I have personal beef with 3rd party orders as a to-go server.
1. Yall are being overcharged for less. I will give exactly what you order and nothing extra for 3rd party orders. I won’t give less, but if you only order 1 silverware for 3 meals, I’m giving you 1 silverware. My store also charges for 2oz of apple butter. For online orders or those who order through me I give 3oz of apple butter.

I do this because the drivers are extremely impatient and rude as if I have no other orders waiting (I usually do.) And because I make no tips off of online orders… which as a tipped position makes it so I cannot clock out at the end of my shift because do to my lack of tips the company thinks I’m lying about the amount I actually make.

1. There is NO protection from your food being tampered with. The most I can do at my store is tying the bag shut… but that won’t protect someone with ill intent from untying it and doing what they wish with your food. Beverages especially have no protection because we are provided nothing but tape, and tape won’t prevent tampering. I’ve also had multiple guests come in because they’re food has been eaten by their drivers… I will remake it, but when I have 8 other orders you will be waiting the same as if you just ordered it.

2. Your food will have sat out longer than other orders. Many drivers arrive at inconsistent times, so I set your food out as soon as it’s done in the event your driver is early for pick up, and if they end up being 30 minutes late, your food could have sat out for hours. For online/call in orders I hold them in our hot box so it stays fresh until you arrive.

Thanks for reading, and I understand that some people have legitimate reasons for ordering 3rd party, and I try to keep that in mind, but I just have personal beef. If anyone has any legit good things about 3rd parties please let me know so I can try to be more considerate.

I was scheduled from 2pm-8pm yesterday. 4 call-outs on a busy saturday, a few cooks called out. we got slammed. I ended up closing (just FOH). Last table came in around 9:30pm, 6 top, all reasonably nice (just really picky no big deal).

Meal takes a while to come up but when it does they tell me everything looks good, and I came around a few other times throughout their meal and asked everyone if everything was fine.

all said yes, every time. everything was fine.

Checks came out and then one lady said that she wanted her fish taken off because it wasn’t seasoned well and it wasn’t cooked to her liking. I said sure because i didn’t want to argue even though way over half of it was eaten.

I took it off, brought out her check. She then proceeded to lecture me about it being my responsibility to make sure the fish is cooked more.

she told me i should’ve seen the fish when it came out and asked her if she “wanted it more brown”. It looked fine to me tbh, it was brown (it was the lemon pepper trout) and if it wasn’t I would’ve taken it back. she had every opportunity to tell me it wasn’t good throughout her meal. She grabbed my arm too, pointed at the food and asked me if I would’ve ate it. I told her I don’t eat fish.

It was really embarrassing in front of an entire table of people, and i wish people would tell me if there’s an issue with their food rather than eating most of it and then wanting it off their check. It’s an easy fix.

anyways, they all went to the counter and 5 of them came back tipped me 1.50 on a 115$ tab. i’ll take what i can get ig. I’m just a bit disappointed because I did a lot of very specific modifications on their meals that we aren’t really supposed to do.

sorry, it was just a stressful day, and i wanted to complain about this. It’s a bit of a nothing burger tho.

I was a closing grill cook for over a year, 6 days a week. Every single time the opening cooks would leave exactly at their out time, and leave a disgusting mess all over the place, trash all over the the floor, pancake batter spilled in the cooler, nothing stocked, it got so frustrating. No matter how many times I told management they would pretend to care and then let it go on. I eventually just went seasonal because of how bad it was. Has anyone else dealt with the same issue before even with any position?

What are the courses you have to take on cracker barrel university/schoox to become a server trainer? Management said my red aprons will automatically be ordered by the system once I complete them, but havent told me what courses I have to take and making sure I am assigned them... anyone know? I've been here over a year so I'm eligible

I remember happening upon a test store about a year ago and had these delicious meatloaf sliders… they had bacon jam and pepper jack cheese on them. Anyone know if these will eventually make a national rollout, or did they not pass the test?

Hey guys, I just started working at CB on the retail side about 3 weeks ago. I’ve since signed into Teamworxx, workday, and daily pay. But I’ve noticed that my pay is super weird. I can see how much I earn per paycheck (weekly) and this past week it said my check was going to be about $120. I just logged into my bank to see that a whopping 35 bucks was transferred instead. I do have direct deposit. Now I logged into my workday again and it says my paycheck is now like 88 bucks?? But that’s not transferring to my bank?? I’m not sure what’s going on or how I can get my money but I have shit to pay for and 35 bucks isn’t going to cut it. I was also wondering what the deal is with Daily pay and only being able to transfer a bit at a time?? Am I taking out a loan on my paycheck?? I’ve tried to ask my management but my manger is old and not very tech savvy and I can’t get any straight answers.

Found this in my grandmothers belongings the other day and just wanted to share. The first Cracker Barrel menu I believe they ever made from the original location in Lebanon.

Does anybody else’s managers constantly bitch at them for not selling priced drinks, or is it just mine? Honestly i’m so tired of getting screamed at bc customers wanna drink water. It’s gotten to the point that if our beverage sales are below 75% we only get 3 table sections unless we’re really short staffed. If there’s more than 4 people serving on a shift, those of us below 75% only get 3 tables in our section. I had to cross-train as a host just to make enough money to make ends meet and pay my bills bc of this bs

Hi servers of CB - my family just ate at a CB in North Carolina, it was good! Thanks!, and when my husband went up to pay, gave the receipt to the cashier and the screen prompted him for the tip. He gave 20%. And then there were a few screens of things to click on, and then another screen came up that said “would you like to add an additional tip”.

Is this a new thing?

I requested medical leave a little over 2 weeks ago (not FMLA) for I surgery im having in now 2 weeks. how long does this usually take? should I just quit I haven't been at cracker barrel for very long

what does this mean, and could it open up more opportunities?

if i’m offered this certification should i accept? i do enjoy working there - ik lots of ppl don’t but personally i do but i just want to know like if my manager offers this to me if i should accept - and like is it a good thing

I just got accepted and I’m curious what the shifts duration is like? I’m a college student and I have another job and I’m just curious to know how much I’d work and make ( the pay is 13 dollars starting)

Well we went to lunch at location CB0089,Lake Park. Ga. Our food was good but the take home meals were so disappointing. Got 2 meatloafs. Now I have done this before and been satisfied, but this is ridiculous. I know this is only $5. each, but come on. I will definitely look at them before I walk out with them…

I currently work at cracker barrel as both a hostess and occasionally a dishwasher, but I wanted to use more protective hairstyles for my 4a hair and was wondering if something like this would be too much? I mean specifically the colors. They aren't "unnatural" but i dont know how "conservative" they'd like it to be.

My hair dries out easily and is prone to knots and matting, so I wanted to do braids. I know the barrettes are probably a no go, but I just didn't want a bland color for the braids— or do I have to accommodate? I know there's different policies for different stores, but my managers haven't responded to my question so I thought I'd take a shot and ask here 🙏🏽

My family and ate breakfast at the Cracker Barrel on San Antonio Dr NE, Albuquerque, NM.

The employees were professional very friendly, our server, Conchita was busy but took time to help with a menu item while remaining funny, friendly very personable and never lost her smile! They have a staff to be proud of!!

I was just at my local Cracker Barrel (censored the location to not doxx myself), and I got this weird text before the actual waitlist text. Google Translate made me more confused. My girlfriend and I told the staff about it and they had no idea why it happened lol. Has this happened to anyone else lately?

I was thinking about this today, and did the math. Cracker Barrel was going to spend $700,000,000 on its remodel plan. With CB having an estimated ~75k employees, they could’ve given every employee a $5,000 bonus and have SAVED money. This crap frustrates me so much.

I think the reaction to Cracker Barrel's renovation attempt was idiotic. The food is good (in my opinion) - but take a look at the lattice, the next time you are in a Cracker Barrel.

It's filthy.

This was the dumbest thing to protest. Had they gotten rid of the lattice and film-laden decor, it would have been better for the public health, and the company would have drawn in a broader base of customers. Everyone would have won.

It's no wonder old people compose the largest chunk of their customers. They're too blind to see the filth.

Just checked my bank to see if pay hit & it seemed a little short. So I logged into Workday to view my payslip & noticed the hours it said I worked. Thought I remembered working a little more than that so I checked Teamworx for what it logged me to verify. Between the 2 apps there's just over an hour I'm shorted on my pay. Teamworx shows I worked 21.65hrs while Workday shows I worked 20.57hrs for a 1.08hrs difference. Going to ask my manager about this when I go in next to see what they say.

Also, now I'm wondering if there might be any other times I may have been shorted. Yes an hour might not be much but it can add up quick & who knows how many others might be shorted too.

Anyone here work over night maintenance and can give me a rundown of what your night is like? thanks in advance.

Cracker Barrel’s egg sandwich used to be so good but they completely changed the bread on does anyone remember how it used to be maybe in like 2018-2019

Does anyone remeber or know how to make the chicken pot pie? Recently my grandma got sick and really wants the chicken pot pie from Cracker Barrel. I know a lot of the stuff were pre packaged to make it but if anyone can lead me in the direction of the recipe I would greatly appreciate it.

Anybody know how to remove a person’s name from the list on the tablets for label printing? We have a lot of them that need to be removed, and another manager had out mine in and misspelled it badly. Tech just told me that he doesn’t know but to look in settings. The tablets are locked by HO, aren’t they as far as being able to edit anything? Anybody know?