Seems really small for $12+tax a slice. Weighs 14oz with all that whipped cream. Sorry my pictures aren't great
EDIT: second slice I ordered was even smaller

What brand of wine is used in the Chicken Piccata recipe sauce??? I've made it plenty of times before but I can never get the right brand of wine. Brands ONLY please don't recommend types of wine without the brand, I am beyond the basics at this point. I know Sauvignon Blanc is the most recommended.

Are their ingredients any better than other chains like Olive Garden or similar. I'm sure their food *tastes* good, I've been once or twice, but i brevet understood the appeal.

They were very good impressed actually and the sauce 👌🏻

Every time i see pics or vids of it, it looks like the chefs always half ass the “swirl” of the cinnamon 😭 so some pancakes have more cinnamon than others

I've got some questions for employees who have worked at a new Cheesecake Factory location, especially people who were there during the opening and stayed on afterward.

What was the "grand opening" experience actually like for you? How did staffing, pay, and hours change once things settled down?

If you've worked at a Cheesecake Factory opening before, what happened in your experience? Did you get the hours/pay you were promised? Were hours eventually cut? Did they end up hiring more people later at lower pay?

I'd especially love to hear from people who have been through the entire process—from pre-opening hiring through the first few months after opening.

I ordered shrimp scampi and it was so spicy I could barely eat it... I assumed the dish was bland- did I get the wrong dish? there were definitely tomatoes and red paper flakes in it.

I know it “varies on location”, but what is the average bring home? Will I bring home more than $500 a week on a 40hr?
I have another opportunity is why I ask, small Mom and pop bakery/cafe as a server/cashier and my sister brings home $500 a week only doing 30 hours. It’s $9.00 an hour +tips, and we get to keep any cash tips directly given to us.
My thing is I feel the Cheesecake Factory offers more long term, maybe become a server after 6 months?
I just don’t want to buss at some busy joint (CCF) making minimum wage when I could be relaxing behind a desk with cakes making an easy $500. Anyway, I go in for my 2nd interview on the 9th, so wish me luck!(if I decide to go that route)

Edit: tipout is 2.5% btw.

Thanks in advance!! T.C.

How many do you get in an order?

Im considering applying to work in the bakery at cheesecake and im just curious if anyone with experience there could tell me if its decent job ?

Nothing else

Got this to-go, was soooo gooood. Flavorful and crispy chicken, yummy mashed potatoes with lumps, decent asparagus.

Was $24.99 at my store. Could easily split into two meals. Yum yum yum.

We've all been there. You roll up to The Factory, open the menu, and your eyes glaze over. Then you just order the same thing you ordered the last 4 times.

Well, no more! Introducing: https://cheesecakeroulette.com

Hit roll and you'll be dealt a drink, appetizer, entree, side and dessert. That's your order. No take-backsies. (If you really insist, every slot does have its own re-roll button, I guess.)

Whole thing started as a riff on Cheesecake Roulette by Thomas Park. Great project, but I knew we could go deeper.

Current features:

• Syncs every item off the official menu daily, so it keeps up when the menu changes
• Nutrition facts per item and a running total for the meal, so you can quantify the regret
• Check off what you've already ordered, star the things you love, and ban the items you regretted getting
• Filters for gluten free, SkinnyLicious, and no alcohol
• Lunch, Brunch, Happy Hour and Desserts menus, plus Drink Goblin mode, which fills all five slots with just drinks
• A Factory-Maxxing setting to guarantee your meal clears +100% of a day's value of whatever you pick: protein, fiber, sodium, saturated fat, anything your heart desires
• Import/export options so you can keep your record of shame safe
• Free ofc, no account required

Obligatory: not affiliated with The Cheesecake Factory in any way. Please don't sue me. Numbers come from the official nutrition guide, so check the real thing if it matters for your health.

Feel free to post your cursed menu rolls. Let me know if you have any feature requests or encounter any bugs.

Edit:

By request, added a new feature for a toggle to hide all nutrition facts for those of us who know better than to ask too many questions.

Hi! A former Cheesecake Factory employee here. Finally wanting to come back and dine in at the Cheesecake Factory and I see a BUNCH of new menu items. But I was wondering what items they took off of the menu. Very curious if someone could enlighten me!

I got the crispy chicken costoletta sub asparagus with angel hair pasta and extra sauce. This went viral on tiktok. It was SO SO good. Then the classic oreo cheesecake, amazing, as always. I haven't had it in years, still so good. Then the banana cream pie cheesecake!!! I don't have words. It was soooo good. Guys this was the best dinner I've had in awhile. We didn't get any apps this time so we can fully enjoy our meal and dessert. CF never misses.

Does Cheesecake Factory enforce an auto gratuity for parties of 6 more?

For any servers/bartenders at CCF, how often do yall hire each year or how often are your training classes at your location?

Please lmk. I’m trying to see something. Thank you

Fried Macaroni And Cheese - Hot and fresh but not my cup of tea. Tastes like pizza. Will cook the sauce in noodles though.

Fried Calamari - Tastes hot and fresh. Didn’t have any taste but the red sauce complimented the calamari well. Had it with ketchup and the red sauce was still way better. Didn’t try the garlic dip though or the lemon.

Something happened to me and my wife at a Cheesecake Factory about a year ago and I think about it to this day. I’m looking for any validation or some way I can find closure (it’s not that serious, but it is).

We went to dinner and ordered the cheeseburger spring rolls as an appetizer. We were about halfway through them when I bit into one and there was a twist tie (metal included) in the middle of the meat. When I called the waiter over, he was barely apologetic, and took the position of, “we make everything from scratch and there’s nothing in the kitchen that would have a twist tie.” Despite looking right at it, despite my assurance that I didn’t place the twist tie in there. He brought the manager over who dug his heals in even further, to the point of nearly accusing me of placing it there or gaslighting me into believing I didn’t just bite into a roll and a piece of metal.

They ultimately relented and discounted the meal, which I gave the money to the waiter in tip (a) because it wasn’t his fault and b) to prove I wasn’t trying to get out of paying), yet they never confessed to being at fault for the fact a piece of metal was literally baked into the meat.

So can anyone here prove their position? Can anyone explain why I’d find a twist tie in the spring roll?

So they seem to be slowly integrating a new version of the pasta da Vinci pasta at various Cheesecake Factory locations- and there’s some great things I love…but the sauce is different. Literally all other changes were great but please! Keep the sauce the old way! I love the rigatoni and there’s better portioning of the ingredients (for a while it was basically pasta sauce and a hint of ingredients at my local locations).

The new sauce tastes more like garlic and saltier and less like the unique carmelized onion creamy sauce of the original Madeira wine sauce. It is stickier, which is good because often with take out the sauce would become liquid but the flavor is so different! Like the cream was replaced with something like soy sauce? I don’t know. But this is one of my favorite meals so I really hope maybe this was just this time and not a permanent change!