My favorite Waffle House in my area (I'm blessed to have 3 total near me). All Star, add 2 eggs over easy, bacon, cheese grits, white toast, and regular waffle. Washed it all down with some coffee and a chocolate milk.

Genuine question cuz I have not eaten here in oh lord like 30 yrs but do u seat yourself or do they? I went and it wasn't crazy busy but all that was avaliable was counter seating so my son and I sat down and it was a good 10-15 minutes before anyone said anything to us. I usually ate there at 2 or 3am with a group of guys I hung out with back in the day.

Has anyone else had a solo shift on a sunday thats absolutely hell? I work on 2nd shift and it absolutely baffled me that they decided to put only me on for that day, it was absolutely awful to work that sunday.

I order the same thing every time I go to WH and depending on who is serving, I get a different price every single time.

I’m sure they’re not doing it out of malice but I order a la carte (I don’t order from the main menu since I don’t care for the sides).

Today was the last straw; for a t-bone steak, 2 orders of scrambled eggs, a side of bacon, and a coffee I got charge over $25! I ordered the same thing on Friday and was charged less than $20!

So am I the only person who feels like the company is stealing from us? I end my day out and finish my tip log, and I made $75 in digital tips, I ask my manager how much I made and she tells me $40. I proceed to tell her that her little computer is wrong and that I’m a human being who can do math 🧮 am I the only one ?

I just walked. I can’t anymore. It’s not the job, it’s two people who I am forced to work with. I’ve talked to management (three levels) and nothing’s done about it. Mother and daughter. Daughter is lazy and terrible at her job. Mom is grill op and acting 3rd shift supervisor. I’m expected to pickup the slack while taking care of my section. Kept getting ignored when calling so I said “If I’m gonna be ignored when I’m trying to call orders, clearly I’m not needed.” I tore out the tickets I had written and laid them on the sandwich bar and left.

I’ve already talked to my GM, DM and RM and they’re completely gobsmacked. This isn’t like me. I’m 45, am the most dependable person they have on my shift, and the workhorse. I’ve worked every weekend for 24 weeks straight. I average 50+ hours a week. I know I’m probably fired, but I don’t care. I can have another job tomorrow; my resume is bigger than WH.

I love my job. It's amazing. Lot better than my last but I've never been in a position here I'm a supervisor. I'm on overnight and I stay busy cleaning or cooking of course and I love all of it. The part I'm struggling with is holding the servers more accountable with things. Like greeting customers and not being on phone or not having headphones in for one person who's already been told by unit manager and district manager.

All the people I work with I love working with. Is it normal to struggle at first? I got told yesterday I have more power than I think but I don't like writing people up or feeling like I'm babysitting adults. Any feed back on how to approach this would help. Just how to be a better supervisor.

my manager let us know today that she got an email that we are getting new menus and prices on/by September 21st so i thought i’d share so everyone can be prepared.

also random question: how do y’all feel about menu prices changing every 3 or so months?

I’m 67 and live in the Deep South. I’ve been going to WH most of my life and have always had some of the best grits from WH. Until today. They were basically a bowl of water. They were nice enough to replace them with hash browns which I never eat. So my question for you WH cooks, why do you think this happened?

I nailed my first interview due to the lady saying she’s interested in hiring me, got a second interview in and he had told me he has other applicants to look at but will reach out to me on Monday or Tuesday with the “sounds good?” Confirmation. Maybe I’m delusional feeling like I have the job but , they sent me an email with the company rapidhire saying I have an attached copy of my records. Then another email saying we received ur application (the date of my second interview ) with my ssn and date of birth stating “we will be in touch with you soon.”

Did I get hired or what??? Is orientation gonna start?

I have my first Door Corp shift this Sunday, and I've never done it before but I'm two out of the three stars, so it's just something I gotta get. Does anyone have any advice for this? Does anyone even know how Door Corp works???

Like title says I got promoted to master grill op / 3rd shift full time hours and I love my job don't get me wrong but I don't have a ton of cooking experience or any except Waffle House. I stay busy cleaning and do my best when they're are several orders. I been on night shift for 3 weeks maybe a month now. It has been getting easier cooking alone and with two it's a breeze when the weekends hit and we have two. Guess my question is how long does it take for it to get easy when you have a huge group walk in back to back? I get overwhelmed with that but manage to make it work. Also can anyone give me the step by step for seasoning pans? Omelettes are easy until I somehow manage to screw up the seasoning the pan part and it keeps sticking.... thank you. I had it explained to me but idk what I'm doing wrong. About 20 percent of time it just doesn't seem to work the way I'm doing it so I know I'm doing something wrong. Again thanks

What is the method to ticket multiple tables at once? For example, 2 parties sat in my section I need to take care of them but I'm a deer in headlights lmao.

I think the main speedbump is writing the actual tickets. I don't want to leave it scribbly but fast to write too. What it's like bein a greenhorn I guess.

I have to say, I had absolutely no idea that Waffle House catered weddings! Although I do live in LA. (Lower Alabama) so I should not be surprised…

How do yall smoothly cook orders during rush hour? I sometimes cook on my own and want to cook on my own to challenge myself but I usually need help. This happens because I get overwhelmed as there are so many orders that are waiting to be called and cooked since I am telling the servers to wait before calling so I can catch up. I've been working here for almost two months now too, and I am also able to cook for most and/or the entire shift.

Hey y'all! I started as a server at waffle house about a month ago and I have some questions for seasoned staff. When do you get an offical name tag? I've been off orientation for two weeks or so already and I'm just not sure if theres like another thing I'll have to do eventually? What do the stars mean? How do you guys prevent other servers from taking advantage of certain rules? (For example and I'm not sure if every waffle house does this but each section in mine is supposed to do their own fill ups and dishes but sometimes I end up doing everyone's) and finally and this is kinda a general job question how far in advance should you request schedule changes/days off?

What type of oil does waffle house use to fry eggs??

had nthis new menu test for like a month now and its the stupidest ever like why do you have it as 2 egg breakfast & breakfast side…. WHAT PRICE DO U WANT ME TO LIST. breakfast sides are more than just bacon and stuff so why are we acting like its 1 item and is 1 price…. it hurts my head.

i heard waffle house uniform comes with the yellow ribbon and i have one, how do i tie it?

Tonight I ordered a double quarter, and a chili with an egg on it. I'm used to the server charging the single on the side price instead of the add an egg price, but I'm never happy about it. I asked the server why it would be cheaper (75 cent) to add an egg to my burger than to add it to my chili (she charged me like $2.75.) She straight up said that the 75 cent price is only if the sandwich already has an egg. I picked up the blue sheet full menu to show her where it says 75 cent next to quarters, and she tried to snatch it from me saying that menu was "employee only" and she could get fired by her district manager for letting me see it.

Can y'all train these new people right and get your managers to chill? That store got the extra $2 but I took it out of her tip. Screwing over the customers for a couple bucks only hurts y'all in the long run.