Badly Made Rolls!!!!!

pookie82

:mad: Is i just me or does anyone else have a major problem with the way some deli staff make rolls? There's a Centra around the corner from where I live and as it's closest to me I foolishly go back there all the time. I've never yet gotten a roll there that I could eat without a knife, fork and another roll to mop up the excess food with.

I don't understand why these people aren't trained (or don't just use their common sense) in making said rolls. When someone asks for, say, chicken, lettuce, sweetcorn and grated cheese, you put in the lettuce first, right? Then the fally-out bits like sweetcorn and grated cheese, and then the chicken. Tuck it in neatly so that the roll is edible, yes? No, the one around the corner, despite my asking in order of how I want the stuff put in, will give me a roll that has the coleslaw and cheese slapped on and piled high above the actual bread with bits of lettuce sprinkled on top of that (!!!) so that I have to go home and scrape it to one side with a knife or try to squash it all in to get my mouth around it. I'd hate to have to buy a roll on the go and try to eat it in the car or on the bus. I'd end up with three of the contents on the ground. Is it just my crappy local or have others experienced the half-of-my-roll-contents-are-outside-the-actual-roll phenomenon????

End of rant :rolleyes:

mthd

a polish girl put chicken wings in my roll a few weeks ago

Xavi6

Solution - bring a packed lunch that you've made yourself the way you like it.

pookie82

I do when I'm working - usually go to this place if I have a day off and don't have anything in the house. All my house mates had the same problem - came home with a "roll" with half the contents only secured by the clingfilm. We had a laugh about it for a while but got one the last day that was completely inedible.

omb0wyn5ehpij9

mthd wrote: »

a polish girl put chicken wings in my roll a few weeks ago

WTF?! :eek: That actually made me laugh out loud though!!!

Holsten

Next time it happens throw the roll full force at the makers head.

That'll learn them.

OPENROAD

Dublin don't do good rolls imo.

brianthebard

sligos subway is pretty messy,whereas carricks was perfect.

Sofaspud

What I'm curious about is why this thought popped into your head at 2.16 on a sunday night!

eyresquare

your making me hungry

truecrippler

Sofaspud wrote: »

What I'm curious about is why this thought popped into your head at 2.16 on a sunday night!

Maybe he found 1 of 3 of the aforementioned sandwich/roll fillings on the ground beneath him which fell off earlier due to a badly made roll.

eyresquare

i tink that if a roll is overfilled you got a good deal.it would be worse if there wasn't enuf in it

Mimikyu

This post has been deleted.

MagicMarker

I just don't get the logic with putting something like mayo on last....... LAST!!!!!

hussey

MagicMarker wrote: »

I just don't get the logic with putting something like mayo on last....... LAST!!!!!

Mayo ALWAYS goes last???

Overheal

well technically speaking i think of whole-pieces of lettuce and not that shredded crap - so i would put lettuce on last, as it would act as a blanket for the loose bits.

But srsly for a sambo its Sauce>Meat>Fixins

BraziliaNZ

Ireland are pretty retarded at making sandwiches, the cuisine de france breadsticks they use are just not suitable for packing with salad etc. They need to upgrade to more subway/quiznos type rolls, you can pack more gear in without it being a total mess. French sticks are suited to cheese and ham etc., which is what the French do with them, incidentally.

Rabies

Subway rolls are **** tbh.

BraziliaNZ

well at least we don't eat pie sandwiches in Ireland!

wyndham

Paninis ftw! Nothing can escape from the glue that is the melted cheese.

ryoishin

I was the best roll maker ever when i worked in roches in Blanch. I was the guy with the red mohawk incase anyone went there. People told the other guy i worked with that they wanted me to make their roles.

The meat should go on last to weigh down the other filling and to stop it falling out. Honestly the level of roll making has seriously droped since i did it. That makes me sound like a geek but its true. Its a toss up between the roll eater who wants loads of stuff on his roll and being able to close it to fit in your mouth.

Also alot of people dont know the difference between coleslaw and Mayo.

KnifeWRENCH

Only rolls I ever buy are chicken and cheese (I hate mayo, coleslaw, and all vegetables and sauces) So simple it's actually more difficult to make it badly!

I hate when they put on too much butter though - even if I ask for a "small" bit they still put on like a million tonnes of it*.
When the whole thing just tastes like butter it's horrible.


*slight exaggeration

Sherifu

Sure it'll end up the same way in your stomach anyway.

Steve_o

square_igloo wrote: »

I hate when they put on too much butter though - even if I ask for a "small" bit they still put on like a million tonnes of it*.
When the whole thing just tastes like butter it's horrible.


*slight exaggeration

I hate this aswell, the Spar in Inchicore is brutal for this, In fairness to them, they make good rolls but the butter thing p*sses me off...a "small amount of butter" is apparently the same as what they put on everyones....But tbh, thats the only problem so i'm not doing so bad...

Captain Ginger

The Centra near me makes great ones, however the Londis doesn't.

I always go for the chicken in breadcrumbs, mayo, salad combo and in Londis I open it up to find it all over the place, yet from Centra it's packed nice and tight.

Newaglish

Sherifu wrote: »

Sure it'll end up the same way in your stomach anyway.

Or all down your front as the lettuce and cheese falls out of your poorly made roll!

To all deli staff - cheese first, then chicken!

Sherifu

Newaglish wrote: »

Or all down your front as the lettuce and cheese falls out of your poorly made roll!

To all deli staff - cheese first, then chicken!

Ah now, you can't blame them for your poor eating skills

Gone West

You just gotta be real bossy with them.
Those east european girls generally have dour faces (can't fault them, university degree, and theres more money making rolls here than an engineer over there) and don't give a **** how it turns out. So if it doesn't look good enough, tell them to make another one, and throw the first in a fridge or leave it behind, or just tell them its no use

I don't often get rolls from those places but unless its a place with great staff training/etc ya gotta take control:pac:

[-0-]

After having a deli person snot all over one of my rolls in the past, I tend to make my own.

JohnCleary

[-0-] wrote: »

After having a deli person snot all over one of my rolls in the past, I tend to make my own.

Were you charged extra for it? :pac:

[-0-]

JohnCleary wrote: »

Were you charged extra for it? :pac:

Haha. No, thankfully!! :pac:

dr.bollocko

I used be a deli person back in the distant college days.
You would be surprised at the diversity of people's opinions on the best roll making method.
Raw ****ing onion in a roll. Ick.
People seem to want more cheese than roll when they ask for cheese.
What's wrong with a sprinkling of cheese as opposed to a ****ing barrel of cheese.
U want some ****ing roll with that bloody cheese ya student nonse?
I tell you one thing though.
Freshly boiled egg.
You heard it here first.

TPD

Breaded chicken, lettuce, taco sauce. Fúcking delicious, but the Mace I get them in usually spills half the chicken into the wrapper.

On a related note, anyone know where I can purchase said taco sauce? Lovely stuff, and I've had a craving for some for about a year now.

pookie82

truecrippler wrote: »

Maybe he found 1 of 3 of the aforementioned sandwich/roll fillings on the ground beneath him which fell off earlier due to a badly made roll.

I'm a she!!!
Ha ha I knew someone would spot the timing. I couldn't sleep, was pretty hungry, got thinking about aforementioned rolls, then how badly made it'd be, then decided to vent as I was on here already.
I'm also job hunting at the moment..... LOTS of free time on my hands:(
Maybe I should go into the roll making business, show em how it's done.......

beerbaron

I agree, the quality just isnt there anymore since they were bought out by BMW.

They should have left well alone.

Bentleys FTW !

Gone West

TPD wrote: »

I've had a craving for some for about a year now.

That'd be the MSG in it.

http://en.wikipedia.org/wiki/Monosodium_glutamate

BraziliaNZ

BraziliaNZ wrote: »

well at least we don't eat pie sandwiches in Ireland!

Au contraire. A near-nuked microwaved steak and kidney pie on a roll FTW.

TPD

FuzzyLogic wrote: »

That'd be the MSG in it.

http://en.wikipedia.org/wiki/Monosodium_glutamate

More power to the MSG then, its delicious.

Really though, anyone know where to get some? I need my fix!

Dord

dr.bollocko wrote: »

I used be a deli person back in the distant college days.
You would be surprised at the diversity of people's opinions on the best roll making method.
Raw ****ing onion in a roll. Ick.
People seem to want more cheese than roll when they ask for cheese.
What's wrong with a sprinkling of cheese as opposed to a ****ing barrel of cheese.
U want some ****ing roll with that bloody cheese ya student nonse?
I tell you one thing though.
Freshly boiled egg.
You heard it here first.

I used to work in a Deli also. I used to get some weird orders.
It really pisses me off when someone makes a roll badly. Too much of everything is not a good thing!

scruff321

i feel like droppin the person making my roll when they put in too muh butter

dr.bollocko

scruff321 wrote: »

i feel like droppin the person making my roll when they put in too muh butter

Its never feckin butter either. Always some sunflowery spread crap.
bastards.

cance

ryoishin wrote: »

I was the best roll maker ever when i worked in roches in Blanch. I was the guy with the red mohawk incase anyone went there. People told the other guy i worked with that they wanted me to make their roles.

The meat should go on last to weigh down the other filling and to stop it falling out. Honestly the level of roll making has seriously droped since i did it.

the sheer pride of being a sandwich commander shines through your post...

Steve_o

cance wrote: »

the sheer pride of being a sandwich commander shines through your post...

Its the few dedicated Sandwich master makers that keep the deli business together in Ireland, nothing better than a sandwich that has been carefully crafted.

dr.bollocko

The key to a well made roll is not in the craft but in the customer communication.

brianthebard

pookie82 wrote: »

I'm a she!!!
Ha ha I knew someone would spot the timing. I couldn't sleep, was pretty hungry, got thinking about aforementioned rolls, then how badly made it'd be, then decided to vent as I was on here already.
I'm also job hunting at the moment..... LOTS of free time on my hands:(
Maybe I should go into the roll making business, show em how it's done.......

you just need to get a bigger mouth then.

Mint Sauce

brianthebard wrote: »

sligos subway is pretty messy,whereas carricks was perfect.

quite like sligo subways to be honest, one of the better ones i've had in the UK and ireland,

although there are some places in the town that do make messy really messy rolls and bagettes, the worse thing is when they slap on a slap of butter and dont spread it evenly, nothing worse that biteing into a block of the stuff

c - 13

Some places make them fantastic. There's girl's in Maxol ORR and Superquinn in Waterford and thay have it down to an art.

That said theres places where you open the wrapping and you'd think they just put all the filling into the paper beside the bread instead of making something with it.

I find that if you go to a place known to make them badly it can help a little if you just say what you want in the roll as its being made -
Coleslaw
Onion
Pepper
Cheese
Chicken

That way you get it in a way thats not as likely to completely come apart, but still not as good as those made by people who appreciate how vital planning is in the art of roll making.

Mint Sauce

worse when they charge extra though for stuff like salad, bought a chicken and ham roll from one deli, when asked if i wanted anything else on it, answered with a small bit of salad, price went up by over €2, most places i've been to its standard or expected to get salad on a meat sandwich

oh, and it still wasn't the tidyist sambo

nice1franko

Right, I'm going to tell yous how it should be done and it's very easily remedied: consistency is the key here.

You cannot sell a product that is different everytime depending on which junior/temporary member of staff happens to be serving. Every ingredient needs to be measured and placed on in the 'correct' order (unless customer requests a different order e.g. mayo on last). They cannot be fukced on adhoc.

For example, "ham", should mean 4 slices of ham, "extra ham" means 6. "Mayo" should mean a 2 fl. oz. serving from a condiment gun, dispensed in a wave up the length of the roll. "Butter" means a single serving dispensed onto a palate knife and spread evenly both sides of roll. Cheese: 3 slices or equivalent weight grated. Tomato: slices side by side the length of the roll. etc, etc...

Now that there's consistency and standards, people can order what they want and get it without having to pretend they're not ready to order until the person who can actually make a roll asks them.

Captain Ginger

nice1franko wrote: »

Right, I'm going to tell yous how it should be done and it's very easily remedied: consistency is the key here.

You cannot sell a product that is different everytime depending on which junior/temporary member of staff happens to be serving. Every ingredient needs to be measured and placed on in the 'correct' order (unless customer requests a different order e.g. mayo on last). They cannot be fukced on adhoc.

For example, "ham", should mean 4 slices of ham, "extra ham" means 6. "Mayo" should mean a 2 fl. oz. serving from a condiment gun, dispensed in a wave up the length of the roll. "Butter" means a single serving dispensed onto a palate knife and spread evenly both sides of roll. Cheese: 3 slices or equivalent weight grated. Tomato: slices side by side the length of the roll. etc, etc...

Now that there's consistency and standards, people can order what they want and get it without having to pretend they're not ready to order until the person who can actually make a roll asks them.

I'm not waiting an hour in line while all this measuring is going on.

c - 13

Captain Ginger wrote: »

I'm not waiting an hour in line while all this measuring is going on.

Portions of some things could go into inividual disposable trays like they do for some of the meats in subway. Would probably save time in the long run.