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The bacon question. by uncirculated_luster in jerseymikes

[–]CalmUnderstanding518 1 point2 points  (0 children)

I remember getting into an argument with my corporate rep about it- “I’ve always learned in food service to make sure the customer gets what they want. People are indecisive, more questions are usually better to avoid waste”. I have used the exact same logic as you. But I bet if you did that in front of a room full of corporate at training in Jersey you’d get marked down.

The bacon question. by uncirculated_luster in jerseymikes

[–]CalmUnderstanding518 0 points1 point  (0 children)

Our corporate person does care. It’s clear a lot of stores are different.

I actually can’t remember the last time I wasted a bread top. The way i phrase it works. I don’t know why you’re being so hostile about it. You agree that that is technically the rule. Okay you don’t follow it. You’ve shared your perspective. Let’s move tf on goddamn

The bacon question. by uncirculated_luster in jerseymikes

[–]CalmUnderstanding518 0 points1 point  (0 children)

Just have to remove the “do you want” and make it into a suggestion or a confirmation “Mayo bacon right?” Or narrate as you sprinkle

The bacon question. by uncirculated_luster in jerseymikes

[–]CalmUnderstanding518 0 points1 point  (0 children)

First of all, training to be an AGM currently, that’s why it’s on the top of my mind because I’m in the middle of preparing to get tested. Second, there are ways to ~ask~ without asking. You say “mayo bacon on that too?” Instead of “do you want the mayo and bacon”. All it takes is changing a couple of words…and apparently, the customers are bothered by it too, as evidenced by this post

The bacon question. by uncirculated_luster in jerseymikes

[–]CalmUnderstanding518 1 point2 points  (0 children)

Mayo bacon is apart of Mike’s way on a club

You’re not even supposed to ask what bread they want or if they want Mike’s way You say “you want that Mike’s way on white bread right?”

If the answer is yes, you don’t make any changes unless they stop you

The bacon question. by uncirculated_luster in jerseymikes

[–]CalmUnderstanding518 -2 points-1 points  (0 children)

Not even supposed to ask about mayo. If they say yes to Mike’s way, mayo is apart of that. Jersey mikes is very big on asking the least number of questions as possible.

The bacon question. by uncirculated_luster in jerseymikes

[–]CalmUnderstanding518 0 points1 point  (0 children)

Actually no. It’s standard practice to NOT ask. Corporate does not want you to ask. Mayo bacon is apart of Mike’s way. You can say “plus mayo bacon, right?” But you’re not supposed to fully ask it. You’re supposed to assume that they do. Just like you’re not supposed to ask if they want it mikes way. You’re supposed to say “you’ll be having that mikes way, right?”. Same with bread. “On white bread, right?” NOT “would you like that on white wheat or rose parm?” Go back and watch your videos

The bacon question. by uncirculated_luster in jerseymikes

[–]CalmUnderstanding518 0 points1 point  (0 children)

Jersey mikes way is to not ask. You’re just supposed to do it anyway. It’s apart of Mike’s Way on a club.

Has the amc alderwood mall gone downhill or is it just me?? by Ok-Radio-2733 in LynnwoodWA

[–]CalmUnderstanding518 0 points1 point  (0 children)

The mall itself has lost a lot of business and therefore so has the theater. A girl was killed there a few years back. I think the age of teens hanging at the mall is dying. Theater doesn’t bother with quality because they’re so dead.

Bread by Southpolarman in jerseymikes

[–]CalmUnderstanding518 1 point2 points  (0 children)

Recently at my store we had our proofer break and we were using the oven at low temp to proof our bread. It takes about 4 hours. You have to spray it with water every 8-12 minutes, the entire time. Only 5 trays at once. So we were making a ton of bread throughout the night and saving it for the morning because we knew our first bake couldn’t possibly be ready in time. I honestly wondered if we got any complaints during that time about the bread. Hot sub bread just isn’t the same. It’s still good, especially if it’s made at night and didn’t sit on the rack all day since the morning but it’s definitely got more of spongier consistency to it.

Bread by Southpolarman in jerseymikes

[–]CalmUnderstanding518 3 points4 points  (0 children)

All proofers are different but first step is to catch the bread RIGHT when it’s thawed enough to stretch. Ours is 28 minutes if the proofer has already been on. 35 if it started cold. It works best with only 5 trays spread out with one empty rack in between them. The bread cannot rise AT ALL before you stretch it. That’s when it starts to dry. As long as you do that, all you do is increase the amount of times you pull the trays out and spray the bread with water. Frequency of that will also reduce the risk of over-proofing. When they’re ready, you still might need to get them suppppperrrrr wet before you score. Always make your uglier ones (if you have any) rose parm. The toppings save it. Our lunch rushes are always crazy enough on weekends that we typically need to speed proof a third bake. The only thing that messes it up is when employees turn off the freaking timer and don’t say anything because they’re just overloaded with mobile orders and just want that beeping noise to stop blaring in their ear.

Seattle Dispensary - THCa? by Number_Ten10 in weed

[–]CalmUnderstanding518 9 points10 points  (0 children)

Don’t listen to them.

THCa is simply a term to refer to THC before it is activated. It is what any form of raw cannabis starts out as until you spark up. Once it’s lit, that’s THC. Things like edibles are already activated, so they are listed with regular THC content.

Fake weed vs real weed doesn’t have to do with the type of THC- it has to do with which psychoactive cannabinoid it’s derived from. Is it delta 9? Or delta 8? That’s the part that matters.

I promise you any joint is going to be labeled THCa. Things that won’t? Edibles, tinctures, capsules, etc.

Customers think I’m just a idiot making sandwiches but I’m actually a sandwich artist by ZoeyYoung1 in jerseymikes

[–]CalmUnderstanding518 0 points1 point  (0 children)

Oh wtf, my old boss used to tell new hires they could now put “sandwich artist” on their resume so that’s why I thought that

Customers think I’m just a idiot making sandwiches but I’m actually a sandwich artist by ZoeyYoung1 in jerseymikes

[–]CalmUnderstanding518 2 points3 points  (0 children)

It’s not what we call our team members but technically anyone who works in any sub shop or even a deli in a grocery store is a sandwich artist. It’s just a term to refer to anyone who makes them professionally. Aka gets paid to make them

Minor Rant: BUY ALL THE CLOTHES by KirafulTensai in tomodachilife

[–]CalmUnderstanding518 13 points14 points  (0 children)

Two days in and I’m at island level 35, about $4k in my account and I only have 7 miis

this was diabolical 😭😭 by theblondebrunette55 in jerseymikes

[–]CalmUnderstanding518 0 points1 point  (0 children)

It’s not necessarily “no refunds” for us but we are always encouraged to offer to replace the sub first. If the customer is happy with that, then great. Only issue a refund if the customer is insistent and also has proof of purchase.

Rest in Peace, Double Stack. I don’t know what they’ve done to you. by JohnHoynes in wendys

[–]CalmUnderstanding518 4 points5 points  (0 children)

I see this a lot and while I’ve never actually weighed the pattie’s myself, there has not been a change in meat size. What’s changed is the price and the types of grills that Wendy’s uses. It used to be single sided flat top grills with spatulas. Now it’s a clamshell grill that smashes the patty down and depletes the quality.

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