After months craving sausage rolls, steak bakes and doughnuts, Greggs has finally reopened and people can't wait to get their hands on those delicious treats once again.

Earlier this month delivery, collection and take away services were tested at a few of stores to try out new safety measures - and the chain is now ready to roll this out across the company.

Staff have been toiling to make sure everything is safe, but what is it really like to don one of those blue aprons and serve up everyone's favourite snacks?

Journalist Jonathan Coles, of Somerset Live, spent six years behind the counter some of the chain's 1,700 bakeries.

Access to lots of FREE tools to help stabilise your business and start making up for lost time is just one newsletter sign up away. As part of our #IAmOpen community to help and support small businesses owners like you, you will get a regular newsletter from our journalists plus we'll let you know how you can:

While his time at the bakery occurred before the Covid-19 closures, he has revealed a few secrets to MirrorOnline, including the most annoying parts of the job and the bits of the role he really loved.

Here's his account.

Never get bored of the discount

Employees received 50 per cent!

I was always more than happy to bite into a heavily discounted sausage roll on my break - even after six years with the company.

At less than 50p a go for a tasty treat, it was almost rude not to.

Learn to love early mornings

I worked in one store that was located on an industrial estate, which meant 4am starts.

Although I didn't love getting up, the mornings used to fly by with workers popping in for their bacon rolls. However, running out of products is a nightmare.

The uniform isn't the most flattering

Instantly recognisable? Yes. Flattering? Not so much.

However, needs must - your apron would invariably be covered after a shift, proving its worth.

The staff are lovely

Like most jobs, it is the people that make it.

Greggs was my first part-time job so I didn't know what to expect when I started. But every colleague I met was lovely.

Yes, there was the odd difficult person, but on the whole, staff were always willing to go the extra mile for each other.

Greggs' vegan sausage roll

From young people trying to earn a bit of extra money to older generations looking to work fewer hours, and parents supporting a family, Greggs has something for everyone.

Food hygiene is very important

It is tempting to assume that fast food outlets cut corners to get products out quickly, which can translate to the belief that food hygiene isn't high on the list of priorities.

But this couldn't be further from the truth.

Greggs take hygiene very seriously, often asking employees to take courses to refresh their knowledge.

The Greggs menu is always changing

All products must reach a certain temperature before they can be served and the time they are displayed is closely monitored, getting thrown in the bin when the threshold is reached.

Waste

There is no getting around it - a lot of food gets thrown away at the end of the day. However, every item is accounted for so nothing is dumped that shouldn't be.

One store I worked at also had a great initiative where a local charity would come to the shop and collect as much as they could to take to children in need.

Greggs isn't the Great British Bake Off

Forget 'Technical Challenges' and 'Showstoppers' - baking at Greggs is more about volume.

Lunch can be relentless, a constant battle between supply and demand. But, it's satisfying when you get it right and the shelves are looking full.

"Is that hot, mate?"

Understandably, customers want their food to be warm - at least.

However, having to grab a paper bag and test the temperature can become a bit grating at times.

Despite your best efforts to keep products warm, some people are never happy.

Learn the unique patterns on top of each bake

The menu and list of products is ever-changing.

ach individual product has a dedicated pattern on the top, which makes it easily identifiable to the trained eye.