Thinking Critically Through Experiential and Environmental E-Learning

sandwichtraining

My first job was at an Arby’s. I learned how to make sandwiches, work the register, work drive thru, clean dishes, prep for the day, shut down the store, etc. I was taught how to make each sandwich, the correct order to place the ingredients, and how to wrap the sandwich. All this I learned from a book, a few triple laminated guides, and from making a few sandwiches on my own. I felt pretty comfortable and ready to make my first sandwich for the customer. What I wasn’t ready for was the 5 for 5 sandwich deal that was available. Five Regular Roast Beef sandwiches for $5.00 (a great deal compared to today’s prices). Suddenly on the sandwich monitor there were three 5 for 5 orders, a Super, two Arby’s Melts, and a Chicken Cordon Bleu. The Super needed extra sauce and the Cordon Bleu had added lettuce. Someone working the drive thru yelled back that they needed their Arby’s Melts first and that the second order of 5 for 5s needed cheese. I had limited space and limited time to make everything I needed. More sandwiches were popping up on the monitor. The frier and slicer were beeping. Customers were waiting and managers and employees were shouting. I was in a panic. What is going on? What goes on what sandwich? Did they say they needed cheese on the sandwiches? Do I have enough chicken? Was this worth making only $5.25 an hour? If I didn’t perform my job well we could lose time, lose money, and upset customers. This was real life and I didn’t have the experience I needed.

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