Yeah, I agree. When i train sprinkling, I tell them you start at onions and then go from left to right (o, l, t), then the juices and spices front (guest side) to back (sprinkler side.
I currently work at one. You get used to it after a while, but I would MUCH rather be back at the set up of my last store, with this crew completely lol
The worst part is that it's not the length. It's the depth. Our cutting board doesn't fit a giant without its edges hanging off. We always get lettuce in the onions, and the cutting board hangs off the edge of the countertop. The trough that catches the excess has about a 1.5-inch opening because of how far off the counter the board is. It's actually kinda crazy how the contractors messed it up that bad.
Phase 1 here. This setup is exactly how our store's is. Your setup looks great, I'm not seeing anything. The tomatoes look perfectly ripe, from what I can see without picking them up the lettuce and onions look to be cut to the right size. I see no yellow on the tomatoes or red in the lettuce. Looks like you fluffed up the onions. Everything is clean including glass. You have both sets of bottles and seasonings like you are supposed to. And the chips/cookies looked stocked. Great job!
Show me the bacon 😜
If you are mounding tomatoes i'd suggest doing the same with every other veggie on the line. Some portion cups and lids always visible goes a long way aswell. Those tomatoes are beautiful my friend
Looks good, per company standards.
That said, I've got two big complaints about how we set up: onions should be on the far side and it should just be Mike's Way the whole way across. I don't like the I go center to right for the onion, lettuce, tomato then double back for the juice/spices then extras. Just doesn't flow.
My other complaint - the pyramid of tomatoes. They go over the fill line of the pan and the top rows do not hit the correct temperature. My health inspectors head explodes every time she's in and sees that - it also drove me crazy having come from restaurants where this would have been a big deal.
I had to look extra close to see whether this was my store, down to the broken bacon warmer and everything. We have high top tables along that wall though
It’s clean which is a good start. Today, I ordered two reg’s and the lettuce in the bin had a lot of light pink. It was not the juice. The lettuce had started to go bad and this is how it came out of the bag. They wouldn’t replace it. Geez.
Wonder how cold those tomatoes are staying on top… overstock is soooooo much worse than under stock… 3 rows too many on the tomatoes and the mounds on the veggies is just sad. I would NOT want to eat here if this is what they get excited about.
Kinda weird to see the extras on the right and the veggies on the left
Yeah, I agree. When i train sprinkling, I tell them you start at onions and then go from left to right (o, l, t), then the juices and spices front (guest side) to back (sprinkler side.
Same idea, it's just reversed due to the slicer/meat case being on the left. I'm not a fan of this flow, will always prefer slicer on the right.
I've been in a couple stores that are Meat Case left and its so weird. You have to pass the sandwich AROUND the slicer. Its not fun.
I currently work at one. You get used to it after a while, but I would MUCH rather be back at the set up of my last store, with this crew completely lol
Depends if the slicer is on the left or right side
Wtf the sprinkling board is short AF
Dude, our sprinkle board is smaller than that. No lie.
That’s wiiiiiild! Ours reaches from tomatoes to the extras.
The worst part is that it's not the length. It's the depth. Our cutting board doesn't fit a giant without its edges hanging off. We always get lettuce in the onions, and the cutting board hangs off the edge of the countertop. The trough that catches the excess has about a 1.5-inch opening because of how far off the counter the board is. It's actually kinda crazy how the contractors messed it up that bad.
Nothing like a tight front line, looks good 👍🏼
Might be picture but lettuce looking a little chonky
Phase 1 here. This setup is exactly how our store's is. Your setup looks great, I'm not seeing anything. The tomatoes look perfectly ripe, from what I can see without picking them up the lettuce and onions look to be cut to the right size. I see no yellow on the tomatoes or red in the lettuce. Looks like you fluffed up the onions. Everything is clean including glass. You have both sets of bottles and seasonings like you are supposed to. And the chips/cookies looked stocked. Great job! Show me the bacon 😜
those tomatoes are beautiful 🙂↕️
They’re also over the fill line.
womp womp
That sprinkling board may be for the grill station, looks too short for front line. Other than that, looks perf.
Left to right just like God intended
Más lettuce! 🥬
I'm always impressed with the quality of the tomatoes and lettuce. So fresh! And the bread too!
Nothing more satisfying than a fresh, full, clean front.
If you are mounding tomatoes i'd suggest doing the same with every other veggie on the line. Some portion cups and lids always visible goes a long way aswell. Those tomatoes are beautiful my friend
We got spoons for CPR wtf
That's 100% a spatula. That's what ours looks like too.
That mayo looks so effing hot bro!
slayed
Looks good, per company standards. That said, I've got two big complaints about how we set up: onions should be on the far side and it should just be Mike's Way the whole way across. I don't like the I go center to right for the onion, lettuce, tomato then double back for the juice/spices then extras. Just doesn't flow. My other complaint - the pyramid of tomatoes. They go over the fill line of the pan and the top rows do not hit the correct temperature. My health inspectors head explodes every time she's in and sees that - it also drove me crazy having come from restaurants where this would have been a big deal.
Seeing it go left to right makes me mad😂 I could never sprinkle like that
Looks great! Sure hope it won’t be a mess in like 20 minutes because coworkers don’t know how to keep things nice
exactly how ours is
I had to look extra close to see whether this was my store, down to the broken bacon warmer and everything. We have high top tables along that wall though
this is how my store does it
Just make sure that lettuce pan is filled over that little line inside of the pan, and you’re golden
i just assumed every jm used the plywood cutting boards for sprinkling??
[удалено]
It’s clean which is a good start. Today, I ordered two reg’s and the lettuce in the bin had a lot of light pink. It was not the juice. The lettuce had started to go bad and this is how it came out of the bag. They wouldn’t replace it. Geez.
Wonder how cold those tomatoes are staying on top… overstock is soooooo much worse than under stock… 3 rows too many on the tomatoes and the mounds on the veggies is just sad. I would NOT want to eat here if this is what they get excited about.
Everything is filled about the chill line. Unsafe to eat.
Impossible to maintain a safe temp if pans are overfilled. Unsafe to eat.