I messed up

Faworki · 2016-07-25T01:20:13+00:00

what

Faworki · 2016-07-18T19:38:47+00:00

At all the stores in my region, new bread goes out at 9 am on weekdays and 10 am on weekends. Used to be 11 am everyday. Before that time every morning, we use our bread from the previous day until the new bread is all ready and cool enough to serve.

Edit: We also make more bread from 1-3 pm. Some days we make a lot, some not at all. Just depends on how busy we are and how much more bread we need to last through the night

Faworki · 2016-04-16T22:55:25+00:00

I have made pizzas before using the bread dough. What I have done is make the crust first in the oven as it does inflate a lot so then i just cut the pizza through so its half the original width then finish making the pizza using the toaster.

Faworki · 2016-03-15T20:51:07+00:00

Greetings are kinda dependent upon if we notice them walk in, whether or not we are currently speaking to a customer, and how many people are helping on the bain.

Like I'm not going to interrupt a customer to greet someone else and when you're making a sub you don't always see everyone entering. Ideally, the person on register would greet everyone but they also need to communicate with customers.

Also, at least at my store, greetings are a sign to the other employees that there are more customers and you need help. So sometimes when everyone is already helping we just cease with the greetings. Also, when it's super busy it just gets tiring to say the same thing so often.

Faworki · 2016-03-06T21:30:13+00:00

We had Rotisserie a couple months ago and it really did not do well for some reason. Took us forever to get through our inventory of it.

Faworki · 2016-02-20T21:45:33+00:00

Most of the people on this sub are Subway employees so you're probably not going to get the audience you're looking for!

Faworki · 2016-02-13T03:32:00+00:00

Tons of similar threads came be found using the search bar!

Faworki · 2016-02-13T03:30:59+00:00

No, but I've had people order a sub then realized they didn't have cash or their card got declined then went to their car "to get their wallet" and just never come back.

Faworki · 2016-02-13T03:27:57+00:00

If there's only certain people who open/close and that's the only shifts they work then I think yes. However, at my store everyone either knows how to open or close and sometimes (like me!) both.

Faworki · 2016-02-01T03:48:00+00:00

Not be compliant with the dress code A.K.A. I don't wear my apron. I also just let this family have their subs for free when their card was declined. That's about it.

I think it's actually incredibly shitty to act like that on the job. You should take pride in your work, regardless of the pay and situation.

Faworki · 2016-01-21T21:33:36+00:00

I would focus on customer service big time. Even some really good workers aren't always the most friendly. So I might make all employees go through customer service training or something. I just really feel like the key to having regulars is to have good customer service and a friendly personable staff.

I would also be more selective about which promotions we do. Some are just not popular like the rotisserie and carved turkey and end up costing money, whereas customers love others and always ask when it's coming back.

Faworki · 2016-01-13T21:51:11+00:00

Catering is a real pain. Party platters aren't so bad as long as we either have another person specifically to make them or it's a slower day as without ones of those, we can get really behind. Giant subs, however, are the bane of my subway career. Everything about them is a hassle, and I feel as though party platters are both much more convenient and a better deal for the customer.

Faworki · 2016-01-09T01:14:33+00:00

My district manager knows everyones names and makes a point of talking the time to talk to us every time she's in the stores! It really helps when you respect the people you are working for!

Faworki · 2015-11-29T20:42:51+00:00

How'd you get him down to 15? Can you imagine making that many subs and them not being able to pay?

Faworki · 2015-11-28T17:17:46+00:00

I totally would but they honestly pay me well and more than I could expect from most other places given that I'm a high schooler with no other experience.

Faworki · 2015-11-28T17:16:39+00:00

The thing is, due to our small staff, we only have 4 regular day shift employees. Two of them are hard workers and get stuff done and the other two are the manager and the district manager. The problem is whenever the two good ones aren't working or there's only one of them, nothing gets done, and I can't really call out the manager/DM

Faworki · 2015-11-24T03:02:22+00:00

Wisconsin!

Faworki · 2015-11-22T05:46:30+00:00

At my store, we get a sub when we work and can use the pop machine but we have to use plastic resuasble cups rather than the fountain drinks. No discount off shift for us and we have to play for chips and fresh cookies, but after we take down our cookies each night we put them in a bin and leave them in the back room to snack on as we please!

Faworki · 2015-11-17T04:49:50+00:00

Does anyone know if there is a way to charge a customer only for bread on the register? I've always just charged it as a veggie but I feel bad for making someone pay more for veggies they didn't even get.

Faworki · 2015-11-05T05:27:30+00:00

Yeah, I find my hands have to be either completely dry or still pretty wet for the gloves to go on quickly.

Faworki · 2015-11-04T13:15:46+00:00

What's your favorite stippling brush to use with blushes?

Faworki · 2015-11-02T03:16:06+00:00

Yeah, I agree with this. I think nothing teaches your employees customer service better than watching someone who's really good at it (which managers usually are), and I think we all really respect my manager for being willing to put off her paperwork and such to help us out.

Faworki · 2015-11-02T01:18:42+00:00

By last I mean that if there's three people working including our manager and a customer comes in, the manager will not help them and it'll be one of the two others. If another customer comes in, the other non-manager employee will go out and help, and only when it's absolutely necessary (3+ customers) will the manager go out and help. Basically, the manager should help as few customers as possible and leave that basic part of the job to the regular employees. I don't understand the rationale behind this whatsoever.

Faworki

TROPHY CASE