7 Things You Never Knew About Subway, Straight From an Employee

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Reddit user Nope_Nope_Nope conducted an “Ask Me Anything” where he divulged some tantalizing secrets about Subway and what it’s like to work there. While some of these may make your sub-loving heart soar, others may make you rethink your lunch location. McDonald’s, Panera Bread, and Chick-fil-A are all sounding pretty good right now . . .

The people who make your sandwiches have a sophisticated job title.

The entry level job at Subway has an elevated, official name: “Sandwich Artist” — no joke. “When my I was filling out paperwork for my job application, my roommate laughed when he read it, and asked if I made it up to sound confident,” the Redditor claimed.

Tuna may be the freshest ingredient.

At this Redditor’s store, tuna is currently the most popular sandwich request. “Every day we prep around 20 containers.”

You can usually ask for anything — even weird stuff.

Whether it’s asking for the bread and cheese to be extra toasted to the point of charred or even requesting lettuce on your meatball sub, your wish shall be granted. You just might be judged for your disgusting order. “That sh*t’s gross,” the Redditor said, referring to the lettucey meatball marinara.

Complaining will usually get you a free sandwich.

If your sub just isn’t right, speak up and complain. It will usually land you a free sandwich. The Sandwich Artist added, “9 times out of 10, they’ll just make you a free courtesy sandwich . . . This won’t work everywhere, but at our store, we’re trained to not argue back and to just give them a second sandwich for free.”

The ingredients may be used even after they are “legally” spoiled.

Do those tomato slices not look right? There may be an explanation for those shady-looking and -tasting ingredients. The Redditor said, “On our food containers, we are required by state law to label when it was made, what day, what time, and who prepped it . . . We will routinely change these labels to dates that are further ahead than when they were prepped, so we can use them after they ‘legally’ spoil (which to be fair, is only after like . . . 2 days . . . but still.).”

Do NOT let your sandwich touch the cutting board.

You’d think any service that your sandwich touches would be clean, right? Wrong, at least according to this person. “I also know how dirty our cutting boards are . . . Let me sum it up for you. [T]he deli-paper your sandwich is made on (just from coming into contact with the cutting board) should be considered a health biological hazard. In fact, if you notice an employee wrapping your sandwich in deli paper THEN the sandwich paper, tell them the f*ck not to . . . Trust me . . . We wipe them off all the time, but we only clean them twice a month.”

Be careful when it comes to these three ingredients.

Which ingredients should you avoid? Meatballs (ask if they are fresh and avoid them if the employee has to “go back to check;” the sauce should be red, not brown, and meatballs should be whole, not crumbly.), roast beef (“That tends to go bad the quickest”), and American cheese (if the container is almost empty, chances are those last few slices are “soggy.”).

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