Finished up the first day of training. There’s a lot of material to cover, but there’s some pretty slow people in the class and they say the pass rate is 95% so I’m not too worried. Tomorrow we have the first quiz, then later in the afternoon we get shipped off in groups of three to work in real stores.
Best part is access to the FREE CAFETERIA. Of course it is all Subway products, but they are setup as a buffet instead of having sandwich artists. This allowed me to get a bit more creative than ordering from a menu. The cafeteria is in the main building across from the training center and for some reason most people drove over. But I asked myself “WWJD?” (What Would Jared Do?) and decided to walk over there instead. I just hope I don’t get tired of the food after two weeks of this.
The highs are still hovering right around freezing, but it still doesn’t feel all that cold to me. The dry air really keeps things a lot more comfortable than the constant dampness in Taipei. It also doesn’t hurt that there’s fairly bright sunshine during the day.
Maybe all that free food is part of their strategy. After 2 weeks of it, you’ll get sick of it, and you won’t eat your own stock/profits when you open your own store.
Jared is crafty.
(http://livejournal.com/users/edpark)
Actually, eating your own store’s food won’t impact things much as long as your business is doing pretty well. In fact one of the things they mentioned was that many owners give their employees one free sandwich per shift. I’m still worried about getting sick of it though. There’s a huge difference between 1-2 times a week and every day.
(http://livejournal.com/users/jlick)
I agree. If you had a regular restaurant with a varying menu, you would have variety and thus be able to eat is most of the days. But if the menu is fixed, one would get sick of it quite soon.
(http://livejournal.com/users/thaths)
In the US they vary the special menu items every few months. For example now the Buffalo Chicken is the current special in this area. And there is a lot of variety in the menu already. Restaurant menu boards only show maybe 10 different sandwiches but there are many other possibilities if you just ask them to do something different. Still, there’s a limit to the differentiation.
(http://livejournal.com/users/jlick)