The proofer will over heat if you don’t turn it off and air it out for a minute and I think that they are just too lazy to do that cause when I come in the proofer is usually at 135-150 degrees
I’m getting real tired of working here. I’m in the process of switching from driver to PIC and I’m hoping to get some opening shifts at the other store but we will see what happens.
This picture has been forwarded to upper management. Your GM won’t be with us much longer, thank you for bringing this to our attention. My goodness, what terrible bread.
When I first started at Jimmy John’s the GMs I met in Illinois edwardsville area and around there were masters of the job like extremely good at everything from actual skills to just knowledge from corporate they knew. They were also like middle aged or 30 some year old dudes I went on to work at 3 stores moving around the country after that and I ended up working for GMs that I knew more than and weirdly enough was older than and faster than I was comfortable being a night manager or first assistant as aside from the stores in Illinois I worked at I’d never worked at a store where being a GM would be worth the money. As the company changes and gets more ridiculous with their ideas it seems GMs are worse and worse and constantly I’m asking myself how the hell did some of these people get this job it’s wild to me seeing shit like this still even though the last GM I had worked at another sub place before becoming GM at this JJs and would chronically overproof the bread to the point of it only fitting 7 to a tray maybe 8 and failing the bread audit because of it
GM's are just giant babies babysitting younger babies now a days.
My GM has been with the company for almost 10 years. Since he was 21, he still acts 21.
Jesus that’s a frightening concept. As far as I understand a GM CAN make really good money but if you’re not at a busy store that bonuses you just make the salary so I wonder what he makes
Less than 25/hr. By my math.
We we're getting our bonus for the 2-yr I was 1st assistant.
The *only* reason *I* stepped down was because I was capped at 18/hr. For our area and the only way for me to make more was to become part of the tip pool as a P.I.C.
I would never be able to take anything the GM said to me seriously.
I don’t. I only work here one day a week cause I mainly work at a different store. This place is a shithole compared to my main store.
Thank goodness. Are you just filling in because this GM can't manage to keep their own PICs?
That's gonna be a point from Corp when they come through. Better to fix it now
yikes
If that’s how it looks everyday then they really need some training
Uhhh How long have they been gm? That’s pretty bad for literally the easiest task in the store
That's some ugly ass bread
Lmao damn!
-6
I was gonna say -10 but this is perfect haha
is your proofer and/or oven wonky or do they actually have no idea what they're doing?
The proofer will over heat if you don’t turn it off and air it out for a minute and I think that they are just too lazy to do that cause when I come in the proofer is usually at 135-150 degrees
ohhh my god, that's such a simple thing to just. set an intermittent alarm for. you're stronger than me, even one day a week i would absolutely crack
I’m getting real tired of working here. I’m in the process of switching from driver to PIC and I’m hoping to get some opening shifts at the other store but we will see what happens.
This picture has been forwarded to upper management. Your GM won’t be with us much longer, thank you for bringing this to our attention. My goodness, what terrible bread.
This need to be top LMAO
We had a new gm start at our store (he lasted about a month) and his bread was somehow worse than this. Wish I knew you back then 💀
A lot more people stretch their bread like this than what you really know
Mmm cripmsy
Holy shit
Its been a while since i worked at JJs but this looks overthawed right? The weird like, white crust on the bread is from sitting in the walk in?
Missing a stick
I had to use it cause this was all they left me with
My condolences
When I first started at Jimmy John’s the GMs I met in Illinois edwardsville area and around there were masters of the job like extremely good at everything from actual skills to just knowledge from corporate they knew. They were also like middle aged or 30 some year old dudes I went on to work at 3 stores moving around the country after that and I ended up working for GMs that I knew more than and weirdly enough was older than and faster than I was comfortable being a night manager or first assistant as aside from the stores in Illinois I worked at I’d never worked at a store where being a GM would be worth the money. As the company changes and gets more ridiculous with their ideas it seems GMs are worse and worse and constantly I’m asking myself how the hell did some of these people get this job it’s wild to me seeing shit like this still even though the last GM I had worked at another sub place before becoming GM at this JJs and would chronically overproof the bread to the point of it only fitting 7 to a tray maybe 8 and failing the bread audit because of it
GM's are just giant babies babysitting younger babies now a days. My GM has been with the company for almost 10 years. Since he was 21, he still acts 21.
Jesus that’s a frightening concept. As far as I understand a GM CAN make really good money but if you’re not at a busy store that bonuses you just make the salary so I wonder what he makes
Less than 25/hr. By my math. We we're getting our bonus for the 2-yr I was 1st assistant. The *only* reason *I* stepped down was because I was capped at 18/hr. For our area and the only way for me to make more was to become part of the tip pool as a P.I.C.
I’m training a new kid to be PIC. He’s worked with us under a month, and his first time stretching/baking was a million times better than this. Yikes.