@@famousj6 this is ironic bc I just got hired to waffle house but also have a compTIA A+ tab open lol. Do i still need a degree on top of the compTIA cert or what? provide some insight if you can
A degree always helps. But there are more and more places that don't require them. A degree is nothing but a checkbox. 99.9% of places won't care where you got it or what your gpa was. And (at least for good workplaces) what really matters is competence. I worked with a programmer a couple years ago that had his G.E.D. but he was good at what he did and dependable. If there's anything I can do to help or questions I can answer, just let me know.
I'm so glad I have an easy, low stakes job as an electrician, instead of the life-or-death puzzle master/cook that this bachelors degree video is made for.
Im sorry to infrom you that You are not a chef unless you've defended the restaurant from a siege while cooking 18 waffles 4 steaks, 13lbs of bacon and 82 eggs while also slinging gravy and chili on a vat of hashbrowns at 3 am and simultaneously understanding whatever the hell this guy is talking about
you will also need to add a slice of cheese on the horizontal axes of the toast with 3 specs of pepper and an upside down mayo pack with @@notthecia4486
"Now remember, on full moons, odd numbered months and second Wednesdays of every month, the jam packets are to be turned to face north east. If north east is fully vertical, divide the current day by the order total (before tax, unless you are in nevada) and use the cosine of that result to set the packet to that angle. This will alert the cook that 3 eggs need to be scrambled, and 1 over easy".
"If the customer wants orange juice, you simple juggle three oranges. If they want ice in their juice, you juggle four...If they want strawberry jelly, you do a handstand, however if they want grape jelly, you pat your head while rubbing your belly.....it's all very simple here at Waffle House"
All that "Calling" and "Recalling" would be a huge distraction for the true "GRILL MASTER" who thinks on their own and develops their own system according to their own rhythms. I worked at Huddle House and I was able to refine my style until I was working with a 500 degree grill...cranking out food and putting on a show doing it. I never called a thing...except the customer at the counter "Darlin'" As I got better and better I could pace myself, my way, without some "CALLER" Hollerin' in my ear...I've got my own way of "Organizing" my work space so the "server" doesn't have anything to do with it. He/She hangs their ticket which is written according to very old style abbreviations that are very short/sweet/and intuitive....No real memorization to it. HB is Hamburger hb or HASH is Hash browns CB is Cheeseburger Chs Omt is Cheese Omelet... etc..
Whoever came up with this and whoever agreed it should stay as a system should be brought to justice. These poor employees DO NOT get paid enough for this..
30 years ago, this is fine. But this is the modern day, have the server punch the order into a terminal, call out there is an order, have the order print a ticket at the cook station, cook reads ticket off to confirm, server green-lights or corrects, done.
As a retired air traffic controller, the skills these cooks use to memorize this operation is what makes a good controller. I kid you not. 35 years FAA
Xray four nine two three yankee, tower, I would like you to move to taxiway uniform as I am having my friend on the ramp make breakfast for me but I cannot communicate to him. Tower, X4923Y, I'm declaring an emergency
This system is so the staff do not need to be literate. At no point do staff cooking need to read anything, ever. I am not saying it is the only reason, I think visual cues can be more quickly recognised than text e.g. a red light means stop, you don't need to read the word stop but I am sure it was about ensuring that there could basically put anyone on the grill and train them up without needing to worry if they can read.
@@onepoundofcheese8356 yup but banked a million in a career TSP ACCOUNT (401k for govt employees) with a full pension and full benefits with over 100k a year plus 28k social security in retirement !
Good friend of mine used to be an executive chef at a very high end restaurant. He always said that when he needed a new hire he would stalk the waffle houses in town and court the cooks for way more than they were making. Said 8 out of 10 ended up becoming the best he’d ever worked with. Always been a WH fan, love to sit at the bar and watch the “ magic” happen!
As drunk college students we would sit at the bar and wonder aloud “how do they do it!” One cook would have about 10 orders going with more being added and nothing written down.
The best wh experience I ever had was after flying all day to North Carolina. I had not eaten all day and I still had a 2 hour drive to my hotel. I stopped at a wh along the highway at 1 am to finally eat. The server and cook were arguing when I came in. I sat at the counter, the server took my order and called me sugar, the cook got everything on the grill, then they went out in the parking lot and beat the shit out of each other for a couple minutes. Then they came back in, still yelling at each other, washed up, and plated my meal. Awesome.
I followed these instructions exactly. I ended up eating two salt packets and a buttered napkin for dinner, but I also threw for 6 touchdowns in Madden. It really took my audible game to the next level. Thanks Waffle House!
Thanks for the laughs! Literally had tears streaming down my face, and couldn’t finish reading this the first three times, to my daughter and mom because I was laughing to hard.
If the cook ain’t outside taking a smoke break when you pull up it ain’t gonna be good. I like my Waffle House cook 2 months late on child support with a good whiskey buzz that man will make the greatest hash browns you ever ate!
If a customer pulls out a gun and orders all of the money in the register. Put the apple butter horizontally on a ripped napkin. This will help investigators confirm that a robbery just took place.
Having worked as a cook/chef in the restaurant industry for over 28 years, I can strongly confirm that Waffle House's "Magic" system, while unique is complete and utter madness. In addition to having to have good cooking skills, you need to have an exyensive photographic memory and also an odd understanding of a nuthouse's puzzle system. Completely unnecessary and foolish. Just use a POS system, they actually work!
i'm watching it as an autistic person and thinking "this is impossible, an autistic man definitely made this system" because it just feels personal after a point.... this makes so much sense to the person who over engineered it but no one else lol
Even with a POS it's chaotic the industry is nuts I feel like I did a tour in Vietnam with how mentally crazy it is. On top of that most of my chefs spoke broken English and only knew Spanish. We would come up with our own system that's kind of like waffle House and POS integrated but it still feels the same
Hey some people are capable so they work at waffle house. Some people are like you they are slow and they need everything to be laid out for them. That's fine but don't hate on the people who are capable, Greg.
The missile knows where it is at all times. It knows this because it knows where it isn't. By subtracting where it is from where it isn't, or where it isn't from where it is (whichever is greater), it obtains a difference, or deviation. The guidance subsystem uses deviations to generate corrective commands to drive the missile from a position where it is to a position where it isn't, and arriving at a position where it wasn't, it now is.
The most impressive part of knowing how the Waffle House system works, is the fact that they can get people to go through all of this for what is literally the least money that they can legally pay.
It is very impressive. They got a whole system in place. Convoluted and unnecessary when the all the other restaurants just do a normal print out ticket and read it system but i will say it is impressive watching them work if you ever been at a waffle house. nobody writes down anything but the food gets cooked and its always correct. True masters at work. but want to pay min wage like. That is alot of extra work you want people to do for the same pay
@@austinwalden8295really doubt u get over 20 an hour. Maybe on a weekend when it's packed counting tips but u get minimal wage they don't give out raises. It's a temporary job not a career
Right?? And I'm not too keen on the idea of well-handled packaging (condiments, butter cups, etc.) directly touching the plate my food will be served on.
The sad thing is they still do have ordering pads, but have different systems of writing orders. Nothing is spelled out to where if a cook isn't trained to read a servers ticket they won't even know what to cook looking at it
I work at Waffle House bro. I have been here for like 2 weeks. It’s not satire. This was the actual training video they made us watch. At “orientation” lol. This company is a dump.
Here at Waffell House, we strive to make everything harder rather than hanging up a ticket that you can refer to at any time while cooking the patron meal, we make you stand on a star and call it out so mistakes are sure to be made. Enjoy your meal!!
Fun Fact: the Pull Mark Drop system was created initially because the cooks at Waffle House could not read, they were illiterate, and therefore could not read the server's notes for the order. So they would call it, Mark it, and Drop it.
Fun Fact: the Pull Mark Drop system was created initially because the cooks at Waffle House could not read, they were illiterate, and therefore could not read the server's notes for the order. So they would call it, Mark it, and Drop it.
I was thinking that was the reason. I'm 62 years and remember lots of elderly could not read when I was a kid in the south. I realized some were smart but never had the opportunity for an education.
Ok that makes sense to a point but… handwritten kitchen tickets are mostly shorthand anyway. I’m technically ‘illiterate’ to this angled condiment packet code, but if I applied at Waffle House I’d be forced to learn it? Would it not take an illiterate person the same exact amount of effort to just memorize some letters together for shorthand to read proper tickets on?
@@alecspidalieri9849 this is a fair point, but learning disabilities and neurological wiring don't always follow a steady line of logic. How is it that certain savants can play concert-level piano concertos but still struggle with using the bathroom without assistance. Remember, this franchise started in the Deep South at a time when illiteracy and dyslexia where hidden and by all practical measures interchangeable.
It would have been easier to have taught the employees how to read, or at least having taught them hand-written symbols. What the gentleman is doing is semiotic expression--the same effect can be expressed orthographically. If anyone from Waffle House is reading this, I would be happy to devise a more efficient/effective system for you. Since the video seems to be dated, one can only hope that this has already been accomplished.
fr... I'm a controls technician, I fix automated equipment and even train maintenance technicians, but this magic marker system has me completely lost.
I’m a 911 dispatcher. I deal with genuine life or death situations. I would rather take a shots fired call than attempt to understand whatever the fuck is happening here.
...and sometimes a customer may want 5 eggs. Three of them sunny side up, one over easy and one lightly scrambled. So, how would you mark this? Well, that's when we break out our take-out chinese packets from our local chinese take-out place. Your packet colors may vary, depending on the particular kind your local chinese place uses, but the contents are always the same. Take for instance soy sauce. Many soy sauce packets come in a clear packet, but sometimes you may find a soy sauce packet that is in a white colored packet, similar to ketchup packets. (We'll get back to ketchup packets a little later in this training video, but right now we are focused solely on the soy sauce packet) Either way the soy sauce sauce is what matters, not the color of the packet itself...Now...
"Legs up on one!" That's for 1 chair with 4 legs and 1 angry, swinging customer. If there were two angry people, and one brandished two chairs (8 legs) and the other grabbed a bar stool (4 legs but a swivel seat), it would be, "Legs up on two! 4 round!". Notice the "4 round" indicates 4 legs but not a chair, and only 1 stool. Now that you've got that, let's talk about Glocks, knives and bloodborne pathogens (yes, I worked at WH 1,000 years ago and people got shot and stabbed!).
"In order to indicate an order with no onions, fuse two hydrogen atoms into a stable helium atom making sure that the free electron exits the nucleus pointing towards position #1."
This was my first job. It was by far the hardest thing ive ever had to learn in a food service job. Calling out food like that feels like im being flung back 60 years into inefficiency. During peak hours its a mad house and you cant understand anything coming at you. This business would benefit from a proper POS system more than any other job
@@cptn_chromo3189 i cant tell if this dude is tryin to say waffle house employees cant read or if he lost the plot somewhere along the way in his insult. either way, goin out of your way to talk shit online is insecurity 101. have a nice life loser.
i speak multiple languages fluently and can flash a vocab set in any of them in 10 minutes, i can play 4 instruments, i can sight read complex sheet music for all of them, sometimes i study calculus just for fun … this is the most insane system ive ever seen and i could never understand it … thank you waffle house workers for your service 🙏🙏
I worked at Waffle House for 6 years. I started the end of my senior year of high school. Once you get the hang of this madness it becomes second nature... I still have dreams of working at Waffle House . 🤣
imagine a saturday rush and just 10s of plates lined up with different condiment summoning circles on them and you're supposed to know what it all means
my uncle was a waffle house cook for years. he showed me the marker system when i was got my first cooking job at a hotel. if you can survive the waffle house system youll make it in any kitchen
The way that I see it is that you will experience challenges and obstacles at any job….it will either make you or break you. The food industry isn’t for everyone either….and for those that do enjoy it as servers can make a heck of money!
I’m 90% sure this system was developed to bypass illiteracy issues, and I mean this in the nicest way possible. In many countries with high illiteracy rates, similar solutions exist for public transportation, where simple drawings and symbols are used instead of or alongside written locations, so that illiterate people know where to transfer or exit without being able to read. Given where these restaurants are located, I think that is a real concern waffle houses encountered historically for one reason or another.
@axileus9327 i guess you don't know what literacy is defined as now, considering it hasnt been defined alphabetical literacy (able to recognize letters and words) since 1950 and now is a much more complex definition of how people interact with ideas that are written out in increasing levels of complexity or comprehension, so there are plenty of people who are "illiterate" but can read sausage fucking biscuit on a ticket
Not much different than you saying the feed stock enters the distillation column above plate 7, liquid state, with a 1:3 reboil at the bottom and a 1:4 condensate at the top at Steady State. Lol.
I tried to duplicate this at home and wound up with a Jalapeno Biscuit with cheese, hashbrowns soft scrambled with maple syrup, and 12 mustard packs on the plate...I gave up and took everyone to Waffle House.
They made this as a method for adults so fuckin dumb they couldn't read to have a system of visual cues to identify orders. Literally. That's why they went so far out of their way to not have a traditional ticketing or POS system because if your workers can't read...what good is any of that going to do? The same reason ABC liquor stores in the south have those dots on the side of the building; it was for the illiterate.
You stand with workers? Oh wow so noble. I'm sure all your Twitter posts and Facebook memes about capitalism really help us feel better! Thank you for your service!
for the record; i'm a new waffle house hire who was told "our dvd doesn't work, watch this on youtube at home" and this shit is WILD but honestly the benefits are good and the pay is better than my last job.
It’s not nearly as complicated as it seems HOWEVER, when you have everybody and their brother bumrushing into Waffle House, it’s ridiculous, the stress & tension around the grill is extremely intense, I bowed out.
If you have two or three grill operators cooking for 4 or 5 sales people, the system works great. If you have 1 grill operator cooking for 3 to 4 sales people, it would be really difficult to keep up with marking and cooking if you were slammed.
@@hwwelds9050 I have always been the lone grill cook...(NOT OPERATOR). An operator is simply following a system...which is the "Waffle House Way".... I've had up to 6 waitstaff on the floor and I handle them all simultaneously by handling "tickets" not staff. I run the grill my way...not "THEIR" WAY. I will pull and drop my way and my plates are nicely designed...."MY WAY" .
It seems like a needlessly complicated system, but it seems like a far more needlessly complicated explanation. It seems like they’re going through and explaining each individual order slowly rather than “hash browns mean they want hash browns. The further up or further across the plate it is, the longer you need to cook it, if it’s something’s covered up on the plate it means the customer doesn’t want it” etc.
Yes actually. Waffle House does short order cooking, that, as a system, is already not conducive to a standard POS system. The layout of a Waffle House is also important, the grills are right next to the actual seating, and having a POS or even tickets to write in such a space conscious area is actually running the risk of accidents happening. What you don't want are servers or cooks needing to go to a central place to input orders or take out items, a mark system like this does actually allow for servers and cooks to operate pretty much independently of each other. It looks complicated, and it is, but this is the kind of thing that makes sense once you're in the groove, and given Waffle House tends to keep staff for long periods of time, traditional ordering methods will stick around for longer just by virtue of the fact the guy in 1950 learned it one way, taught his replacement in the 60's how to do it, who taught his replacement in the 70's how to do it that way, so on and so forth.
Incredible. Not only have they managed to convolve the natural flow of a kitchen into an asinine mess. They have also taken the liberty to invent new definitions for half the words in the English language. Wow.
If only there was some sort of existing set of symbols that could be strung together to communicate complex ideas like this so waffle house wouldn't have had to go through all the trouble to develop their plate marking system.
My response to you and you’re highly IGNORANT remark, is a jelly pack on the bottom right side of the plate, with a pickle on top of it, flanked by a slice of onion and a mustard pack!!! And I mean it!
@@adissentingopinion848 yes you’re right, I’m sorry, move the mustard pack to the top right of the plate and add a lettuce and a tomato to the bottom center. That says it all I guess.
I was just having this conversation with my brothers. It feels like it was created from a drunken dare between two executives (Trading Places style). "Okay, to be eligible to win the bet, you have to create the most insane ordering code system in the world!! To include the use of condiments, cheese slices, napkins et. al. As well as wild configurations on plates that need to be so precise that if one Welch's grape single-serving packet is a centimeter off, the chef may infer the message incorrectly and have to commit ritual suicide. If we don't achieve, at a minimum, a failure to deliver a correct order rate of 80%; NO ONE wins the $1.00."
As a former longtime fast food manager, I don't know how in the hell they expect derpy stoners to learn that convoluted ass system. Sidenote: this is a food safety nightmare.
"If the customer _doesn't_ want raisins in their toast, use *grape* jelly to mark it. If they _do_ want raisins, use the packet that _doesn't_ include grape" 🙃
