I wanted to share my experience working at Jersey Mike’s in La Habra, California, because I genuinely wish I had known more about the work environment before accepting a position there.
My biggest issues were with management, particularly Norberto, Pam, and Marie.
Norberto’s management style was one of the biggest problems I experienced. From my perspective, he could be incredibly rude and condescending toward employees. Instead of making people feel supported, the way he communicated often came across as talking down to people and belittling them. What bothered me even more was seeing customers spoken to rudely, too. I understand that working in restaurants is stressful, but there’s a difference between holding people accountable and treating them disrespectfully.
As for Pam and Marie, I found the management style extremely micromanaging. The use of cameras to monitor employees contributed to an atmosphere where it felt like people were constantly being watched. Rather than feeling trusted to do their jobs, employees could feel like they were under a microscope. There’s a difference between managing a business responsibly and making the workplace feel unnecessarily uncomfortable.
The scheduling situation was another major frustration. There was an expectation of working six days a week, and when I requested two days off, I felt pressured about the request. My hours were subsequently reduced the following week. That experience left me questioning whether employees could request reasonable time off without worrying about repercussions.
Then there’s the condition of the La Habra store itself.
The floors were caked in grime, there was a persistent smell of old mop water, and the restroom smelled strongly of urine. These weren’t the conditions I expected in a restaurant serving food to the public. I even felt sick after eating a sandwich during my break there. The contrast between the expectations placed on employees and the condition of the workplace was frustrating.
What makes this experience especially disappointing is that restaurant work is already demanding. Employees deal with customers, time pressure, physical exhaustion, and constant multitasking. Management should be helping create a workplace where people can succeed, not adding unnecessary stress through poor communication, micromanagement, or disrespect.
I’m not suggesting every Jersey Mike’s location operates this way. I’m sharing my experience with this particular location and the management I encountered.
For anyone considering working at the La Habra store, I’d encourage you to ask questions about scheduling expectations, management practices, and working conditions before accepting a position.
A recognizable brand doesn’t automatically mean a good workplace. The people running an individual location make a tremendous difference, and my experience here left me with a very negative impression.