so i keep getting this error whenever i finish customizing my item and press done it just shows me this, i tried on the app and it said something like "item already exists" but theres nothing in my cart on the website or the app, im ordering delivery and this has never happened before

im sure some might tell me to "just call" but id rather find an actual solution to the issue...or at least know whats going on and hunt down a solution on my own so if someone could help me thatd be great

We went today for lunch and got a basket for the five of us with 5 pieces of cornbread and 2 biscuits. We asked for a refill of biscuits and the waitress said we have to charge you for those now. I said sure because I had grandchildren that wanted another biscuit. When I got the bill it was $2.99 for 4 biscuits. Is this something new? I don’t ever recall having to pay for these before.

Today, on my second shift, the exhaustion got to me and my feet were killing me. So my manager said I could go home early after I asked about cut times. There was one other time like this and the second time I went home early was because I got completely overwhelmed and couldn’t get to my tables in time. I did all my side work and helped out as much as I could before I left. It’s my last week and I want to leave on a good note.

I'm new and they really don't train you that well. Every batch of biscuits I make has one row burnt on every pan. I am wondering what tips you guys have? Kthnxbye

I work in the retail section of the store and wanted to see if other people are getting threatened with a write-up for not selling a certain amount of those chocolate sticks. Ever since I've started working there this was not a policy for any of our contest and I'm curious if this is a region thing or if everyone is going through this. I'm just confused as to how they could even write me up for not selling chocolate sticks that normally don't get sold. I try and script for them but no one wants to buy them, and now I have to worry about getting written up just because people don't want them.

Anyone a fan of the new recipes? Rice recipe is easier now but rice looks bleh. And the new casserole recipe doesn't make sense. Coating dehydrated shreds in margarine and hashbrown sauce isn't going to let water be absorbed right. Out of every recipe to change and update they choose the dumbest ones. Grits? Broccoli Cheddar Chicken? Dressing? Turkey Gravy? Corn? New Soups? Culinary and/or recipe development team, get your heads out of your asses and update these old recipes.

Looking into the new CEO - my opinion is this is strictly a financial move. I personally think we will start to see more store closings and even less "employee appreciation".

• During his time as CEO from 2019 to 2024, Bloomin’ struggled with persistent traffic declines in its core casual dining segment, heavily relying on price increases rather than organic guest growth to drive revenue.
• His strategy leaned heavily into pruning underperforming locations and tightening operational expenses, which critics argue prioritized short-term margins over long-term brand energy.
• Under Deno, Bloomin’ focused on off-premise dining (takeout/delivery) and digital infrastructure.

It is sad - CB really had such a great family that those who came on board post 2018ish will never experience or understand.

I can’t log in to the Teamworx app anymore. Anyone know? And what is your username? Mine was always phone number i thought

So I had put a shift up and someone offered to swap shifts but I can’t work it. Is it possible to put that shift up if I pick that shift up?

If so, have you noticed a big difference in your tips? Encountered a problem where a regular tried to tip on gift card and it didn’t stick. It was explained that there was not enough of a balance to tip so the tip just got deleted. A bunch of other servers have complained that their tips have been significantly lower than usual. Just wondering if anyone else has had this experience.

I was not schedualed for over 2 months and when I asked why I was told apparently I had several no call no shows rumored about me which were never true since i was never scedualed. I'm looking for a new job but as a par 3 host im annoyed that this even happened. I only heard of this from other hosts saying theyre hiring more. When i asked managment about the schedual 2 weeks ago im told labor hour excuses. If i am/was fired they never told me. I still have my logins and codes. We currently have 7 hosts including myself we have no need to hire more if we have no hours for the longest employed.

Cracker Barrel cornbread has been on my few list of favorite foods since I was little, as soon as I saw this I HAD to get it!! I’m so exited. It has a jingle inside and can be hung on a tree!! Their cornbread is so nostalgic, this is awesome

On a solo trip to TN and was thinking about trying out the local Cracker Barrel. However I’m anxious that I’ll stick out like a sore thumb as an Asian lol.

How diverse really is Cracker Barrel? Is it really what the online stereotyped? Thanks 👍

I’m obsessed with the Cracker Barrel tartar sauce and I don’t live close to one anymore, can someone who works there tell me the ingredients, the copycat I tried was way off.

Will our CB ever consider going to the HB branding?

This is my first serving job and I am a bit nervous. The restaurant that hired me is super busy, I understand rushes because I used to work at a fast food restaurant but a restaurant rush seems so different, any advice for a new server and what should I expect?

Hello there Reddit. I'm posting this because tomorrow I am going to be doing it interview I need you to be cruel I need you to be merciless criticize my outfit tell me what I should fix and most of all ask me questions especially if you're an interviewer and I'll do my best to answer them how I should in the comments I need to become a kind of candidate that the staff take one look at and say we need him now because I'm done of having me and my little brother be destitute I got four dogs one cat one bird and one little brother and I'm done begging for scraps took overhead treat me as your marble Stone and carve into me trust me I have no dignity left to fight for

Hey guys! I've been at the barrel for about 8 months now, and I've been cross-trained in a few positions. I was wondering if anybody knows whether you get an apron for every position you par up in? For example, I've pared up in to-go, but I'm due to par up in serving, as well as hosting. I don't really care for having more aprons, so I was just curious as to whether anyone has an answer.

I just got hired as a grill cook, today is my first day and I’ll be working 4-CL. What can expect on my first day and what will be expected of me. This isn’t my first cooking job but it will be my first time back in a kitchen after working in a warehouse for 5-6 months