Jersey Mike’s, a fast-casual sub sandwich franchise with more than 2,500 locations open and under development nationwide, has a long history of community involvement and support. Started at the Jersey Shore in 1956, Jersey Mike’s serves authentic East Coast-style subs on fresh baked bread – the same recipe it started with over 60 years ago. The company’s mission is to bring its customers the highest quality, freshest made sub in the industry and give back to the communities in which it operates.
New Jersey–based counter-serve sandwich chain serving jumbo subs filled with cold cuts & toppings.
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Reviews
Because I saw the employees handling money and other tasks not involving food I asked the employees to change their gloves and they looked at me like I was crazy or just slapped their mother’s. Assumption is if you’re dealing with other people’s food you shouldn’t wear the same gloves all day. I think it’s an easy concept.
I’m very specific, I inform Sean that i like a lot of veggies on my sandwich so he’s aware of my personal taste. He puts 4 onions on my sandwich so I politely asked for more veggies and I get attitude . I just want a decent sandwich, I didn’t believe I asked for anything extraordinary or difficult. Next, he put 1 teaspoons worth of mayo on the sandwich. I don’t like dry sandwiches so I ask politely for a little more. He slops a big glob of mayo on the sandwich and asks, “Anything else” to which I reply that I can do without the attitude. The amount of mayo almost made the sandwich inedible but instead of matching his attitude i decided to just remove the excess mayo myself.
I’ve been coming to Jersey Mike’s since the 90’s and this is the only location my visits were not enjoyable. 3rd time is the charm, i won’t be returning for a fourth. Definitely ruined what had been up to that point a good day.
If Jersey Mike’s or this location isn’t performing and earning a profit, please close the location versus having disgruntled employees. A box of gloves can’t be that expensive any anyone who’s ever worked in the food industry understands the balance that for every person who may ask for extra, there’s someone who wants none.
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