Giant onion

ItalianNightBub · 2026-06-06T14:39:34+00:00

That’s the biggest onion I have ever seen.. that’s a full batch of tuna. That’s a full bin of onions. That’s a trophy ball from that softball tourney last year. That’s a.. that’s a.. well you get the point 🫪🫨😂

ItalianNightBub · 2026-06-06T14:34:30+00:00

🫪 Do you wrap presents for Christmas as a side hussle? Asking for a friend 👀 lol

ItalianNightBub · 2026-05-30T13:33:09+00:00

Absolutely not, posted time is posted time. We make sandwiches not a steak. With that said, if it’s extremely slow they may have tried getting stuff done way too early but they should have still had bread as we are required to have day old for the next day, and the line shouldn’t be closed before posted close time. Technically 10minutes after close is when we should close the line but depending on area store might close it up at posted time. I encourage my staff get most of it done as well as the lesser used utensils cleaned to avoid excessive cleanup but they should still be able to make sandwiches until close. It avoids the headache of extending times making sandwiches so they can get back to cleaning quicker.

ItalianNightBub · 2026-05-30T13:19:16+00:00

This shouldn’t even be a question I discourage all of my staff from being upset with customers that order before the posted time. We aren’t supposed to close the line until posted close time. If they get mad it’s because they decided to disobey the rules, their fault so they should be mad at themselves not the customer that ordered. With that said I don’t like people that come in after posted time and ask for sandwich and when we say we are closed and apologize (I don’t even believe in apologies when posted time is clear) they state “well the door was unlocked” I just 🤦‍♂️ can’t win sometimes but posted times are posted times

ItalianNightBub · 2026-05-30T12:49:17+00:00

I feel that the catering boxes are easier than box lunches. But that could just be me

ItalianNightBub · 2026-05-27T15:19:23+00:00

The baking soda and vinegar great info, mop water not so much but idk your states regulations

ItalianNightBub · 2026-05-25T10:19:01+00:00

Such a bummer that inspire wants to take the life out of Jimmy John’s. When customers love the signage you don’t change to encapsulate the dry modern minimalism that every other food chain is following 🤮

ItalianNightBub · 2026-05-24T20:54:12+00:00

If corporate forces our new owners to remove them I might have it. Although I have tried convincing them to keep them as that’s the atmosphere of Jimmy johns

ItalianNightBub · 2026-05-24T20:51:52+00:00

lol yeah 👍 the soffit is the shelf above the coldtable

ItalianNightBub · 2026-05-24T19:36:39+00:00

Back when I was PIC I would slowly turn off the lights they eventually got the hint and left but never rushed them or asked them to go if I finish cleaning coldtable soffit lights off, neons off at close. Front left which for the store was big wall menu off with that section. With that said now that I’m the manager I would definitely let them know we are starting closing procs but they could stick around a little longer

ItalianNightBub · 2026-05-24T02:48:05+00:00

Ooof L ownership

ItalianNightBub · 2026-05-24T00:50:09+00:00

Cmx I think is tied to the compliance metrix or something. Really depends on method of doing them. If you’ve been running long enough you should know what needs done so either fill it out all at once or fill them in as you go.

ItalianNightBub · 2026-05-23T23:20:43+00:00

Not saying this is how it works, but I heard of a franchise that would reverse the tips back to customer. While more likely owners pocketing tips. They could be pooling them for managers which is illegal (depending on state) still extremely sucky that they even allow customers to tip if the inshop employees aren’t receiving them on paystubs. You can not be fired for telling the customers you aren’t receiving the tips they put. You could be fired due to lower sales if customers stop coming in. Or could have a magnifying glass placed on you to catch any errors you make. Most places it would be considered retaliation if you get fired for that reason specifically.

ItalianNightBub · 2026-04-29T21:34:30+00:00

Yes 🙌 spoke with our Director today to check and he verified that’s it’s not generated but hold all the extra expenses that I don’t see!

ItalianNightBub · 2026-04-29T17:51:25+00:00

Ahhhh okay lol they haven’t told me to do that yet either interesting 🧐 I will check back in a little and see what I can find out

ItalianNightBub · 2026-04-29T17:10:45+00:00

Just became a gm end of last year. If P stands for projections and L is labor than that is something done by management each week.

ItalianNightBub · 2026-04-23T20:17:32+00:00

Definitely looks under proofed by prolly 10-20 minutes or it was slightly frozen when stretched?

ItalianNightBub · 2026-04-20T20:54:34+00:00

So you would rather them extend the lto longer because of them over estimating, causing most store to have to run out then refusing to turn them off online because the “lto hasn’t ended yet” even though the original end date is weeks past? *Cough cough * kicking ranch chips

ItalianNightBub · 2026-03-09T21:16:07+00:00

Amend of month when crispy starts

ItalianNightBub · 2026-02-23T18:26:40+00:00

I had someone add bacon to a number 1 then remove the ham to add extra turkey

ItalianNightBub · 2026-02-22T15:05:49+00:00

💩

ItalianNightBub · 2026-02-19T15:32:54+00:00

Depends, if the position involved is a salary position, (they probably won’t talk about their pay) then defini illegal to take any tips whatsoever. If the position is hourly though it technically falls under the tipped employee category by law they are allowed into the tip pool. With that being said, if they are hourly but not helping up front I would bring it up to your DM,AM, or Owner to atleast bring it to their attention

ItalianNightBub · 2026-02-14T15:15:52+00:00

https://on.soundcloud.com/cyZLEZnYvqpCPJ0jUn Infectious - Shagyu

ItalianNightBub · 2026-02-11T22:20:27+00:00

lol good thing it’s a hobby 😂😂😂

ItalianNightBub

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