Saturday, February 03, 2007

Waffle House grill cook cheat sheet


EXCLUSIVE - Waffle House grill cook cheat sheet
Originally uploaded by nickgraywfu.
This is an exclusive Americana photograph of a Waffle House grill cook's cheat sheet.

The photographs indicate the way in which a cook marks his orders. These secret plate markers allow a Waffle House cook to simultaneously prepare multiple customer orders at once.

Let me give you an example. If I were to order three scrambled eggs, dry wheat toast, and hash browns, the waitress would face the grill and yell out loud - "Mark: Triple scrambled dry wheat plate."

The cook would then quickly take a large dinner plate, turn it sideways, and place a tub of jelly upside down at the six o'clock position.

The six o'clock position indicates scrambled eggs, and the jelly upside down means wheat toast. I am not sure how to mark "dry" for the toast, or how to indicate hash browns versus grits.

This chart explains why I often get a packet of mayonnaise with my grilled chicken plate.
 
Comments:
That is most awesome. I love useful, domain-specific shorthands like this.

I wonder how many bits of information you can encode into a single object positioned on a plate.

mahlen
 

How cool!? I wonder how long it takes to "master" the system, and no longer be using the "cheat sheet". Do you know of any other businesses that use a similar system?
 

my friends and i were talking about this not too long ago. none of us had the cheat sheet. you are awesome! thanks, btw, for being the body guard at my pinata partay.
 

I think more than a few restaurants use this sort of technique.

I frequent a Thai place in my neighborhood and wondered why every stir fry I ordered had exactly on sliver of julienned carrot in it.

I asked the waiter: it was a signal to her from the line cook that the spice level of the dish was medium. Two carrots is hot, zero is mild.
 

A BUTTER PACKET UNDER THE USIDE DOWN JELLY DRY WHEAT TOAST
 

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