The following is a review I wrote after having worked MIT at a local Subway. More to it than what's written here, but it's got the spark notes.
TL:DR Manager doesn't train his employees. Gets angry with employees for not following their training.
1.0
Zero Stars (if I could)
Manager in Training (MIT) (Former Employee), Logan, UT – March 27, 2022
One of THE WORST job experiences I've ever had. I was hired on as MIT (manager-in-training) and found out very quickly, I would not be receiving “training”. The GM handed me off to his Assistant Manager to train me my first day. The Assistant manager said all of four words to me that day.. my first day. Even less was communicated to me the following few days. Of course, having recieved next to no training, I made a couple mistakes doing prep work. On my fourth day (of training) I unfortunately had to call in. I was extremely ill (food poisoning from a sandwich I'd eaten (from this subway)) and my manager informed me I would have to either come in or find someone to cover my shift…. my 'training' shift. That is when I realized the GM was terribly incompetent. He needed me to cover MY TRAINING SHIFT. If you are training a new hire, you should have a filled out schedule to assist that trainiee. No, I was a full fledged employee on day one and would need to cover my training shift or come in and serve sandwiches in between restroom vomit trips. This situation alone was enough for me to resign but then later that day, the GM gave more. Using one of those coworker communication apps, the GM group messaged the entire staff to berate the employees for not doing their jobs correctly. He did so by pointing out the couple mistakes I had made during my no-training prep the previous morning. He used language like, “why do I even I pay you people?”, “It's not even that difficult”, and even attempted to assert that we had all been properly trained (four of us were recent or brand new hires) and there was no excuse for these mistakes. What were the mistakes? I had saranwrapped the remainder of a paper jack block because we did not need the full block that day to meet par. I also had not pulled meat from the freezer after having prepped the meat from the walk in. In all honesty, freezer pulling is supposed to be done by a manager to ensure inventory numbers are staying consistent, but every restuarant has has different way of doing things. Both of these are easily avoided mistakes had they given me any proper training. Kitchen skills are extremely translatable from one Restaurant to the next. Like previously stated however, every restaurant has its own way of doing things. Learning the rules and regulations of a new restaurant isn't terribly difficult, however silent trainers and poor management make it nearly impossible to do so. Wasn't worth the “good money” to deal with this primadonna GM. Might be better elsewhere. All four locations in my town are serious health hazards and should be shut down. I don't work at restaurants that make me ill.