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Yes! It's our turn!
(thelemmy.club)
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this post was submitted on 14 Jul 2026
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More context, please! How does one accidentally make 100 sandwiches too many?
Sandwich shops are a super popular option for corporate catering, bosses will order a few platters to dull the pain of an all-hands meeting.
Still doesn't explain how you accidentally make 100 too many.
Hell, I think the big wigs where I work call meetings just so they can comp the lunch.
Y'all are getting sandwiches? We don't get shit
Not to bitch about free food -- free food is good food -- but I've noticed the workforce uses food as a bandaid to cover more glaring absences like pay and benefits.
I've worked in a small handful of different industries prior to settling in healthcare, and it was (and still is) a recurring pattern: the jobs that had the best fringe benefits had the worst actual benefits. I'm positive there are exceptions to this on both ends of the spectrum, but it does prompt the question: are you not getting shit because your corp compensates you well enough that they don't need to bother with fringe shit? Or are you not getting shit because they fall on that worst-of-both-worlds end of the spectrum?
If it's the latter, start updating that resume.
Way ahead of you. I've been reaching out everywhere lol
Well, fuck. You have my empathy - that's a shitty process, and by the sound of it, an even shittier status quo.
Keep your eyes on the prize, and good luck.
Make a 100 sandwich order on the wrong day.
What I believe the real answer is, is that the restaurant is likely trying to beat the JIT (Just In Time) production system. For example: If you are a restaurant themed around southern comfort, some of that food can take quite a while to prepare. To get ahead of the curve, you avoid making food in response to each order, and instead opt to make food in bulk at several points along the day, knowing you get X orders on average every few hours. For a sandwich joint, it probably has some additional nuance to it since its not quite as time intensive to make one, but I believe this to be the general answer.
Edit: this works better for some restaurants than others. It brings a higher production cost to cover the waste that went unused, but cuts out costs for labor. And for some joints like a Taco Bell, it can be optimized well enough that it'll hardly make a difference whether they make it on the fly, or in advance.
Or they got a catering order and just made it on the wrong day
Work at a sandwich shop and some dickhead cancels a big order?
Maybe they accidentally made the order a day early
That's not an accident. That's a crappy former customer.
Similarly to how one might accidentally build a jeep.