cashier

team member

kitchen team member

team leader

baker

Schlotzskys

High work loads:

The store I was employed at was busy, mind you, and although the management recognized this, they often did nothing to help the fact that we were severely underemployed. They turned away many good employees and hired incompetent ones who later quit. This wasn't the worst store in town, either. In fact, our franchise owner showed great favoritism towards our store due to the volume that we moved. The point is that the amount of work required at our particular location often overwhelmed the amount of workers in the kitchen, which was usually less than five. Fully staffed our kitchen could have employed up to nine workers at one time but I only saw it this full when we had our yearly anniversary promotional sale. During a lunch rush, it wasn't uncommon to go forty five minutes to an hour without changing gloves while making sandwiches because there was no drop in business. Not only is it ridiculous that there weren't an extra 15 seconds to be had for spans of up to an hour, but it's insanitary and violates all kinds of health codes.

Poor communication from management:

The managers seemed to believe that if you did something wrong, you would automatically know what you'd done and correct your behavior without any intervention. They would thusly become very distraught when mistakes were made repeatedly and after a few times making the same error, whether the employee recognized their mistake or not, the result was a very firm and public correction. Training was carried out by "experienced" employees and often didn't reflect the actual rules and regulations that had been set. It wasn't until I'd been there about a year and started talking with a new manager that I really learned most of what was supposed to happen and why. Despite this complete lack of a basic training, employees were often reprimanded, scorned, and otherwise humiliated in the presence of a customer for not following a rule that was probably never made clear to them. And even when some sort of action was required to correct a negative behavior, it didn't need to occur in the presence of fellow employees, much less, customers. Not to mention the fact that most of the worst behaviors present at our establishment went uncorrected, but I digress.

One of my co-workers was fired due to a scheduling mishap in which the management wrote his hours on the employee schedule incorrectly and he didn't show up when the manager's schedule said he was working. They called him and he said that he didn't know he was supposed to work and that he would be there as soon as possible. When he got to work, the head manager told him that it seemed like he didn't care about his job and fired him in front of the entire crew and a store full of customers.

Poor enforcement of policies regarding lazy workers/illegal behavior/ sexual harassment:

A year ago, a manager was hired who had trouble keeping her employees in line. They would refuse to work and just laugh when she told them to get to work. After hassling the upper management for nearly a year, she still has problems with getting the lazy workers to start working and nothing has been done to correct their lack of respect for authority.

Several workers have been hired who often participate in the illegal consumption of alcohol (underage) and a few who recreationally use marijuana. Not that I particularly agree with the rules regarding these substances and their respective illegality, but in the handbook, which I had to steal because I was not provided with my own copy, specific policies are outlined regarding illegal drugs and alcohol consumption. On multiple occasions, these workers have come into work intoxicated, either by alcohol or marijuana. I'm not saying they were hungover from a long night. These guys were drunk or stoned out of their minds and weren't even confronted by anyone. Drunk and stoned? Business at usual, here at Schlotzsky's!

One worker in particular was notorious for sexual harassment, not only to fellow employees, but also to customers. He would start rumors that he had had sex with an attractive female employee and, for some reason, everyone tended to believe the rumors, thus ruining the female employees' reputation among her co-workers. This behavior has still not been corrected. At one point in time, he was writing his phone number on napkins that were being taken to attractive female customers. In one such instance, this nearly resulted in a physical confrontation between him and a customer''s angry husband. He has since stopped, but not because of any action taken by the management.

Unfair hiring criteria/possible discriminatory hiring:

I understand that it's unusual to be moved around a lot withing a work environment and that the position that you are hired into is usually the one you'll stay in, at least at this level of employment. However, it was often recognized by the management that my personality was not well suited for an isolated work environment (kitchen work) and that I was much more of a people person than anything else, but when I requested to be moved to a cashier/front store team member, they outright refused on the basis that they don't let males work as cashiers because, "girls are more friendly." On one such instance, this reason was given to me the week before they hired a male cashier who quit before the week was out. If I had been moved somewhere where my people skills could have been utilized, I probably wouldn't be talking about this job in retrospect like I am now!

The site asked that I identify the best part of my job and, honestly, the good things like working with my friends or hanging out with co-workers were only loosely related to working at Schlotzsky's and could have very easily not been present. I would say that, of everything that's happened to me involving my employment at Schlotzsky's, the absolute best thing was the uplifting feeling of freedom that I felt after putting in my two-weeks notice.

The training was completely backwards, with very little support or explanation. I was put on registers before kitchen, which left me fully unable to answer any questions about what was on any menu items. This led to lots of frustrated customers, as well as flustered staff who would have to step in and help answer their questions. KITCHEN SHOULD ALWAYS BE TAUGHT FIRST! If I asked what I thought was a simple question like, "How many tablespoons of frosting go on a cinnamon roll?" I'd get told, "Just make it look like this," in an angry tone. After two weeks of making them look "like this" I got yelled at for making them "wrong" the whole time, even though I was never once corrected after the first time I was shown. There were no "job aids" to show what any finished product should look like. Some things had long, written explanations hanging in the kitchen, but the numbered scoops used to measure things per the instructions were not anywhere to be found. 

Food safety is NEVER a priority here. Bread is baked fresh every day, but is never used the same day like it is meant to be. They use day-old preservative-free bread with little mold spots every single day. They call them "flavor spots" which is absolutely disgusting. They seem to think it's fine because the sandwiches get toasted. They let salad dressing sit out at room temperature, then pour the old bottle in with new stuff and slap a new label on it. GROSS AND ILLEGAL! None of the cooler tables in the kitchen keep temp because the lids are broken, so they just take them off all day. This leaves most of the ingredients in the "danger zone" all day. Then the old, half empty bins get refilled with fresh stuff, they cover it up, and call it a day. Who knows how old and disgusting the bottom layer of stuff is by now. Seriously, I could go on for hours about all of the unsafe and illegal food practices that go on in this chain. The entire KC area franchise is all fairly new, and I don't expect them to last long. A few failed health dept. inspections will eventually shut them all down. 

Management leaves MUCH to be desired. The people there are very gossipy and clique-y. Lots of eye rolls when I'd ask to be shown something I hadn't been trained on yet. Lots of talking in Spanish, looking at me as a group, then giggling to each other. I was made to feel very unincluded and unwelcome. 

When I offered to help fix all of the food safety violations, I was told to not worry about it and just follow the checklists given to me. Um, no! If the pecan tub takes SIX MONTHS to expire, it should not be topped off every night and have its label changed! The pecans at the bottom of the tub have now been there for a WHOLE YEAR and that is disgusting. The whole place is disgusting.

Don't eat here. Don't work here. This place will crash, and crash hard in the near future. And that sucks. I started working there because I loved their food. I stopped working there because the food is unsafe and NO ONE CARES AT ALL. I cannot work somewhere in which I am the only person who cares about food safety. 

Oh, and to top off the cake of ridiculousness, they try to not pay people their final paychecks. I know I'm not the only one; I saw the paperwork sent to the chain that others had filed with the Dept. of Labor when they weren't paid for their work. When I finally did get them to agree to pay me, they tried to only pay half of what I was owed. Then, they still shorted me, but I gave up and left with my partial pay. I was too fed up with their games. I'll just report them to the Dept. of Labor like everyone else who quits.

a typical day shift at work consists of food prep for the kitchen and cashier crew,baking for bakers and the busiest part of the day during lunch time. the night time has its busy times but the daytime and nighttime are very much different with having to do with more clean up at the end of the night for the next day of business and in overall business throughout the week and so on.
One of the most important things i have learned is that team work means alot as well as having the power to do things independently and be expected to do your share of work. 
Management affects partially the overall outcome,the amount of business and income we can handle between business hours,customers patience and our quality and speed of the product that is bought by the customer. So a manager could easily make it that much easier by helping their employees and give positive direction rather than not help at all or less and cause friction because help was not properly provided.
My co-workers for the most part know what they are doing but are still faced with challenges such as other co-workers who care very little or not at all and are not passionate about the job but somehow managed not to move on to a more desirable job.also another various challenges that occurred with co-workers such as not being able to differentiate between what they have going on outside of work vs whats going on inside of work. 
The hardest things about my job was knowing that if i wanted something done right while i saw someone do it wrong for the 100th time i had to either fix it myself or have someone else who knows how to address the problem with the appropriate solution.
the most enjoyable parts were realizing that i manage to work my first job this long,i developed friendships,i have had a increase in my skills of simple cleaning and focused more on the things i need rather than the things i want to be more successful and have A better lifestyle.

A typical work day is dependent on one of the two sections available: either work the floor or the back. On the floor you work the register, run food, make sure the front of the store (and bathrooms) is clean, soup/specials server, restock throughout the day and if the kitchen needs help you will jump on the line. Also if walk-in traffic is low you'll be put on drive-thru.  In the back, you do food prep, put together sandwiches/pizza/etc, box food ready for the front/drive-thru and then clean in the back. Opening and closing is the usual as well, closing you clean the front and back, store food supplies and make sure everything is ready for the opening shift (where you prep food etc.)

Pretty regular of a job in fast-food. 

I learned the basics of this type of workplace.

Management was there and helpful, at least... though we would be without management if the store wasn't expected to be busy. I can't remember any memorable moments with management or within the scope of management-to-employee daily interactions.

Workplace culture was great, I think. It felt like all of us were at the same level of stress and expectation so that was comforting at the least. My coworkers were amiable to shift swaps and teaching moments. But again, you're a food service worker - don't expect much.

The hardest part of the job was the level of energy expected for the pay was kind of ridiculous. I'm not sure what they're paying currently but I was at 7.45 and they expected us to STAY busy all shift even if no one was in the store. It was brutal, and completely unforgiving. Hopefully they pay more if they expect you to be a robot.

The most enjoyable part of the job was exploring the options in the kitchen when you work the line. The combinations in the food was kind of fun! 

I've been working here for about 8 months, leaving at the end of May to move back upstate. My first impression working at the Schlotzsky's in Canton was an interesting challenge, with a fair amount of routine. The job is simple enough to understand within a few days of training, and from my personal experience, management is fair and understanding. With that being said, if you're constantly on your phone, standing around doing nothing, you won't last here. The staff supports each other as long as you're pulling your own weight. If you need help, ask instead of floundering, because that's an easy way to get an upset customer. I have mixed feelings when it comes to the area manager and owners, considering the owners refer to this as "the other store" and rarely fix anything. I've been directly told by the managers themselves our location is basically left to sail on its own, or sink, because the owners do the bare minimum for the Canton restaurant. One aspect I can say I've loved while being here, is our regulars, they're always engaging and a few tend to tip generously. Being paid $10 an hour for the amount of work you do in a day though, is questionable at best, but it's a good beginner job to gain experience. The turnover rate is a bit high, but from what I've seen, stems from people just wanting an easy paycheck. Schlotzsky's is fast-casual, meaning it's still fast food, you need to do your job and not just stand around. Overall, I would recommend working here if you're looking to challenge yourself and expand on your knowledge, just not if you're only looking for an easy paycheck. The hours will vary week to week, unless you somehow magically get full time, Tuesdays are the slowest and Fridays are the busiest at this location. Best of luck! 

The Typical day working in Schlotzky's Deli is working on the register, cleaning up after the customers, cooking sandwiches as quickly and as effectively as possible. We make sure the food and produce are in date and keep the rotation fresh for assorted meats, cheeses, and vegetation. We also make sure that the restrooms and the kitchen are cleaned before, during, and after work.

I relearned how to use the cash register when i was out of work for the time as well as up-selling out products to the customers. It was also the first step into the world of fast food and learning how to: organize, cash handle, multitask, food preparation, use a cash register, cleanliness. The basics that many people can learn with this job as it is a stepping stone job.

Like a heartbeat of any restaurant/fast food, it has its slow times and its rushes while maintaining a balance between the two gaps. The slow times the the best wen we need to get restocked and clean up the area. we also make the bread fresh everyday and make sure that our bake chef is ready as our ovens

The hardest part of the job is the lunch/ dinner rush. although it is too be expected with restaurants and food. Other then that it is a rather easy job to make sure everything is accounted for and everything is kept in order

the most enjoyable parts of work is the atmosphere and the occasional cool down throughout the day. Just taking in the day and what we accomplished

At first glance I was confused about the management because sometimes you’d work a shift with two team members who did not know how to answer basic questions about the system when it started acting out on your second day of training.  However, the managers are gems to work with. You’re kind of thrown in on the floor on your first day after having a five minute tour and explanation on how the system works, so you may or may not find yourself standing around in confusion every once in a while. This is the type of thing that you will get the gist of the more you do it. The mornings are busier than the nights (sometimes you only get two customers) but that sort of depends on what you consider as “busy”. The food quality is good and the team members work very hard to keep the place clean. During my shifts there were little incidents of drama with the younger employees which kind of made you think, “if you don’t want to work then don’t show up.” But if there was a problem that I couldn’t work with, it was the hours. Some nights you closed very early (maybe about two hours into the shift) because of how slow it was or because the store wasn’t staffed properly. Problems management were trying to solve that I just didn’t have any patience for at the moment. You could go from a consistent 25 hours a week to 17 hours a week, and if you were trying to pay bills on time, something like that was not promising. Overall, it wasn’t such a bad place to work at.

I’ve only been working here for a couple of months, but the environment is nice. Everyone is friendly with each other, and the management is usually very lenient with scheduling and religious obligations. The only problem I have is the constant cutting of hours that I’m currently going through. I do nothing wrong and i’m a very good worker, according to fellow employees and management, but every week, my hours are getting shorter and shorter. I first thought this could be because they are just starting out and have to weed through about 50 people, because you know people are gonna quit here and there. But I later realized that it’s starting to become more of a convenience job. Like, they only have me scheduled to carry them through the lunch rush, and even then they sometimes send me home early due to it being slow. Hopefully, my teaching myself more positions can help boost the amount of hours that I’m receiving, but it’s still annoying only making at most $250 every two weeks. I know I can do much more than what they’re giving me, and it feels a little degrading sometimes. Eh, I’m just babbling. It’s good if you’re still in high school and need a few bucks of your own in your pocket, but if you genuinely need to support someone else or yourself, then it’s gonna be a bit of a challenge.

I worked at this location for a good decade, and for six of those years never received any pay raise. As time went on, new hires who were UNDER me as I was a shift leader, were paid more then I was.

Management was a revolving door. We'd get a new one in, they'd last maybe six months, then they'd be gone, and a new person would be brought in.

It was not uncommon to be called in on days off as no one else wanted to work. While they had no problem giving you overtime, you'd likely never get a day off.

The kicker though, is eventually they wanted to 'sell stock' of their company and told us to cut labor. Their bright idea was to cut the three man closing team to only two people. So that's one person making and finishing sandwiches, and one person having to run the front register and the drive thru. EVERY NIGHT. Oh if a bus of people were coming, you were expected to make the huge group order happen with only two people.

I'd stay until 1am some nights trying to finish all the cleaning. Many things were broken down, but not replaced. Entire building was falling apart. At one point they began to remodel, only to stop half way, leaving things unfinished.

Last of all, despite being there for ten years I was offered nothing as a 'Thank you' for my time and loyalty. I would have been happy with a certificate, but I was given and offered nothing.

Don't work for this place or anything Focus brands. It's my experience they don't care about you.

What is the best part of working at the company?
Besides being a fan of the products and delicious food, I enjoyed my team connection and the sense of working with family,we connected through working hard,and we were there for each other,we didn't make a lot of money but the management understanding for our personal issues made it easier to deal with everyday life demands. It's hard to find a workplace that stands behind you through it all ..I enjoyed being part of that family. 

What is the most stressful part about working at the company?
Its no big deal to give 100%  working under normal conditions ,but it gets very stressful when you have equipment failure and not having the proper tools to preform at a high level of quality..

What is the work environment and culture like at the company?
Healthy environment and a nice atmosphere to preform and grow, respectful and trustworthy for anyone to become their best 

What is a typical day like for you at the company?
In combined i have worked at this company for 13 years between 4 different locations.i enjoyed waking up in the morning knowing that I'm going to have a great day at work, I loved everyday challenges and accomplishments big or small, every team was a dream team to work with

Top Job Titles	Average Salary
Cashier 128 salaries reported	$12.63 per hour
Team member 201 salaries reported	$11.81 per hour
Kitchen team member 139 salaries reported	$10.21 per hour
Team leader 127 salaries reported	$13.32 per hour
Baker 104 salaries reported	$13.76 per hour

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