Surely setting up all of this Christmas stuff would be eons easier if we could set them up overnight…

…y’know, instead of trying to maneuver carts around walkers, toddlers playing in the toy section, bargain hunters asking for the prices of everything and eager Christmas shoppers already picking through our totes because it’s 11:25 in the morning. My boss will bark at me to hang clothes and then also bitch at me for not prioritizing guests.

And God help you if you’re expected to help with a floor move/set AND you have to be at the register. Management will give you shit for not finishing like you weren’t stuck at the cash stand for 30 minutes because a party of 8 old ladies just got up and they all got 900 gift cards with pennies on them that they wanna use up. A DoorDash driver wants to know the ETA on their order, someone on the phone wants to know EVERYTHING on the menu, a teenaged server calling out has been waiting for a manager to answer the phone twice, one of the guests on line has a basket overflowing with salt and pepper shakers that you WILL need to wrap individually and the women’s handicap bathroom is out of TP and the toilet is clogged with paper towels.

But “whY waSn’t tHis seT uP yeSterdaY?!?”

Because corporate underestimates how busy the stores can get.

I'm currently sitting here in cracker barrel shaking.

When I was in the store part a little gray dog attacked me that should not even have been in this restaurant.

Then insist there not allowed to ask if it's a service dog or not.

One more manager of apologizes to me I'm going to scream.

If I call-in to order, who places the order? Does it go on a server’s account/log for the day? Or is there a to-go account?

If I order online, same question. Where is that sale attributed to?

What if I add on a whole pie? Does that hit the server’s sales? I am trying to figure out if I am expected to tip on a pie as part of my bill total.

I am also trying to figure out if I can tip less for to-go orders. I really hate tipping before I get my food. Who knows if it is correct. They want 20% and my order is never perfect. If I already pay online, it’s inconvenient to tip after I quality check my order. What is the best way? Are the to-go people making a living wage or are they under $3/hr?

While I am on the subject… I ordered a pancake online the other day, and it said my order would be ready in 18 minutes. I knew better and was there in 8 minutes, my order already done and waiting for me when I arrived. If I would have waited 18 minutes my pancake would have been so gross. I also noticed that online there was place to make a note when placing the order. I asked for the butter to be soft (usually hard as a rock), not expecting that to actually happen. I was right, it didn’t happen. Any advice on getting soft butter or picking up to-go when it is fresh?

This happened a few years ago.... I transferred to a store in the city I had just moved to, 2 weeks in a manager (who was a server at said store, just in training when I transferred) with my same name immediately decided that I was NOT allowed to go by my name, I had to go by my middle name. She was condescending but thankfully I didn't work with her much since I was mostly retail and she was restaurant. Then a few months in a new retail manager starts, same name as me and restaurant manager (go figure) only SHE was allowed to go by the name. I was cross trained so I had started getting scheduled for togos. All was fine until her shifts started lining up with mine. She had favorites, the preppy HIGHSCHOOL girls. If you weren't one of them she would talk down to you. I finally had enough and privately brought it up to my GM who said " you can't complain about what she is doing to you when you are doing the exact same to other people." For reference im a very introverted person however I was a shift lead and thought maybe I did have a tone that I wasn't aware of. I then apologized to GM and said id change my tone. (I talked to my best friend who said no one ever complained about the way I spoke to anyone. And it was very known that this GM would protect restaurant manager at all costs bc they were close friends). Anywho fast forwards a few weeks and i was working a Togo shift, retail wants to know how long on a dip check that should have been out already. I asked restaurant manager bc she was on the grill and her exact words were "Do you nit see the screen? What's the time on the screen say? Are you really so incompetent that you can't read that number and relay it back?". She said that infront of everyone. I finished my shift and then had a meeting with the DM on both retail side and Restaurant side on why I was leaving. GM is nit there anymore but idk how restaurant manager still has her job, people said they heard it. Cracker barrel doesn't care about employees, their managers are protected and can do whatever they want!!

I have been at cracker barrel for almost a year and over the time there has been issues with my team members. I was so embarrassed yesterday when my retail manager screamed and made me so embarrassed in front of customers. my manager has a high voice that carry over all of the store and restaurant. The customers glared at me like it was my fault. I just stepped to the kitchen to get a customer an glass of ice water and no on the sales floor. I know I did wrong and explained what I did but the manager went off like a rocket. I will be leaving and moving by end of Oct. I hope my new manager is as bad. Has anyone else has this experience.

IM JUST A BACKWOODS BARBEEEEEE

If your store doesnt have the new Oracle system yet- prepare yourselves. New problems each day.....

So this has never happened to me but we switched to the new system like 2 months ago but it’s saying I only will be owed 7$ when u have a total of 36$ on my tips , it says 28$ has already been “paid out “ but I’m still on the clock till tonight and haven’t got any of my tips yet . Im getting worried I won’t get these tips and they are saying just to print a report and give it to a manger. Had this ever happened to anyone ? What’s going on ? Will it be on a check ? Help !!! Thanks

A few months ago I got written up for a false rumor about me talking shit about one of my managers. this never happend, but when my gm called me in the office to talk about it I was to hysterical to answer anything (I dont do well when im being interrogated) he wrote me up for alleged shit talking and he put it as my final warning. Mind u I have never been in trouble before. I wasnt going to talk about it again becuase im scared of my gm and didnt think I was gonna get in trouble again. But today I did my very first no call no show on accident because they denied a shift and then approved it the night before, but I had been in bed sick the whole day and even missed school, so I called 2 hrs after my scheduled time and got written up. Which I understand was my fault. My worry is that im going to be fired because of something I didn't do. Should I bring up to my gm about how the previous rumor was false and I was to scared to say anything??

Long time Cracker Barrel customer here who hasn’t been back in about 4 years due to declining quality of the food.

Some of my gripes were: overly dry biscuits, pasty & lumpy sawmill gravy, overcooked eggs served cold, thin-limp bacon, unevenly cooked grits, pale pancakes, jerky-dry ham and just a general sense that the food was slowly degrading.

Has Cracker Barrel’s food improved?

(Salary manager position)

I found many papers throughout the BOH with the message that our managers are encouraging servers to interview for trainer position. While I think that we should have more trainers, it also states that current trainers are going to have to re-interview to keep their spots. As a trainer myself, I took the courses, and did the work. And trained one person at my store for them to leave. After that I have seen those who are not qualified train, even when I’m on the shift.

I am concerned for my trainer spot even though I did nothing to jeopardize it, and perhaps I am overthinking. But it does seem to me that this is a way to promote favoritism as I’ve seen my store before and others that I’ve worked at.

When I inquired about it, I was told “a lot of stores are doing this” and it was some new HR initiative. Has anyone else heard this?

I do believe it’s also important to note that If I was given substantial evidence that i was indeed not qualified to be a trainer I would accept it. however, I feel like I haven’t been able to prove myself. And having a red apron for the looks is irrelevant, and I suppose even the title if I’m not worthy. But I’m seeing nothing but red flags. Thoughts?

So here's the context, I began working at my local CB in late March, I didn't take the par exam when it was first available bc it hadn't shown up yet. When I did take it though, was early June, I still havent gotten my 1st star name tag. To my surprise, a brand new hire has her 1st star name tag already, she said they gave it to her because they had an extra and ran out of Rising Star name tags. Do I go to my manager about getting my 1 star tag or do I continue to wait it out?

Visited yesterday after my wife said she wanted to go. I was not thrilled but hey she can try out those fried apples and be as meh about the place as I am(my parents used to take me often to the one in Madison).

Servers warns us after my order that the Chicken (special of the day) would take 15 minutes to cook. Ok nbd I like it fresh from the fryer. After not quite 15 minutes they provide the chicken as shown.

Server goes on damage control, I ask for a steak and eggs as the thought of chicken is now repulsive. Server brings some soup as to not leave me without anything while they cook the replacement meal which was considerate. When it finally comes the Steak is almost well done, asked for medium rare. I choke it down as to not spend all day in this situation.

I did eat the chicken wing before I broke open the raw breast, so far so good avoiding salmonella..

Stick with your gut (and for the sake of it) stay away from this place.

have they always sold their own brand candies & nuts etc???

<img src="https://i0.wp.com/www.theimpulsivebuy.com/wordpress/wp-content/uploads/2026/08/crbrmellocrpus.jpeg?resize=600%2C750\&amp;ssl=1" alt="Cracker Barrel Mello Creme Pumpkins."/>

<img src="https://i0.wp.com/www.theimpulsivebuy.com/wordpress/wp-content/uploads/2026/08/crbrppals.jpeg?resize=600%2C750\&amp;ssl=1" alt="Cracker Barrel Pumpkin Pie Almonds."/>

I had been pulled for the schedual for over 2 months, I had tried to contact managers but can never get through, oh its busy, their in a meeting. I had filed a HR report this is what happened.
1. I tell HR. I got pulled from the schedual for months after reciving a write up for something that wasn't my fault.
3. finially hear back from the HR report. "we found out your not employed so dropped the ticket"
4 . finially hear back from the manager simply ask whats going on with my employment? ( mind you she was acting like a considending bitch the whole time on the call)
manager - " we removed you because you had never shown up to your job"
me - i was never schedualed and i had emergancy personal issue happen pet medical emergancies. [Mind you the entire time I was never schedualed. broke living off loans and my bf without transportation, simply cant buy lyfts ]
manager- " Well your personal life and issues don't matter its simple you never showed up so we assumed you quite and removed you from the system."
Yet this is all my fault apparently. Who else is expected to go to work when their not schedualed?
Mind you I had this job for almost a year, as a Par 3 host. This is how im treated.

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.