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1.16 Common Terms

The following are some terms you may hear when working at a SUBWAY® restaurant. By familiarizing yourself with them you can enhance your knowledge of the SUBWAY® system. Keep in mind, you will learn many other terms while working!

  • At-Will Employment – Employment may be ended at any time by either the team member or the company, with or without cause or notice, consistent with state and federal law.
  • Availability – The days and hours a team member can work, provided to management for scheduling.
  • Back Stock – Extra product stored in the walk-in, freezer, or dry storage until needed on the line.
  • Bread Proofing – Allowing bread dough to rise before baking.
  • Bread Retarder – Cooler unit used to store dough before proofing.
  • Build-to-Standard – SUBWAY®’s exact formula and presentation requirements for each sandwich, salad, or wrap.
  • Call-In/Call Out – Notifying the restaurant if you cannot work your scheduled shift (must follow company policy for notice).
  • Catering – Large group orders prepared for events, requiring advance notice and special packaging.
  • Cleaning Schedule – The required daily, weekly, and monthly cleaning tasks to maintain a safe and sanitary restaurant.
  • Combo / “Make it a Meal” / Fresh Value Meal™ – A bundled meal with a Footlong or 6” sandwich, wrap, or salad, plus a drink and side at a discounted price.
  • Critical Numbers – Required food safety standards such as product temperatures and hold times.
  • Cross-Training – Learning multiple positions in the restaurant to provide flexibility and improve teamwork.
  • Day Dots – Color-coded stickers used to label and track product expiration dates.
  • FIFO (First In, First Out) – The system of rotating products so the oldest items are used first.
  • Food Cost – The total cost of ingredients compared to sales, used to track profitability.
  • Formulas – The official SUBWAY® recipes for preparing products (tuna, meatballs, etc.) or for building sandwiches.
  • Freezer – Storage area for frozen products until they are pulled and thawed.
  • Guest First – SUBWAY® philosophy that the guest’s needs always come before any other task.
  • Guest Recovery – The process of resolving a guest complaint promptly, fairly, and with a positive attitude.
  • Harassment-Free Workplace – Policy ensuring all Team Members are treated with dignity and respect, free from unlawful harassment or discrimination.
  • Hinge-Cut – The method of cutting Footlong bread at a 45° angle along its length.
  • Holding Time – The maximum length of time an ingredient may be used once prepared, baked, or opened.
  • HR: Breaks/Meal Periods – Legally required rest or meal breaks, varying by state law (Georgia follows federal minimums).
  • HR: Discipline – A process for addressing performance or policy issues (verbal warning, written warning, suspension, termination).
  • HR: EEO (Equal Employment Opportunity) – Policy ensuring no discrimination in employment based on legally protected categories.
  • HR: Minor Labor Laws – Special scheduling and hour restrictions for employees under 18 years old.
  • HR: Overtime – Time worked over 40 hours in a week; paid at 1.5 times the regular hourly rate.
  • HR: Performance Review – A periodic evaluation of job performance by management.
  • HR: Probationary Period – Initial period of employment where performance and behavior are closely evaluated.
  • HR: Safety Data Sheets (SDS/MSDS) – Required documents explaining safe use and hazards of cleaning chemicals.
  • HR: Unemployment Benefits – State benefits that may be available if employment ends under qualifying circumstances.
  • HR: Worker’s Compensation – Insurance providing medical and wage benefits if a team member is injured on the job.
  • Inventory – A count of all food and supply items to track usage and control costs.
  • Line Check – A food safety and quality inspection done at set times to ensure product temperatures, freshness, and presentation.
  • No-Call/No-Show – Missing a shift without contacting management. A serious violation.
  • Par Levels – Standard amounts of product that should always be on hand to meet sales needs.
  • Performance Review – A periodic evaluation of a team member’s job performance.
  • Point of Sale (POS) – The register or touchscreen system used to ring guest orders.
  • Portioning Tools – Scoops, cups, and utensils designed to ensure correct formula quantities.
  • Prep List – A daily list showing how much product to prepare (vegetables, proteins, breads, etc.) based on forecasted sales.
  • Pull/Thaw – Moving frozen items from freezer to cooler to safely thaw according to food safety guidelines.
  • Sandwich Artist® – Title given to all SUBWAY® Team Members who prepare sandwiches and serve guests.
  • Shift Change / Shift Report – Manager’s summary of sales, labor, and notes passed on to the next shift.
  • Shift Lead – A trained team member responsible for supervising operations when a manager is not present.
  • Speed of Service (SOS) – Target time to serve a guest from order to checkout.
  • Station – Specific work area on the sandwich line (bread station, protein station, veggie station, cashier).
  • Temperature Logs – Required documentation of cooler, freezer, and product temperatures to ensure food safety.
  • Thru-Put – The number of sandwiches produced in a certain period of time; improved with assembly-line teamwork during peak hours.
  • Up-Selling / Suggestive Selling – Recommending additional items (cookies, double meat, drinks) to enhance a guest’s meal.
  • Walk-In – A large refrigerated room used to store bulk product, produce, and perishable items.
  • Waste Log – A record of products discarded due to spoilage, expiration, or error.
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