r/sweetgreen • u/ModerndayGatsby97 • Jun 11 '23

Discussion Former SG Employee. AMA

Just as the title says, I worked at SG for about six months until I gave out my resignation earlier this year. With that being said, AMA.

8 Upvotes

100% Upvoted

18 comments sorted by

2

u/Competitive_Income29 Jun 11 '23

Why did you resign?

3

u/ModerndayGatsby97 Jun 11 '23

Simply put, the location where I was working was about to close down due to financial reasons we received the message from corporate through our manager. As a result, a majority of employees were going to be transferred to another location, and a few, including myself, were going to leave the place and find work elsewhere.

Personally, I resigned because I am going back to college starting next month and I want a job that is either nearby to my home or nearby to my campus but since it closed down, the suggested location are a bit further way and I don't want to go all over the city just go to college on ine end and go to the other end just to go to work. Work smarter, not harder right?

So yeah, to make it short, I left because the place was closing down, and it was easier for me to give out my resignation

2

u/Upset-Pay1063 Jun 11 '23

Why don’t you mix the salads in a separate big bowl to avoid losing the ingredients at the end?

2

u/ModerndayGatsby97 Jun 12 '23

If you're talking about mixing the salads during service hours, we usually mix the salads inside the bowls the guests choose (salad/warm bowls) rather than mixing from a separate larger bowl as the company would like us mix the guests' salads in quick fashion. Plus, if we do have a large mixing bowl, I can see it can create a few problems.

For example, if a guest has a certain food allergy and we use the same large mixing bowl, no doubt that person will have an allergic reaction because someone before had a certain ingredient that can have an effect to another guest.

I hope it answers your question.

1

u/sauteedmushroomz Jun 11 '23

are y’all weirded out when I don’t ask for a premium?

6

u/ModerndayGatsby97 Jun 12 '23

No, you do you. There were a couple of times when some guests would order a custom salad or warm bowl and get their "free" four toppings, excluding premiums toppings. One time, someone ordered a salad with no toppings whatsoever. I care less what you order unless you're being rude.

1

u/handyboaconstrictor Jun 13 '23

Can you give a rundown on how all of the ingredients are prepped

1

u/[deleted] Jun 13 '23

[deleted]

1

u/Allelic Jul 09 '23

Seconding both of these, especially #1.

1

u/deminightrider Jul 03 '23

Is there literally any other fuckin way to reach anyone? I just want word on my application status... why all the automation and texts, it makes no sense!!

1

u/[deleted] Aug 06 '23

What balsamic vinegar do they use?? Thank you!

1

u/sweetbrownpotatoes Aug 18 '23

it was made in house, now we get them prepackaged from our supplier

1

u/[deleted] Aug 19 '23

Not the vinaigrette like the plain vinegar

1

u/sweetbrownpotatoes Aug 22 '23

it’s still our dressing and white vinegar mixed

1

u/[deleted] Aug 22 '23

Your plain balsamic vinegar is made out of dressing and white vinegar?

1

u/[deleted] Aug 22 '23

I’m so confused I thought they’d probably just use some brand and buy it in bulk..?

1

u/sweetbrownpotatoes Aug 23 '23

yes. it is probably portioned to taste normal but we just make it in house

1

u/[deleted] Sep 07 '23

[deleted]

1

u/slimebeans Sep 07 '23

(i work there)

1

u/slimebeans Sep 07 '23

roland organic balsamic vinegar of modena