cook

server

shift manager

restaurant general manager

line cook

Huddle House

(1) A typical day at work...
Common days for myself are morning shifts which starts out with waking up around 3:30am to drive 40-45 minutes up to the diner and open up the restaurant, typically alongside my manager at 5am. 

Once we prepare the grittles, coffee, teas, etc., we also count down the drawers's sales and deposit the cash into the owner's safe in the office. I am primarily tasked to do this if my manager is not present. If she is present, as per usual, I go around the diner and take a daily store inventory check on all the dairy products as well as beef and poultry products. 

After that we open up at 6am sharp and receive our early birds of the morning at this time. I rarely choose to go on my break even when expecting a secondary waitress to work alongside me by 8am. Two of us waitresses serve until 2pm all the while stocking up products around the store as well as side work. 

(2) I learned...
I learned quite a lot from the diner in terms of working with co-workers as a team, time-management, customer service, cashiering, and administration as an assistant manager by working in the office and applying myself to finishing paperwork for my manager on her days off.

(3) As for management...
I had learned how to take the daily store inventory as well as a full store inventory which helped me in organizing and stocking the store when the supply truck comes every Wednesdays or Tuesday. 

I was also left with the responsibility of counting down shift drawers per shift I have attended and carefully analyze overages and shortages per day for management review. Afterwards, I am to deposit the appropriate sum of cash sales for the owner to procure inside his safe box located in the office quarters. 

As an assistant, I am also given the responsibiity to exchange large bills(20's, 50's, 100's) from the office cabinet into smaller cash for the register such as coin rolls, 5's, and 1's.

(4) The workplace culture...
The workplace culture is a variety of servers working together in a knowing way on how either one works in order to successfully complete the daily objectives and side work tasked daily. It is a close-knit sort of situation for both co-workers and customers due to the fact that most know the locals personally due to being in a small town. Most customers are simple in which they want the same per day or every other day they patron the diner. This in turn allows the servers to memorize orders as they walk in to begin their orders as soon as possible if the diner isn't swamped with a busy weekend.

(5) The hardest part...
I in particular wasn't a victim of a lot of hardships with my job with customers, on the contrary, I had issues with a manager who was too young and untrained to take up the responsibilities. The hardest part of working their was working with this manager at the time. I was taken advantaged of and was placed blame for a lot of her neglect on her own responsibilities at the time where my current manager had came in to defend me alongside a lot of older and wiser co-workers who looked out for me due to my honest nature.

(6) The most enjoyable part...
My favorite part is pleasing people at my work. I am a perfectionist who strives to win over everyone I encounter during my shift and satisfy every customer to the best of my ability. I enjoy days where I can multitask efficiently and finish all tasks within my shift even though I do not shy away from staying overtime for hours after just to finish the job on busy days. I like to stock up my co-workers who come in the shift after mine with the mindset of prepping for someone as I would like to be prepped for if I was said person.

This 400 unit family style concept is in the process of growing new business, increasing number of units by franchisee, closing the appropriate locations and remodeling others.  Every day has its own challenges and there are many hats to be worn.
As with any position, there are specific end results expected and standard systems and processes that have been developed to achieve the goals. However as a Franchise Area Director I have the autonomy to do what is necessary to accomplish the mission.  As a group of FAD's we have input to the plan and what key priorities we will emphasize and expend our energy on.  
All of the FAD's on the team are smart and companionate  people that contribute to the good of the group and I have the upmost respect for each of them.  They have my back and I would go out of my way to help any of them.
The support staff are involved in operations and it is not unusual for them to be found in the field seeing day to day operations, trade area conditions and asking what they can do for the franchisee.  We are all partners in seeing to the success of the business.
If I could change one thing I would rethink geography to reduce the amount of driving necessary to get to the small towns that the majority of our restaurants are located.  This position requires about 90% travel and weekend work.  
There is a  great sense of satisfaction I feel when the light bulb go off, sales and profits increase, the Franchisee is successful and they see me as a partner in their business.

Waiting on customers making sure they had good hot food and their drinks were never run empty multitasking several jobs as fast as possible like washing dishes,running cash register, restocking and cleaning of the restaurant while making sure all customers are happy and satisfied. I learned in all my years at Huddle House it is the best way to make money and have fun doing it I loved my job and the customers. I didn't like club night because our customers was always wanting something free and I am not the one to gave u something free i work hard and i don't get nothing free. I have almost gotten stabbed for not giving a man a free Triple Huddle Burger and  fries if my cooks wouldn't have step in i would be dead right now. My manager said she would move me off the shift to 2nd shift a year ago i have been on 2nd and 3rd shift for 25 years She keeps hiring waitress and pulling them on 2nd. I think it is unfair of her to do this because it was huddle house rules that said everyone had to work any shift and weekends she is hiring her kids and friends and letting them make there own schedules. I though new hires had to work 3rd and move up to 2nd and third and the weekends. I loved the most about the job was my regular customers and meeting new people and finding out where they are from and how long they were staying in the area and inviting them to come back to all shifts for all the experience at huddle house had to gave hot breakfast.hot and fast lunches,hot dinners and a great family and friends experience because huddle house wants our customers to feel like they are part of the the family while they visit us

Usually I get to work about 6 AM. I have to make coffee and tea and set up the dish water, set up all tables. I wait on any customers that come in and must accurately take their orders and ask all the appropriate questions in order to produce an accurate order. 
While at this job I learned a lot of time management, and ways to keep people satisfied. I learned that you cant let one mistake ruin a person's dining experience and it's important to always make amends if there are ever any issues. I learned how to create a sense of urgency, and I also know how to up-sale items by the power of suggestion. 
Management is a very big part of this because it is up to the manager to keep the restaurant running smoothly and efficiently. It is up to the employees to respect the manager and do whatever he or she requires of their job.
My co-workers are very important to get along with and maintain our work areas efficiently. it's important to help your co-workers wherever needed and wherever possible. Team work is what makes for the best work environment. It also helps the job a lot.
The hardest part of the job is when a customer is dissatisfied with the food they received. it always upsets me to hear that a customer isn't happy with the food that has been prepared for them. I always do my very best to have a happy customer.
The most enjoyable part of the job is having happy customers.

▪︎Fair pay
▪︎Quality rest time (4 day work week & 3 days off)
▪︎Cool Drivers
▪︎All automatic trucks
▪︎Cool customers but some will try to treat you improperly if no line is drawn
▪︎Once you learn product the work will become less of a challenge, but the work will definitely tire your body out 4/4 days.
▪︎Customers generally never on time for drop off sometimes even showing up at the end of your drop off & would catch a fit if you didn't stick around for them to play catch up (even after explaining to them that your next customer expects you to be on time just as they expect you to be)
▪︎Management was very disorganized & cared only about the customers. They showed no care for their drivers. I was let go because I humbly explained to my manager that I don't have a problem cooperating with customers, but I can't allow any customer to effect my work negatively (in regards to their lazy or unproductive work ethics) putting me at risk of going over 14 hr log violations. He perceived that as me saying "I will not cooperate with my customer" but of course that was the wrong perception.
▪︎Company is cheap when it come to lay over at hotels.
Some routes are not even designed within a 14 hr time window. I've talked to a # of their drivers who laughingly told me that the 14 hr violation was a normal thing for them.

A typical day at work would begin with me being left a bunch of work after someone leaves their shift for me. Employes were always rude and uncooperative with me and I usually ended up getting blamed, by management, for the previous shifts mistakes. Management would often argue with me when I brought the lack of work the previous shift would complete(which would end up being more work for me or management). There was never a supervisor there with me for 2nd or 3rd shift, after the assistant manager got fired. I was judged unfairly by management because my assistant manager was my transportation to work and they didn't want him around the restaurant, even though he would park on the property next door to Huddle House property. I was fired on false accusations and refused to sign my termination slip. after I received the next to last check that was owed to me, they tried banning me from entering the property. Worst job I have ever worked!! That includes side the years of side work that I've done.

(From a server's perspective.) Whether experienced or not, as long as you are diligent and dedicated to the customers, anyone can quickly learn to be a self-sufficient server here within a few days to a week of being on the floor.
Tips will be slow at first, but in short time, as you become more efficient and start building a rapport with the customers, your earnings will pick up. Returning customers will recognize you, and if you attend to them quickly and precisely, giving them a courteous dining experience with as few inconveniences as possible, they might come back in asking which tables you're assigned to so you can serve them again. I rarely had an issue with a customer, and often they're some of the most interesting and friendly people to talk to.
The staff and the managers make this place a huddle home. Nearly every day I'd leave work in a better mood than when I came in because of them. There's a strong sense of community, teamwork, and family here. If you're just starting and you get lost on how to put in an order or anything, just ask a nearby coworker for a little assistance. As long as you're making the effort and they're not too busy at the moment, I'm sure they'd be happy to help.

It's well manage as for nit having a little of boss telling alit it different things.  Very clean . Team work was calm working together.  IT M8GHT HAVE HAD FEW DATING. WORKER. yet I couldn't understand why no girlfriend or boyfriends could take a break if working or one come off the other job homes where ever could ete together.  It a real busy place at time..I like it more than most places...you really have to listen to hear the orders .   Their very encouraging and I agree it easy and enjoyable after you learn the tech of the toss up and flip of the preparing meals.  Clean grill are area and Stock area....IT SERMS SMALL yet. Separate into more than 5 different job so you want be all over the place.   Talk ask questions most are answered honestly respect fully .... Few might just didn't show up and they might have moved folks around and couldn't or didn't fit teamworkers schedule due to tire from working in the same day....I guess it might could worked our but folks has a life also.  It can make you or break a person that's for sure.
I HAD KNOW PROBABLY WITH ANY ONE WHILE I WAS WORKING    with Supervisor  or Co workers.

A typical day at work would consists of clocking in at the beginning of my shift. Then counting my register to make sure it has the accurate amount in it to start my shift. After doing this I check to make sure I have enough inventory to get through my shift without running out of any supplies that I may need If I get busy. I will then start waiting on my tables and while I have no customers to serve I find extra cleaning or try to help out other team members with their shift duties. Since I have been employed by the Huddle House I have learned that everyone needs a second chance in life. I have also learned that I myself, am capable of doing a lot more than I think that I can sometimes. You just have to put your mind into what you are doing. The hardest part of my job is that I work with the public and not everyone is always in a good mood all the time. I completely enjoy being able to put a smile on my customers face before they leave the building. This not only helps the customer have a good day it just adds to mine as well.

My manager did not have a schedule of who would work what day. She would sometimes call me at 6 am and ask me to be at work at 6:30 am. She had no managerial skills. When I got hired she put me on the stove to cook. I did not know the menu, how to cook the food or how to deliver it in a timely fashion. She was very rude to me on a daily basis by calling me slow, indecent and sometimes dumb for not knowing how Huddle House should be ran. My co-workers were the exact same. The would steal food, money, drinks and contaminate the customers food when they felt they were being rude to them. They would also talk about each other. The hardest part of the job for me was working the cash register. I believe if I was trained to work the register, I would have succeeded. The most enjoyable part of the job was talking to the customers and helping them enjoy eating there. At Huddle House I do not believe I learned anything besides how to set a table.

Top Job Titles	Average Salary
Cook 58 salaries reported	$12.14 per hour
Server 21 salaries reported	$16.49 per hour
Shift manager 1 salary reported	$11.00 per hour
Restaurant general manager 4 salaries reported	$3,075 per month
Line cook 12 salaries reported	$17.25 per hour

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