If you’re a fan of Jersey Mike’s subs, you probably have your order down pat. But did you know there are certain things customers do that drive employees absolutely nuts? Working at a busy sandwich shop isn’t easy – there’s slicing meat, making hot subs, managing long lines during lunch rush, and keeping everything fresh and clean. I’ve talked to sandwich makers and gathered info from employee forums to find out what makes Jersey Mike’s staff silently wish you’d stop. These insights might change how you order your next #13 Italian.
Reaching over the glass is a big no-no
We’ve all been there – you’re trying to point out exactly which ingredients you want, and before you know it, you’re leaning over the glass divider. While it might seem helpful to show exactly what you want, this habit makes Jersey Mike’s employees cringe. The glass barrier is there for a reason – it’s a food safety measure designed to keep the food preparation area clean and free from outside contaminants. When customers reach over, they risk introducing germs or other unwanted elements to food that other people will eat.
Not only is reaching over the glass unsanitary, but it can also be dangerous. Many Jersey Mike’s employees work with very sharp slicers and knives throughout their shift. When you suddenly put your hand in their workspace, you create a safety hazard that could result in injuries. Instead of reaching over, simply use clear verbal instructions or point without crossing the barrier. The staff will appreciate your consideration for both their safety and food hygiene rules they need to follow.
Hearing “Mike’s Way” as “microwaved”
One of the most common mix-ups at Jersey Mike’s happens when employees ask if you want your sandwich made “Mike’s Way” – their signature preparation with onions, lettuce, tomatoes, vinegar, oil and spices. Many customers misunderstand and think they’re being asked if they want their sandwich “microwaved.” This confusion leads to awkward moments, repeated questions, and slows down the entire ordering process. Employees have to stop and explain what “Mike’s Way” means, which is especially frustrating during busy periods.
If you’re new to Jersey Mike’s, just know that when they ask about “Mike’s Way,” they’re asking about toppings, not heating method. This common misunderstanding causes unnecessary delays in the line and can frustrate both employees and other waiting customers. Jersey Mike’s doesn’t typically microwave their cold subs at all – they’re meant to be enjoyed fresh with cold cuts and toppings. For hot subs, they have a grill. Taking a moment to listen carefully to what employees are asking can make the experience smoother for everyone involved.
Ordering tons of extras during rush hour
We all want our sandwich just right, but timing matters when it comes to special requests. Jersey Mike’s employees understand that customization is part of their job, but when the line stretches to the door and you’re asking for extra of everything plus special modifications, it puts immense pressure on the staff. During lunch rush (usually 11:30 AM to 1:30 PM), every extra ingredient request means another customer has to wait longer. Employees often feel caught between wanting to please you and keeping the line moving.
If you have a complex order with lots of extras and modifications, consider ordering during off-peak hours if possible. Early morning, mid-afternoon, or evening visits allow staff to give your special order the attention it deserves without the pressure of a growing line. Another option is using the mobile app to place your detailed order in advance, which gives the team time to prepare it before you arrive. Employees will secretly thank you for your thoughtfulness, and you’ll get exactly what you want without the stress.
Complaining to the wrong employee
When something’s wrong with your order, it’s natural to want it fixed right away. However, Jersey Mike’s employees hate when customers complain about issues to the wrong person. The sandwich maker who just started their shift can’t do much about the sandwich you got yesterday. The cashier handling your payment probably didn’t make your sandwich and doesn’t have the authority to offer refunds. When you direct complaints to staff members who aren’t in a position to help, it creates an uncomfortable situation that slows down service for everyone.
The best approach when you have an issue is to politely ask to speak with a manager or shift supervisor. These individuals have the training and authority to address problems properly. Many locations have feedback forms or customer service contact information where you can report issues directly to people who can make it right. Jersey Mike’s generally wants to know when there are problems so they can fix them, but directing your complaint to the appropriate person ensures it gets resolved efficiently without unnecessarily stressing out front-line workers who may not have the power to help.
Adding extra meat to already meaty subs
Jersey Mike’s takes pride in their generous portions, especially on signature subs like the #13 Italian or the #7 Turkey and Provolone. These sandwiches already come packed with plenty of meat. When customers order these protein-heavy options and then ask for double or extra meat, it creates a structural challenge for employees. The sandwich becomes nearly impossible to close properly, ingredients spill out, and the balance of flavors that make Jersey Mike’s subs special gets thrown off. Employees then face frustrated customers who complain that their overstuffed sandwich is falling apart.
If you’re really hungry, employees would prefer you order a larger size sub rather than adding extra meat to an already protein-packed sandwich. The Giant (16-inch) option gives you substantially more food while maintaining the proper meat-to-bread-to-topping ratio that makes the sandwich work. Not only will your sandwich stay together better, but the flavors will be more balanced. The staff wants you to enjoy your meal as it was designed to be experienced, with all ingredients working together rather than one overwhelming the others.
Being rude or disrespectful to staff
It should go without saying, but Jersey Mike’s employees really hate when customers are rude or disrespectful. Working in food service is challenging – employees deal with demanding schedules, physical work, and constant customer interaction. Many staff members are young people working their first jobs or students trying to pay bills while in school. When customers snap at them, make condescending remarks, or treat them as less than human over minor issues like a slightly longer wait or a small mistake, it takes a real toll on their wellbeing.
There have been multiple incidents reported where customers have lost their temper with Jersey Mike’s staff over simple mistakes. In one particularly troubling case, a customer wearing medical scrubs berated a teenage employee over a minor order error. Remember that sandwich makers are people too, often working long shifts with few breaks. They’re doing their best to serve you quickly while maintaining quality. A little patience and basic human kindness goes a long way. If there is an issue with your order, expressing your concern calmly and respectfully will almost always get better results than anger or rudeness.
Calling subs “rolls” instead of subs
It might seem like a small thing, but Jersey Mike’s employees get surprisingly annoyed when customers refer to their sandwiches as “rolls” instead of “subs.” The company takes pride in their authentic sub sandwich tradition that dates back to 1956 in Point Pleasant, New Jersey. When you call it a “roll,” it diminishes the craft and care that goes into making what they consider a proper sub. The bread is specially made according to a specific recipe, and employees are trained to slice, stuff, and wrap these sandwiches in a particular way that honors the Jersey Shore sub tradition.
This terminology issue might seem trivial, but it reflects a deeper pride in the product. Jersey Mike’s employees are often trained extensively on the history and preparation methods that make their subs distinctive. Using the correct terminology acknowledges the specific style of sandwich you’re ordering. It’s similar to how baristas at specialty coffee shops prefer you don’t call everything a “latte” or how pizza makers from New York might wince if you call their thin-crust creations “pizza pies.” Using the right terms shows respect for the craft and tradition behind the food.
Understaffed locations facing unrealistic expectations
Many Jersey Mike’s locations struggle with staffing issues, which can lead to longer wait times and stressed employees. Workers report frequently missing breaks and working extended hours due to understaffing. In employee reviews, a common complaint is that they’re expected to maintain lightning-fast service and perfect quality even when severely shorthanded. When customers get impatient or angry about wait times at understaffed stores, it adds tremendous pressure to workers who are already doing the jobs of multiple people.
According to employee reviews, many locations are “constantly understaffed,” creating a “very stressful environment.” One employee reported working nearly 70 hours part-time after school, while another mentioned never getting breaks due to how busy their location was. When you notice a Jersey Mike’s that seems short-staffed, showing a little extra patience can make a huge difference to the employees who are trying their best. If service seems slower than usual, understand that the team is likely doing everything possible with limited resources, and your understanding might be the bright spot in their otherwise challenging day.
Now that you know what drives Jersey Mike’s employees crazy, you can be a better customer next time you stop in for a sub. Small changes like keeping your hands behind the glass, understanding their terminology, and showing basic respect can make a worker’s day much better. Remember that the person making your sandwich is just that – a person – who deserves patience and kindness. With these insights, you’ll not only get better service but might even become that customer the staff is happy to see walk through the door.
