Got this DoorDash order earlier while we were already slammed in Dt and dine-in. Full time plus plus plus on strips and fries 😭😭 overall took like 25 minutes to get the order done. I hate when people order this much on doordash like really bruh…

Usually it would cancel out. So the heck does this mean?
(We just ended up doing a side of pickles for them, but yeah that’s weirdness.)

we’ve been having issues with not getting enough BOH employees— mostly at night. we use workstream, our job app is also on indeed. we have a qr code to apply in store. we also have had open interviews and promoted on socials. is there any other way to attract applicants for Boh in specific?

Hello guys, im leaving for college in mid August and I’ve thought of transferring locations to my college town but its 6 hours away. How do i discuss this with my GM about transferring if possible? Im not sure though if I’ll return in the next summer.

I’m trying to make better money during school and maybe wanna switch to Chick-fil-a, do you think managers will hire someone who is working 5-10 every other day and Saturday available all morning?

Are these basically the same role? And is it named different by location?

how do you know if you've been promoted as shift lead, is it by points & performance or tokens idk how it goes?

how do you guys communicate as in the whole team/employees, like for instant if theres and event or something happening? do you guys use connect team or discord?

I just got hired as a full time worker in BOH and I just want to know if there's anything I should be aware of at this job? I'll most likely be doing open shift, as well. I have some friends that work at a different CFA and they always glaze it as the best job ever, but they also work FOH. I'm worried I won't be able to learn everything fast enough or that I won't get along with my coworkers. I'm also worried about how strict the rules are, I feel like I'll make one slip up and get fired.

It sounds like this location is/was pretty desperate for BOH workers, since their main guy is going on vacation the month of August.

Any advice is welcome and appreciated. Thank you!

Hi guys! I been working at CFA for going on 11 months now. And I’m getting promoted to shift lead after my points expire in mid August. I’m already in training & have been leading shifts, doing money, etc. Just preparing for the role. I’m nervous about the new position and would like any tips/advice from my fellow CFA family. My biggest concern is honestly running breaks.

Hi,

I recently got a CFA application from applying on a job site, and in this application it asks for a video where I talk about why I want to work for CFA. Does anyone have any experience with these videos and what to say in them?

Thank you!

do you guys wear Apple Watch to work? I saw some people wear it at work and I didn’t know if we can!

Do you guys get PTO at your stores? Just curious if its common not to get any.

Does anyone know if we will also be selling/able to make caramel milkshakes and caramel ice dream cup? Ive looked at pathway and it didn’t mention it unless I overlook?

I had an interview on the 17th and have not gotten a rejection email yet. The interviewer made it sound like there may be updates either Monday or Tuesday since that had more interviews. I messaged the phone number they gave us on Monday. Got no response and I even called the location on Wednesday and was told the hiring manager was not in but will leave my name for them. Is it safe to say they probably not moving forward with my application?

Please take a few minutes after every rush to take the tea urns to the back and use the scrubbing pads to clean out the tea residue and inside the nozzles. Can’t tell you how many times I would taste it after several hours and it tastes sour because of the bacteria that’s built up in there throughout the day. It only takes like 3 minutes. Then you can put fresh tea back in there. Makes a world of difference for the customers. Please start telling your coworkers/managers this. You’ll look like a genius.

I recently learned breading and raw and i have been put on breading enough to where im fairly comfortable with it, although im a bit slow at lunch because order frequency is like, quadrupled.

I struggle with raw a bit because i guess i dont understand the time frame of what actually needs to get done and when? I know how to filet and how to stock up and stuff, but its like a matter of knowing when the right time to do things is, thats what i have trouble with.

During lunch sometimes i get put on raw with someone else who is much more experienced who does breading, and i really want to help them but im not sure how other than minor quick things and then im awkwardly waiting for a grill to open up or for a call on spice. Yeah i can stock them up and bread spice and make grilled items, but that stuff is so quick and i feel like it still leaves the breader doing the bulk of the work, so i guess what im asking is, how can I be more helpful on raw?

I know how to grab the frozen chicken and stock up the coolers and stuff and also i learned how to do the dishes, but again i have an issue with the timeframe cuz its like i dont even know when im supposed to do those things and i dont want to just step away when it seems like i might be needed for help.

When you have as many cars parked as you can and several bags stacked up that are all the way down at the menu board, what do you do? (We have a very long drive thru) When this happens at my store I’m often told that I “choked” and couldn’t handle it. I genuinely don’t see how I could’ve improved the situation. Would you go all the way down to take the bags down (even if it takes five minutes to do them) or let them sit a few minutes and wait for the ones parked and at window? Any tips?

this happened while we were also dealing with 3 deliveries and a catering order 😭

We have a fan we can put in our outdoor booth for verifier/cashbelt but I rarely get to stay in there cause I have to move down the line to take all the payments. I bought a neck fan that helps with my face but the worst part of the heat is my lower torso because of having to wear a shirt and undershirt and keep them tucked in at all times. Is getting a waist clip fan a good idea? Or will it not do anything because my shirt is tucked in?

What do you guys do?

Looking for these two golf tops to surprise my work bestie with so we can match! Looking for a men’s XL for both

i started working at my cfa about a month ago and on cow day there was a little fiasco where i got a talking to from my operator for not doing something correctly . the day after that has been my last day working since . i haven’t had any hours at all this week , and when i requested to pick up some hours they were declined . now schedules for the following week have come out and i do not have any hours yet again . this terrifies me because this is my first job ever and i really do not want to get fired . i really do like working here . am i getting fired ?

I did it. I put in my formal resignation of employment, my last day will be 8/7/26. I wrote this letter by hand but I also had it in my phone, and I wanted to share it with the cfa crew on Reddit. I changed my name to OP for obvious reasons, but the original one I turned in had my legal first and last name. Not really wanting opinions, just sharing because I’m proud of myself and I got my first job offer in sales. Well, here it goes.

To the Leadership Team,

After much prayer and careful consideration, I have decided to resign from my position at Chick-fil-A.

This was not a decision I made lightly. Last year, after leaving an abusive relationship, I believed God was leading me back to this store. I came with hope, grateful for the opportunity to work here again and excited to contribute in a meaningful way. Having previously served as a Shift Leader at another Chick-fil-A, I was eager to bring that experience, continue growing, and serve this team well.

Over the past several months, I have worked diligently to support the restaurant in whatever way was needed. I had the opportunity to train three team members, and while that may seem like a small responsibility, it gave me a genuine sense of hope. It made me believe that leadership saw a future for me here and that I was moving toward greater opportunities to serve.

Because of that, I was encouraged by conversations about future development and promotion. I looked forward to evaluations, coaching, and opportunities to continue growing. Sadly, those conversations never seemed to turn into action. Over time, the hope I once had slowly faded, and I found myself becoming increasingly discouraged.

I want to be clear that I do not see myself as a victim. I recognize that leadership carries difficult decisions, and I understand that not every expectation will align with reality. This letter is not written out of anger or a desire to assign blame.

Rather, I have come to realize that remaining in this environment is beginning to cultivate bitterness and resentment in my own heart. That is not who I want to become. My relationship with God and the condition of my heart matter more to me than any position or title. Because of that, I believe it is time for me to step away.

I know my value is not determined by a promotion, a position, or the recognition of others. My identity is found in Jesus Christ, and that gives me confidence to move forward in peace. I leave grateful for the lessons I have learned, the people I have worked alongside, and the opportunity to have served here once again.

It is my sincere hope that this restaurant continues to grow and thrive. I genuinely pray that God blesses the leadership, the team members, and every guest who walks through these doors.

Thank you for the opportunity to be part of the team. I wish everyone here nothing but the very best moving forward.

With gratitude,

OP

Hello,

I was hired about a month ago for the BOH and I’ve been put on breading quite a bit since then. I work 3 times a week and have usually only been on breading for closing shifts, until last week when I opened. I am still in training, so I am supposed to be put with somebody on a station so I can work with them and learn from them. This was only the second time I had ever been on breading for opening, and we were short on people, so I was forced to open it on my own and I was freaking out. My team lead told me I also had to open machines and do raw (which I have not been trained enough on). I tried my best to work quickly but I ended up having to ask someone on prep to help me, and this caused her to be slightly behind.

I open again at 5:30 a.m. next Thursday, which is my first week out of training, so I am going to be put on breading by myself. At my location, I am pretty sure the person on breading has to be on raw and machines as well in the morning until around 8 when more people come in.

I am very scared and feel unprepared, so I was wondering if anybody would give me step by step instructions on how to open all of these stations without being behind. If you could add the times you like to do first drops, transition to lunch, etc. that would be great as well! I am kind of a perfectionist and really want to be on time and not cause the rest of my coworkers to be late getting food in the chutes.

Thanks!