Waffle House

[George K]

So, some guy lost at fantasy football. As punishment, he had to spend 24 consecutive hours in a Waffle House.

But....

For every waffle he ate, the "sentence" was reduced by an hour.

[Jolly]

Nickname: Awful House.

[Larry]

@jolly the first question on the Waffle House employment application in:

1. Are you ugly

[Mik]

[Loki]

Never been but I found this interesting:

The servers use a proprietary version of diner lingo to call in orders, and the menu suggests some use of the same lingo when placing orders for hash brown potatoes: "scattered" (spread on the grill), "smothered" (with onions), "covered" (with cheese), "chunked" (with diced ham), "diced" (with diced tomatoes), "peppered" (with jalapeño peppers), "capped" (with mushrooms), "topped" (with chili), and "all the way" (with all available toppings). The option of "country" was added for hash browns with sausage gravy on them.[17] Additionally, the company has a symbolic code by which grill operators are told the specific orders that go on each customer's plate; a 2017 ESPN.com story gave the following overview of this code:

Using accoutrements such as jelly packets, mayonnaise packets, pickles, cheese and hash brown pieces, grill operators are told what orders go on which plates. A jelly packet at the bottom of the plate signifies scrambled eggs. Raisin toast is signified by a packet of apple butter. A mustard packet facing up means a pork chop. Face-down means country ham. A pat of butter is a T-bone, and its place on the plate determines how the steak cooked, from well done at the top to rare at the bottom.[17]

[Aqua Letifer]

@loki said in Waffle House:

Using accoutrements such as jelly packets, mayonnaise packets, pickles, cheese and hash brown pieces, grill operators are told what orders go on which plates. A jelly packet at the bottom of the plate signifies scrambled eggs. Raisin toast is signified by a packet of apple butter. A mustard packet facing up means a pork chop. Face-down means country ham. A pat of butter is a T-bone, and its place on the plate determines how the steak cooked, from well done at the top to rare at the bottom.[17]

That's pretty elaborate, but a lot of restaurants develop their own verbal shorthands and plating processes to communicate things faster.