They stay sharper longer, and they're just beautiful nostalgia!!!

I am no longer working at JJs. Its been real but I jumped at the opportunity of $18 at Fedex over $13. I wish everyone who continues their path here the best & to remember that the job is easy, its the environment/wages thatll get you. I’ll still interact but this is my last post pertaining to work. Thank you JJ Reddit. Its been real.

James Chung and the atlas crew are still continually fucking over employees by not paying them on time. A class action needs to be filed against that fraudulent franchise and jimmy John's corporate needs to step in and take their stores away. When a franchise can't pay their employees or vendors when they should be paid then it's past time to be shut down.

Hopefully someone from JJs corporate sees this and actually takes action. I feel bad for the employees getting continually screwed over by greedy people that can't run a business.

Fuck Atlas!

I started working at Jimmy John's at the start of this year. Come the end of February I was trained and made into a night manager and have been doing it sense then. I haven't received the three month raise and even after bringing it up I still havent gotten it same with one for me being a manager. They continue to pile more and more task on me and my night crew and I just- cant with it anymore.

Dough ball.

Any tips for my first training shift later today? It’s only 2 hours long. I have them all week until the weekend and then I’m told I’ll probably be starting an actual position next week. I’ve worked at Culver’s before and didn’t mind it aside from standing idle at the register for 8 hours but I struggled to memorize anything in 2 months so I’m a bit nervous about memorizing the sandwiches. What do people normally do on the first day?

Is JJ’s wheat bread smaller? I just ordered a #12 on wheat, and I shit you not it’s a six-bite sandwich. Tiny. But that sandwich, chips, and a drink cost me $15.58. Did they make their bread smaller in this economy? Was this a fluke? There’s no value if this is the new normal! (Yes I’m eating in bed. Judge me.)

We close in 50 minutes. Keep it in the freezer, guys

Update: Just did 10 day olds. Not one customer walked in. Anyone saying “oh it’s good to be ready,” this is a store that regularly closes at ~$3000 in daily sales rn in the slow season. A couple weeks ago we had zero customers for two hours before closing.

I used to work at Potbelly, so I’m scared to apply if it means I’ll be unloading trucks or braking down the meat slicing machine to clean it.

I know tips are purely optional, I will always remind people that, but just wondering if you all noticed more or less tips? We usually get at least a few in shop/pickup tips but for our whole lunch today, besides our catering for the local town, we did way more than any sunday in recent memory. It was substantial. By 130pm we had gotten $1 for tips.

$1.

When people are getting a free sandwich. Whaaaaaat??? Honestly just confused. People who would have ordered two sandwiches anyways (or 4 but on one order and not multiple orders to get the deal twice, smart) are all saving money, so just bewildered.

How was everyone else's store sales/tips this weekend?

(I really needed an extra million bucks or so because Collect a con was in Chicago so, you know...)

I was trying to change the playlist but I couldn't find the menu, was it removed?

we open at 10 btw

Jimmy Chips are certified husky approved! One of his favorite toys now

Came all the way home to not just ONE but TWO of my beach clubs entirely wrong. Managed to get the husbands JJBLT right tho. I don’t even know what this is. Not even close to the beach club. I’m even more pissed bc it’s not like chick fil a where I can get compensated or a reward to redo this order and it’s not even worth the hassle driving all the way back. I don’t even eat red meat hence why I get TURKEY.

EDIT: TURNS OUT U CAN ONLY USE THE TOASTED CODE ONCE SO I WASTED MY BOGO CODE ON THIS!!!!!!

Opened a bag of regular chips today and it had barbecue chips inside instead (not mad tho…just confused😂)

Where can someone find a comprehensive list of participating locations?

I'm in the Chicagoland area on the Indiana side.

So I decided to stop by Jimmy John's to try their new smoked brisket sandwich, and quite frankly, I'm a little concerned about the complete lack of transparency surrounding their smoking process.

Before ordering, I asked the employee a few VERY basic questions that I feel anyone serving smoked brisket should be able to answer.

First, how many hours was the brisket smoked? Was it a 12-hour smoke? 16 hours? Low and slow at 225°F? What internal temperature was it pulled at? Was there a proper resting period before slicing?

The employee couldn't tell me.

Okay, fine. So I asked WHEN and WHERE was this brisket smoked? Was it smoked overnight? Earlier that morning? Is there an offset smoker somewhere in the back? Does Jimmy John's have a central smoking facility? Who exactly is the pitmaster responsible for this meat?

Again, no answers.

At this point, I'm getting frustrated.

So I started asking about the wood selection. Hickory? Post oak? Mesquite? Applewood? Are they using wood chunks, chips, or full splits? What's the moisture content of the wood? Are they running a clean blue smoke or just blasting the meat with dirty white smoke?

The employee just stared at me...

I shouldn't have to contact corporate just to find out whether my brisket developed a proper smoke ring.

Jimmy John's, do better.

Ive been open seven and a half years. In the same week my walkin, cold table, 1 oven deck, humidity controler, computer(unrelated but its the point lol) all went out. The entire walk in had to be replaced. Insane cost. Cold table is apparently basically scrap. I fixed the oven and proofer myself.

It seems this stuff is expensive enough it should last longer than this?

The walkin has been repaired like 5 times before this too. I know sometimes ya just get lemons. But how's your equipment life been?

title please and thank you for any brands or recommendations for an italian !! style sub

“It smelled like what you’d find in a garbage disposal” -Sky