Sincerely respect WF for the effort. Most brands - including my former employer Darden - never attempted comprehensive food training training videos such as this. Again, kudos! Having said that, there were three glaring issues: (1) As others have already pointed out, the guy's handwashing demonstration was not sufficient. There was no vigorous scrubbing for 10-15 seconds, between fingers, of fingertips or fingernail cuticle areas...all regions proven to harbor harmful pathogens like Norovirus in infected people. Norovirus typically isn't found on forearm and elbow regions...just sayin'. (2) WF should used a different type of probe thermometer to verify the pork chop cooking temperature. The video showed a dial-faced probe thermometer which won't accurately measure internal cooking temperatures when only the tip is inserted into a food as WF demonstrated. Dial-faced thick probes thermometers require the entire probe region - from the tip to the dimple - to be fully inserted, nearly possible with a thin food. Only a small diameter (micro-needle) probe should be used on thin foods (1/2" or less). These are almost always digital thermometers like the one used in the calibration scene. (3) Cross contamination between meat/egg grill operator and marker grill operators. Yep, not an issue during volume periods when 2-3 people are in position. However, during low volume when both tasks are performed by ONE grill operator, cross contamination is rampant. Let's be honest - a lone grill operator will NOT change their disposable gloves after handling raw proteins and wash hands every time, not even during low volume periods. This is a WF operations blind spot in serious need of a more innovative solution. It has been my experience eating at the WF counter to see a lone grill operator simply continue using the same disposable gloves for both raw and ready-to-eat tasks, to handle clean plates, etc. Disappointed the video's only solution was for salespeople (servers) to not "shotgun" orders. This isn't a real solution for the grill operator. A better solution would be to designate utensils - like tongs - inside the reach-in-cooler shelves to handle different raw proteins. Disposable gloves would then be preserved to handle only ready-to-eat foods or crack eggs, greatly reducing the need to change gloves and wash hands. "Handwashing fatigue" is a real thing in foodservice, especially at positions like this.
I ate at a local WH a yr or so ago and watched the server sneeze on a plate of food then proceed to give it to the customer. I don't think the customer knew what happened but that was the grossest thing I've seen.
I agree, no mention of of cleaning salt, pepper etc. handled by customers not to mention steak sauce cap and threads full of sauce. This in my opinion is more important than cleaning menu place mat. You failed here.
Just as the tables, menus, napkin holders, and condiments are all cleaned between customers., and Waffle House uses a (bleach) and water mixture to make sure each r sanitized.
I'm surprised nothing was mention about cleaning the most vulnerable items to germs...the condiment bottles such as ketchup, salt and pepper which are handled by many "non-employees" people during the day.
As a prior employee of waffle house I will honestly say servers are trained to clean those items, whether it is done or not is on the employees of the store, but it is supposed to he done
So you watched a video about their standards, and decided they can't possibly live up to those standards, you're either a germaphobe who doesn't eat out at all, or an idiot, and i'm thinking you're the latter.
Shut up you outsiders looking in don’t show jack, shut up and just eat. Acting all entitled in a training video. Shut up clown, I worked at Waffle House and would honestly spit in your food with your Karen acting self. Shut up 🤬🤬🤬🤬🤬🤬🤬🤬. Glad I quit people like you drove me insane. Hope your next meal is terrible.
Why do I have to RU-vid waffle house training videos on my own time at home and be forced to watch ads that you get paid for me to watch in order to get my 'salesperson' training? And why does corporate STEAL an hour and a half of my hourly pay each day I work as a 'food deduction' when I bring my own food and water from home to eat and drink? I cannot eat waffle house food everyday, because doing so would be devastating to my health. I have yet been told a number to call about discrepancies such as unwarranted deduction of pay (I haven't seen anything about a 'food deduction' being taken from my weekly paycheck in my training manual, yet found my paycheck deducted). However I was told I'm not allowed to sit down anywhere to eat my home cooked food, but I certainly wouldn't take up a spot at the low top to take up the space for a potential customer seeing as that low top (you said we should eat our meals at in this video) and 2 booth tables are all a 'salesperson' is assigned to for section 3. Also as a pool professional; I know that water with 30 ppm of chlorine will kill anything, even pathogens from floating rotting bodies so I feel the need to ask (since this is where I was told to go to see the work training videos); why do we need to have 100ppm of a well known carcinogen to wipe tables down when 30pmm would work just as well?
@@cutestpsychothey’re saying that their paycheck gets deducted for food, assuming they eat company food, when they’re actually bringing their own food from home.
Also, according to FDA rules, 30ppm chlorine is only adequate for sanitizing if the water is 120° or higher. At 100 ppm, it only has to be a minimum of 55°. That lets them use sanitizer water in a bucket at room temp without having to keep it hot. It’s basically the law for food service in the US. Waffle House has no say over it.
@@unarei right but the point is you should never handle raw meat and then touch lettuce or toast or something like that, in the video the phrasing is bad, it insinuating that you would handle raw meat and THEN handle ready to eat food, but should then wash your hands, but you should never touch raw meat and then anything ready to eat without washing hands and changing gloves.
I live walking distance from Waffle House World Headquarters here in Norcross, Georgia. You can imagine that the WHs around here are on the ball. They do have great training and very efficient business processes, and their food staging containers are clearly marked with the exact times when contents are to be discarded for food safety reasons. The one thing I wish they WOULD do differently is spend an extra day in training line cooks how to execute perfect Over-Easy, Over-Medium, and Over-Hard eggs. After all, eggs are their mainstay, and the small eggs which they use are the easiest to cook. Unfortunately, because of the thermal model of the way they cook eggs in a small skillet, both the timings and techniques for cooking one, two, or three eggs are very different due to the way additional eggs sink heat flowing into the mass from the bottom. If they were cooked on a griddle as individual eggs rather than a pool of them all together in a skillet then cooks could learn one technique and one timing for each of the three levels of doneness. The other thing they should learn is how to properly scramble eggs. Scrambled eggs don't need to support cinder blocks, so less time on the heat, yeah? A little more stirring and a little less heat, okay? Watch videos of how they do them in France. No, you're not going to produce the same soft-spread scrambled eggs like they do in France, but you can learn significant techniques just by watching and then adapting to American tastes for slightly firmer and larger curds. If you can pick up a mouthful with a two-fingered pinch then they are too large and too hard (and don't you **DARE** make a sexually-oriented joke from that sentence; my great-grandmother already beat you to it, and the last one she told was a doozy that made us all sick to our stomachs. No, grandma, we don't want to hear about the bad old days of syphilis in a New Orleans whorehouse!). Remember: your work is not acceptable just because you don't hear people complaining about it, because Americans are often shy, tired, and unsociable, and they don't want the hassle. And many Americans lack any sort of serviceable palate, anyway.
TL;DR No one cares about the novel you just wrote. Also, as a culinary lover and Francophile/visitor of France many times, their food is often just as awful as WH. Just fresher/weirder. Overrated.
