TABLE OF CONTENTS

Welcome to the Team!..............Page 2

DAY 1 Basic Training.......Pages 3 - 4

Equipment
Sandwich Ingredients

DAY 2 Customer Service and Safety...................................................Pages 5 - 6

Customer Service Expectations

Register and Time Clock Information
Identify Safety Tools

DAY 3 Making Sandwiches...Pages 7 - 8

Bread Station
Veggie Station
Review Sandwich Building Formulas and Procedures
Review Special Items
Food Cost

Day 4 Bread Baking and Food Preparation..Pages 9 - 12

9 Steps to Great Bread

Baking Cookies
Food Preparation
Front Line Practice

Day 5 Sandwich Building..Pages 13 - 14

Bread Station: The Image Make

Veggie Station: The Architect
Cleaning Checklist

Day 6 Delivery and Storage .....Page 15

3 Basic Storage Areas at Subway

Day 7 Cash Handling Policies......Page 16

Cash Handling Policies

Recap

Reminders ......Page 17 -18

University of Subway Class Checklist.....Page 19

Welcome to the Team!

We are excited about you joining the Subway Sandwich Artist
team. We have very high goals and standards to reach as a team. Our goal
is to deliver an outstanding experience to every customer. This process
begins with you!
This booklet is a job aid to assist in your training process. The
Subway Store Manager or the Store Mentor will shadow you throughout
your initial training. This plan develops each Sandwich Artist to acquire
foundational training, The Subway Basics.
Please note that this training is designed to give you the basic
skills that are needed to assist your team in the execution of an
outstanding experience for our customers. Always dress for success and
bring a winning attitude. This sets the tone for great customer service
causing a CASABO experience for our customers!
It is our desire to give you the resources, and on the job training
to build you into a successful Sandwich Artist. Your success is our success.
There is pre-work required for each stage of this training. On line classes
are required for each day of training. Again, it is very important to
complete each day of training in its entirety.
Your Subway University classes are easily accessible through any
internet server and computer. Ask your manager for assistance if you
suer any complications with this process.
Subway University Username: ___________________________
Password: Subway1
Mentors Name: ________________________________________
Mentors Phone Number: ________________________________
Store Phone Number: ___________________________________

Day 1: Basic Training

Today you will train in the basics of working at Subway. The mentor
will take you on a Subway restaurant tour to familiarize your new work
environment. On this tour, the mentor will introduce you to the
equipment and ingredients that are involved in the daily operations at
Subway.

Equipment:

Walk-in Cooler: store stocked item at a temperature of 34-41F.

Walk-in Freezer: store stocked items at a temperature of 0F or

lower.

Sandwich Unit: hold all ingredients needed to prepare a Guest a

sandwich. This equipment is to be kept stocked and needs to
maintain the ingredients refrigerated temperatures. (34-41F)

Oven: equipment used to bake our bread and our cookies.

Proofer: used to slowly assist the bread to rise to its proper size
prior to baking.

Speed Oven: part toaster/ part microwave, heats and toasts the
guests sandwiches upon request.

Retarder: a storage cabinet for frozen bread to slowly thaw,

allowing the yeast in the bread to become activated.

3 Compartment Sink: washes all equipment (dishes). One sink is

used to wash, one to rinse, and one to sanitize.

 Sandwich Ingredients:

Bread is the rst ingredient in making a sandwich. Italian and

Wheat bread are the basic types of bread. Out of this bread we
have 3 gourmet breads available: Italian Herb & Cheese, Jalapeo
& Cheddar, and Honey Oat. We also oer Flatbread (similar to
pita bread) and Wheat Muns. Practice cutting procedures (hinge
cut).

Meat and Cheese is the next set of ingredients in the preparation

of a sandwich. Allow the mentor to explain the dierent types of
meats and cheeses available for a guest to select. Refer to the
training aids to assist in the use of proper formula. Formula: is the
correct amount of product placed on a sandwich by standard
guidelines.

Veggies are fresh cut every day at Subway. Allow the mentor to
describe each vegetable available for the guest to build on their
sandwich. The mentor should demonstrate proper formula and
product placement.

Sauce and Seasoning enhance the taste of our customized

sandwiches we oer an array of sauce choices for our guests. The
mentor will demonstrate the proper placement and techniques of
putting sauces and seasoning on a sandwich.

Tests Completed:

Orientation Test
Hazardous Waste Test

Subway University Classes - Pre-Work for Day 2:

o
o
o
o
o
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Creating a Professional Atmosphere

Customer Illness
Exceptional Customer Service
Resolving Customer Complaints
Store Security and Safety Procedure
The Subway Way

Day 2: Customer Service and Safety

The focus of this training is to develop your skills into the
expectations of Subway, your team, and the most important: The
Customer. Customer Service is the TOP priority in any Subway restaurant.
Follow along as your mentor discusses the expectations of each topic:
Customer Service Expectations, Register and Time Clock information, and
Safety Tools.

Customer Service Expectations

First Impressions/3 Second Rule (Eye Contact)

Smiles/Genuine Customer Care/Friendly
Customer Interaction/Personal Touch
Work Ethic/Grooming Standards/Hand washing
Read Service Marketing Handbook
One Customer At-A-Time/Perfect Sandwiches

Texas Subs Inc. Company Mission Statement:

A Company of Opportunity Where You Can Determine Your Own Destiny
by C.A.R.I.N.G.
C Create a positive environment
A Always be prepared
R Respect and Honor everyone
I - Impress every customer
N Never stop learning
G Go the extra mile
Always keep this in mind. It is up to all of us to deliver on this mission
statement. It takes a team to move a company forward!

 Register and Time Clock information

Learn Clocking In and Out Procedures. The mentor will assist you in
inputting your information into the register system. You will be taught
how to clock in and out for your shifts. You will be taught how to read the
schedule and what to do if you need time o.

Identify Safety Tools

Safety in the Workplace is a very critical part of training. The mentor
will assist in your training and understanding of the expectations of our
team. You will be introduced to manuals, checklists, and other forms of
safety related topics.

Right to Know (MSDS)

Crisis Manual
Sandwich Artist Checklist
Food Safety Log / Temping
Product Dating
FIFO

Subway University Classes - Pre-Work for Day 3:

o
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o
o
o
o
o
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Exterior Building Appearance

Flatbread Preparation
Food Preparation
Front Line Food Safety
How the Front Line Operates
Service and Customer Area Equipment Overview
Suggestive Selling
Thru-Put

Day 3: Making Sandwiches

The mentor will guide you through an overview of both the bread
station and the veggie station. The mentor will review the ingredients
available to the guests, formulas, training aids, toaster and microwave
settings and use.

Bread Station
This is known as the Image Maker. First Impressions are critical! In
this position you greet the guest using the 3 second rule. The mentor will
demonstrate the hinge cut (45 angle). Practice cutting bread and
interaction with guests. Smile and set the tone of a fast and friendly
environment.

Review:

Types of breads available to the guests

Formula placements for meats and cheese
Suggestive selling key items: double meat, double cheese, or add
bacon.

Veggie Station
This is known as the Architect. Greet the guest. Assist the guest in
making a perfect sandwich. Walk the guest through the garden to ensure
that the proper sequence is being used. This makes our sandwiches look
and taste even better. The Architect completes the sandwich to the
guests liking. Determine if the guest will be eating here or to go. Uses
dine in baskets, or wrap the sandwich if the guest is taking it to go.

 Review Sandwich Building Formulas and Procedures

Proper sequence and formulas of veggies

Key suggestive selling points at this station: add bacon, add
avocado, etc.
Finish the sandwich with sauce (top: creamy based, bottom: oil
based), and seasonings.

Review Special Items

Breakfast Sandwiches
Kids meals
Pizza

PRACTICE, PRACTICE, PRACTICE!!!

Food Cost
Food cost is a daily objective for each team. In order for a restaurant
to be successful, the store has to control the costs it takes to operate the
business. Food Cost is EVERYONES responsibility. To be proactive in
helping your store in maintaining food cost, you will need to always
prepare the guests sandwiches using the formulas set by Subway. Your
mentor will review this in more detail.
Subway University Classes - Pre-Work for Day 4:
o Baking Great Bread
o Baking Other Products
o Food Pans
o Fuze Iced Tea
o How to Build
o How to Build a Breakfast Sandwich
o Soup Program

Day 4: Bread Baking and Food Preparation

Today your mentor will be training with you on the IMPORTANT steps
in bread baking. Each step is critical to the nished product quality of our
bread. Our bread is critical to the success of our business, so this session is
a critical step in your development and should not be taken lightly.

9 Steps To Great Bread:

1. Panning: the process of placing frozen breadsticks on bread forms
or on size tray to be placed in the retarder for thawing
purposes. Pan bread sticks with the seam-side down.
2. Retarding: the process of defrosting (thawing) dough in the cooler
at a temperature cold enough to keep dough from rising. The
main purpose for retarding dough is to let the dough age so the
baked product has the proper taste and texture. Dough should be
retarded for 8-12 hours. Once dough has been in the retarder for
12 hours or more, the dough must be immediately oor retarded
or discarded. (If you are preparing gourmet bread: You would
spray each breadstick with a mist of water, then you would roll
the breadstick in the proper seasoning ensuring to coat 2/3 of the
breadstick. Then you would proceed with the following steps.
There is no need to re-spray gourmet breads, as on line 5
indicate.)
3. Scoring: the process of putting slight, diagonal slashes in the top
of each retarded bread stick. Scoring gives the each baked bread
the unique look of authentic home-style bread.
4. Floor Retard: the process of leaving retarded bread out at room
temperature for a period of time to reach the proper internal
temperature before going into the proofer. In order for the bread
to proof properly, dough must have an internal temperature of
50F-55F.

5. Spraying: Before placing retarded bread into the proofer, spray

with a ne mist of water over the surface for the bread sticks. This
helps keep the bread moist and prevents a hard crust form
forming. When spraying is done, as it varies on the type of bread
being prepared, you will season and score the gourmet breads.
6. Proong: the process of exposing retarded dough to a proper
combination of heat and humidity to stimulate the yeast action
and encourage the rising of the dough. Proof temperature should
be 100F-105F and the humidity should be set to 80-85% (3-5 on
the dial). Ensure the breadsticks are completely proofed by
utilizing the proong template.
7. Baking: Bread is baked at 350F. Set the timer for 14-18 minutes
(Duke), 18-22 (NuVu). Determine if the bread is nished baking by
the visual characteristics.
8. Cooling: Allow bread to cool on an open air rack or a bread
cabinet for up to 30 minutes. Ensure that bread that is hot is
always placed above cooled bread. Once bread has cooled
transfer pans to the bread cabinet.
9. Storage: Store bread in an enclosed bread cabinet, Ensure that
the cabinet door and vents are kept shut, as much as possible, to
prevent bread from drying out.

Baking Cookies:
Set oven temperature to 325F. Place cookies on cookie liner
following designated pattern. Bake for 11-14 minutes. Remove
cookies from the oven when they are light brown in the center and
golden brown around the edges. Allow cookies to cool for 20
minutes. Remove with a spatula.

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Day 4: Continued
The mentor will train you on the items in need of prepping. The
Mentor will demonstrate the FIFO technique and how to properly date
and label each cambro that is prepped. The prep list is a tool used to assist
in the Sandwich Artist making an informed decision for the prepping
needs of the restaurant.

Food Preparation
Product
Bell Peppers
Red Onions
Cucumbers
Tomatoes
Lettuce
Spinach
Banana Peppers
Jalapeno Peppers
Pickles
Olives
Cheese
Chicken Strips,
Bualo, Teriyaki,
Roasted Chicken
Roast Beef
Steak
Turkey Breast
Ham
Bacon
Cold Cut
Tuna
Pepperoni/Salami

Sliced
Sliced
Sliced
Sliced
Opened
Opened
Opened
Opened
Opened
Opened
Opened

Shelf Life
2 days
2 days
2 days
2 days
2 days
2 days
5 days
5 days
5 days
5 days
5 days

Prepped

2 days

Prepped
Prepped
Prepped
Prepped
Prepped
Prepped
Prepped
Prepped

2 days
2 days
2 days
2 days
2 days
2 days
3days
3 days

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Drain Usage
Y
Y
Y
Y
N
N
Y
Y
Y
Y
Y
N

Y
N
N
Y
N
N
N
N

 Front Line Practice:

Bread Station: practice hinge cut, interaction with the customers,

personal touches.
Veggie Station: practice use of formula, proper sequence of
veggies, and suggestive selling.

Subway University Classes - Pre-Work for Day 5:

o Back of the Restaurant Overview
o Produce Keeping It Fresh
o Safe Knife and Sharps Handling
o Value 101

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Day 5: Sandwich Building

The Mentor will work with you today practicing your skills on the
front line. You will practice each section of the sandwiches making
process.

Bread Station: The Image Maker

Practice your greeting skills using the 3 second rule.

Make sure to smile while you interact with each guest.
Practice cutting the bread with the perfect hinge cut.
Practice formula, meat, and cheese placement

Veggie Station: The Architect

Practice interacting with guests

Practice proper formulas and sequence (walking through the
garden)
Practice making a perfect sandwich
Practice suggestive selling

13

 Cleaning Checklist
After the rush period, the Mentor will walk through the cleaning
checklist for the Guest Areas. The Mentor will assist you in the
expectations of each cleaning task.

Restrooms: clean and stocked

Dining Area: tables, chairs, oors, windows, and drink stations are
stocked and clean
Chip Racks and purse rail stocked
Beverage Cooler clean and stocked
Tea remade and ready for the next shift
BOH (Back of the House) dishes, garbage removal, and oors are
clean

Subway University Classes - Pre-Work for Day 6:

o
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Cleaning the Back of the Restaurant

Cleaning the Beverage Station
Cleaning the Customer Area and Restrooms
Handling Deliveries
Safe Chemical Handling
Safe Lifting Techniques

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Day 6: Delivery and Storage

Today your Mentor will be training you to understand the delivery
process, how to rotate the stock, and how to put stock away.

3 Basic Storage Areas at Subway

Walk-In Cooler: Refrigerated items

Walk-In Freezer: Frozen Goods
Dry Storage: Paper products and packaged foods not in need of
refrigeration or freezing

Once the truck delivery has been successfully put away, the Mentor
will verify your ability to prep food items as needed for the assigned
needs of the restaurant. Refer back to Day 4 for shelf life chart. The
Mentor will demonstrate the Pull/Thaw process and dating of products.
Subway University Classes - Pre-Work for Work Day 7:
o
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Basic Shift Controls Overview

Operating the POS
Robbery
Subway POS Dashboard
Subway POS Ringing in Sales

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Day 7: Cash Handling Policies

Today your Mentor will be training with you on the 3rd station known
as The Enhancer. At this station you will learn the basics in ringing up
sales and enhancing the Guests experience. Once you have reviewed the
cash handling policies and procedures with the Mentor, you will learn the
basics of how to ring in sales and tender sales for each Guest. The Mentor
will demonstrate and go through the try out phase of using the cash
register.

Cash Handling Policies

Cash policies
Cash-Ins
Cash Drops
Discounts
Sub/Credit Card Handling

Recap
The nal step in your rst 7 days of training is to recap your
performance with the Mentor and the Manager.

Review:

Feedback on your performance

Goals for your continued training: Health Card, Customer Service
and Crime Prevention classes
Q&A
Customer Service, Friendliness, Smiles, Customer Interaction

16

Reminders:
Uniform Policy:
As a part of our team, you will need to always come to work in proper
uniform. We expect our Subway team to look professional, to take pride
in their appearance, and represent the companys image by wearing the
complete uniform. Please keep your uniform clean and in good condition.
A SMILE is the most important part of your uniform. Make sure you are in
full uniform at all times. Being out of uniform could cause your team to be
graded out of compliance.

Uniform requirements are:

Subway shirt
Black half apron
Hat or Visor
Black Pants full length or Shorts no shorter than 2 above the
knee. (Shorts can only be worn from the months of March to October)
Tennis Shoes (no open toe, Crocs, sandals, or canvas)
Socks
Nametag
SMILE!!!

17

Cash Handling:
Texas Subs Inc., dba Subway, is committed to strictly enforcing
Subways cash handling protection of our employees in the workplace and
in case of robbery or theft. Please review all cash policies in your
handbook to prevent ignorance of the policy. Not knowing the policy
doesnt make you exempt from the policy. If you know of anyone, even
management, not following this policy you must notify the corporate
oce immediately; otherwise you will be terminated.
It is in your best interest to follow these procedures to prevent
being blamed for something that is not your fault. The only way a
manager can determine problems is if these procedures are followed
correctly.
Please complete the following Subway University classes prior to
your next day of work. Once completed, you should be PRO certied.
o
o
o
o

Creating Party Platters

Emergency Situations
Subway, English to Spanish
Serving Customer with Disabilities

18

University of
Subway Classes
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
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Back of Restaurant
Equipment Overview (4)
Baking Great Bread (3)
Baking Other Products (3)
Basic Shift Controls
Overview (6)
Cleaning the Back of the
Restaurant (5)
Cleaning the Beverage
Station (5)
Cleaning the Customer Area
and Restrooms (5)
Creating a Professional
Atmosphere (1)
Creating Party Platters
Customer Illness (6)
Emergency Situations
Exterior Building
Appearance (2)
Exceptional Customer
Service (1)
Flatbread Preparation (2)
Food Pans (3)
Food Preparation (2)
Front Line Food Safety (2)
Fuze Iced Tea (3)
Handling Deliveries (6)
How the Front Line
Operates (2)
How to Build (3)
How to Build a Breakfast
Sandwich (3)
Operating POS (6)
Produce - Keeping It
Fresh (4)

o
o
o
o
o
o
o
o
o
o
o
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Resolving Customer
Complaints (1)
Robbery (6)
Safe Chemical Handling (5)
Safe Knife and Sharps
Handling (4)
Safe Lifting Techniques (5)
Service and Customer Area
Equipment Overview (2)
Serving Customers with
Disabilities
Soup Program (3)
Store Security and Safety
Procedures (1)
Subway POS Dashboard (6)
Subway POS Ringing in
Sales (6)
Subway, English to Spanish
Suggestive Selling (2)
The Subway Way (1)
Thru-put (2)
Value 101 (5)

Classes not offered

online:
Health Card (where
applicable)
Crime Prevention
Customer Service
Sandwich Artist
Certication

19

NOTES

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NOTES

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