Waffle House Employee Is The Only Cook Prepping Orders For 12 Customers In A Film That Has Gone Viral.

[JOSweetHeart]

Go here for the story.

My city has two Waffle House locations. One closed up at one point because of the pandemic. It did eventually reopen at some point. I know that Waffle House is supposed to be a place that stays open 24-7-365, but in my opinion, if these places have become that badly short-handed, the hours need to be changed until enough workers are finally in the picture, especially if the managers/supervisors have no intention of trying to fill in how ever they can.

God bless you and those who take the harder hit when short-handed always!!!

Holly

 

[Otis Mayfield]

Pay higher wages.

 

[JOSweetHeart]

^^^ What do cooks currently get? I know that waiters and waitresses don't get much an hour.

God bless you and them always!!!

Holly

 

[tyroneweaver]

I love waffles. With Mrs Buttersworth.

 

[Yarddog]

Pay higher wages.

How much do they make now?
What are the costs to the employer and what is the profit margin? all those things need to be factored in.

 

[jbrownson0831]

Pay higher wages.

Get a job.

 

[marvin martian]

Go here for the story.

My city has two Waffle House locations. One closed up at one point because of the pandemic. It did eventually reopen at some point. I know that Waffle House is supposed to be a place that stays open 24-7-365, but in my opinion, if these places have become that badly short-handed, the hours need to be changed until enough workers are finally in the picture, especially if the managers/supervisors have no intention of trying to fill in how ever they can.

God bless you and those who take the harder hit when short-handed always!!!

Holly

Having worked in the restaurant industry in college, I can tell you that a cook having 12 open dupes is not that big of a deal. Cooking is very hard work, and cooking during a rush is brutal, but it happens in that business all the time.

The interesting commentary here is from people who probably have ZERO understanding of what working in a fast-paced, production-oriented job, for less than stellar pay, is like. Those folks are very privileged.

 

[Hang on Sloopy]

Go here for the story.

My city has two Waffle House locations. One closed up at one point because of the pandemic. It did eventually reopen at some point. I know that Waffle House is supposed to be a place that stays open 24-7-365, but in my opinion, if these places have become that badly short-handed, the hours need to be changed until enough workers are finally in the picture, especially if the managers/supervisors have no intention of trying to fill in how ever they can.

God bless you and those who take the harder hit when short-handed always!!!

Holly

The trend will be Drive-Thrus and delivery. You only need 4 employees for the lunch rush at Wendys with drive thru only

 

[initforme]

In all probability the owner and manager are saying " one person can handle it" and sitting back.

 

[struth]

Pay higher wages.

money doesn't just grow on trees Otis...

 

[struth]

The comments that were posted on the video are very telling....a bunch of entitled idiots....some encouraging the videographer to walk out....really? The lady busting her ass wants work, she needs customers to make money....it's amazing how idiotic some of those comments were

 

[marvin martian]

The comments that were posted on the video are very telling....a bunch of entitled idiots....some encouraging the videographer to walk out....really? The lady busting her ass wants work, she needs customers to make money....it's amazing how idiotic some of those comments were

People making those comments don't have to work for anything. In the restaurant industry, busy is good. It means you have a job and the boss wants you there. When it's slow, guess who's the first one fired?

 

[initforme]

SHe should simply find a better job. Walk right out the door.

 

[initforme]

Those are high turnover jobs. Owners don't need their best employees to stay.

 

[Ringtone]

Having worked in the restaurant industry in college, I can tell you that a cook having 12 open dupes is not that big of a deal. Cooking is very hard work, and cooking during a rush is brutal, but it happens in that business all the time.

The interesting commentary here is from people who probably have ZERO understanding of what working in a fast-paced, production-oriented job, for less than stellar pay, is like. Those folks are very privileged.

Yep! I worked as a busboy-dishwasher for a few months and then as a short-order cook at the same joint for an additional year while in college. The pace can be very brutal, especially when one is tossed into the mix alone and after only a month's training. Talk about multitasking! One either figures it out or one doesn't. I eventually got pretty good, but those first few months were the hardest I ever worked.

 

[initforme]

Perhaps those jobs don't need to be filled.

 

[struth]

People making those comments don't have to work for anything. In the restaurant industry, busy is good. It means you have a job and the boss wants you there. When it's slow, guess who's the first one fired?

bunch of entitled demafacist

 

[initforme]

Nobody should do that job except the owner.

 

[iamwhatiseem]

Pay higher wages.

And yet another moron with absolutely no idea how an economy works.

 

[Bootney Lee Farnsworth]

A soggy unskilled job market loaded with illegal labor often produces shitty pay.