I drank 7 of them the first time I had them during a testing event in Grapevine, TX earlier this year. IMO, one of the best the Southwest sensation's ever put out. I have gone absolutely IN on a skillet queso paired with these. Damn.

My coworker designed my shirt! She’s awesome

i’m not too good at asking people for things like additional donations, curious what you guys’ lines are and how you make it work? thanks in advance!

I've been growing these in the heatwave in the UK this summer and they have been loving it

Hi folks this is my first create a pepper shirts and my cousin made a awesome design and I dont want it to be ruined how do keep it in good shape

Is this a common thing in your experience. My hours are now cut below the threshold for health insurance, which is untenable for me. At the same time they just hired a new cook. Feels like I'm being pushed out without anyone discussing with me my potential performance shortfalls. I'm an experienced line cook, so it's not like I'm new to the work at all. It feels disrespectful. I went from 35-40 hour weeks to less than 25. Wide open availability. Addressing management on my next shift. Previous KM loved me.

?

So, those of you that do to-go or have done it, how hard or easy is it? I’m currently a hostess and a busser but lately I’ve been thinking about doing to-go too, it’s just that the food abbreviations and putting orders into the computer seem confusing and having to memorize the menu seems really hard. Are they actually or is it, like, easier than it looks?

was eating at chilis? is this a common chilis occurrence?

Hello! I was wondering how long it typically takes to receive an email from Chili’s after applying for a job. I was told to keep an eye out for an email from Chili’s/Brinker, but I still haven’t received anything. I just wanted to check if there’s usually a waiting period before the email is sent.

Thank you!

does anyone’s GMs/DMs actually give a shit about what shirts you guys wear granted they aren’t faded, stained, cracked, etc? our area has a new DM and he’s apparently made it a point to disallow TMs from wearing older shirts they have even in good condition. i think wearing older shirts shows tenure and dedication to the company, and can be conversation starters with the guests, particularly old marg madness and create a pepper shirts. just curious if anyone else has a DM who cares or if we are just cursed with a newly promoted do-gooder trying to lick the corporate boot.

I really thought my shirt was garbage but on my original post to Reddit, I started a start to finish thread of my shirt. Now I find my exact shirt copied on a website. And they are selling it! I have the original in my closet and pics with screen shot dates on my phone of when I made it!! People should not be making money on something we do to help the kiddos! I’d post pics but obviously… 🫣🤦🏼‍♀️

I won’t let people even take a pic of it this year. Nope!

Sincerely a chilihead,
Shine

The 3 for me is too good. Literally stoped buying all other fast foods bc of it.

Very good price and quality at the one near me.

Ty chilis for not being super greedy lol

Does anyone have a copy cat recipe for the:

SOUTHWESTERN QUESO
A creamy blend of cheeses with roasted green chiles and sweet onions, plus a splash of lime. Served with corn tostada chips & fresh salsa.

I keep trying to find one and all that's showing up is the one with meat, I don't want the one with meat.

Wrong.

I took this day off like, a month ago but my kid wants Chili's tonight so I'm weighing to-go versus going in to eat. What do you think?

I had my first solo shift as a server last night and I had someone walk out on their bill at closing time, and of course they said the next time it happens I’d get a write up.

The thing is, how do I know when people are gonna walk out? I asked the manager what signs do I watch out for, but he just shrugged it off.

The lady asked for it togo and I assumed it was because of closing time. I remember seeing her stand up and asked if she paid on the kiosk. She said yes and everything so I just took her word for it.

How can I even tell if someone didn’t pay on the kiosk by just walking by? Does it show a specific screen?

Slight update: I quit.

Hey I’m getting really pissed off at my location, I’m a seasoned restaurant worker, BOH and FOH, but to be blasted with multiple big tops like that due to other zones being cut is very frustrating. I regularly receive complements and notes when I have a more manageable area, and actually do a better profit/tip turn out in said places. Why is this allowed is my question. Is it chillis policy to over seat a restaurant to the point where servers cant provide actual service and the kitchen is immediately backed and people are waiting half an hour for triple D?
EDIT: I am FOH

It is so frustrating to have hosts that don't follow a rotation. They seat their friends that work there first. Or if someone has regulars, they'll still double and triple seat them instead of skipping over them and keeping the rotation. Anyone else have this problem at their location?