I used to manage a Subway in the local gas station chain. Our inspector didn't like me very much.
We'd get high marks on everything but our ... tuna fish. Seriously. I had everyone making it "too dry". She showed me how to make it one time, and I swear, it was so soupy you could drink it.
I told her, flat out, there was no way in hell I was making it that way. We did it once, because she told us we had to on our first inspection (a few days after I got the job). NO ONE wanted it. And this was Lent, when a large part of our Catholic neighborhood gives up meat. So I went back to making it the way the customers wanted it. If they wanted more mayo, they could ask for it. And a few would ask for a touch more, but never as bad as she wanted us to keep it.
Yeah, she didn't like me. I also got snarky when she told me that a foot long sub was only allowed 6 black olives, spaced evenly, unless the customer asked for more
Don't recall ever getting negative feedback from Subway corporate, though.
We'd get high marks on everything but our ... tuna fish. Seriously. I had everyone making it "too dry". She showed me how to make it one time, and I swear, it was so soupy you could drink it.
I told her, flat out, there was no way in hell I was making it that way. We did it once, because she told us we had to on our first inspection (a few days after I got the job). NO ONE wanted it. And this was Lent, when a large part of our Catholic neighborhood gives up meat. So I went back to making it the way the customers wanted it. If they wanted more mayo, they could ask for it. And a few would ask for a touch more, but never as bad as she wanted us to keep it.
Yeah, she didn't like me. I also got snarky when she told me that a foot long sub was only allowed 6 black olives, spaced evenly, unless the customer asked for more
Don't recall ever getting negative feedback from Subway corporate, though.
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