employee-handbook-2014.csv

Employee Handbook 
2014
Disclaimer: ,
The “Employee Handbook” has been prepared to provide general information and guidelines concerning this,
restaurant’s personnel and procedures. The Employee Handbook is not intended to and does not create a,
"contractual agreement or relationship between the West Side Subs, LLC and any of its employees, either for",
"continued employment or for any specific employment benefit, policy or procedure. The West Side Subs, LLC ",
"reserves the right to modify, revoke or otherwise change the benefits, policies and procedures","within this handbook,"
"in whole or in part, at any time without notice. ",
"Employment at West Side Subs, LLC. is at will and may be terminated by either the","employee or West Side Subs,"
"LLC. at any time, with or without notice. ",
"No representative of this West Side Subs, LLC. has any authority to promise an employee that employment will be",
"permanent or for a definite period of time, or to promise an employee that employment may only be terminated for",
"cause, or to grant employee benefits beyond those set forth in this Employee Handbook except in a written",
"agreement signed by both the employee and the owners of West Side Subs, LLC. This Handbook is a general",
"guideline and may not include all of the policies of this restaurant. If you should have any questions, ask your",
Supervisor. ,
**** ,
Trademark Information:,
"The following trademarks are registered to Doctor's Associates Inc. in the USA and other countries: Subway, Subway","Sandwiches & Salads, the"
"Subway logo, University of SUBWAY, B.M.T., Sub Club, Kids'Pak, Sandwich Artist, Subway Club, Subway Melt, Veggie Delite, and",Subway
Seafood & Crab.,
Welcome! ,,
To,"West Side Subs, LLC ",
Date:,"May 11, 2014 ",
"Dear, ",,
Welcome to the SUBWAY® system. We are delighted you are joining us as a new,,Sandwich
"Artist in this franchised SUBWAY® restaurant owned and operated by West Side Subs, LLC.",,
Your role is critical in fulfilling the SUBWAY® system,"mission of ""consistently offering",
"consumer’s great value -- driven by fresh, great tasting 'made to order' food, an exceptional",,
"service experience, spotlessly clean restaurants and an inviting atmosphere.""",,
This “Employee Handbook” is intended to provide youwith an introduction to the SUBWAY®,,
brand and to your particular restaurant. It includes important reference materials as you begin to,,
learn your new responsibilities. ,,
"The policies covered in this handbook are not meant to hamper or restrict your efforts. Rather,",,
"the policies help coordinate our jobs, aid us in working more effectively as a team, and help",,
ensure fair treatment for all employees. ,,
"West Side Subs, LLC strives to both",BE and BE RECOGNIZED as the best operator of,
Subway® restaurants in the Greater Cincinnati Market.,The fact that,we were chosen to have
both the local commercial and the Reds Community Involvement day in one of our stores shows,,
we are on our way to achieving this goal.,,
To obtain and maintain our goal of being the best Subway® restaurant operator in the Greater,,
"Cincinnati Market, we need you – our employees, to be the very best as well!",,We value our
employees tremendously and believe the policies in this employee hand book reflect it. ,,
We wish you much success in your new position! If you have questions relating to your,,
"employment which are unanswered in this handbook, you are encouraged to consult your",,
restaurant manager for assistance. ,,
"Sincerely, ",,
Important Facts about our Restaurants: ,
Store: ,Subway #2823 
Address: ,5301 Glenway Avenue 
,"Cincinnati, OH 45052 "
Phone Numbers ,(513) 510-4054 
Owners: ,"West Side Subs, LLC "
,"(Carol, David, Melissa, Taylor & Michael Pickerel) "
Managers: ,Michael Pickerel 
Store: ,Subway #33053 
Address: ,3795 Shady Lane 
,"North Bend, OH 45052 "
Phone Numbers ,(513) 467-6800 
Owners: ,"West Side Subs, LLC "
,"(Carol, David, Melissa, Taylor & Michael Pickerel) "
Managers: ,Taylor Pickerel 
Store: ,Subway #37399 
Address: ,6391 Bridgetown Road 
,"Cincinnati, OH 45248 "
Phone Numbers ,(513) 598-6075 
Owners: ,"West Side Subs, LLC "
,"(Carol, David, Melissa, Taylor & Michael Pickerel) "
Managers: ,Carol L. Sayers-Pickerel 
Store: ,Subway #41146 
Address: ,5659 Rapid Run Road 
,"Cincinnati, OH 45233 "
Phone Numbers ,(513) 922-6333 
Owners: ,"West Side Subs, LLC "
,"(Carol, David, Melissa, Taylor & Michael Pickerel) "
Managers: ,Melissa Pickerel 
Store: ,Subway #51829 
Address: ,3134 Harrison Avenue 
,"Cincinnati, OH 45211 "
Phone Numbers ,"(513) 407-6220 (store), "
Owners: ,"West Side Subs, LLC "
,"(Carol, David, Melissa, Taylor & Michael Pickerel) "
Managers: ,Melissa Pickerel 
YOU ARE PART OF A WINNING TEAM,
"""With an astonishing [number of locations] worldwide, it's the 16th time that SUBWAY® has claimed the top spot in",
"Entrepreneur's Franchise 500® -- and the franchise is as ambitious as ever."" ",
"Entrepreneur Magazine, announcing the 2008 Franchise of the Year ",
"Over its many years of successful operation, the Franchisor of SUBWAY® restaurants, Doctor's Associates Inc. (DAI), has",
developed a simple and supportive,system for its franchisees. Each SUBWAY® restaurant is independently owned and
"operated, including your restaurant. Our highly successful franchise system has earned us praise and respect in the Quick",
Service Restaurant (QSR) Industry. ,
HELPING SOCIETY ,
"The SUBWAY® restaurant system is a proud sponsor of the American Heart Association's Heart Walks, which occur annually",
"throughout the United States. The brand also sponsors the American Heart Association's “Jump Rope for Heart!” program,",
which promotes the value of physical activity to elementary school children. ,
"SUBWAY® franchisees are also active in their communities, sponsoring or taking part in activities to benefit such groups as",
"Habitat for Humanity, Special Olympics and many other local events. In","addition to being known for our community involvement,"
the SUBWAY® system has also become part of popular culture. You’ll see our logo at major sporting events throughout the,
world and we’ve been mentioned and featured in numerous television shows and movies ,
ABOUT THE COMPANY ,
"It was the summer of 1965 and 17 year-old Fred DeLuca was concerned about the future. To him, the thought of being able to",
afford a college education seemed as far-flung as the prospect of a man walking on the moon. ,
"On a fateful Sunday afternoon in July of that year, a business relationship was forged that would forever change the landscape",
"of the fast food industry. Hoping that family friend, Dr. Peter Buck, would have advice for him, young DeLuca explained how",
badly he wanted to study to become a medical doctor. ,
"""You should open a submarine sandwich shop,"" said Buck. ",
"What an odd thing to say to a seventeen-year old kid, thought Fred. Before he could respond or express surprise, however, Fred",
"heard himself ask, ""How does it work?"" ",
"To Pete Buck it was simple. Rent a store, build a counter, buy some food, open for business, and Fred would soon have enough",
"money to pay for college. If Fred was willing to do it, Pete would be his partner. He presented Fred with a check for $1,000--his",
investment in their new venture. ,
"Within a month, on August 28, 1965, the entrepreneurs opened their very first sandwich shop in Bridgeport, Connecticut. In",
"1974, the duo turned to franchising as a way to grow the business and by 2002, SUBWAY® restaurants surpassed McDonald's",
"as the largest restaurant chain, in terms of number of open and operating locations, in North America.",
TODAY A WORLDWIDE LEADER ,
"Today, with more than 29,500 locations in more than 85 countries, the SUBWAY® system is a leader in the QSR industry. We",
have earned an excellent reputation by offering healthy alternatives to traditionally fatty fast food.,
"Along with traditional SUBWAY® locations, we have more than 3,500 restaurants located in nontraditional places, like airports, ",
"colleges, and sports arenas. We also have several Regional Offices and Training Centers throughout the world.",
WHAT IS,A SANDWICH,ARTIST®? 
"A Sandwich Artist® is an employee who has mastered the skills necessary to create a ""picture perfect"" sub each",,
"and every time, has outstanding customer service skills, and is knowledgeable about all SUBWAY® products. All",,
"employees receive training in the areas of sandwich preparation, food preparation, baking packaging, and customer",,
"service. Sandwich Artists® are not limited to one area of responsibility or expertise; instead they are a ""Jack of all",,
"Trades."" ",,
Becoming a Certified Sandwich Artist® takes time and is a very important aspect of the job. The goal is to create,,
"beautiful, great tasting products, made to formula, and served enthusiastically to our guests. To help you get",,
"certified, you may be asked to take courses on the University of SUBWAY®, our company’s online training",,
program. Your store manager will tell you more about this exciting,,-- and fun! -- training opportunity. 
ABOUT YOUR JOB ,,
When you work at a SUBWAY® restaurant you can expect the restaurant owner to do his/her best to provide good,,
compensation and good working conditions. You can look forward to the prestige that comes from working for a,,
widely recognized and highly respected franchise chain. You can enjoy the benefits of working with people,,
"concerned with helping others, and you can take pride in sharing the significant accomplishments of the SUBWAY®",,
system. ,,
You can look forward to numerous opportunities for exploring your own potential for growing within our company.,,
Training and development opportunities are available to you. Many Sandwich Artists® have gone on to manage,,
SUBWAY® restaurants and even open their own! The success of our system depends upon the growth and,,
"success of each employee, like you. We are striving to achieve the common goal of providing great food and",,
service to our customers. Working together we can accomplish our goal. ,,
CREATING A PROFESSIONAL ATMOSPHERE,,
First impressions are the backbone of our business and we,,want every guest to enjoy their visit to a SUBWAY®
restaurant. We work in a very open environment,,- so presentation is key! The following appearance guidelines will
"keep a professional SUBWAY® brand image, promote safety, and provide a pleasant atmosphere for our guests.",,
UNIFORMS,AND,ACCESSORIES 
Uniforms: ,,
Hat (Provided): Approved logoed hat or visor must always be worn.,,
Shirt (Provided): Approved logoed shirt must be worn at all times.,,You should wash the shirt after each shift.
Only a black or white t-shirt may be worn underneath the logoed shirt. ,,
Apron (Provided): An apron must be worn at all times.,,You should wash the apron after each shift. 
"If you are not wearing the provided apron, hat or shirt during your shift, you will be issued a new one and charged",,
five dollars for it. ,,
"Pants/Shorts/Skirts: They must be black or tan in color and must be cotton, polyester or a cotton/polyester blend.",,
"Knit fabrics such as Lycra, spandex or fleece, and athletic-type pants are not allowed. The length of shorts or",,
skirts must be at least to the finger tips when standing straight up and your arms at your sides. ,,
"Shoes: Wear closed, flat shoes",,"with no-slip soles. For your protection, open-toed or open-back shoes, sandals,"
"high heels, or mule style shoes are not allowed.",,"Comfortable, dark colored shoes or clean white sneakers must"
be worn. Socks: clean white or dark colored socks/hose must be worn.,,
"Jewelry: One plain ring, one wrist adornment (e.g., wristwatch, medical I.D., etc.) and one plain necklace, hung",,
"inside the uniform, may be worn. Non-dangling earrings may only be worn on the ears. Any other visible body",,
parts may not be adorned with jewelry. Only approved promotional buttons and professionally-made name tags,,
may be worn on the outside of the uniform shirt or hat. ,,
"Electronic Devices: Electronic devices of any sort are not allowed, including music players and cell phones.",,
PERSONAL GROOMING,,,
"Because you are working in the highly regulated world of food service, there are certain standards of grooming that",,,
"you must meet. These standards create comfort for our guests and ensure proper, safe food handling of the food",,,
we,sell. The following standards are required of all SUBWAY® employees:,,
, ,"Hygiene: Employees must bathe daily and have clean hair, skin, nails, teeth, and clothes. Excessive",
,makeup and heavy perfume or cologne may not be worn. ,,
, ,"Hair: Must be neat, clean and worn above the collar and restrained in an approved method such as a visor",
,or a hat. ,,
, ,Facial Hair: Mustaches must be short and neatly trimmed.,No Beards. Faces must be cleanly shaven. 
, ,"Fingernails: Must be short and clean and free from any type of polish/paint, coatings or other adornments.",
,Artificial nails are not permitted. ,,
FOOD SAFETY ,,,
"Our guests deserve safe food, clean surroundings and well-groomed Sandwich Artists®. We are fully committed to",,,
food safety so we minimize any potential dangers of unsafe food handling. Your training will reinforce all aspects of,,,
this important topic. Here are several of its key elements: ,,,
HANDWASHING ,,,
Hands must be properly washed at the following times: ,,,
, ,Before starting work ,
, ,Before returning from restroom ,
, ,Before putting on gloves ,
, ,After cleaning assignments ,
, ,After handling money or any other nonfood item ,
, ,"After touching hair, fair or skin ",
, ,In between preparing different food products during food preparation Never touch food with bare hands.,
,Always use gloves or utensils. All in-use utensils should be stored inside containers. ,,
KEEP ILLNESSES HOME ,,,
"Do not come to work if you are ill. If you have any of the following conditions, stay at home: fever, sore throat or",,,
"sinus infection, diarrhea, coughing or sneezing, upset stomach, nausea, or vomiting and dizziness.",,,
"Bandage all cuts thoroughly before coming to work. If you get injured or cut at work, immediately report the injury to",,,
"your supervisor. You MUST report health problems before starting a shift. Cuts, burns, sores or any other infections",,,
"must be bandaged and waterproof, disposable plastic gloves",,are to be worn over bandages on the hand. ,
MONITOR FOOD TEMPERATURES ,,,
"During your training, you will learn how to take food temperatures and record them in a log for food safety",,,
purposes. You will also learn how to safely prepare and handle food within specific temperature ranges so that,,,
bacterial growth is minimized. ,,,
CLEAN AND SPARKLE ,,,
"Clean as you go! All surfaces should be neat, clean, and sanitized. All areas should be free of debris or",,,
"obstructions. Not only does a clean restaurant look great to customers, it promotes a safe environment too! ",,,
HELP YOUR TEAM SUCCEED ,,,
"At SUBWAY® restaurants, we believe in fostering a professional atmosphere for our employees and guests. We",,,
"begin by hiring hardworking people, like you, who treat others with respect and honesty. In addition to ensuring",,,
"guest satisfaction, you also need to help ensure the success of your restaurant. Here ",,,
are a few guidelines on how you can do this. ,,,
 ,BE PROMPT AND RELIABLE: Come in to work on time and be flexible with scheduling issues. ,
 ,BE A TEAM PLAYER: Be considerate of your coworkers. Cooperate and do your share. Always complete,
,your assigned tasks. ,
 ,BE HONEST AND ADAPTABLE: Admit mistakes and,work to correct those areas. Be responsive to direction
,and help to implement changes in the restaurant. Conduct all cash handling with utmost honesty and in,
,accordance with cash handling procedures. Follow your restaurant's food policy and do not give away free,
,food to guests. ,
 ,"KEEP THE RESTAURANT CLEAN: Make the restaurant shine and sparkle. Do not deface, neglect, or",
,damage company facilities or property. ,
 ,"BE ACCURATE: Be careful in your bread and money counts. Be sure your paperwork is complete, neat, and",
,accurate. ,
 ,"STAY IN CONTROL: If someone upsets you, give yourself time to cool down before you react. Try and",
,"express yourself in a calm manner and avoid acting in anger. Never threaten others, use abusive or offensive",
,"language, fight, or cause harm to a guest or co-worker. ",
 ,USE APPROPRIATE LANGUAGE:,"It is unacceptable to use abusive or offensive language, curse or be"
,disrespectful to coworkers or customers with your comments. ,
 ,DO NOT USE DRUGS OR ALCOHOL: We have zero tolerance for the use or presence of drugs and/or,
,alcohol on the job or anywhere in the SUBWAY® restaurant. Tell your manager or the owner immediately if,
,you are taking prescription drugs that may affect your ability to perform job duties. Do not smoke or chew,
,tobacco in the restaurant. You may do so while on a break in an area designated by your supervisor. ,
 ,"BE CONFIDENTIAL: Information about fellow employees, the company, food, sales, wage information, ",
,records and all personnel information should be kept strictly private. ,
BE THE BEST YOU CAN BE ,,
Your part in the operation of this restaurant is extremely important. It is up to you to make the customers glad they,,
"chose to visit us. Always be friendly, polite, and enthusiastic. Remember, the customer is the single most important",,
"factor in our business. Without the customer, the business does not exist. And it is YOU who influences whether or",,
not a customer will return to us. ,,
FOCUS ON PRESENTATION ,,
We work in a very open environment,,-so presentation is very important in our business. 
 ,"STAFF APPEARANCE: Neat and clean, dressed according to all uniform policies. A smile goes a long",
,way! ,
 ,"STOCK LEVELS AND APPEARANCE: the sandwich unit must be appropriately stocked, neat, and well-",
,"organized. The unit should be free of debris, food build-up, and food pans should be changed after every",
,rush. ,
 ,FRESH PRODUCTS: We use high quality products that are prepared according to carefully developed,
,formulas. It's up to you to ensure the products are fresh and served in the best manner possible. Don't use,
,a product if you doubt its freshness and be sure to inform your manager or the owner of any problems. ,
 ,"FORMULA ADHERENCE: By sticking to the right formula for sandwiches and salads, you create a great",
,tasting product that is visually appealing to the guest. ,
 ,"WRAPPING AND BAGGING: Handle each sandwich with care. Remember, the guest is watching you build",
,and wrap their sandwich right before their eyes! ,
ENSURING GUEST SATISFACTION ,,
"In addition to “looking the part” of a professional Sandwich Artist®, we also need you to “act the part” as well.",,
Customer service is part of our system wide goals and you play an important part in that! To ensure a positive,,
"experience for our guests, here are a few basic guidelines:",,
 ,"Serve fresh, great tasting, ‘made to order' food. ",
 ,Make super sandwiches! Use our proven formulas and serve only the freshest SUBWAY® products. Don’t,
,use a product if you doubt its freshness; notify your supervisor of any concerns.,
 ,Provide an exceptional service experience. It’s up to you to make a guest glad he chose to visit your,
,"restaurant. Always follow the “Golden Rule!” Treat others the way you want to be treated. Be honest,",
,respectful and courteous. ,
 ,Maintain a spotlessly clean restaurant. Help keep your restaurant sparkling clean! This includes the customer,
,"service area, the food preparation area and the bathrooms. ",
 ,Create an inviting atmosphere. ,
 ,Smile! It makes people feel good and makes guests,want to come back. Make eye contact and welcome all
,guests within three seconds of their entering the restaurant. Make them feel important by avoiding outside,
,distractions such as talking on the phone or to friends. Always thank guests for choosing your restaurant and,
,invite them to come back again soon. ,
 ,Suggest items to complete orders. Sometimes guests forget to order something that would complete their,
,"meal. It’s your job to remind them! If you’re stationed at the point of order, ask if guests would like double",
,"meat and double cheese. If you’re stationed near the cash register, ask if guests would like to make their",
,sandwich a meal or if they would like to purchase a large drink and fresh baked cookies. ,
REMEMBER… YOU make the difference! ,,
LEARN,ABOUT CHOICES,
At SUBWAY® restaurants we pride ourselves on offering nutritional alternatives to typical fatty fast foods. By,,
providing our guests,"with better choices, we are helping them to live healthier lives. The SUBWAY® menu offers",
guests a delicious selection of regular 6” (15 cm) submarine sandwiches that contain six grams of fat or less. Also,,
"in many countries, the SUBWAY® menu gives our guests the opportunity to purchase “better-for-you” side items",,
with their sandwiches. ,,
Become familiar with the various offerings served at your restaurant so that you will be able to help guests choose,,
meals that are right for them. For example: ,,
REDUCING FAT ,,
 ,"Pile your sub high with all of the naturally low calorie, fat free veggies. ",
 ,"Limit cheese, bacon, olive oil blend, and regular mayonnaise.",
 ,"Try fat free condiments to add flavor, like SUBWAY® honey",mustard sauce and sweet onion sauce. 
 ,Substitute light mayonnaise for regular mayonnaise. ,
 ,Choose from the menu items with 6 grams of fat or less,-- they are also the lowest in calories. 
REDUCING SODIUM ,,
 ,"Limit cheese, bacon, salt, mustard, mayonnaise, olives, and pickles. ",
 ,"Top your sandwiches with lettuce, tomato, green peppers, and red onions. ",
 ,Try the olive oil blend and vinegar on salad instead of dressing. ,
 ,Use the nutrient information on www.subway.com or in the nutrition brochure to find the items lowest in,
,sodium. ,
 ,Omit pickles and olives from a 6” (15 cm) sub and reduce sodium content by 150 mg. ,
INCREASING FIBER ,,
 ,Make sure to include all the fresh veggies on your sandwich or salad. ,
 ,"Choose the wheat bread and honey oat bread, which are both good sources of fiber. ",
TRAINING,,
"To provide 100% customer satisfaction, it’s important that you know how to prepare our products properly and",,
serve our guests effectively. You will be trained on restaurant policies and procedures during your first several work,,
"shifts. If you have any questions during or after your training, ask your manager or the owner. The more information",,
"you have, the more prepared you will be to handle guests.",,
"West Side Subs, LLC provides two types of on-going training to ensure your success:",,an on-line ‘University of
Subway’ and on the job 1:1 training. It is up to you to ensure you get the proper training to ensure your success. If,,
"you’re ever unsure about how to do something, ask your trainer, your manager or one of your co-workers. ",,
What’s University of Subway? University of Subway is an online training tool for Subway employees.,,U of
Subway consists of a series of courses designed to train new hires become successful team members of West,,
"Side Subs, LLC. ",,
Why complete these courses?,West Side Subs LLC may require that all courses be completed before in-store,
training begins. This cuts down on the amount of explaining that trainers have to do on the trainees’ first few days.,,
You will also find that upon completion of these courses you will feel less overwhelmed with all of the tasks and,,
responsibilities you must learn in order to be a full employee capable of working without a trainer.,,"For example,"
one of the courses deals,"with the correct way to wash, rinse, and sanitize dishes.",If there is a lunch or dinner rush
and your trainer is unable to walk you through what needs to be done you will already know the Subway approved,,
way to do dishes and can keep yourself busy until your trainer is able to get back to training you. ,,
When will I be paid for taking these courses? A report is run at the end of each month to see who has,,
completed which courses and how well they did.,,If you have successfully completed and passed the courses by
"the time the monthly reports are run, you will be paid at the end of that month.",,"If not, you must retake them and will"
be paid at the end of the month in which you have completed them.,,You may take the courses as many times as
"you wish, many new hires do review them more than once to get everything down; however, you will only be paid",,
for one time. ,,
What if I don’t take them? Your Trainer will know right away if you have not completed them without having to,,
look at the reports.,New hires start on,probation; you will only successfully exit the probation period once you have
completed the required list of University of Subway courses shown in the last exhibit of the employee handbook.,,
You will only be eligible for your first raise after successfully completing all of the University of Subway courses,,
assigned to you and turning in the attached exhibit. ,,
"How do I get started? To access the website, go to Subway.com, the University of Subway logo is on the very",,
"bottom left-hand side of the website. Click on the logo, this will take you to a door where you will click on the login",,
button.,,
Your ID: ,,
Your Password: ,,
**No caps and no,spaces in your ID or password! ,
COMMON SUBWAY® TERMS,,
The following are some terms you may hear when working at a SUBWAY® restaurant. By familiarizing yourself with,,
"them you can enhance your knowledge of the SUBWAY® system. Keep in mind, you will learn many other terms",,
while working! ,,
"FIFO: This stands for “First In, First Out.” It is the way to rotate all products within a SUBWAY® restaurant to",,
ensure their freshness. ,,
"Formulas: The recipes for preparing SUBWAY® products such as meatballs, tuna or the proper building of a",,
sandwich. ,,
Fresh Value Meal™: SUBWAY® restaurants offer a bundled meal as a discounted supplement to ordering any,,
"sandwich. A meal consists of a foot long or 6” sandwich or salad, with a drink and a side item (e.g., bag of chips,",,
etc.) ,,
Hinge-Cut: The method of cutting the entire length of a foot long (30 cm) bread at a 45° angle. ,,
Thru-Put: Thru-Put is the number of units produced in a certain period of time. Restaurants using the increasing,,
Thru-Put program have their employees work in an assembly line fashion during peak periods. ,,
HUMAN RESOURCES POLICIES,,,
This section has been prepared to familiarize you with the major Human Resources policies that affect your,,,
"employment. West Side Subs, LLC. Is an at will employer and may terminate employment at any time, with or",,,
without notice. ,,,
EQUAL OPPORTUNITY EMPLOYER ,,,
"West Side Subs, LLC. is committed to maintaining policies of nondiscrimination towards all employees and",,,
"applicants. All aspects of employment with us will be governed on the basis of merit, competence and",,,
"qualifications. Decisions will not be influenced by race, color, religion, sex, age, marital status, national origin, or",,,
veteran status. ,,,
HEALTH CARE INSURANCE ,,,
"West Side Subs, LLC. is committed to maintaining compensation in line with our industry – Quick Service",,,
Restaurants.,"At this time, the pricing structure in the industry does not allow us to provide health care insurance.",,
The Affordable Care Act (ACA) requires us to provide official notification to you on your options for getting health,,,
care insurance.,Please read the Health Care Notification Paper under the Employee Handbook section of,,
www.4subway.com. ,,,
NO HARASSMENT ,,,
"West Side Subs, LLC. is committed to an environment that is free from harassment of any kind. Harassment is",,,
verbal or physical conduct that denigrates or shows hostility or aversion toward an individual because of that,,,
"person's race, skin color, religion, gender, national origin, age, or disability. Sexual Harassment can be broadly",,,
"defined as ""unwelcome activity of a sexual nature."" All forms of harassment are inappropriate and illegal.",,,
"Harassment has the purpose or effect of creating an intimidating, hostile, or offensive work environment; has the",,,
purpose or effect of unreasonably interfering with an individual's work performance; otherwise adversely affects an,,,
individual's employment opportunities. ,,,
"Harassing conduct includes: epithets, slurs, negative stereotyping or threatening, intimidating, or hostile acts that",,,
"relate to race, color, religion, gender, national origin, age, sexual orientation, or disability; and written or graphic",,,
"material that denigrates or shows hostility or aversion toward an individual or group because of race, color, religion,",,,
"gender, national origin, age, or disability and that is displayed on walls, bulletin boards, or other locations or",,,
circulated in the workplace. ,,,
"If you observe behavior that violates this policy, bring it to the immediate attention of the manager or owners of",,,
"West Side Subs, LLC. ",,,
EMPLOYEE SAFETY ,,,
You deserve to work in an environment that is safe. We need your help to ensure a healthy and safe environment,,,
for everyone. Your manager or the owner,,will outline the complete safety procedures during your training. Here are,
some key elements: ,,,
 ,DO NOT RUSH!,Accidents happen when employees are rushing.,Learn the balance between speed to
,improve productivity and rushing. ,,
 ,Follow uniform guidelines. ,,
 ,Do not leave objects or debris on floors or counters.,,
 ,"Clean, clean, clean! A clean work place is a safer workplace. ",,
 ,Use caution while walking on wet floors. If the wetness,"is due to the weather, place a ""caution wet floor""",
,"sign inside the entrance and in front of traffic patterns. If the wetness is due to a spill, clean the area",,
,"immediately and place the ""caution wet floor"" sign over the area until it is completely dry and hazard-free. ",,
 ,"Use caution when cutting bread, do not hold it in your hand, place it on the cutting board on the bain as",,
,trained and always cut away from your body. ,,
 ,Always use oven mitts when handling hot pans from the oven.,,Always place the pans you are removing
,from the oven on the top shelves in the bread cooling cart – do not place them below any trays already on,,
,the cart. ,,
 ,"Use caution when lifting. Avoid twisting motions. If provided to you, always",,wear the back support belt
,"when putting away stock, changing sodas or carrying heavy cases. If you are unable to lift something, ask",,
,for help. ,,
 ,Always handle cleaning solutions and chemicals as shown on the job aides posted through out the store. ,,
 ,"In case of an accident, seek medical treatment immediately if it is necessary.",,After seeking medical
,"treatment, report the accident to management. ",,
SECURITY MEASURES ,,,
Your safety and security are important to us.,,Please follow these general guidelines at all times: ,
1,"When arriving at the restaurant for an opening shift, always re-lock the front door behind you. Do not unlock",,
,it until opening time. Securely lock the door at closing and leave it locked until you are ready to leave the,,
,premises. ,,
2,Never allow unauthorized persons or unscheduled employees behind the customer service counter. ,,
3,Be aware of all customers at all times. Do not hesitate to call the police if you have any concerns about,,
,suspicious persons in the dining area or parking lot. Stay alert to anyone who loiters or bothers other,,
,guests. ,,
4,Each store has panic buttons on lanyards.,You must wear these around your neck while working – ,
,mandatory. Use this button any time you are concerned about your safety or the safety of your co-workers. ,,
5,Each store has a panic button beside the cash drawer that sends a silent alarm to the police.,,Use this
,button any time you are concerned about your safety or the safety of your co-workers. ,,
6,Limit money in the cash drawer. Complete a cash drop when prompted by the POS Computer. Follow the,,
,procedure for cash drops. ,,
7,Be aware of lighting in the restaurant and notify your manager if the lights are not working properly. ,,
8,Always keep the back door locked – but not with the dead bolt. ,,
9,Greet and make eye contact with everyone who enters,the restaurant. ,
10,Never discuss restaurant business with guests or friends.,,
11,Never use the back door after dark. ,,
12,Learn emergency phone numbers or know where to find them. ,,
WORK SHIFTS ,,,
Your work schedule,will be posted in advance of the work week – usually the Monday before the start of the week. ,,
You are expected to be on time for all your scheduled shifts and to,,be in full uniform before clocking in. At the end,
"of your shift, you are expected to clock out. It's important that you clock in and out at every shift to ensure your time",,,
is correctly recorded for each pay period. At no time should you have another employee clock in or out for you. ,,,
"To note, West Side Subs, LLC attempts to provide flexibility to work with our employees.",,," If however, it appears"
"you have excessive request offs, we may counsel you to opt out of working until your schedule frees up.",,,
"Once the schedule has been posted, you are responsible to work your shifts.",,,If you are not able to work your
"scheduled shifts, you are responsible for getting a co-worker to fill it for you. Please keep in mind the ‘Golden Rule’",,,
and be cooperative with swapping shifts if the need arises. Remember that you are part of a team and your actions,,,
affect others. All changes to the posted schedule must be approved by your manager. ,,,
MONEY OVER/SHORTS ,,,
It is very important that we provide our customers with the correct change back on each of their visits.,,,We do not
"want to over charge them nor under charge them – if we lose their trust on providing the proper pricing, they will",,,
stop coming!,"Importantly, it is DAI’s policy that the store must be within +/- $0.50 on their cash counts for the entire",,
week.,,,
You are personally responsible for any shortages that occur on your shift – or the entire day if you do not do a one,,,
minute cash in at the beginning and end of your shift.,,You may voluntarily repay the shortages to avoid any further,
discipline – which may include termination. ,,,
You are also personally responsible for all cash drops to the safe completed under your clerk ID number – do not,,,
let anyone use your clerk ID number.,"If a cash drop from your clerk ID is missing, or",,"short, you are personally"
responsible for the shortage. You may voluntarily repay the shortage to avoid any further discipline – which may,,,
include termination and criminal prosecution. ,,,
BREAD/PLATES/PIZZA SHORTAGES ,,,
We must accurately account for every Bread/Plate/Pizza used,,within the stores.,We have two reasons for keeping
track of the money and every Bread/Plate/Pizza used in the store.,,"First, DAI (Subway Corporate) tracks bread",
usage versus Sales and can fine Stores that appear to be under reporting sales compared to their,,,
Bread/Plate/Pizza usage. They do this because some stores have attempted to ‘steal’ from them by under reporting,,,
their sales and thus not paying the royalties due DAI.,,The second reason we track every Bread/Plate/Pizza used in,
"the store is employee theft. Unfortunately, we have had managers/employees that were ‘selling’ the sandwich and",,,
pocketing the money for it by not ringing it into the computer. This is stealing. We have camera’s in all stores and,,,
will prosecute any employee caught stealing.,,,
The Subway system provides for an accurate count in Cash required and bread/plate/pizza’s used during the day.,,,
The only reason for being short at the end of the day on bread/plate/pizza’s is employee error or theft. It is the,,,
requirement of every employee to make sure they are 100% accurate in ringing in sales and accounting for all,,,
bread/plate/pizza usage. All employees should notify management if they observe a fellow employee stealing from,,,
the company. ,,,
The employee may voluntarily repay any bread/plate/pizza shortage that occurs on their shift.,,,This voluntary
repayment of the shortage will replace harsher discipline which may include up to employment termination and,,,
criminal prosecution.,,The cost of shortage on bread/plate/pizza is the average retail value of the item. ,
"To be clear, we do not want to serve bad bread.",,"If it is hard, under cooked, over proofed, whatever – bread you",
"would not want to eat your self, please do not serve it.",,We have plastic containers in the back room of each store,
to place Bread/Pizza’s you do not want to serve.,,Please put bad bread in this container.,You must include these in
your bread counts at night.,,,
"To protect yourself, please conduct a One Minute Cash in at the beginning and end of each of your shifts.",,,If you
"are unsure how to conduct a One Minute Cash-In, please ask your manager for training. ",,,
KEY POLICY ,,,
"The employment opportunity at West Side Subs, LLC includes the responsibility to both open and close our",,,
Subway,stores.,Employees trained and responsible for open or closing shifts will need a key to the store(s) in,
which they work.,,"The key is provided free of charge, but the employee is responsible for keeping track of this key",
at all times.,The employee SHOULD NOT let another employee borrow their key.,,"If a key is lost, the employee is"
responsible for the cost of replacing the lock and all keys. ,,,
SECURITY CODE POLICY ,,,
"The employment opportunity at West Side Subs, LLC includes the responsibility to both open and close our",,,
Subway,stores. Employees trained and responsible for open or closing shifts will need a security code to the,,
store(s) in which they work.,,This security code is unique to the employee and should not be shared or given to any,
"other employee. The security code is a “signature” for the employee entering the restaurant, and as such, the",,,
employee is responsible for anyone using their unique code to disarm the security system.,,,The security code for
the employee is disabled at the end of the employment. ,,,
DRUG & ALOCOHOL POLICY ,,,
"West Side Subs, LLC operates its Subway’s as alcohol and drug free work place to promote employee safety,",,,
health and productivity as well as to help prevent work place injuries.,,At no time should an employee come to work,
under the influence of alcohol or drugs.,,"If you are taking prescription drugs that may impair your ability to work,",
please talk to your manager immediately. ,,,
MINOR EMPLOYMENT ,,,
"West Side Subs, LLC follows all labor laws for employees under the age of 18.",,,"If you are under 18 years old, you"
"must provide a valid work permit to West Side Subs, LLC for each NEW school year.",,,You must download a Minor
"Work Permit from 4Subway.com, complete it and return it prior to working.",,,You must also complete the MINOR
AGREEMENT at the end of this Employee Handbook. ,,,
OTHER RESTAURANT POLICIES: ,,,
EMPLOYEE MEALS:,"For every shift of less than three hours that you work, you may have one six inch sub (or",,
"salad, or flatbread) for free.","If your shift is more than three hours, you are allowed a free foot long of your choice.",,
You must ring your employee meal into the POS to ensure it is accurately counted in the Breads/Plates/Pizza,,,
counts. ,,,
"While on duty, you may drink any fountain drink provided you use one of the cups in the back room and you wash",,,
your cup at the end of your shift. ,,,
"When not on duty, you may get 50% off your purchases from our stores for your own personal consumption – only",,,
if you are an active employee on the schedule.,"We also allow 25% off large catering orders for your family,",,
provided you personally provide the labor to assemble them while not clocked in for work. IF YOU ARE GETTING,,,
"A SANDWICH OFF DUTY, YOU SHOULD NEVER BE BEHIND THE SERVICE COUNTER OUT OF UNIFORM",,,
WHEN THERE ARE ANY CUSTOMERS PRESENT IN THE STORE. ,,,
SMOKING POLICY:,Smoking is not permitted in the restaurant at any time.,,Employees should not come to work
smelling like smoke. ,,,
TELEPHONE/TEXTING POLICY:,"Unless it is an emergency, do not make or accept personal calls or text",,
"messages while working. Do not permit customers to use the telephone. Depending on the situation, however, you",,,
may offer to make an emergency call for them. ,,,
PHOTOGRAPHS/VIDEO-RECORDING:,Taking photographs or video-recording on the premises of the restaurant,,
"is not permitted unless authorized by West Side Subs, LLC. Any such photography or video-recording of the",,,
restaurant may only portray the brand in a positive light. ,,,
COMPUTER/POS POLICY:,The Computers in the Stores are for business use only.,,The front POS Computer
should be used for POS purposes only.,Managers may use the POS Computer to enter the Food Order on-line.,,
Any other usage is expressly prohibited.,The DTT video surveillance computer is off limits to all employees except,,
owners and managers.,Violations of this policy are subject to termination. ,,
I WANT MORE HOURS POLICY:,"West Side Subs, LLC currently owns and operates five Subways.",,We schedule
over 900 hours each and every week – you can ‘earn’ all the hours you want. We schedule workers first by our,,,
"best employees, second by those that are available to work and finally, by the team chemistry of the individual",,,
employees.,"Net, if you want more hours, be the best worker you can be, be available to work and be a good team",,
player! ,,,
RAISES:,"West Side Subs, LLC has a merit based pay approach to raises.","Employees that work hard, are good",
"team players, that show up for work on time, ready to work, that work on improving themselves by completing the",,,
"assigned on-line University of Subway Courses and that make themselves available to work, will get raises on a",,,
regular basis.,,,
DISCIPLINARY PROCEDURES,
Verbal and written warnings can be given for behavior that deviates from the rules and regulations in this,
“Employee Handbook” and in the SUBWAY® Operations Manual. Three written warnings may result in termination,
of employment. ,
UNACCEPTABLE BEHAVIOR ,
"At West Side Subs, LLC. we pride ourselves on hiring honest, hardworking people like you in order to foster a",
positive and fun teamwork environment. ,
"Please note that in some instances, however, employment with West Side Subs, LLC. can be terminated without",
written notice. Examples of unacceptable behavior that would result in immediate termination include: ,
 ,Theft of company or co-workers' property 
 ,Excessive tardiness or absenteeism 
 ,Working under the influence of alcohol or drugs 
 ,Verbal or physical abuse of a guest or co-worker 
 ,Possession or use of illegal drugs or alcohol at work 
 ,False statement on employment application 
 ,Violation of company policies and procedures
 ,Unlawful discriminatory or harassing behavior 
 ,Abusive or offensive language. 
REPORTING ABUSES,
"If any employee encounters any abuses from any supervisor or fellow employee, it is the duty of that employee to",
report the act to a member of management within 48 hours. Management will thoroughly investigate all complaints,
"in a confidential manner and any complaint that is found to be valid will have immediate, appropriate disciplinary",
action taken. ,
"With regards to the reporting of sexual harassment, we recognize that false accusations can have serious effects",
"on innocent men and women, given the nature of this type of discrimination. We trust that all employees will",
continue to act responsibly in order to establish a pleasant working environment free of discrimination ,
"If you do not feel the report of abuse was handled appropriately, please call either Carol or David Pickerel",
immediately. ,
FINAL PAYCHECKS ,
"If your employment ends with West Side Subs, LLC , we will issue a final paycheck on the next regularly scheduled",
"pay date, or within fifteen (15) days, whichever is earlier. We only make deductions from an employee’s final",
"paycheck that are required under federal or Ohio law, such as taxes or garnishments, or deductions that the",
employee has authorized specifically in writing. ,
EMPLOYEE,ACKNOWLEDGEMENT ,,,,
1,"I have read and understand all the information contained in the 2014 edition of the West Side Subs, LLC.",,,,
,“Employee Handbook.” I have requested information on any item that is unclear. ,,,,
2,"I have received instruction, understand and agree to follow the safety and security standards including cash",,,,
,"handling, personal conduct, etc. ",,,,
3,"I agree to immediately notify my supervisor of any work-related injury, illness or unsafe condition. ",,,,
4,I understand that I must be in full uniform and present myself in a neat and clean manner during each of my,,,,
,work shifts. ,,,,
5,I agree to follow all policies and procedures to the best of my abilities.,,,,
6,I have read and understand the Health Care Notification paper from the Affordable Care Act. ,,,,
Keys: ,Eagle ,Shady Lane ,Rapid Run ,Westwood ,Glenway 
Personal Security Code:,,, (DO NOT SHARE WITH ANYONE) ,,
Email: ,,,,,
Home Phone: ,,,,,
Cell Phone: ,,,,,
Employee Signature: ,,,,,
Printed Name: ,,,,,
Date: ,,,,,
Supervisor Signature: ,,,,,
Printed Name: ,,,,,
Date: ,,,,,
,,MINOR,AGREEMENT ,,
"Employer: West Side Subs, LLC ",,,,,
Date ______/______/______has employed ,,,,,
"___________________________________________________________, ",,,,,
a minor who is under 18 years of age and agree that minor shall be paid at the rate of $ 7.95 per hour. We also,,,,,
"have on file a working certificate for said minor, unless",,,otherwise exempt under Chapter 4109. ,,
Date of Birth ______/______/______ ,,,,,
Minor's Signature _______________________________________________________ ,,,,,
Owner or Official Signature _______________________________________________ ,,,,,
MINOR,AGREEMENT 
"Employer: West Side Subs, LLC ",
Date ______/______/______has employed ,
"___________________________________________________________, ",
a minor who is under 18 years of age and agree that minor shall be paid at the rate of $,7.95 per hour. We also
"have on file a working certificate for said minor, unless",otherwise exempt under Chapter 4109. 
Date of Birth ______/______/______ ,
Minor's Signature _______________________________________________________ ,
Owner or Official Signature _______________________________________________ ,
Sandwich Artist and Senior Sandwich Artist,University of SUBWAY®,Target,
,,Completion,Date
Skill Area,Courses,,
,,Date,Completed
Sandwich Artist,,,
,The SUBWAY® Way,Before Starting,
,External Customer Service,1st Month,
,The 4Rs Program,-,1st Month
Welcome to Subway; Three-Second Rule,Creating a Professional Atmosphere,1st Month,
,Baking Great Bread,Before Starting,
,Baking Other Products,Before Starting,
Food & Sandwich Preparation,Food Preparation,Before Starting,
Procedures & Formulas,"Produce - ""Keeping It Fresh""",Before Starting,
,How the Front Line Operates,Before Starting,
,How to Build,Before Starting,
,Thru-Put Hands-On,1st Month,
Thru-put,Thru-Put Overview,1st Month,
,How to Ring in Sales,1st Month,
,Point of Sale Clerk Tasks,1st Month,
,Split Tender Transactions - Sub Shop 2008A,1st Month,
Using the Register & Closing the Sale,,,
,Suggestive Selling,1st Month,
,The SUBWAY Cash Card Program,1st Month,
,Handling Cash,1st Month,
,Front Line Food Safety,Before Starting,
Safety Standards & Practices,Store Security and Safety Procedures,1st Month,
,Cleaning the Customer Area and Restrooms,Before Starting,
Cleaning & Maintenance,Cleaning the Back of the Restaurant,1st Month,
,Cleaning the Beverage Station,1st Month,
,Back of Restaurant Equipment Overview,Before Starting,
Equipment,Service and Customer Area Equipment Overview,Before Starting,
Subway
Store # 7338 
Employee Training Manual 
Table of Contents ,iii 
Table of Contents ,
Table of Contents ......................................................................................................................................... iii ,
Introduction ................................................................................................................................................... v ,
Chapter 1: The Training Process ................................................................................................................... 3 ,
Training: Day 1 ......................................................................................................................................... 3 ,
Training: Day 2 ......................................................................................................................................... 3 ,
Training: Day 3 ......................................................................................................................................... 4 ,
Training: Day 4 ......................................................................................................................................... 5 ,
Training: Day 5 ......................................................................................................................................... 6 ,
Chapter 2: Rules and Regulations ................................................................................................................. 9 ,
Handwashing ............................................................................................................................................. 9 ,
Dress Code ................................................................................................................................................ 9 ,
Punctuality ................................................................................................................................................ 9 ,
Write Ups .................................................................................................................................................. 9 ,
Sub-way ..................................................................................................................................................... 9 ,
Cleaning..................................................................................................................................................... 9 ,
Customer Service ...................................................................................................................................... 9 ,
Respecting your fellow employees ........................................................................................................... 9 ,
Cash ......................................................................................................................................................... 10 ,
Schedule .................................................................................................................................................. 10 ,
Chapter 3: Menu items ................................................................................................................................ 13 ,
Vegetables............................................................................................................................................... 13 ,
Meats ...................................................................................................................................................... 13 ,
Other ....................................................................................................................................................... 13 ,
Conclusion .................................................................................................................................................. 15 ,
Index ........................................................................................................................................................... 17 ,
Introduction ,,v 
Introduction ,,
SUBWAY welcomes,you as a part of their employee family. ,
You have now officially started on,,your path of training to become a sandwich artist. From this
moment on you will be making sandwiches that put a smile on your customer’s faces. From now,,
"on, you represent SUBWAY as an employee and you also represent the many celebrity faces on",,
"our commercials such as: Jared, Michael Phelps and Michael Strahan. ",,
When you first begin,"your training,",your trainer will begin with the Sub-way of how to perform
all the different tasks. The Sub-way is our company’s procedures on how to do every task. Your,,
job is to make sure to always listen to what the customer says because the customer is always,,
right no matter what the issue. ,,
"Our belief is that as long as you have a good attitude and good work ethic, you will definitely be",,
"able to keep our customers happy, which is of course the most important part of your job.",,
"Remember, without customers we do not generate any revenue. Once again I will repeat the",,
"saying, “The customer is always right.”",,
Chapter 1: The Training Process 
Chapter 1 ,,3,
Chapter 1: The Training Process ,,,
The training process begins with a pre-test. You will be given one pre-test before all 5 of your,,,
training shifts. After you complete,"your pre-test,",you will be asked to fill out some paper work,
regarding,your taxes and a few papers from us that have to be signed by the trainee. After,,
completing the paper work process is when the “real deal” begins. This is where you finally,,,
"begin to put together different types of sandwiches for customers, although you will watch",,,
someone make the first few sandwiches in order for you to better understand the Sub-Way of,,,
how to make a sandwich. The whole training process will consist of a total of 5 days. Each day,,,
"you will learn new tasks, on the last day of training however, you will be completely on",,your,
own. You will be expected to recall and remember all procedures that,,you learned during,your
previous 4 days of training. At the end of every shift you will receive a post-test related to,,,
everything,you trained for that day. You are required to pass every post-test in order for,you to,
pass the validation at the end of,your training. During validation,you will be asked a few,
questions about the Sub-way process and finally if you proceed to answer these questions,,,
"correctly,",you will be awarded the job. ,,
Training: Day 1 ,,,
On Day 1 of training,you will begin by completing all necessary paperwork that is given to,you,
by the manager. Most of these papers are related to the company itself and there are also a few,,,
papers related to filing,your taxes and the last paper in there is for direct deposit which is,,
"optional to fill out. If you do decide to go through with direct deposit, you will have to submit",,,
the form to your bank,"yourself. After completing all necessary paperwork, you will finally",,
receive what,"you have been waiting for the whole time, your Subway uniform. You will initially",,
"be given 2 shirts, 1 apron and 1 hat. You will have to purchase the pants yourself; they can be",,,
"either black or khaki. If you are to lose any of these pieces of uniform, they each cost $10 to",,,
replace so please take care of your uniform and keep it nice and clean. If you do happen to come,,,
"to work with a dirty uniform, you will be forced to buy whatever piece of uniform is dirty, and",,,
"the cost will be deducted out of your check automatically. Then,",,you will get a quick tour of the,
"whole store and will be shown where everything belongs. For example, you must know what",,,
products belong in the walk-in and which ones belong in the freezer.,,You must also know where,
"other things in the store are such as: frozen bread, frozen cookies, frozen meats and frozen soups.",,,
After getting familiar with the walk-in and freezer you will head to the front to observe,,your,
trainer help customers with their requests. You will observe,,your trainer for one hour and this,
will be the end of,your first day of training. ,,
Training: Day 2 ,,,
On Day 2 of training,you will first begin by having the manager insert,your information into the,
store computer so that,you can be assigned a password to clock-in and clock-out. Once you’re,,
4,,Subway Employee Training Manual ,
"done with this process,",you will clock-in for the first time. Your first day of training hours will,,
then manually be put into the system so that,you are paid for it.,,
"After completing this process,",you will come to the back of the store where you will be taught,,
how to cut all the different vegetables that need to be cut. The vegetables that need to be cut by,,,
"employees are: tomatoes, cucumbers, onions and bell peppers. When first learning how to cut",,,
"these vegetables, it can be very tedious, time consuming, and the machines can be a little",,,
intimidating. The reason that the machines can be intimidating is because the blades on these,,,
machines are extremely sharp and,you can easily tell just by looking at them.,"However, if",you
cut the vegetables as,"you are told, you should be fine and shouldn’t have to worry about cutting",,
yourself with the blades. Once,you have finished cutting all the vegetables given to,"you,",you will
learn how to prepare the vegetables that already come cut-up. All that has to be done with these,,,
is: you take a cambro (which is a black container which is used for storing pretty much,,,
"everything in the store), put a filter at the bottom (so that the vegetables don’t sit in their own",,,
juice) and finally pour the bag of vegetables into the container making sure that you try to drain,,,
away as much of the juice from the vegetable bags as possible. After,,you are done putting all the,
"vegetables in their containers,",you must label each and every container. On the label,you will,
"write your name, the date you opened the item and the date",,you can keep the item till. You will,
then take all the containers and place them in the walk-in until they are ready to be used.,,,
"After completing this process,",you will move on to the front of the restaurant where,you will be,
taught how to re-stock the whole line. This is a very important procedure due to the fact that if,,,
"the line is not restocked correctly,",you will constantly be running to the back to go get vegetables,,
or meats whenever you run out. So you must make sure that everything is filled to the top. After,,,
"this, you must check the fridge behind the line and make sure there is at least 2 extra containers",,,
of every single vegetable and meat. This will keep you from running back and forth from the,,,
front to the back constantly. After making sure that you have enough of everything to the front,,,
you will finally begin helping customers for the first time. You will be observed by the manager,,,
to make sure,you are following all rules and are using the Sub-way method to put together the,,
customer’s sandwiches. You will do this for about an hour or until your manager thinks you’ve,,,
"got the main concepts down. After this,",you will have completed,your second day of training and,
will be 3 training days away from completing,your training. ,,
Training: Day 3 ,,,
On Day 3 of your training,you will come in and first begin by learning how to make bread.,,It
"begins with laying the frozen bread out onto metal pans the night before. This way, by the time",,,
"you come in the next morning, the bread will be defrosted and will be ready to be marked.",,,
“Marking” the bread is when you take a blade and cut small lines into the bread which gives it,,,
the lines that you see on top of every piece of our bread. The marks also help keep the bread,,,
from exploding while baking because it acts as a hole to let out any extra air that was left in the,,,
"dough. After “marking” the bread it is ready to be put into the proofer. However, before getting",,,
Chapter 1 ,,5
"too far ahead,",you must make sure that the bottom tray in the proofer is full of water in order to,
help inflate the bread better. After making sure that there’s water in the tray make sure that the,,
temperature of the proofer is set to 125⁰F. If the temperature is not set correctly the bread will,,
"not inflate enough and this will cause your bread to look foul. Once the proofer reaches 125⁰F, it",,
is time to move the bread from the back of the restaurant to inside the proofer. Each shelf can,,
hold up to 2 pans of bread which means,you can fit up to 12 pans inside at once. You will know,
the bread is ready once the bread on the very top shelf is almost touching the top of the proofer.,,
"This is when you know to take it out, however, you must be very careful when taking out the",,
"bread, because proofed bread will deflate if it is even slightly touched up against anything. After",,
taking the bread out of the proofer you will insert it into the oven which should’ve been pre-,,
heated to 325⁰F. ,,
"Once inserted into the oven, it will take about 10-15 minutes and should look golden brown",,
when ready. Once the bread is ready to be taken out of the oven,,you must first grab the bread
cart and the oven mitt considering the pans are extremely hot. Take the pans out of the oven one-,,
by-one and place them onto the cart. Once all the bread has been removed from the oven it needs,,
to cool down for atleast 15-20 minutes before it is moved into the bread cabinet. If you do not,,
"allow the bread to cool down, and instead put it straight into the bread cabinet, condensation will",,
"cause the bread to become soggy, and this will cause the bread to mold overnight and it will have",,
to be thrown out the next morning. ,,
"After learning the process of how to make bread, you will then go onto learn how to bake",,
cookies. This process is fairly simple. All,"you have to do is, first, preheat the oven at 300⁰F.",
While the oven is pre heating,you can put together your trays of cookies. This is done by first,
"taking a baking pan and placing a baking sheet inside of it. Then, you will take each individual",,
cookie and place it on the markers that are given on the baking sheet. There are 12 markers on,,
the sheet which means each tray can fit up 12 cookies. ,,
Once,"you are done placing the cookies on the pans, you will let them sit for about 10 minutes so",
"they can defrost. If you place frozen cookie dough straight into the oven, it will cause the cookies",,
to burn from the outside because they will take too long to defrost while cooking. After letting,,
"the cookies defrost, place them in the oven for 12 minutes or until golden brown. Once they are",,
"ready,",you will once again take them out and place them onto the bread cart in order to let them,
cool before,you place them inside the cookie rack. After learning the baking techniques,you will
move on to the front of the restaurant once again under manager supervision to make sure,,you
are starting to slowly grasp the Sub-way technique of putting together a sandwich. Once the,,
manager thinks,you have had enough training for the day,"you will be told so, and this will be the"
end of,your 3rd training shift. ,
Training: Day 4 ,,
On day 4 of your training you will first begin out front by helping customers by making their,,
sandwiches. This will be your first time being on,,your own without any supervision of a manager
6,,Subway Employee Training Manual ,
considering that by,your 4th training shift you should be pretty efficient at the Sub-way process.,,
You will stay in the front of the restaurant for the first 2 hours of your shift. Make sure to have,,,
any questions answered no later than this shift considering that,,your final shift will be an overall,
evaluation determining whether or not,,you get the job. The manager will tell you to come and let,
them know whenever you feel that,you are ready to take the front of the house evaluation test.,,
This basically means that you are done training in the front of the restaurant and consider,,,
yourself as ready to take on customers on,,your own. Once,you have finished in the front you will
be taken to the back where,your trainer will show you how to wash dishes with the 3-,,
"compartment method (Rinse, soak & sanitize). ",,,
"It’s a fairly simple process, which starts off by rinsing off any food residue left on the dishes.",,,
Once,"you are done rinsing the dishes with water,",you will put the dishes in the middle,
compartment which should be filled with soap water. This is where,,you will scrub the dishes,
with a sponge to get out any extra grease or residue that didn’t come off while rinsing the dishes.,,,
"Finally, once the soak part of the process is done, the final step is to fill the third compartment of",,,
the sink with sanitizer solution. Once the compartment is filled with sanitizer you will move the,,,
dishes from the soap to the sanitizer and leave them in there for at least 30 seconds. Once,,you,
"have finished sanitizing the dishes put them on the rack above the sink upside down, and let them",,,
dry. After,you have finished washing dishes,you will proceed to the last step of your 4th training,
"shift, which is, learning how to close the store. ",,,
"Closing the store is probably considered one of the most difficult tasks to learn, only because",,,
there are many small steps involved. The first step to closing the store is picking up the whole,,,
line in the front of the restaurant and moving it into the walk-in so that everything stays fresh,,,
overnight. Once,"you have finished picking up the line, the next step is to clean and wipe down",,
"the entire line. Then,",you must sweep and then mop the entire store; this is a very important step,,
in order to prevent pests from coming into the restaurant. After you are done sweeping and,,,
mopping the next step is to inspect the whole restaurant to make sure there’s nothing wrong,,,
anywhere. Once,"you are done inspecting, the last step in the procedure of closing the restaurant",,
is to arm the alarm and get out of the store within 35 seconds. Once,,you have learned how to,
"close the store,",you are officially done with,your 4th training shift. ,
Training: Day 5 ,,,
"On day 5 of your training, you will have a fairly simple day. You will start off by being tested in",,,
"the front of the restaurant with customers, and also to see how",,your fare with the Sub-way ,
process. Once,"you have passed this task, you will take",your final validation which will mainly be,
"question you should’ve learned throughout your training. From here, you are done with training",,,
and passing or failing the final validation will decide the fate of whether or not you get the job. If,,,
"you do pass the validation, once the manager has graded it,",,you will receive your schedule for,
"the first few days that you will work, and that will be the end of",,your training. If,you made it to
"this point, we really look forward to you working for us. Congratulations. ",,,
Chapter 2: Rules and Regulations 
Chapter 2 ,,9
Chapter 2: Rules and Regulations ,,
Handwashing ,,
- All employees must wash their hands before putting on gloves and also after using the,,
bathroom. ,,
Dress Code ,,
- All employees must be well groomed and uniform must be clean and free of any major,,
"blemishes. All employees are required to wear a Subway visor, a Subway polo shirt, either black",,
"or khaki pants, and an apron. Any employees violating the dress code will be given a warning the",,
"first time, every time after that you will be written up. ",,
Punctuality ,,
- All employees are suggested to arrive at least 5 minutes before their shift. If you do happen to,,
"arrive right on time, make sure",you come ready to get straight to work.,If you are ever any later
than 5 minutes you will be given a warning on the first occurrence and every time after that,,you
will receive a write-up. ,,
Write Ups ,,
- Employees will always be given a warning the first time they do anything against the rules.,,
Every time after that,you will be written-up and it only takes a total of 3 write-ups to be,
"terminated, meaning",you would be terminated on the 3rd write-up. ,
Sub-way ,,
- Be sure to follow the Sub-way technique of putting together a sandwich. If,,"you do this, you are"
always guaranteed to satisfy the customer and should almost never have an issue. ,,
Cleaning ,,
- Employees must be willing to stay past their scheduled time at times when the store does,,
happen to get busy. ,,
Customer Service ,,
- All customers must be greeted with a “Welcome to Subway” greeting as they walk through the,,
"door. Customers must be treated in a professional manner, be patient with customers, even if",,
they are giving,"you trouble. Last but not least, remember that the customer is always right. ",
Respecting your fellow employees ,,
- Employees must be respectful to each other when communicating. They are,,"your co-workers,"
treat them with respect if you wanted to be treated with respect. If,,you do happen to have an
"issue with the manager or a particular employee, you must try to get along with them in order to",,
maintain a pleasant atmosphere. ,,
10,,Subway Employee Training Manual 
Cash ,,
- All cash in the register must be counted and dropped at the end of the night. Anyone found to,,
"be stealing from the store, will be terminated with no warning. ",,
Schedule ,,
- Each employee is responsible for checking and knowing their own schedule. Any changes to,,
the schedule must be approved by the manager first. If you happen to miss a shift and don’t call,,
"and give the manager a reason as to why,",you will be terminated. If,you would like to make a
"schedule request, please let the manager know at least a week ahead of time. ",,
Chapter 3: Menu Items 
Chapter 3 ,,13
Chapter 3: Menu items ,,
Vegetables ,,
"As far as vegetables go, the easy way to remember which ones stay outside and which ones go in",,
"the walk-in is, by remembering that all veggies that come in a liquid a stay outside: this would be",,
"jalapeno’s, banana peppers, pickles and olives. All the veggies that come dry stay inside the",,
"walk-in: this would be lettuce, tomatoes, onions, cucumbers, bell peppers and spinach.",,
"Vegetables are cut first-thing at the beginning of every shift. So for example, if you were to open",,
the store for breakfast,you would cut fresh vegetables or if,"you came in to work the night shift, as"
"soon as you arrive,","you would first start off by cutting vegetables. The reason for this is because,",
we only cut enough veggies to last us one whole shift so that it stays fresh and crisp. If we were,,
"to cut veggies for the whole day, by the end of the night they would eventually start turning a",,
"little brown, and brown vegetables don’t look very good to a customer on their sandwich. ",,
Meats ,,
"Subway holds a variety of meats, some are kept in the freezer while others are kept in the walk-",,
"in. Meats that are kept in the freezers include: Philly cheese steak, Roast beef, chicken breast and",,
"chicken strips. All other meats are kept in the fridge and these include: Turkey, ham and cold cut.",,
You must make sure to keep everything where it belongs. ,,
Other ,,
There are also many other items that cannot be categorized by the previous 2 categories. The freezer,,
"items include: Bread, cookies, soups and pizza. There are also 2 items that are kept in the fridge that",,
"were not included in the other two categories, which are, dressings and yogurt. Finally the last item that",,
"could not be categorized in the previous 2 categories, and is kept in dry-storage is chips. ",,
Conclusion ,15
Conclusion ,
Once again SUBWAY thanks you for being a part of their employee family. ,
You have now officially completed your training and are now a sandwich artist. Remember the customer,
is always right and to always keep a smile on your face while taking care of a customer. Remember to,
"also always do everything the Sub-way, this will help make sure that you are keeping your customers",
happy and taking care of them in the best way possible. ,
"Also, keep this manual with-in reach to yourself, so you are able to go back to it for any needed",
"reference. SUBWAY is known as the number 1 franchise in the world and is still growing, it will only keep",
on growing if our customer service and food quality stays consistent as it has and that all depends on,
you. We know for a fact that you will try your best to build a regular customer base that is always,
coming back to dine at SUBWAY. ,
Index ,17
Index ,
3,
,S 
"3-compartment method, 6 ",
,"Sub-way, iii, v, 3, 4, 5, 6, 11, 14 "
P ,
,V 
"pre-test, 3 ",
"proofer, 4 ","validation, 3, 6 "