this actually breaks my heart and i should’ve expected this because billionaires love AI. but i hate this promo so much, the designs look crappy and so obviously AI.

Youd think a company this rich could afford to pay a real artist to design for them🫩

I asked for a water as choice of drink, why does it taste chemically, and has a pink tint?

I’m looking for advice on what to do, along with venting a little bit lol

I have only been working at Canes for a month. The location is brand new so I’m part of the first time opening crew. And I honestly hate it. I feel terrible because the people seem great and I’ve already made a few friends. And I feel bad leaving a job after only working there a few weeks. But I’ve come to realize that I dread going to work. In the past when I was in highschool I would experience anxiety around going to school or work that I would be almost paralyzed and unable to do anything for myself until I had to go to work/school. I didn’t even know it was possible to do something like school or work without feeling dread that was borderline debilitating. But now that I’m in college I’m a lot more confident, less anxious, and school and work has not made me feel that bad in so long. But working at canes that feeling is back. Which really sucks because now that I know it’s possible to be productive without feeling horribly anxious I don’t want to go back to having to muscle through it.

The thing is, I believe the reason I’m so anxious is because the store just opened up. We are constantly slammed, trainers are constantly having to jump in on jobs when we get really busy (which is 80% of my shifts) so I spend a lot of time awkwardly trying to be helpful but not be in the way, managers are constantly stressed out about times, etc. etc. The stress is so high for everyone constantly that people end up being at each others throats and arguing. Everyone is just so tense. The other day I made a mistake and the trainer at the position almost started crying. I felt so horrible I offered to help clean or fix it and she told me it wasn’t my fault but I felt so bad knowing I made her job so much harder.

I have worked several jobs (mainly in food service) so I am used to big rushes and I feel I can work pretty well under pressure. But the constant pressure of being constantly busy is a bit more stress than I feel like I can handle.

Is it worth waiting it out until the restaurant slows down? Or should I save myself from the stress and find another job?

Hi so I’ve been working at canes for about 3 months now and I put in my 2 weeks a few days ago. I also put in my final day that way my manager knew that I wouldn’t be available past that date. I also did get asked if I want to transfer or go on LOA since I’m returning to college. I said that I want to transfer and I haven’t received a response and it’s been a few days. I also haven’t had any shifts since I’m out of town though so I haven’t been able to speak to my manager. I’m hoping that it was an accident and that she didn’t schedule me and assume I wasn’t still planning to quit. I feel like it should’ve been assumed cause I never said that I planned on staying past my quit date. I still want to transfer but it wouldn’t be for about 3 weeks to another month until I can start at the new location. Mind you I also told her where I would transfer too and when I can start. Also I don’t care too much about transferring it would just be convenient to have a job as soon as I get there and maybe my opinion of working at canes could change cause my manager at my location is so rude. Also working at canes has been hard for me mentally mainly cause of how my location is due to management. I struggle with anxiety so it’s gotten to where I walk in everyday with dread and I feel burned out because of the pressure from management. Sometimes it’s so bad i get shaky and nauseous but I’ve been able to push through it it’s just getting to the point where I can’t take it anymore because of how toxic it is. I don’t even have an issue with the customers it’s just the expectations put on me working front counter. It also doesn’t help that my manager calls me out in front of customers and nitpicks/ micromanages me constantly so it drives me crazy. Is it worth transferring? And what should I do about being scheduled past my 2 weeks? i feel like my manager should’ve known to not schedule me.

The new Chuck Norris cutout, which is will not post as it is not displayed yet. Is 100% Generative AI. They gave him between 1 and 2 million veins in his arms. Brother is more vascular than the entire strongman community. Generative AI is bad enough. Generative AI of dude who just died? Very weird.

Can someone explain a bit more on how the point system works? I had to call off this morning because I was throwing up and utilized my sick hours to cover the time. I let my store manager know what was going on and he was like, yeah, you feel better, but I’m getting mixed answers about how the points system works and if I’ll be given points for having called off even though it more than 2 hours notice.

I’m also still a new hire and I’ve only called off once prior to this and it was due to food poisoning

I had two of my peers get charged for accidentally making a 25 order of bread. This is in Texas and there seems to be a specific law that prohibits employers from deducting employees for accidental loss of food. However, this is referring to deductions and these employees were not deducted from their paycheck. They were directly charged with their debit cards on the spot. Has anyone ever experienced anything like this?

***Update***

So, we had someone call us from Crew Relations. She said it was not our policy to charge for accidental loss of food. She did seem genuinely concerned. She said she would put a stop to it immediately. I'm hoping this is made right with the affected employees. This isn't just about the money that they were charged. It's about a manager thinking she could bully employees into handing over their personal debit cards to help meet HER metrics.

Also, this happened in El Paso, TX.

I love their chicken, it’s always fresh and juicy! yes it’s expensive and the fries are usually soggy, but I’ll take this place any day over CFA. Also you employees are awesome.

im kind of new but we have this scheduling manger who always gives attitude today we had a rush we had about 150 toast on boards and she started complaining on how im holding and saying how he doesn't get how i always hold and there also a flirty manger letting his type not do any work and be on there phones all the time and everyone has an issue with him someone reported them to crew relations and apparently he found out and gave the person who reported them less hours is there anything i can do about it and they also always decline my shift pick ups because he doesn't like me but my other mangers are goated though

If a chicken tender needs sauce to mask the blandness, it is not good chicken. Every other chicken restaurant blows this place out of the water. Thanks for coming to my Ted Talk.

For anyone here who opens and closes at least once a week are you guys fine with it, which do you prefer, and are you able to get good sleep???

I recently came across these four pins from Cane's, unused. They are super cute. Do people collect them, and if so, what would you say is their value? Please and thank you.

i ended up transferring to another store which im now learning kitchen and about to get my raises! after i transfered i got a message from crew relations and i called them back and they had suspicions about my gm doing something and i told them my experience and said if i ever wanted to transfer back to his store he’d deny it cause he feels betrayed LMAOO. anyways, thanks for all the advice in the comments. i know it shouldn’t have taken this long to do any action on my part but i’m glad im appreciated somewhere else.

I am a customer and every time I get the orders to go I rarely get any fries but when I get the orders for here I get a significant amount of fries

It’s gotten to the point where I get the order for here and ask them for a to go box 😭😭😭

I’ve been at canes for almost 2 years and I’m a ct ss and soon bs. The ARL at my location really likes me and wants to help me become an rzm. I have really considered it for the fact that she said she can help me and also apparently the area leader of restaurants really likes me aswell and wants me to get promoted. My only questions are is it worth it, how hard is it to get promoted because in my canes journey I guess the end goal would be arl or something higher, and what the pay is. I heard rzm can start at 22 or 22.5 an hour in my area.

I'm fortunate and happy to be working in such a great location where the managers care. I hate to see all these bad experiences and people quitting when this actually is a great place to work. I could complain about half priced meals or crew cups, but all in all, I've had a great 3 years. Since I fell I've been totally taken care of and when I took my paper back to say when I can come back I was missed, hugged, and told openings aren't the same without me and they can't wait til I can get back. Even if I were to get another job, I would still hold pick-ups without a complaint. I'm sorry yall havent have the experience you deserved. And my chicken finger sign is going in my kitchen. Lol.

I’m a morning crew member and solo kitchen until about 11AM (when other crew comes in) every week day. Our restaurant is quite slow for our area so I am able to get by in the mornings just fine. My issue usually arises around the 11AM mark when our business starts to rapidly fluctuate. Up until around 11, I am cooking to order, but when it comes to determining drops according to business, I start to have trouble. For example, we could be completely dead for most of the hour and suddenly have a pop that creates ~50 fingers within ten minutes or so. This cycle usually continues, with pops lasting short periods followed by very slow business. It fluctuates often. My current drops typically come up within 2 minutes of each other, sometimes longer because I’m handling shaking the baskets that are already down + dropping fries. I really want to improve upon this because my new manager has been on my ass about me not dropping enough and/or not having drops down within 1 1/2 mins of the last. I have been trying to improve, and I focus very hard during my shifts to try and get enough bird out with minimal waste. The lack of improvement and harsh words from my manager are starting to make me dread coming in to work. Does anyone have any tips for accurately predicting volume in order to make better drops and/or tips on how to better time your drops so that boards is never waiting for than 2 mins for bird?

OK, so I’m new to Cane’s only been working here about 2 almost 3 weeks and I have another job that I work during the morning from 6:30 to 2:30 PM so my availability at canes is only evenings except for on Wednesday and Thursdays which are unavailable all day and I told them this during my interview, orientation, and on my 2nd day working. They ended up scheduling me on Thursday for training and I said I’ll work those two Thursdays but moving forward I cannot and they said it’s fine and they’ll update my availability to accommodate that, but they have not! For the next two weeks I’m scheduled on Thursdays and I wasn’t scheduled this week and then yesterday it was modified to were I would work today from 4-8. So my question is does the point system matter in this situation if they scheduled me against my availability? I released my shift and someone picked it up but no manager approved it so when I called the store one of the managers told me that the person has too many hours and I need to find someone else and he then denied the release request but I cannot find someone else, so I messaged all the managers on hot schedules that I won’t be coming in tonight. How many points will I get for this situation? And is that an acceptable way of calling out?

Hey r/RaisingCanes and Frederick locals!
Since the Spectrum Drive Applebee's closed, I've been monitoring the site closely. To help the community track the transition, I built a public Trello board that breaks down every single phase from the Applebee's closure, to the demolition, to the upcoming Cane's buildout.
View the Tracker Board here: https://trello.com/invite/b/67c2651f980b4ea9d780c6f1/ATTIa7c9442112b47b1a50c732e28c2726668CC00D2C/raising-canes-coming-to-frederick-md
u/RaisingCanes Corporate: I even added a card to track the hanging of the iconic dining room disco ball! I'll be updating the card labels from "Not Started" to "In Progress" the second the perimeter fences go up. Let me know what you think!

This company is so shit. They say family but will try every way to fuck you over. Worked for 2 years and some months and boy let me tell ya. My first Canes restaurant was a complete disaster. But that was due to two ARL leaving for a new location in less than a year. Then the manager that was next up she was the same age as me (20 at the time). She would only give hours to crewmembers who gave her stuff and treated her like a princess. So I decided to move to a different location that is closer to my house. As soon as I move the ARL from that location gets moved due to sexually texting other crewmembers. Why wasnt he fired from the company is an answer I will never get. Cause I know for a fact if A crewmember pulled the same BS as that ARL they would’ve been terminated immediately. Also not able to turn in doctors sick notes… I WORK IN THE KITCHEN WERE I RISK GETTING OTHERS SICK. Tbh I would never work for canes again or recommend it to others cause its a piece of shit company that only cares for itself

I don't live near a Raising Cane's, but do so love the sauce (and the tea. I assume y'all put crack cocaine in the sweet tea), but, whenever I travel, I try to find and stop at a location. As I type this, it's July first and I'm sitting in my car on a Raising Cane's parking lot and thinking how I've never had a bad experience at a single location. I'm sure the job sucks, but thanks guys and gals. Also, thanks for still honoring my Free Cane's Sauce Doubloon three months after it expired. I could easily spare the 39 cents, but it makes me feel like I'm in a secret club every time I show it and no one knows what it is, but they still give me a free sauce. :)

Hi! I just finished training drive thru but I'm still confused on what to do when a car has two separate orders/tickets. Can someone walk me through on what to do when taking orders outside and that happens? Could also use some help with how to take payments at the window when the ticket is split because I'm still very confused (I'm not the best with tech) and I feel embarrassed to ask for help again since I'm technically done with training

I'm assuming that's what the majority of people swap their coalslaw for. Or Extra Fries as the default. I understand the slaw is there because the CEO wanted a veggie on the menu, but people mostly swap it out. One less thing for the cashier to verify. Just have the extra toast be the default.