> The average sandwich artist has a tendency to dump the contents of an entire bottle of a given condiment on your sandwich, which I admit, could cause sogginess. This is because they think they are doing you a favor. I often use bold & dramatic hand gestures while bent over slightly, face pressed against the glass enclosure of the sandwich-making zone. "STOP! RIGHT THERE!" I will yell, several times, if necessary. Then again, I assume everyone knows this. Or else now you do.

This is mediated by culture and/or region and/or personal taste. I generally find that they default to fairly reasonable amounts and that their notion of "a little" or "a lot" of a sauce etc. matches mine well enough that I can make it work. The much bigger communication problem is getting them to stop assuming you want lettuce and tomato without being asked.

IMX, soggy sandwiches happen mainly because either the sauce wasn't applied neatly, or because (as you say) there are soggy things on it (the lettuce often has water on it, and condiment sauces add up, not to mention the marinara on pizza/meatball type subs).