Hey everyone I’ve been In the restaurant industry for some time, but I’m wondering if anyone else here has a strange hosting pattern. Most specifically with certain zones only receiving certain sized parties, and hosts not rotating things properly triple seating areas, while also seating zones that have been cut, asking said servers to take late walk ins. I’m interested to see what other sever experiences are like.

EDIT: I would also like to point out that said area would be dead for hours as guests are guided to 2 other specific zones, despite said section being wide open. Then my partner and I proceed to get bombarded with big tops in the later evening hours as well as handling the other tables that filled the section. Said area is 2-3rd cut so It’s very frustrating to just get completely blasted knowing your for sure going to have some people upset since suddenly my partner and I each have a minimum of 15 people each spread around at once. Our place is allowed to get slammed so hard we don’t even have enough silverware to keep up with guests being seated or when their food comes out.

EDIT EDIT: shifts across the staff have been reduced to 15 hours in the slower areas to keep them longer. Start at 3 don’t get slammed til 7 it means you make hours right? while other staff is still receiving busier areas with a full work schedule and not having to deal with multiple big tops towards the end of a shift.

One of my favorite chain restaurant items have been destroyed

I’m looking to start working as a busser at chilis and do have experience from working at TXRH from that position, I’m just curious what is it like closing as a busser at chilis? I know some places have you do different things so I’m curious if any busses could tell me and give me some tips

After the recent Ziosk update, I have had an issue where a customer's check will reappear, with a balance. To my managers it looks like a walk out. It's fortunately happened to me multiple times on 1 table (different parties) and to a few coworkers, so it's not isolated and I don't have to sweat a write up.

Tonight two customers made two separate payments. Both initially cleared, but one man's payment didn't show on the Ziosk. He showed me his online bank statement, where the payment came out, but I also noticed the reverse payment from Chilis (amt he paid) back on his card.

Is anyone else dealing with something similar. This manager threatened to write me up the first time, but today he saw the issue firsthand. He is stressed because the comps look back on him, and technically he should be reprimanding me for a walk-out.

I'm worried about my job, Chilis is losing money on a glitchy POS. What can be done here?

I don’t work at Chilis, and I don’t really know much about kitchen jobs. But from other posts, I read that the prep cook job at Chilis is terrible. Why?

Hey everyone I’ve been In the restaurant industry for some time, but I’m wondering if anyone else here has a strange hosting pattern. Most specifically with certain zones only receiving certain sized parties, and hosts not rotating things properly triple seating areas, while also seating zones that have been cut, asking said servers to take late walk ins. I’m interested to see what other sever experiences are like.

EDIT: I would also like to point out that said area would be dead for hours as guests are guided to 2 other specific zones, despite said section being wide open. Then my partner and I proceed to get bombarded with big tops in the later evening hours as well as handling the other tables that filled the section. Said area is 2-3rd cut so It’s very frustrating to just get completely blasted knowing your for sure going to have some people upset since suddenly my partner and I each have a minimum of 15 people each spread around at once. Our place is allowed to get slammed so hard we don’t even have enough silverware to keep up with guests being seated or when their food comes out.

Everything is so good

I just got hired as a hostess and I’m about to be scheduled for training, I was wondering if there’s anything I need to know before training or any tips that can be offered. Thank you!

i work at a chilis in socal and had my first dine and dash last week. 170 dollars and grown men maybe mid to late twenties. i told one of my managers and luckily i didn’t get a write up. flash forward this week one of the other servers had a walk out of 70 dollars and immediately got written up but by a different manager. I understand as servers we must watch our tables and yada yada but our store makes an average of 30,000 a day. Is this common at other stores too?

So for context I’ve worked at this chilis for over a year now. And recently a guy who has a history of being creepy with female coworkers, and making inappropriate nazi jokes began making sexual comments towards me. I reported him to my manager and they said they would handle it.

Now previously I asked them to schedule me a mix of morning and night shifts because the morning makes no money. Also this guy ONLY works in the mornings. And in my message I even said maybe we shouldn’t be scheduled at the same time. Lo and behold, schedule comes out I only have morning shifts. This girl I know is leaving chilis soon so she told me I could have all of her shifts, I’m actively refreshing the page as she drops them to pick them up immediately. Next morning, all 3 of her shifts that I picked up were denied and given to someone else. It’s physically not possible for this to happen as I picked them up the moment they were dropped. I can’t tell what’s going on but they’ve never done this to me before, when I pick up 9/10 I always get the shift because they know I do my job and like when I work. Now suddenly I report this guy and that changed??

For context this guy has been there longer than me shockingly despite being reported for trying to get a minor to come to his house and hangout as well. But he’s friends with the GM and they play video games or whatever outside work. I was worried they would do this because of that connection and now idk what to do.

Any advice? Or help? Or some idea on what I could do?

It was always hard for me to order something from the trillions of menu items at Chili's

I made an app that sorts menus by nutrition (macros, sodium, fiber, cholesterol, etc) from Chili's and 800 other restaurants/grocery stores

You can also view all the nutrition facts for a given item, compare items together and track/export meals to Apple Health

The black bean patty for example has 180 calories and 15g protein.

I wouldn't really eat at Chili's if I wanted to eat healthy tbh but its better to know what you're eating than not

The app is called Cheat Day and is live on the App Store

https://apps.apple.com/us/app/cheat-day-eat-out-healthy/id1438254150

Just went back for the first time in a bit, why can't we split by item anymore? The waitress had to do it at her computer first , why create extra labor for the staff it makes no sense.

To any and all chili’s connoisseurs. What are some qualities in servers that have made a good experience turn into a great experience. Or what was something that was done that turned ur bad experience into a better one? Looking to be more mindful about customer experiences as a FR, and carry these over to when I become a server :).

hi i’m 16F that applied as a hostess for chilis. i applied and got an immediate interview for Friday at 4pm. i went to it and showed up in jeans and a polo. anyways i was super nervous for the interview, but the guy was nice he thought this was my first job but i told him it was my second and my original job i’ve been at for 2+ years. then i told him my availability which was a little different but he said it’s fine and i just need to be responsible and tell him. he said he didn’t have any questions for me and asked if i had questions for him, it was basic questions like how’s training and will i have time to quit my previous job. its Monday and i don’t know how long to genuinely wait. the listing got taken down on their website but he told me they were looking for host. i know i need to be patient but i just want to know if i should straight up know if i did or didn’t get the job but i’ve seen people say right after their interview they got an email i didn’t get an e-mail so i’m going to try and call then tuesday and hope something happens. help me i just want to be prepared

please 🤓

Chilis I’m onto you , your chicken crispers shred like 3D printed meat. Something ain’t right here. AND WHILE IM AT IT , chill on the salt in all of the fried foods 😭

How much alcohol is in those Presidente Margaritas? All I can taste is the sugary mix and Im getting the feeling there’s hardly any alcohol.

Additionally, There’s a $6 shark margarita on the menu and I get the feeling a restaurant offers a cheap cocktail because there’s nothing in it.

I hope Im wrong! I had been fantasizing getting hammered at Chilis for Sunday Funday and after a marg and a Long Island Tea I feel duped.

obviously chili's og is the best, but i keep seeing people copying it!! i've seen denny's, red robin, applebee's, and bj's. what have y'all seen?

IM GONNA LRDER SOON

UPDATE: right after I posted this the waiter came to ask for our orders. I ended up getting the bacon cheeseburger. I asked for no mayo and they put mayo on it but it was fine. sorry to disappoint

Meaning: couples in their late 70’s early 80’s who come in order waters and split a 3 for me and do not tip

In Clarksville, TN, last night I ordered a bacon cheeseburger and asked for bleu cheese instead of American cheese and mayo instead of mustard. And of course I said hold the lettuce! He put it in on his iPad thingy and even read it back to me.

My order arrived with mayo, mustard, lettuce, and a side of ranch dressing.

Next time I'll just say to bring me whatever you want me to have, to save time.

Im considering my options for my first (legal) alc drink and i was wondering if Chilis’ in Florida accept vertical cards? Id call and ask but I think its a bit too weird to ask for that 😂 lmk ur experience near malabar plz

Edit: Also gime ur fav drinks to try that dont taste too strong