Substation--The surface had a stainless steel table to the right with the twin burners used to cook batches of spaghetti noodles ("throw a noodle against the wall, if it sticks, it's done") the spag sauce and to boil water for iced tea (this was from 2 or more oversized tea bags--depended on how strong the day crew wanted it). Later when Willingham introduced meatball subs (and any other hot sandwiches that you remember, please let us know), these burners kept the stuff hot (and continually drying out, so you'd have to add more sauce to the hardening meatballs). Under this area was the industrial grade microwave oven used to nuke the spag portion in its styro container and the sauce in its smaller styro container (I think you nuked both together for a minute, then took out the noodles and nuked them an additional 30 seconds--does anyone remember how long you nuked noodles, or sauce, or meatballs with cheese on top, or did you put the latter in the pizza oven?). par
Next to the stainless steel surface was the hood covering the original sub sandwich fixings (shredded lettuce, sliced tomato, bins of mustard, mayonnaisse (both with its own small rubber spatula), dill pickle spears and the pile [two slices salami, one piece of square white cheese (non-holey Swiss?) folded in two and each half placed on a salami slice, then a square piece of ham folded and placed on top; they were placed on half a sheet of waxed paper, stacked 10 or so high, wrapped in a produce bag.] Under this hood was sub fridge which did double duty of keeping the items under the hood cold as well as its own contents: bags of sub meats, styrofoam spag noodle cups (larger) and spag sauce cups (smaller) and after closing, the garlic butter pan used for brushing the tops of sub buns, garlic bread for spag and later, cheese bread. During use, this butter pan was kept warm/melted between the two ovens toward the back.
Above the substation were stainless steel shelves holding to-go containers for spag (rounded rectangular aluminum foil bins with lids that were white cardboard on top, shiny aluminum on bottom facing spag and you'd crimp the edge of the bin around the outside of the lid), thin white paper for wrapping the garlic bread or sub sandwich halves, white lunch bags to put it all in. These filled orders would also go on top of the oven to keep warm for deliveries/pickups.
Orders were kept on the side of the pizza oven so that the pizza cutter could refer to them as well. It took deft timing to make sure a sub/spag order was ready right when an accompanying pizza order was ready.