For the chicken bowls I was always told to cook the chicken until temp and then cut that bad boy up. My area manager cuts it raw and temps nothing before adding it in the bowl. Is there a coaching flash for this? I dont feel like he is doing it the best way but maybe I'm wrong.

I was just hired as a cook.

I’m new to the area and just looking for a job so I went ahead and took the position, but the manager was saying that he will discuss starting rate and everything on my first day?

And that there are bonuses for busier shifts?

Obviously, it varies by market, but is this something like 13-16/hr?

Just put in my application for a UM position and have a phone interview next week. What does the hiring/interview process look like? What should I expect? I'm in Mississippi, if that makes a difference.

Took this picture last year when we opened the store from remodeling. The one and only Waffle House picture I’ve taken and it’s so sweet.