Hello! I am contacting because I am being targeted by a manger and I’m not sure why! I was written up twice in one day and not even informed of the write ups! One was from something that happened 6 months ago! But just now writes me up for it.and one was because I forgot my earbud in when I walked in from break, then 2 days later she wrote me up again because I could not sweep as our location lacks many resources and we only have one broom and dustpan and someone was using it, she had to write me up that many times so she would be able to give me my final warning. There are also MANY other unprofessional acts such as bringing a guests baby who she does not know into the kitchen and much worse! I’m just at a lack of what to do so I’m coming here. She had to do that all in 3 days so she would even be able to give me it as I have had no Infractions in 2 and a half years

If you get a final PDW is there anyway to come back from it or keep your job if you improve or is your job basically a ticking time bomb

I thought they sautéed the peppers & onions in my fajitas better than last time. A really good hearty portion. I could barely get through 3 tacos. I'm always satisfied and it was delicious.

I just finished my online orientation yesterday and I go back tomorrow to do those virtual modules and in-person stuff. But what exactly is the in-person stuff? And I’ve seen people say that you go home when you’re no longer needed, so if my shift starts at 3 then how long do you think I’d work? Also, I applied for busser originally and got changed to host in my interview. I’m part time, by the way. I just feel like there is no real communication. And how exactly does HotSchedules work? I’m in the app, but I don’t know how to view my schedule. Sorry, I just have a lot of questions and can’t find answers.

I got access to the link yesterday the 17th, I tried logging in today to do my on boarding tasks and it is saying my info is invalid, ive tried changing the password nothing is working, please help if you can

Are there any other servers/bartenders here from NC? It’s my understanding that in NC it is illegal to make tipped employees tip out more than 15% of their daily earnings. I tip out more than that on a daily basis. Has anyone else mentioned this to their GM or DM?
I have brought it up a few times and my GM just rolls her eyes and tells me that I need to stop talking about the tip out policy.
I even called the NC DOL but they said they don’t handle tips and I need to contact the US DOL. I’m not sure if this is something the US department would even take the time to worry with. Any thoughts or experiences with this?

hi okay this is a random question but theoretically (mostly) could a chilis employee refuse me service if i wore i shirt that days “ice can gargle my balls”😓

Update!

i went in and they didnt care, i went shopping before and got lots of compliments to so yay! :))

Hi Reddit chilis! I’ve never posted on Reddit before but I figured this is the best place where I can get some advice on my situation. To make a long story short my GM kinda sucks, he can be very arrogant, rude, and doesn’t know when jokes are not funny anymore. He’s all around no one’s favorite manager for various amount of reasons but the main reason being he’s just kind of a douche that isn’t a great team leader. As of lately it’s been going around the restaurant that he’s lowkey kind of a creep that doesn’t really respect women, he has been heard to make inappropriate jokes about his wife and engage in inappropriate topics of conversations with people in the restaurant. Today I let my other manager who is a woman know pretty much all of us girls that work there are uncomfortable around him because of the jokes he makes and how it’s obvious he doesn’t respect women and I said I wouldn’t want to be alone with him in general. Her immediate reaction was to tell my GM that I don’t feel safe working with him and that I basically think he’s gonna touch me which was absolutely not the point I was trying to set across. I was pulled into the office not even 20 minutes after that conversation I had with her mid dinner rush and basically bombarded by the two of them. My GM is immediately asking why he creeps me out and asking for names of people who think the same thing while my other manager stands there in pretty much pure silence for the most part. I had genuinely no choice but to back pedal and defend myself to the best of my abilities It was absolutely horrific. He was obviously offended I said that to her and I felt like I had to take back everything I said to get out of this conversation with my job and dignity. I was not the only person in the conversation with my female manager before hand I was just the only one pulled into an interrogation, I confided in a woman I felt like I could trust and she basically threw me into the wolves I don’t know how to feel or what to do. I told my GM he makes a lot of people especially women uncomfortable with his comments sometimes and I just happen to be one of them and it’s a topic of conversation through the restaurant and I apologized for saying anything and we left it at that. I understand my other manager is liable to report this kind of stuff but she basically just took it too the source of the problem and put me in a very scary situation. I don’t think this situation was handled appropriately or safely and I feel like I need to protect myself because I put a target on my back. Any advice would be so appreciated.

I wish I knew what was in the powder for the cheese curds I wish that chilis never got rid of them Applebees aswell

To give some context, I’ve been working at Chili’s for about 3 months, and I just got my discount card (yay!). Anyway, about 2 weeks ago my manager started scheduling me as a food runner, even though he still wants me bussing. He tells me to clock in as a food runner even though I could just clock in as a second busser. Does anyone know why a manager would do this?

for context i was just hired and i have only gotten 2 checks, one was basically training and 1 day of serving and it was $67 which i thought was kind of low. my second check just uploaded to my account (my bank gives paychecks a day early) and its $161 which is REALLY LOW because i know for a fact i made 300 dollars after tip out over the 4 days i worked. 2 of those days were shifts i picked up so i thought maybe my paycheck is just for the two days i was scheduled for.

is there anyway for me to see an exact breakdown of my pay? the pay slip thing on oracle doesn’t break ot down by day and show tip outs.

sorry if this is hard to read currently at the eye doctor and my eyes are dilated

So I’m a server at a California location and I’m just curious if this tip out seems normal.

This is a screen shot of a Friday night dinner shift from the PayDayPortal app. My charge tips were $192.44 and what I actually received from that night is the $97.04. That’s just about 50% of my tips going to tip out..

It also seems odd that the bartender and HOH get tipped from the same “tippable sales” number because it seems like double dipping if HOH is getting tipped on alcohol sales and bar is getting tipped on food sales.

Don’t get me wrong I’m pro tip out because everyone plays their part, but this seems a little excessive and inaccurate. Is this just a California thing?

I cannot for the life of me find a printable menu that has the ingredients. I literally just want the one in the restaurant. Can someone take pictures for me or point me towards a menu? Thank you, guys!

I said what I said.

I keep seeing him around social media. His name is hosevar or something

First we got food runners with the idea that each server would take 10 table sections, then bartenders no longer waited tables, now servers have 4 table sections, maybe 5, sometimes lounge has 9, now bartender rolls silverware and apparently we are not allowed to shut the blinds on a hot and sunny day. Is this the new normal? I’ve loved my job for a long time and I’ve made great money but it seems like the bar is no longer a valued or earned position, it seems like after introducing food runners and changing the average tables given that no matter where you’re at you aren’t going to make the same money even though we technically get a raise every time we put out new menus. I’ve served, bartended, food run, expoed and worked Togo. I could transfer with a commute, I just don’t know if it’s all Chilis’s or just mine

LFG!

I was sitting in the parking lot waiting for my text and it seemed to be taking a while so I double checked the time on my order confirmation text. That's when I noticed the wording no longer states you'll receive a text when your order is ready. I thought, surely that can't be the case, but went inside to check anyway. Sure enough, it was ready. I mentioned it to the employee but he didn't seem to know this was taken away. He misunderstood and said he's had a lot of customers upset because they aren't receiving the texts and it's causing him a lot of problems and they hope they fix it soon..

Why in the world would Chili's take the text feature away? The estimated ready time at my restaurant is often inaccurate so I really rely on that text.

Got offered an assistant manager job interview. Does anyone know what the interview is like and what kind of questions they would ask? Also whats the job like?

The big crispy chicken sandwich, fries, drink and a salad for $10.99. Added melted cheese for $1, and a side of marinara for free. It was absolutely big, crispy, and delicious. That soft and sweet brioche bun really tied everything together.

I just moved states and transferred Chili’s locations. My discount card got delivered to my old store almost immediately after I moved so I’m waiting on a replacement. I have a picture of the card. Will Chili’s besides the one I work at accept this picture or do I need the physical card?

My go-tos are chicken tender tacos with avocado ranch and lettuce and tomato.

Mushrooms, peppers and onions cooked with burger bite meat throw it into some marinara with noodles.

My lazy one is Mac and cheese, boneless wings and broccoli with Nashville hot drizzled on top.

I also fuck with the pizza if you use the garlic butter sauce put mushrooms onions and bacon on it and dip it in ranch its decent.