

Headquartered in Norcross, GA, Waffle House restaurants have been serving Good Food Fast since 1955. Today the Waffle House system operates more than 1,800 restaurants in 25 states and is the world’s leading server of waffles, t-bone steaks, hashbrowns, cheese ‘n eggs, country ham, pork chops and grits.
Simple chain spot offering American diner fare & all-day breakfast, including signature waffles.
Hours
| Sunday | Open 24 hours |
| Monday | Open 24 hours |
| Tuesday | Open 24 hours |
| Wednesday | Open 24 hours |
| Thursday | Open 24 hours |
| Friday | Open 24 hours |
| Saturday | Open 24 hours |
Address and Contact Information
Address: 3800 Flat Shoals Rd, Union City, GA 30291
Phone: (770) 964-4460
Website: https://locations.wafflehouse.com/unioncity-ga-574
Menu Photos
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Reviews
The food I received looked like it was prepared with no pride, no attention to presentation, and no basic standard for taste or doneness. It came out sloppy, poorly assembled, and frankly felt like something that should have been caught and corrected before it ever hit a table. What bothered me most is the clear lack of conscience or accountability from the line cooks about what they’re serving. It did not feel like a team operating with any quality control, consistency, or concern for the customer’s experience.
To be clear: this is not a “one-off mistake” vibe. This felt like a culture issue behind the grill — as if the people cooking aren’t trained, don’t care, or treat it like a side job to pass time rather than an actual responsibility to serve paying guests safely and properly.
I want to highlight that our server, Victoria, was the bright spot. She was attentive, polite, and genuinely did her best to provide good service. I honestly felt bad for her, because the kitchen’s lack of standards makes her job harder and leaves her as the one who has to face customers when the food is unacceptable. She deserves recognition — the cooks and/or shift leadership need correction.
I’m requesting this location’s management take this seriously: review the kitchen’s performance, retrain line staff, enforce basic plating and doneness standards, and implement real oversight/quality checks before food is served. If this is what’s regularly leaving the grill, it’s going to keep driving customers away — and it’s unfair to front-of-house staff like Victoria who are doing their part.