# Bo Dietl Arby's commercial about Subway **URL:** \ **Category:** Cafe Society\ **Created:** [October 6, 2012, 1:05pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896 "2012-10-06T13:05:28Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [October 6, 2012, 1:05pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/1 "2012-10-06T13:05:28Z")
There is a commercial with former NYPD detective (and author/talking head) Bo Dietl stating that all Subway cold cuts are sliced in a factory and shipped there. Any Subway workers out there? Is that true? The only reason why I ask is that back in the late 80s I worked in a Subway in College Park Maryland. We sliced our own meat in the back. I remember having to slice the meat amazingly thin. It was prepared on a piece of wax paper and each one had to have a very specific number of pieces per sandwich. But we did it ourselves. This was back in the day when we still have to cut the bread with a u-shaped slice instead of a normal straight across cut. So when did they change and go to pre-sliced meat? ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [October 6, 2012, 2:26pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/2 "2012-10-06T14:26:38Z")
I’d be flabbergasted if that facility was owned or operated by Subway. This type of thing is basically always contracted. [Link to the ad](http://www.youtube.com/watch?v=jyh9hATGu2w) ---
**Author:** ![astro](https://avatars.discourse-cdn.com/v4/letter/a/9dc877/32.png) [@astro](https://boards.straightdope.com/u/astro)\ **Post date:** [October 6, 2012, 2:55pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/3 "2012-10-06T14:55:48Z")
It’s $ 5.00 for a wad of bread and meat and veggies the size of a toddlers leg. Of course it’s fresh sliced prime cut meats and all the veggies are grown in hydroponic tanks in the back. In the next shopping center over [Primo Hoagies](http://primohoagies.com/main/?page_id=30) charges roughly twice as much for the same sized sandwich, You get what you pay for in both instances. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 6, 2012, 2:56pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/4 "2012-10-06T14:56:52Z")
My daughter worked at a Subway for about a week during her summer break last year. She was required to count how many black olives were placed on a sandwich. /tangential anecdote ---
**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\ **Post date:** [October 6, 2012, 3:03pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/5 "2012-10-06T15:03:24Z")
> [@kayaker](#): > > My daughter worked at a Subway for about a week during her summer break last year. She was required to count how many black olives were placed on a sandwich. > > /tangential anecdote That’s called [portion control,](http://restaurants.about.com/od/menu/a/Restaurant-Portion-Control.htm) and every franchise (and most restaurants) do it. Profit margins are thin and every effort is made to keep costs within a narrow range. ---
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [October 6, 2012, 3:03pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/6 "2012-10-06T15:03:33Z")
> [@astro](#): > > It’s $ 5.00 for a wad of bread and meat and veggies the size of a toddlers leg. Of course it’s fresh sliced prime cut meats and all the veggies are grown in hydroponic tanks in the back. > > In the next shopping center over [Primo Hoagies](http://primohoagies.com/main/?page_id=30) charges roughly twice as much for the same sized sandwich, > > You get what you pay for in both instances. As stated in the OP I worked in a Subway. Back then we sliced the meat in the back. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [October 6, 2012, 3:07pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/7 "2012-10-06T15:07:22Z")
I don’t know the answer to the question, but lots of people make sandwiches at home from presliced meat, whether it’s the prepackaged stuff or the meat that the guy at the deli counter slices on order. Who cares if Subway uses presliced meat? ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 6, 2012, 3:23pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/8 "2012-10-06T15:23:43Z")
> [@Musicat](#): > > That’s called [portion control,](http://restaurants.about.com/od/menu/a/Restaurant-Portion-Control.htm) and every franchise (and most restaurants) do it. Profit margins are thin and every effort is made to keep costs within a narrow range. Yes, I understand that. But this particular franchisee was extraordinarily anal about it. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [October 6, 2012, 3:35pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/9 "2012-10-06T15:35:12Z")
> [@Loach](#): > > \This was back in the day when we still have to cut the bread with a u-shaped slice instead of a normal straight across cut.\ I can’t figure out what a u-shaped slice is. ---
**Author:** ![Telemark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/telemark/32/372_2.png) [@Telemark](https://boards.straightdope.com/u/Telemark)\ **Post date:** [October 6, 2012, 3:39pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/10 "2012-10-06T15:39:40Z")
> [@needscoffee](#): > > I can’t figure out what a u-shaped slice is. Picture taking a V-shaped chunk of bread out of the top of a roll, laying the ingredients in the trough, and replacing the V-shaped chunk of bread on top. It was a better sandwich, but took more time and skill to make. ---
**Author:** ![J\_Cubed](https://avatars.discourse-cdn.com/v4/letter/j/c6cbf5/32.png) [@J\_Cubed](https://boards.straightdope.com/u/J_Cubed)\ **Post date:** [October 6, 2012, 3:40pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/11 "2012-10-06T15:40:25Z")
It’s more of a V. Subway used to cut a center channel down the bread loaf, put the meat slices in there, then put the tiny little top piece back on. ---
**Author:** ![core\_dump](https://avatars.discourse-cdn.com/v4/letter/c/dec6dc/32.png) [@core\_dump](https://boards.straightdope.com/u/core_dump)\ **Post date:** [October 6, 2012, 3:42pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/12 "2012-10-06T15:42:45Z")
For what it’s worth, last time I was in a Subway around here (not more than a few years ago) they were still cutting the U slice. I don’t see how the toppings could get piled on and stay in there so well without it? When I try this cut at home I usually end up with a mess. I blame my knife, not the skills of the chef. ---
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [October 6, 2012, 3:50pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/13 "2012-10-06T15:50:59Z")
> [@J\_Cubed](#): > > It’s more of a V. Subway used to cut a center channel down the bread loaf, put the meat slices in there, then put the tiny little top piece back on. Yes. It made it look like there was more meat in the sandwich. But it made it difficult to keep all the other toppings on it. > [@](#): > > Yes, I understand that. But this particular franchisee was extraordinarily anal about it. They were back then too. There were diagrams showing how many slices per sandwich. The meat had to be paper thin. It was sliced the day before but it did not come in pre-sliced. > [@](#): > > I don’t know the answer to the question, but lots of people make sandwiches at home from presliced meat, whether it’s the prepackaged stuff or the meat that the guy at the deli counter slices on order. Who cares if Subway uses presliced meat? YMMV of course but freshly sliced sandwich meat is always better. The taste rapidly declines after slicing. Old thread about changing how they cut the bread. [Why'd Subway change how it cut the bread? - Factual Questions - Straight Dope Message Board](http://boards.straightdope.com/sdmb/showthread.php?t=223796) ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [October 6, 2012, 3:53pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/14 "2012-10-06T15:53:31Z")
> [@Telemark](#): > > Picture taking a V-shaped chunk of bread out of the top of a roll, laying the ingredients in the trough, and replacing the V-shaped chunk of bread on top. It was a better sandwich, but took more time and skill to make. I remember when Subway used to make sandwiches like that. I think they tasted better back then too. ---
**Author:** ![Colibri](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/colibri/32/1841_2.png) [@Colibri](https://boards.straightdope.com/u/Colibri)\ **Post date:** [October 6, 2012, 5:48pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/15 "2012-10-06T17:48:49Z")
Let’s move this over to Cafe Society. Colibri General Questions Moderator ---
**Author:** ![ptr2void](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ptr2void/32/3406_2.png) [@ptr2void](https://boards.straightdope.com/u/ptr2void)\ **Post date:** [October 6, 2012, 7:59pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/16 "2012-10-06T19:59:37Z")
> [@jnglmassiv](#): > > I’d be flabbergasted if that facility was owned or operated by Subway. This type of thing is basically always contracted. > [Link to the ad](http://www.youtube.com/watch?v=jyh9hATGu2w) But it’s right in the ad? “Facility shown is one of several slicing facilities used by Subway.” [Link to screenshot](https://dl.dropbox.com/u/3212023/Screen%20Shot%202012-10-06%20at%203.57.22%20PM.png) ---
**Author:** ![Jophiel](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jophiel/32/66_2.png) [@Jophiel](https://boards.straightdope.com/u/Jophiel)\ **Post date:** [October 6, 2012, 8:49pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/17 "2012-10-06T20:49:21Z")
> [@kayaker](#): > > My daughter worked at a Subway for about a week during her summer break last year. She was required to count how many black olives were placed on a sandwich. > > /tangential anecdote A friend of mine used to manage a Subway. They had some very scant number per sandwich and were supposed to be “garnish” rather than an ingredient. Having to constantly fight against people who treated the black olive slices like gold just to get enough to taste was one reason why Subway found itself dropped from my usual list of places to eat. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 6, 2012, 8:58pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/18 "2012-10-06T20:58:45Z")
Just another random data point: I don’t know about Subway, but I worked at Jimmy John’s in the late 90s, and we sliced our own meat and cheese in-house, too. ---
**Author:** ![fubbleskag](https://avatars.discourse-cdn.com/v4/letter/f/c2a13f/32.png) [@fubbleskag](https://boards.straightdope.com/u/fubbleskag)\ **Post date:** [October 6, 2012, 9:56pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/19 "2012-10-06T21:56:20Z")
I stopped eating at subway when they dropped the u–gouge. Then an employee told me that they would make my sandwich the old way on request. Been ordering it that way ever since without issue. ---
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [October 6, 2012, 10:32pm UTC](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896/20 "2012-10-06T22:32:55Z")
> [@Colibri](#): > > Let’s move this over to Cafe Society. > > Colibri > General Questions Moderator I was looking for a factual answer. Not about the food itself. The rest is just a bonus. [Next page](https://boards.straightdope.com/t/bo-dietl-arbys-commercial-about-subway/636896.md?page=2)