The roast beef’s still pre-sliced. AFAIK, we’re not going to be slicing the roast beef, probably for the reasons you listed above.

Always glad to share! The whole thing’s pretty fancy-looking, which is why it’s always shoe-horned onto the back counter, no matter how little space there is. lol

Is your roast beef actually log shaped? Job I used to work at we had to cut Roast Beef for a dinner menu option and it was a PITA because it was an actual hunk of precooked/seasoned roast beef so you had to cut the damn thing down to actually get it to fit on the slicer to begin with

But is it “fluffy”?

Ok, after reading this article, I was curious, so I just got back from lunch at Subway. I got the garlic roast beef, I don’t know if the slicing really makes that big a difference or if they’re using higher quality roast beef than they used to, but holy shit that was a good sub! I might even have it for dinner again…

MTG is being paid $174K a year, America is being hosed paying this fool.

A family member once aptly described Subway as “fuel”. It’s not the best, it’s not the worst, it’s widely available and depending on what you get, cost effective. It provides a filling meal and that is about it. I don’t seek them out, but when I was working in an office, sure, I went there occasionally for something…

The rotisserie chicken is ok, but man, that roasted chicken breast is so rubbery, and the grill marks look like they were drawn on with a sharpie. I remember back in the 90's, and early 2000's, they had a decent piece of chicken breast, then switched to whatever those little slabs are. 

One of the new sandwiches is the “Ultimate BMT”, which is just a BMT with extra cheese. I finally tried one the other day when a customer ordered a footlong, but I cut the bread in-half and folded the meat up to fit.

It’s surprisingly...easier? I know that sounds weird, but we used to have to wad-up the meats in a very specific way when prepping. Now we just let the slicer run and check it every 30 seconds, chuck it into a pan, and go do other stuff. Much easier and less time-consuming, which I didn’t realize would be the case.

This is exactly why I sometimes go to Subway. I don’t eat meat, and they will pack that roll with as many veggies as I want. Add some cheese, red wine vinegar, oil, salt & pepper, and I’m pretty happy.

It’s not that people think their meats are all that bad, it’s just the overall package. They’re cheap but it shows in their rubbery bread and skimpy toppings. Maybe things are different now but when I ate Subway back in the day it was a fight to get them to put more than one teeny handful of lettuce, or more than a…

The light turning red doesn’t have anything to do with getting customers’ attention, it’s actually an indicator light. There’s a dial that allows you to adjust the thickness of the slice, and if you turn it down to below .0", the slicer won’t operate, so the light is green to let employees know it’s safe to load…

I guess you can count the freshly sliced thumb rinds now included as extra protein for free.

Admittedly, those words are quite tame considering the words I’ve used to refer to her. 

Pro: When they sprinkle some rock on there for added flavor.
Con: Finding one of their teeth has fallen out into your meatball sub.

Yeah some of us live in towns where getting a sub that’s got veggies beyond a few shreds of lettuce and onion and 5 tomato slices on it is impossible anywhere other than Subway. It’s like when Subway gets brought up everyone is suddenly super stuck up about sliced lunch meat.

They charge a premium for Turkey and Roast Beef:

?? Their chicken is literally from Perdue, now that’s crap?

Meh, Subway is fine. There are tons of local sub shops around me and few if any are using Boars Head or charging $6 for a large sub, so why people are simply assuming that Subway’s deli meats are subpar is beyond me. I mean, it’s not like they can be out of date or moldy and still be sold, they have to follow the same…