Huddle House

Lisa Becker _{on Google}

Aug 23rd, 2014

At first we liked what we saw in this nice, new looking HH. We arrived about 8 pm and there about 18 tables/booths, four of which were occupied and the rest seemed all in need of bussing. We sat at the counter in the only two empty and cleared spots and were attended to quickly by a cheerful server. The special sounded good and we ordered it with some special requests thrown in. The waitress and the young man at the grill were very accommodating and I got the clear impression this young staff had good attitudes and were trying very hard to be professional.
However, the crew stood idle and chit - chatted with each other throughout our meal. While we were eating every one of them (two servers and two cooks) seemed to be on break or going off to take a break. The other server casually bussed a few of the tables by stacking up dishes inches in front of where I sat at the counter eating. Lovely. The cooks hurried off to their break leaving the grill area in bad need of a wiping down, the visions of bits of food and dripping grease adding to the ambiance of the piled-high dirty dishes.
These were sweet kids, trying hard in their own way. Yet, something is clearly lacking in the management of this shift if priorities are so low. Training? Standards? IDK...I made sure to tip our waitress well since she seemed to be trying to overcome the lack of professional standards around her, but I have to wonder if these kids from the "trophy generation" get a trophy for showing up to work and are not actually expected to work.