Wanda's: a work place the size of a closet (Re-posted from school blog)

Sam Nadal, 19, works in the back of the tiny Wanda's Belgian Waffles store building fancy waffles as fast as he possible can. "Everyone is always moving," Nadal says about the tightly-packed kitchen. "It's just a fast-paced environment. Everyone has a station in the back and they stick to it."

Usually, the six-by-eight feet restaurant (if it can be called that) has two or three people working and a line of eight customers spilling onto Yonge Street, waiting for their Liège-style vanilla waffle or their concoction of chocolate sauce, ice cream, bananas and whipped-cream.

People strolling along Yonge are usually drawn to the store because of the delicious, sweet smell wafting from its open window. "Open-window stores like this are really popular in Belgium. They're everywhere," Nadal says. "If one or two people line up, other people will come see too."

On the weekends Nadal, a George Brown culinary student, makes up to 800 waffles. Each waffle is anywhere from three to six dollars. Although the repetitive nature of the job doesn't seem to bother him. "I love it," he says about working in the hole-in-the-wall store. "I love to cook."

While the online community gives Wanda's mixed reviews, mostly agreeing that the plain waffles are delicious while the fancier ones need some work, the line-up out front suggests otherwise.

Photo Credit: Foodhogger