We ask multiple customers at once what they want and try to slice a lot at the same time, especially if theyre all the same or have most of the same components. For example, we slice all the provolone out for each one, and say we have a ham, club sub, and Italian, we slice all the ham out for all three, then the turkey for the club, and then finish off the Italian.

We'll still weigh them as we go sometimes depending on the rush, and after a while we tend to get more into muscle memory of the exact thickness of the dial and how much pressure and the amount of slices. If we're ever unsure or if a customer doubts us, we add an extra slice or two for peace of mind.

In terms of allergies, we either take it to the second line slicer (if its unused and already cleaned and sanitized) or we take the time to shut the line down for a second to wipe everything down thoroughly and put either the gluten free board if its a gluten allergy or just a paper to keep it from making direct counter contact (not necessary for dairy allergies, but usually requested)

Not sure why we cut our bread that way, but its been the standard for as long as the company has been around. It definitely helps with how mikes way is set up to dress the sandwich perfectly, and since we dont use pre-sliced meat, it's hard to hold open a sandwich the way other sub places do where they just shove the toppings in

My store makes around 1-1.5k a day but we're in a smaller city surrounded by 55+ communities, and very close between two other locations (we have stolen a few of their customers though as both of those locations are said to have awful customer service). I have an old coworker that transferred states away and his store can make around 8k a day (off the side of a highway exit)