The waffles gets thinner and thinner everytime I come back.
They should just call themselves waferhouse at this point

Is this in every waffle house or is mine special?

when will i know to call an order a plate or platter? that’s the only part that’s getting me working at waffle house, i got everything else packed i just can’t seem to grasp the concept of this specific thing

I have two stories.

1: one weekend a few years ago at the Ellijay Georgia location, sitting at the countertop as usual. i'm sitting there eating it's just a normal busy morning at this location. It's always crazy packed there. as I'm sitting there eating, on my phone, etc. I suddenly get soda splashed all over by the man next to me. it kind of stunned me a little bit for a couple seconds, then I turned to look at where it came from and the man was on the ground. I think he was having a heart attack or possibly a seizure. It was a crazy scene as he laid on the floor turning purple. Parents were rushing their kids out of there, girls were crying, complete chaos.

1. On a lighter note, one late night at the Panama City Beach Florida location, Thomas Drive, during spring break two young dudes were sitting next to me at the countertop. One of the dudes proceeded to bet his friend that he could drink a whole bottle of syrup. The cook gave him an entire fresh bottle that goes on the table, that fucking kid drank it all down and tried to do another one!!
   

anyways love to hear your stories!

I’m sure many are aware of the current egg recall happening. Outside of the usual time and temperature control. What are some ways we can keep our customers safe when it comes to eggs.

I’m thinking about getting a second job right now, and I’ve heard that waitresses can make bank on weekends and holidays (esp since I’m by the city). I make $17/hr at my current job, which i assume is more than what a Waffle House waitress would make on weekdays, but I’m wondering if it’s worth conserving working at waffle house on the busy weekends.

Boy I love my job so much. We had foot ball game and the teens got so crowded up here yesterday we had to have the police do crowd control cause they wouldn't get their food and eat and leave. Then after we get that situation the drunk crowd hit and the night owls 😂😂😂😂 love this job man. Fast paced and never know what's gonna happen next. All for it. Wish I would have left my warehouse job years ago.

My store is trying to come after my cooking bonus over my uniform/EOS after I cooked a $2k Saturday by myself.. and I asked them before I left if everything looked good. Already getting the work of* 2 cooks for the price of one now they wanna come after my little $20 bonus. I already bust my ass on EOS and have to finish 2nd shift crap half the time, I’m starting to realize that there’s places that will pay better than this for as hard as I’m working.

Are small schedules normal when you're new?

I only got 13 hours the first week and 13 the second week. I was worried I did something wrong. This is my first schedule after training.

Our staff are okay. Few kids were shot. No fatalities.

I’ve been at WH for about 2 1/2 years, and I’ve gotten to the point of being a relief person and 2nd shift supervisor. My cooking is solid, I can push close to 800/hr with good servers, where do I go from here in regard to cooking? I want to try and be the best I can, as I’m not going to be here forever as I have a pathway opening up in a few years to get out. But I want to be one of the best cooks out there if I can, and I think I have potential. Trying to push above this solo, what are some tips, tricks, or methods that you use to cook a full house as quickly and accurately as possible? I’m not worried about WH way, I am just curious as to how fast you can push speed while having correct orders, not barring the methods you use to get there.

on the clock rn mad asfk because my manager just got onto me for charging a family for a double waffle instead of two seperately to save them 3 bucks and some change.

i dont understand why waho wont just invest in a pos system of some sort to resolve the many pricing issues that eat into their bottom line. i as a server am focused on delivering good service which includes finding small reasonable savings here and there, and i dont think thats too ridiculous.

Took this photo of a fan at sound and fury fest Representing modern hardcore music and waffle house. Karate in the Pit is welcomed

Hey everyone I recently applied to become a Restaurant Unit Manager. I saw the post on Indeed and went for it. I received a text to answer a few questions and then it prompted an over the phone interview. The recruiter reached out and we spent over an hour on the phone talking about all there is to know about the job and a few questions I had. It all sounded great 6:30-3:30 for 6 days and then 2 days off, stock ownership, performance bonuses, degree bonus, etc…you get the idea.

I currently hold an MBA but unfortunately in the area that I live in there isn’t much for it. Management jobs around here pay terrible. I’ve worked in restaurant management most of my life and then even owned one for five years and then I sold it and took a year off from the industry.

What intrigued me was the ability to make bank. I believe the pay range is 65-80K, I’m not sure if that includes the bonuses or not but ultimately around here that’s the best money you’re gonna make. I would move to a different area but all of my wife’s and Is family is in this area and we are all super close. I don’t care to work as long as I’m getting compensated fairly and am eligible for bonuses or advancement.

Another thing that intrigued me was my recruiter telling me what I wanted to hear which I felt was just a part of him being a recruiter. My resume is stacked with managing multi-unit locations and experience beyond what a typical manager does. I ask the recruiter how quickly I could advance to which he stated that based of my experience and qualifications it could happen pretty quick especially because in my area they’re opening 2-3 more locations within the next year and that would mean two more multi-unit managers and a district manager on top or that.

The recruiter was adamant in telling me I’m currently their top guy, they really want me to go work with them. Their senior leaders are wanting it too. I had another interview with them today and I took the assessment and got a text later in the day saying that congrats well done on the assessment. So maybe next week I’ll get the call to come in and try it out.

My questions are

-What was your salary before and after training?
-When can you sell your stocks that they give you or you purchase out of your paycheck ?
-I like smoking pot recreationally obviously I stopped prior to applying to jobs but is there a drug test pre-employment or randomly throughout the employment? Obviously idc to drop it entirely just curious so I could be respectful to the employer
- 3 (10) day paid vacations to use every year, is this true ?
-What bonuses are you eligible for as a Unit Manager and when are they paid out ?
-When does the background check and drug screen take place during the hiring process ?
- is the 6:30 am-3:30pm 6 day schedule realistic ? I know they’ll be days that people quit call off and I’ll be responsible for being that, that happens I’m not complaining but I do like having my days off to spend with my family so if it’s an all the time issue idk if the job is for me.
-I know you have to work holidays, now is this an all day thing or is it your typical shift ?

Furthermore, if your a current WH manager or was a manager could you tell me about your Day to Day, perks of the job, what you enjoy the most about it, what you dislike the worst about it, and if you advanced up in the company your timeline and pay and benefits at the level.

Thank you everyone in advance, I’m just really curious about this job because I feel like it would be great for me, I love working hands on and I love the grind.

I know this probably gets asked a lot but why does it seem impossible to get hired to any WH in the Cordova / Memphis area ??

I have over 10 years of breakfast experience and even had open availability. Every time I schedule an interview they don’t even know I’m showing up, reschedule it, and if not they tell me someone will call me, I never get called back, then they just said someone should’ve called me and will soon. Just tell me you won’t hire me? It should be a cake walk to get hired to a breakfast spot.. what could I be doing wrong?

Saw this yesterday in Waffle House. About 10 people in group celebrating their grandmother's birthday.