Noodle
Brisbane, QL
Male, 24
I have been working in Australia at Subway restaurants for 6 years and have been a manager at a Subway in a shopping center for the past 4. Unlike from what ive heard about McDonalds managers, Subway managers are VERY hands on; washing dishes, serving customers, cleaning and everything in between. I will Q&A some common questions to save peoples time
The current store I work in does not have a post mix machine, but from memory;
If it is wierd tasting - The flavored syrup has run out
If it is flat - The CO2 tanks that make it fizzy have run out
If this does happen to you, it is a great help if you let someone know straight away so no other customers have flat or wierd soda and it should be no problem for you to get a refill once the syrup/CO2 tank has been changed.
How post mix machines work is that when you press the button, it mixes water with syrup to make 'flat' coke, then pumps it with CO2 to make it fizzy (very similar to how a soda stream works) then it comes out of the spout. so it is VERY unlikely to be a defect and the syrup is mostly sugar so before its mixed it can sit there for weeks and still be fine
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Pretty much stay calm and give them what they want because its all insured. Then call the police and close the store straight after the incident.
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Not from what I feel, Subway has grown a lot over the past 5 years, growing to have more franchise chains than McDonald's so I think Subway now gets compared to other big fast food chains. Our usual customers are mostly regulars who just like the product and service, and because we are in a shopping center they eat out five or so days a week so they know they have to eat atleast somewhat healthy. Some customers just really like salad and hate that you don't have the option to get as much variety and amount as other places And others just think they are too good for McDonald's I don't think its really hip at the moment because there are so many, everyone just wants their special start up business that's really good and only they know about.
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Not that I know of, our store is in Brisbane so it is "away from the action" so to speak. In Sydney there may be some re-evaluation but a terrorist attack is unlikely to be centered around a Subway store. Sorry but I just don't know much about that whole situation.
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Well at our store we don't offer the "Giant Subs" so the longest would be just the normal foot long. We did have one customer come in and order a sub with extra of every meat, So it was a foot long ham with extra; Bacon, beef, steak, turkey, seafood, chicken strips, roast chicken, salami, pepperoni and chicken fillet - something ridiculous like that. we ended up having to open up another foot long bread and put that on top so it would all fit and it costed around $35 or something for the one sub.
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There is no real set rule for this, it would depend on how much previous experience you have, how well you are doing and how much the boss likes you. There is typically a probational (or trial) period for the first three months of employment where you can pretty much get fired for any reason.My expectations are that you would have to be at least 18 years old and worked there for over one year to be eligible for promotion.Each level of employment are as follows; Trial period (0-3 months) -> Junior sandwich artist (3 - 12 months) -> Senior sandwich artist (12+ months and over the age of 18) -> Supervisor -> Manager -> Multi-unit manager Once you are a senior sandwich artist you can only advance further by showing a high level of skill and competency then being selected
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According to the Fast Food Industry Award 2010, in Queensland, Australia if you are a casual worker employed as a fast food server your pay is as follows;
$11.58/hr - 16 years old$13.89/hr - 17 years old$16.21/hr - 18 years old
Source;http://paycheck.fwo.gov.au/PayCheckPlus.aspx
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