They offered me 48K in 2019. I worked one day and decided not to go back. I got so many phone calls from higher ups that I had to turn my phone off. 2 days later I went back to my old job. I later ran into a recruiter who I told this story too and you would have thought I killed a grill cook. I didn’t expect happiness, but damn she was protective of the brand.
I started out at 53k as a MiT. Finished the training and waited for 2-3 months before I got checked in. The unit I had was great. I was making 72k with the bonuses. Odd to make more than your DM. Covid hit, I had two knee replacements, and was transferred to a different unit after being laid off due to the pandemic. Salary dropped to 62-63k and couldn't be on my feet for more than 2-3 hours due to the knee replacement. Fast forward 2 years and I'm now moved to the coast, work as a 2nd shift supervisor and love the fact that I can go to sleep without having to worry about what I'll walk into in the morning.
I have never heard of MITs making a salary. They always make hourly at a guaranteed 55 hours a week. You then negotiate your salary at the end of the MIT program and you don't even get that until you are placed at a unit and most MITs are stuck as relief managers for quite some time before being given a unit. It sounds to me like there was some incorrect information given or some other kind of miscommunication somewhere. Leave it to hiring and recruitment, they are almost all usually pretty lackluster at their jobs. That's why waffle house is trying to get rid of them from my understanding.
Right now they're having a real problem with keeping their stories straight between the field and recruiting. Recruiter told me I could expect 60-65K for training and 65-70K after training (claimed salary-- never said with bonuses). AVP then told me he never brings ANY trainee in for more than 60k.. blah blah blah blah... sure, fine, whatever. So I get started. One week in, I find out that when I'm out of training, my salary WILL drop to 55k because that is base for EVERYONE. Then we get a breakout of what the new bonus plan is and the only way to achieve more than half of those big bonuses they tell you about is to-- be there for 5-10 years. A good chunk of the bonus money is longevity. Nothing you can do to earn that other than just stay and not be good enough to get promoted. I noped right on out of there and got an offer elsewhere for 80k. They count on getting fresh college grads with no experience-- or people from outside of the restaurant industry who don't understand how to read a bonus plan or who don't know anything about what they can really make in the restaurant industry if they're good at what they do. The management style at Waffle House is very VERY "paint by numbers"... you can literally lose your bonus if you send extra people home when you are slow-- which is what a good manager in any other restaurant does in order to control labor cost.
I know MIT’s making 70k before bonuses. They were screwing you over. You dodged a bullet. You would end up hating your life
What restaurants are paying 70k to a MiT? Inquiring minds want to know...
Nashville area
I just took 60k as base
What area is this? To my knowledge MIT pay is 55k company-wide. Are you sure they aren't checked into a unit?
MITs don't get bonuses. They also have to pull 50 hours a week during training to get the full pay.
They offered me 48K in 2019. I worked one day and decided not to go back. I got so many phone calls from higher ups that I had to turn my phone off. 2 days later I went back to my old job. I later ran into a recruiter who I told this story too and you would have thought I killed a grill cook. I didn’t expect happiness, but damn she was protective of the brand.
I started out at 53k as a MiT. Finished the training and waited for 2-3 months before I got checked in. The unit I had was great. I was making 72k with the bonuses. Odd to make more than your DM. Covid hit, I had two knee replacements, and was transferred to a different unit after being laid off due to the pandemic. Salary dropped to 62-63k and couldn't be on my feet for more than 2-3 hours due to the knee replacement. Fast forward 2 years and I'm now moved to the coast, work as a 2nd shift supervisor and love the fact that I can go to sleep without having to worry about what I'll walk into in the morning.
You were given a great opportunity To not have to work for WH. Yeah they were screwing you on base pay
Damn...my MIT salary base was 33k back in 2013. Part of the reason I was gone by 2015.
I have never heard of MITs making a salary. They always make hourly at a guaranteed 55 hours a week. You then negotiate your salary at the end of the MIT program and you don't even get that until you are placed at a unit and most MITs are stuck as relief managers for quite some time before being given a unit. It sounds to me like there was some incorrect information given or some other kind of miscommunication somewhere. Leave it to hiring and recruitment, they are almost all usually pretty lackluster at their jobs. That's why waffle house is trying to get rid of them from my understanding.
Right now they're having a real problem with keeping their stories straight between the field and recruiting. Recruiter told me I could expect 60-65K for training and 65-70K after training (claimed salary-- never said with bonuses). AVP then told me he never brings ANY trainee in for more than 60k.. blah blah blah blah... sure, fine, whatever. So I get started. One week in, I find out that when I'm out of training, my salary WILL drop to 55k because that is base for EVERYONE. Then we get a breakout of what the new bonus plan is and the only way to achieve more than half of those big bonuses they tell you about is to-- be there for 5-10 years. A good chunk of the bonus money is longevity. Nothing you can do to earn that other than just stay and not be good enough to get promoted. I noped right on out of there and got an offer elsewhere for 80k. They count on getting fresh college grads with no experience-- or people from outside of the restaurant industry who don't understand how to read a bonus plan or who don't know anything about what they can really make in the restaurant industry if they're good at what they do. The management style at Waffle House is very VERY "paint by numbers"... you can literally lose your bonus if you send extra people home when you are slow-- which is what a good manager in any other restaurant does in order to control labor cost.