Badly Made Rolls!!!!!

dr.bollocko · 14-07-2008 10:37AM

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 · 14-07-2008 10:43AM

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 · 14-07-2008 10:53AM

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 · 14-07-2008 10:54AM

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 · 14-07-2008 10:56AM

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

14-07-2008 10:59AM

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 · 14-07-2008 10:59AM

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 · 14-07-2008 11:00AM

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 · 14-07-2008 11:06AM

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

dr.bollocko · 14-07-2008 11:06AM

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 · 14-07-2008 11:09AM

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 · 14-07-2008 11:13AM

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 · 14-07-2008 11:14AM

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

brianthebard · 14-07-2008 11:16AM

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 · 14-07-2008 11:27AM

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 · 14-07-2008 11:30AM

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 · 14-07-2008 11:39AM

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 · 14-07-2008 11:57AM

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 · 14-07-2008 12:00PM

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 · 14-07-2008 12:04PM

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.

Danbo! · 14-07-2008 12:07PM

I once was in a supervalu in offaly. Went up to the deli, with a roll in my hand, passed it to the girl behind the counter and said "sausage roll please" (ok probably not the best description but...) So she puts the roll to one side, opens one of those hot food bags and piles in 6 sausage rolls and hands it to me. So i explain, no, i didn't want 'sausage rolls' but rather sausages in a roll. So she takes the bag of 6 sausage rolls back off me and stuffs them into the roll, wraps it up and sticks €5.60 on the label. Yeah, thanks love.

Captain Ginger · 14-07-2008 12:08PM

noblestee wrote: »

I once was in a supervalu in offaly. Went up to the deli, with a roll in my hand, passed it to the girl behind the counter and said "sausage roll please" (ok probably not the best description but...) So she puts the roll to one side, opens one of those hot food bags and piles in 6 sausage rolls and hands it to me. So i explain, no, i didn't want 'sausage rolls' but rather sausages in a roll. So she takes the bag of 6 sausage rolls back off me and stuffs them into the roll, wraps it up and sticks €5.60 on the label. Yeah, thanks love.

......Hahahahhahahahahahahahaha

nice1franko · 14-07-2008 12:55PM

Captain Ginger wrote: »

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

One person can make 6 big macs in 1 min 30 seconds, and that includes cooking the burgers, toasting the buns, dressing the buns with mac sauce, onions, pickle, lettuce, cheese.

Measuring cups and condiment dispensers, order takers and order makers... it's quicker not slower.

Subway have taken on the approach somewhat but not completely (at least not in the ones I've been to).

pookie82 · 14-07-2008 05:01PM

I was in Subway an hour ago and the way they serve the meat in the rolls is like a fine art. They fold each slice and place them in a row, same with tomatoes and all other extra salads. The guy even spent ages arranging the pickles into neat little rows. That's what I call service.

eyresquare · 14-07-2008 05:02PM

pookie82 wrote: »

I was in Subway an hour ago and the way they serve the meat in the rolls is like a fine art. They fold each slice and place them in a row, same with tomatoes and all other extra salads. The guy even spent ages arranging the pickles into neat little rows. That's what I call service.

ah but subway is different.its more commercialised.i prefer deli rolls like spar and centra

Captain Ginger · 14-07-2008 05:17PM

This thread got me to make my own roll and it was perfect and half the price.

Screw you corporate machine!

Frisbee · 14-07-2008 05:28PM

Yeah centra near me do this aswell. As soon as you take one bite or hold it with more fingers than your thumb and index half the content squeezes out.
Pain in the arse...

WithCheesePlease · 14-07-2008 05:43PM

There's just no love.

Cosmo's in the Beacon in Sandyford Industrial Estate - pricey but hands down THE FINEST makers of roles I have ever come across. It's only since I've changed jobs that I miss the precision and care they put into every role!!

Apart from that people just don't seem to give a crap. Fillings piled in with no regard for order and no interest in actually getting the roll closed or thoughts for the the customer actually being able to manoeuvre the roll, including fillings into their mouth without wearing it or squeezing the insides out. Drives me mad.

BraziliaNZ · 15-07-2008 12:03AM

eyresquare wrote: »

ah but subway is different.its more commercialised

Oh come on because it's a chain it tastes worse? And centra/spar aren't? I think Subway is better value for money too, and they don't make a total hash of your sandwich. Just because it's a worldwide franchise doesn't mean it's not good. Imagine asking for lettuce, onion, tomato, peppers, jalapenos, olives, and pickles and cucumber in your sandwich in spar? You'd need a vienna roll for that.

PS Does anyone here eat in Quiznos? I miss that place, there were a few in Dublin before I left, they're all over Canada too but none here

punchdrunk · 15-07-2008 12:16AM

what really grinds my gears is when the put mayo/butter only on one slice of the bread :mad: how can anyone remotely think thats how you make a sambo :rolleyes:

i ordered a tuna,sweetcorn,mayo & cheese roll in my local spar a few weeks ago,got it home and the bint had put a HUGE glob of ketchup in it,who in gods name would have tuna & ketchup

anyways if your in town,Bolands behind Keogh's pub on south anne st make amazing sambo's really cheap :pac:

Badly Made Rolls!!!!!

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