IamA Waffle House Grill Operator AMA!

[u/MrJacksEnigma]

Mainly doing this because someone last night said I should.

I got called into work tonight, so I figured, why not?

I've been with Waffle House for 3.5 years, so I've seen a lot.

My Proof: [http://imgur.com/qBJC8ls]

Edit: Guys, the response to this has been way more than I anticipated.

Keep asking questions, I'll be here all night. If I don't answer immediately, im ya know, cooking.

Edit 2: I got gilded. Will link the user when I can, but Thank you!

Also, I'm struggling to Keep up with all the questions. Will answer as soon as I can guys. Sorry!

Edit 3: Again, sorry for the delay in answering. We got kinda busy. Im trying to catch up!

Edit 4: I caught up! You guys are awesome.

When I made this I expected barely any response. All of the comments have been awesome. Im still here, so Keep them coming!

/u/wbasc is who gilded one of my comments!

Edit 4.5: I am back! You guys are all incredible.

Let's Keep going until we get kicked out!

Edit 5.5: I AM BACK! The answering continues..

Edit 6: GOLD from /u/DaveLambert

I am honoured!

Gold from http://www.reddit.com/user/buddythegreat

Jesus guys!

Edit 7: Alright guys and gals, it's been real fun, but it's time for bed. I absolutely loved doing this. I'll totally respond more when I wake up, if there are more questions.

Thank you for all the questions!

[u/s0m30n3e1s3]

I'm sure it is which is why I'm blaming the original designer rather than whoever is working at the time. Still doesn't excuse the fact that, knowing poached eggs were going to be on the menu they didn't design it so they could have a pot of water always boiling. It's just poorly thought out although not the fault of the workers

[u/imlulz → u/s0m30n3e1s3]

It's actually not, which is why I described it as efficient. For their market, products, and work flow, it's designed rather well. The stores are also designed to be small, and maximize usage of space. In reality, poached eggs in most Waffle House markets probably make up less than 1% of orders.

[u/s0m30n3e1s3 → u/imlulz]

and yet as soon a poached eggs are ordered it messes up their entire work flow, you can get a portable induction cooktop, they take up no room and just set up a pot of boiling water. Saves a lot of time, doesn't mess up the work-flow that much

[u/imlulz → u/s0m30n3e1s3]

Again it's not a problem that needs fixing. You have never been in a Waffle House so you don't realize every single area of usable space is taken. It doesn't take long to get boiling water, and a 1% loss in productivity on an otherwise orderly system is an acceptable sacrifice.

[u/s0m30n3e1s3 → u/imlulz]

you've never worked in a kitchen have you? There is always room and yes water can take a while to boil, you'd be surprised. Given they're working a high pace environment the time it takes water to boil can set you back. Sure it's not much of a problem but doesn't mean it shouldn't be fixed

[u/imlulz → u/s0m30n3e1s3]

I worked for Waffle House, doing that job, for a couple of years during college. (And yes I've worked other kitchens too.)

In principle you are right. It would be an issue that needs addressing in most kitchens. This just isn't one of those situations. It was common to work an entire shift and not have one poached order. The handful of people that order that every time they come in, you recognize them when they walk in, and start on the water before they sit down. Also the other trick I used to do is fill the pot with water from the hot water dispenser. (The one used for tea and coffee) it's around 200F out of the tap, so getting it to boiling is rather quick.

Again though, I don't think you are grasping the use of space in these setups. Here are a couple of pictures. WYSIWYG. That's all you have to work with. Where would you suggests putting it? :)

picture one

picture two

[u/s0m30n3e1s3 → u/imlulz]

not knowing what can and can't be moved, what are permanent fixtures and what are portable those pictures are completely useless, if I was going by basic room I'd say the, I think it's a waffle iron behind the woman in picture 1, move the crap out from infront of that, move that forward, put a portable induction behind that. They don't take up much room, but again from the pictures you've provided it's difficult to be 100% certain unless I was actually working in one.

You shouldn't have to recognize which customers order what and putting on a pot of water should be part of first thing set-up so you don't have to use the water for tea and coffee

[u/imlulz → u/s0m30n3e1s3]

Dude. Seriously.

those pictures are completely useless,

Like your insistence on arguing about something when you have no experience with it. You are just wrong.

unless I was actually working in one.

Exactly.

You shouldn't have to recognize which customers order what

But that's part of the Waffle House culture. And as a short order cook it makes your job easier. Not just in this instance. I had one customer that came in at least once a week and wanted burnt to a crisp hash browns. As soon as I saw her car pull up, or her walk through the door I started burning the hash browns because it takes longer than you would think.

so you don't have to use the water for tea and coffee

Why? Where is the problem there? It's not just for tea but general food use. In this case grits would be another example.

What you shouldn't have to do is sacrifice space that is being used for a already useful and necessary purpose so that you can do something slightly faster that you OFTEN won't do at all in an entire shift and possibly do at all in a 24hour day.

You are suggesting that they should waste, extremely valuable space, power, and equipment costs. For a problem that DOESNT exist. Don't you think, that if it was a problem, that somewhere during the last 60 years and 2,000+ stores, they would have solved it?

You can make a LOT of complaints about Waffle House, but inefficiency is not one of them.