Pros: free 6-inch each shift.
Cons: rush hours
A typical day at Subway would be opening at 9 am, being there by 8:30 am. Getting prep done, taking everything out of the fridges and counting the till. Once all that's done (which it should be by the time 9 am comes around, you'll be taking customers. When they order, you need to get it done within 1 1/2 minutes. While you're dealing with customers, you have to keep up with the prep, met the requirements for health and safety by rotating foods and checking the temperatures when needed to. When closing comes around, you need to make sure that all the cleaning, putting away, doing prep, counting the till and taking out the garbage is done by the time you have to close the store. There's a lot to it, but with the right time management, you can get everything thats suppose to be done and things that need to be done, done.