The ice was gone in 15 minutes, and since apparently the freezer temperature measured

as a whole, it never went above 34°F.

Elisa avoided me for over a week afterward.

I knew I was on her s__t list, and for the next eight months,

she tried to write me up for the most pitiful reasons.

I eventually was given a written warning for leaving nine minutes early,

with approval from the front-end manager who was friends with Elisa.

At that point, I knew I would get fired for crap eventually,

and I quit without my two weeks.

Defrosting commercial freezers requires precise methods to avoid damage or safety hazards. Yet managerial overreach can lead to counterproductive directives. In this grocery store incident, a new manager insisted on using cold water to melt ice buildup.

She dismissed the bagger’s logical objection that it would refreeze and worsen the problem. Compliance with the flawed order, pouring about 200 gallons over an hour, created massive ice mounds. It clearly showed the risks of ignoring physics in maintenance tasks.

Cold water at 19°F solidifies rapidly, forming insulating layers that trap cold air. These layers block airflow, strain compressors, and raise energy use. Refrigeration principles confirm that it’s the wrong approach.

HVAC experts affirm that hot water is the correct standard for manual defrosts. The U.S. Department of Energy recommends using 100–140°F water for safe ice removal. Sensors should be monitored to stay below 40°F and avoid spoilage alarms.

Grocery chains like Kroger train employees on heated defrost cycles. They warn against cold water methods that cause refreezing and safety hazards. Proper training prevents slippery floors and wasted labor.

Here, the meat manager’s intervention with a 140°F hose solved everything in 15 minutes. The hot water worked perfectly without tripping temperature sensors. It proved that experience and logic can beat stubborn authority.

Workplace dynamics may worsen when managers adopt authoritarian or micromanaging styles. SHRM articles highlight that micromanagement often undermines employee engagement and can lead to higher turnover and diminished morale.

Junior staff, like baggers, face more abuse due to being seen as expendable. The manager’s constant write-up threats reflected that power imbalance. Documentation and supportive supervisors can reduce this harm.

Employees should always request written instructions for unsafe tasks. Email trails create solid proof for HR or labor boards. OSHA protects workers who refuse dangerous orders, like pouring water near electrical systems.

If retaliation follows, file a complaint quickly and keep evidence. This bagger’s decision to quit prevented a wrongful firing. It also preserved their work reputation and mental peace.

Managers must consult technicians before assigning technical work. Collaboration builds trust and prevents costly delays. Equipment manuals themselves often require hot water defrosting protocols.

This story is a clear example of why respect and communication matter. Expertise should outweigh ego in every workplace. When leaders listen, problems melt faster than ice.

Quitting a toxic job isn’t failure, it’s self-preservation. The bagger walked away from chaos, smarter and stronger. And that’s how real growth begins.

These are the responses from Reddit users:

These Redditors hail the meat manager as a legend for backing the MC and predicting the epic setup

xxkittygurl − Praises the meat manager for standing up for the main character and being genuinely supportive.

stoneagedinosaur − Jokes that the meat manager saw the MC moment coming, calling him a legend.

This user drops fun English tips on “cue” vs. “que” amid the laughs

skyboundNbeond − Explains the difference between “cue,” “que,” and “queue,”

adding humor about how confusing English can be.

Redditor praises bosses who listen and chat flaws conversationally

lucie1986 − Appreciates having a boss who listens

and discusses mistakes calmly instead of dismissing input.

Users quip revenge serves cold and blame poor science education

[Reddit User] − Says “revenge is best served cold” and is glad the poster left a toxic environment.

[Reddit User] − Blames poor science education for the situation, adding sarcastic humor.

Commenters urge reporting hostile environments and ditching toxic gigs

Unasked_for_advice − Encourages reporting hostile workplaces to HR

and reminds workers they deserve respect regardless of pay.

Brinven − Supports leaving bad jobs and criticizes incompetent managers who fail upward.

Redditors vent baggers get shafted and managers cling to weird pride

The-Original_Pancake − Rants about grocery store managers giving conflicting instructions to baggers, causing chaos.

Nearly-Canadian − Adds that grocery managers have bizarre pride issues and lack self-awareness.

Teen’s chilly compliance chills a know-it-all to the core, proving physics trumps pride every time. Redditors roast the rigidity but rally for the meat man’s MVP move, quitting was the ultimate thaw.

Was pouring to the brim brilliant or bucket-list bold? If a boss froze your fixes, would you splash back or steam ahead? Freeze-frame your freezer fails below!

Annie Nguyen

Annie Nguyen

Hi, I'm Annie Nguyen. I'm a freelance writer and editor for Daily Highlight with experience across lifestyle, wellness, and personal growth publications. Living in San Francisco gives me endless inspiration, from cozy coffee shop corners to weekend hikes along the coast. Thanks for reading!

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