u/Ambitious_Client7914

I just started working at Arby’s a few weeks ago and so far have seen two different ways. First one was by the district manager that sorta runs our location because of no GM I believe, and the other by a GM of another store 30 mins away that has been coming in. The District manager had me put the beef in a throwaway boat container with Swiss to microwave it, and the GM put everything in the roll and then nuked it. Anyone know why the difference? (I didn’t ask bc I forgot to with the GM and it is a mistake to ask that District Manager too many things)

Proud to be a new meat supplier 🙌