Yesterday, Chipotle restaurants didn’t open until 3 PM so 50,000 or so restaurant employees could sit in hotel conference rooms or movie theaters to watch a live-streamed company-wide meeting about food safety. The future of the chain is at stake, and their task is to prove to the public that they’re not trying to make us all sick. [More]
Reader Bill was getting some sandwiches and paying with a credit card when he noticed something new and unusual on the payment machine. It prompted him to leave a tip between ten and twenty percent, to choose his own tip amount, or to decline tipping entirely. This makes sense in a country where most of us don’t carry much cash anymore, but there’s something about it that Bill doesn’t like.
In a move that at least one commentator has compared to the novelty factor of Doritos Locos tacos, next week Subway will introduce a special limited-time bread offering: garlic bread. Depending on your opinion of the smell of garlic, this will make future visits to Subway either amazing or unbearable. [More]
Reader M. is currently (under-) employed at a Subway franchise. M. has a college degree, and is bright enough to be able to see the economic indicators that show they’ll still be working at Subway for a while yet. Fortunately, we like to give employees a soapbox to educate the public about the things we might not understand about their jobs. That way, Consumerist readers are less likely to act like entitled jerks, treat front-line employees better, and the world is a happier place. In theory. [More]