1. Reheated bacon
In smaller sandwich shops, I understand this. You cook the bacon elsewhere on site, but when a punter wants some the only option if you're busy is to reheat it in the microwave.
HOWEVER, when you are a 'proper' cafe with a 'proper' hot surface and 'proper' bacon, then there is no excuse to keep it on those little raised ledges and merely whack it back on for 20 seconds prior to breading-up.
It makes the bacon go too dry and my interest in the sandwich as a totality deteriorates by at least 30%
NEXT WEEKS EXCITING INSTALLMENT:
Crap Walls sausages and the pointlessness of giving you those shiny face-smearing serviettes