27 Brutally Honest Confessions From A Greggs Worker
Gingerbread men have been used as weapons.
We have to get up insanely early – Greggs opens at 6am – and lots of us have to work Saturdays too.
We get a sweet 50% discount in store.
And we get free coffee, too.
But tbh, we have to be careful how much we eat as there's so much to tempt us.
Our lunches aren't exactly healthy.
Sometimes we'll steal a few cakes from the bins at the end of the day – hopefully we won't get caught.
We're on our feet for seven hours a day, and it's back-breaking work.
We have targets for sandwich making – we're meant to make 50 an hour, which is intense.
We scoop mayo out of industrial-size tubs.
Thieves can be a problem. Usually it's just the odd sausage roll, but we've had cash stolen and some stores have to hire security staff.
We have no idea how our customers will react to the possibility of Greggs selling sushi.
But winter can be gruelling too as it's still dark when we open.
We know the people (and dogs) of Britain are really, really passionate about our sausage rolls – we sell around 2.5million of them a week.
Our sausage rolls are more expensive in some places than others – you'll pay 10p more in Islington than in Gosforth.
The pastry gets everywhere – on our clothes, in our hair – and we stink of pastry grease.
Our gingerbread men look innocent and cute...
We use metal detectors to check there's nothing sinister in our food.
If you work in the Greggs factory, you might have to fill 2,500 doughnuts an hour.
It's not fun having to explain to customers why our food isn't always hot (it's the pasty tax, guys).
Hairnets aren’t the most glamorous accessories, but we do our best with them.
Seasonal food never gets boring – bat biscuits are a particular favourite.
All in all, working with pastries all day is a pretty sweet job.
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