Brad Means Does My Job: Waffle House Cook

Augusta, GA—Welcome to Waffle House, where fast food meets rocket science…a menu of countless combinations and the cook can remember and render every one.

So, how do they do it? How do they hear the server’s call, remember the customer’s order, and get it all just right? It’s time to take a peek and learn the tricks of the trade behind the bright yellow sign.

Customer: “Morning.“

Brad Means: “How ya doin?“

My first customer, a piece of cake. All he wanted was a piece of toast. Pretty tough to mess that up.

Customer: “I like it dark.“

Brad: “I got it dark enough for you?“

Customer: “Yes.“

A satisfying moment, but the end of the line for easy orders this morning.

To avoid becoming scatter-brained, Waffle House has a system. Eggs, for instance: the cook knows what kind by the way the jelly is placed on the plate.

Brad: “If it’s at 6 o’clock, it’s scrambled?“

Pete Seaborn, Waffle House: “Right. Here is over light.“

Brad: “9 o’clock is over light.“

Seaborn: “Right.“

Brad: “What’s 12?“

Seaborn: “This is order up, sunny side up. That would be an over well.“

Brad: “OK.“

Seaborn: “That would be over medium.“

Brad: “Gotcha.“ 

Turn the jelly sideways and it’s an omelet plate with all its possibilities. Same story for sandwiches, the mayonnaise packet represents an egg.

Brad: “So, what you have here is: sausage egg sandwich, with scattered hash browns, cooked crisp.“

Also, different sized plates represent different amounts of food. A single sandwich versus a combo meal…I’m starting to get the hang of it. Starting to get the hang of the process and the teamwork that make the house hum.

Trey Lott, Waffle House District Manager: “If the customer is happy, then all the teamwork is worthwhile. We have teamwork when it comes to taking out the food, calling the orders, there’s always help cleaning the tables. There’s always a role you can play here at work. It’s about making the customers happy.“

This was one part of one morning at a place where this pace never stops. It’s one thing for Brad, the temporary employee, to knock out an order of hashbrowns, or an easy waffle. It’s another to live it and to own it, like our friends at all the Waffle Houses across this great country do, every day.

And, if you think you always see a familiar face at Waffle House, you’re right. They have very little turnover. Good job, good benefits, and great food.