server

line cook

to-go specialist

host/hostess

restaurant manager

Janitor-b336c2e2

This is pretty lengthy but I was fired from Chili’s and and it seems unfair. Poor training and management for new employees. Received only negative feedback. And I had no room to become better. I went in really excited to build skills as a waitress (with no serving experience). Memorized the menu perfectly before starting. Wasn’t trained efficiently from one server in particular who moved so fast without explaining thoroughly. Felt like a helper following her around. She gave up on me in the middle of my shift because she handed me a check and said to take care of it without telling me how and where to do that. She told the managers I was not good enough to do the job after my third day there. They said I couldn't have a chance on the floor because they received bad feedback from this trainer (although the others said I had great skills to become a server, what about them?). I understand cash handling is very important but if i has been instructed properly this would not have occurred. They delivered this to me harshly that I started crying. I told them that I believed I could do the job and they let me work after I waited on the managers to judge me themselves. My first night serving was fine, second night great and I made $150. All the customers liked me and left me big tips. The third day I made a few mistakes like rang in an order under the wrong thing, gave someone a 16 not 22 oz beer and took down an order as a plain quesadilla when she wanted classic chicken (although she did say cheese quesadilla.. doesn’t every quesadilla have cheese?) My manager sat me down and told me she was pulling me from the floor and that the experiment was all done. She said I needed to be perfect without any mistakes and I lost money and three customers that day (they seemed pretty understanding to me). Also said I didn’t have great customer service which had no basis and is untrue. They moved me to ToGo. I understand that I didn’t meet expectations, and was willing to work my way up from there again. Pretty simple compared to waitressing but again received difficult training where my trainers just did their job and did not allow me to take over. I tried to but they were more experienced and would hurry to get the boxes and answer the phone without letting me complete tasks on my own. Didn’t feel welcome at the station. I thought I was doing good on togo and expected a positive response from my managers. Every day they would call each trainer into their room in front of me to talk about what I did wrong without me there. On my last day training I felt I did just fine. At one point I took an order on the phone where the customer argued with me about a burger we did or didn’t have on our menu. I took down the burger anyway specifically how they wanted it. It was nothing like any of our other burgers so I asked the other ToGo girl how I should ring it in. She took the paper and said let me do it instead. Rang it up as a southern burger which has not one ingredient that I wrote down (yes my handwriting is messy but it’s readable, and also was for ME). She then tried to accuse me of giving away free food and told me she was going to tell the managers about it. Turns out it was a misunderstanding on her part which she told me after. At the end of the night my manager sat me down and said she told him I wasn’t at the front with customers enough and took down an order wrong. He said that he didn’t want me to start as ToGo. When I tried to explain myself it got a little upsetting. I was basically told to move to host or leave. I asked to please let me have a chance at ToGo and that I am capable of doing the job. He said he would call me tomorrow about being a host to see what I wanted to do. Never called me back so I guess I’m done there. Can’t say I’m not relieved. How do they expect new employees to grow at this company? Part of the learning processes involves mistakes early on. They are constantly hiring and interviewing new people seems like an issue.

Everyone seems nice but after a few weeks they don’t have much patience. Waitlist expects to be clear even though you can’t seat a server 4 times in a row. Then if you do, the servers get mad, the manager is already pressing you about the waitlist, and then you have angry customers. Plus, they have you call in about 8 groups on the waitlist with you at the front and the other host or two hosts bussing tables. That creates even more chaos as you’re trying to check people in on the waitlist while also sitting people. There is also a lot of drama at this location that doesn’t get resolved by managers that well. Recently that have been getting better at firing who needs to after being late and/or creating a hostile environment. But there is still a lot of gossip. The managers are good at dealing with angry customers which is helpful when things get hectic. 
You are constantly asked to do more as they add more tasks. Usually a host does bathroom checks, restocking the front, and wiping down menus, but here they have you doing that PLUS bussing tables, wiping tables, and sweeping. That may not sound like a lot though when you have 15 on the waitlist, your restaurant is full, and there are three hosts, it’s too much. They need to hire someone to buss the tables.  They have food runners, but they don’t have someone to buss… A host does not get tips either. Every other employee gets tips—To-Go, food runners, servers, etc. But not hosts who are expected to run around the restaurant doing everyone else’s job. It’s also hard to do your job when customers ask you to grab something or whatnot. There’s also this thing they have called MCR (my Chilis reward) and you’re supposed to NOT ONLY do all of those tasks but take at least a minute to ask/explain to the customers after they are seated if they are interested. The managers expect you to get at least four a night each. When you’re busy you forget or skip it because you have five other parties at the front and the manager is breathing down your neck to get it done. So at the end of the night you didn’t get that much, or you did, but because there is no name system, some hosts don’t do it AT ALL and still get some. There was a host that I worked with who bluntly admitted they don’t do it and they still had six in one night because the system guesses who did it. I think it’s unfair to be pressured into doing this, MCR and the job itself, when there is no reward for your hard work. 
Most of the servers were great, but there are a few that give you attitude. I didn’t feel appreciated by almost everyone there and I wish it was better. There were also a lot of young and immature people, most of them (though not the only age group who did it) took a break outside to smoke weed and even some who vaped back in the kitchens and restaurant floor. People talked to you, but the baseline was you’re doing your job so everyone else can benefit off you and use you. I always come home and talk about how difficult the day was and how cheated I feel.

There are a lot of bad things, but there are good things as well. Some of the servers are nice. Most of the hosts were quite friendly and relatable because the hosts share the same suffering and get along easily. I loved to work with them. The hours aren’t too bad and you can pick up shifts if you’d like. Plus the managers are pretty nice about flexibility in your schedule.
The job is overall “okay.” There are worse jobs but there are definitely better ones. This is a place you work for a summer while out of school, not a full career. You ask for full-time but they still schedule you for ~30 hours and less. It’s up to you to schedule yourself for double shifts or sacrifice your weekends. 

so i started working at the layton location in utah and was liking it. I started out as a host and liked it. It was definitely one of those jobs that in the moment it was super stressful and fast. Management wasnt very helpful in training me to be a host. They had a shift lead train me and was not good for me. So in short words TRAINNING SUCKED.

I remember days when the kitchen was so backed up not just because i sucked because of bad training, but because the the Management couldnt train there cooks. They got 35 pages back and it was a total joke. Also when customers had problems with how everything overall work, guess where managers were? In the kitchen cooking. Yes managers. There were 3 of them and all 3 are in the kitchen. So there is a total of 7 bodies on the line. 7!!! Oh boy this is not a good place for people to work. Eventually i got good at my job and still the kitchen seemed to be that double edge sword. Where you had to baby it. And its not like you could have a system down to know where the kitchen would be. It seemed like i had to have constant communication with the back of house or your going to get on a stupid long wait. 

So naturally one of are managers transferred so we went to a new manager. This was a good change. I finally got training and direction on how to do my job. Things got better and the attitude this manager had really made me feel happy. Things are looking good. Oh but wait it wasn't. Just short ofter that they hired someone new as a manager that had no clue at all what he was doing. I hated this. Also note he broke a policy for longe seating. Its open seating so my regulars would just walk right in and i hated him when he did this. I should knote i was told by multiple customers i should be a manager. This made me frustrated with this manager. Also the servers never clean there area and buss tables. Literally i needed tables so i bussed them. Oh boy help this place. 

So i ended up going to the back of house and became a main line cook. The stress went up but was ok. The same stuff was there. Servers seem to be mean and rude. They were so rude in fact they black mailed my manager to let one server go because they didnt like her. They wrote there names and signed it on the paper and guess what? The manager let her go. I should have quite then but didnt because i was a stupid 20 year old.  So my life kept on going.

Eventually my school put a restriction when i could go to work due to me being late back to school like 2am late. I normally get back at 11 because i had a curfew. I was not allowed to go back to work for 3 months. I called them and explained the situation and everything seemed fine. When i could go back i called them and they said i was let go. I never was told that prior. And nothing led me to believe that i was let go. As a 20 year old in school, that was a big slap to the face. Later i found that the coworker who got fired ended up getting like 60k from a lawsuit she filed. Good on her and hope it doesnt happen again. I later went back and nothing has changed except for 2 managers. Head manager was still there but the other 2 were? The head manager is the problem. If anything he should have been let go because he was the one at fault. So to sum this up dont work at the chilis in layton utah. It sucks all around. Im still surprised there open honestly because of how poor there reputation has been. There food is gross and just baffles me how bad it is. Anyways cheers


Next thing.

SPOILER ALERT!  (yes pun IS intended for this food establishment) 
Do not read any further if you EVER want to eat at a chili's again!

I needed a source of income in a small town until I found something that was more suitable. They hired me. I instantly regretted it.

I worked in the kitchen along side Cons, Felons, Addicts.
Among the liars, thieves, manipulators, narcissists, psychopaths, sociopaths, and hostiles I cooked food for for the public.

Simple work in practice. Take pre-fabricated food assortments, reheat via fryer, microwaves. assemble onto flatware of any kind in any manner AS FAST AS A MACHINE CAN GO!

Be prepared to witness vile acts among the food, and to the food.
Be prepared to have your serious claims go unheard, unanswered, unheeded, unresolved.
Be prepared to never want to eat again.
Be prepared for high defense of ones self against mental and physical attacks and abuse.
Be prepared for that check to not even come close to making all the pain and suffering seem worth it.
Be prepared to be taken advantage of. (ESPECIALLY IF YOUR A WOMAN!) The bosses are all male, all ego, all representative of the most disgusting resemblance of a "man"

You will work very late into the deepest hours of the night with no overtime included. You will be cheated. You will be punished. You will suffer.

-You must have a strong endurance, stomach.
-You must have a high threshold for pain. (burns, cuts, back, joints, muscles, headaches)
-You must be able to live off energy drinks and sugar. (however it is okay if you want to come to work high, or drunk....apparently)
-You must posses the ability to work yourself or around others with fevers, strep throat, flu's, exposed wounds, while handling and serving food to the public and seemingly not care.
-You must be prepared to see food served that has been dropped on the ground or cross contaminated, or be raw.
-You must be prepared as a man to watch women be treated horribly by management once they stand up for themselves and refuse to be touched.
-You must be prepared to find a new job once you confront some fellow "man" about them being a sorry excuse human, and a waste of oxygen, so you can sleep at night. Or ignore it and keep trying to perfect insanity. (insane definition: Attempting to do the same thing over and over again with aspiration of a different outcome)

DO NOT confront the bosses (you will be punished). DO NOT confront the addicts, cons or felons (They will follow you home). DO NOT report what you have witnessed (well at least don't waste your time). DO NOT EVER EAT THERE! (not even water!) 

If your desperate, and broke. If you think you can work without any of that effecting you, then god speed!

A typical day at work starts with watching most of your coworkers arrive late to their shift, with zero disciplinary action from management unless it happens literally every day for at least a month straight AND multiple people bringing it to management's attention.

From there, it's getting double/triple sat for about 2-3 hours, and watching management bend over backwards to satisfy customers, many of whom are literally only there to see how much free stuff they can get out of you. 

Finally, once the rush is over and it's time to cut, and assuming your relief at shift change is on time (spoiler alert, they aren't), it's time to finish side work and get out, hoping and praying that your relief doesn't get in the weeds before you get off the clock, cause then you'll be there for about another 1-2 hours after shift change trying to get your relief to a point where they can handle things so you can finally go home. And if management is doing inventory or on a conference call with the AD (which happens a lot...), then you're on your own, so hopefully no one needs voids/comps or to talk to a manager.

Ok, now that my rant is done, let me be clear about a few things. Chili's isn't all bad, and I was given a decent schedule and the flexibility to take time off whenever I needed for visiting family, going on tour, vacations, etc... Some of the managers I had there were very competent, and actually seemed to care about the team. They'd even make us breakfast in the mornings sometimes, and would do their best to take our side if the guests was being an A-hole simply for the purpose of getting free stuff.

The main thing to keep in mind is that the main money to be made is in the bar, and at my location, the only way into the bar is to prioritize Chili's over anything else in your life, so those of us pursuing a career in the arts, or anything else that would arrest your time in the evenings, good luck getting back there. I literally (not figuratively) bugged management for 2+ years about getting into the bar, and was denied every time simply because I couldn't work nights. 

For perspective, we have these metrics that we track, keeping a rank for each server, and I literally held the #1 spot in the restaurant AND our area for over 3 years. So the idea that it's a meritocracy, and performing well will get you where you want to go is a complete farce, which caused me to wonder why I even bothered trying to perform well. But in the end, I still do my best, because that's how you get good tips. The ranking was simply a byproduct of hustling to make as much on a shift as possible.

In conlusion, Chili's is certainly better than nothing, but just about everyone I've ever talked to who used to work at one agrees that life gets significantly better once you leave.

Normal morning shift:(I have found that this is the quickest and easiest way to do the morning set-up) put batteries in all 70 of the Ziosks, get rags and put one in each bucket, two go to the bartender, and one to yourself,get roster from manager, you may have to do some light hunting to find him/her. Sorted and wiped down all menus (not required, but I did it because they are the dirties thing in a restaurant and I have to handle them all day, and sometimes the inserts get lost), then grab the roster and put everyone down on your sheet, I usually grabbed a tea and sat at a booth and did this. then give the front of the restaurant a once over and make sure everything is clean and wiped done, restocked, and all that jazz. Somethings you have to keep and eye on: Which servers are there, and which servers are in which section and how much they can handle, it affects the flow, and flow is 100% your job. also keep an eye on the kitchen when things get busy, you don't want people sitting for a long time after they order, its better to let them sit and wait till there's more tables cleared than overwhelm anybody, even when the customers yell in your face and make extremely rude remarks. If you don't manage the flow, let me be the first to say that everything that goes wrong in that 10-15 minute time frame is all going to get blamed on you. That being said, its still a pretty easy and fun job. I definitely learned hoe to hold my tongue, and how to estimate how mush a server can handle, and how to deal with certain personalities. My co-workers (when not mad because they think I did something wrong) are actually nice people, most of them try their hardest, and those who don't, get stuck in section C, I called it the dungeon. The hardest part of the job was explaining to customers why there were tables available and they weren't being seated, and having to just walk away after explaining to someone how the Ziosks work and hearing "and YOU PEOPLE want 15 dollars an hour?" I almost lost my S*** that day. It does get better though, the co-workers can't get any better, although there's this one girl who I don't know if she still works there or not (shes tall, and wears a braid every single day, her name starts with a J), I hated working with her, everyone hated working with her, I have even seen the GM give in to her just to get her out of his office. All you have to do though is stand up to her and she'll get off your back and avoid you like the plague (which is what you want).

This was one of the worst experiences I have ever had. First and foremost, I became a full-time employee who was classified as 'part-time'. Probably to avoid paying for benefits. The dish pit is severely understaffed. A typical day will involve starting in the late afternoon. As soon as you walk in, you are overwhelmed with a huge stack of dishes from the busy lunch crowd; along with having to clean up from the prep cooks. All the while, trying to keep up with the busy dinner crowds. AND, then comes the break down after the place has closed for the night. Some nights, you have to do all this by yourself. Some nights, you get to work with the only other dishwasher on staff - for a few hours, only. All the while, dealing with a bunch of servers who can't tell the difference between silverware (most often, they didn't know the difference between spoons, forks and knives) and trash and/or the difference between trash cans and the floor. In the 16 months I was there, I NEVER got a real lunch break. There was no time. If I were to try and take one, there is NO relief in the dish pit and the dishes will just pile up; putting you right back where you started when you walked in.

I will say, however, that the store managers do the best they can with the resources they are given. The staff shortages -- I do not believe -- are their fault. And the managers will usually help you finish cleaning up at the end of the night. They are there with brooms and squeegees. Taking out trash, etc.

As I stated earlier, I was there for 16 months. In that time, I never had the opportunity to learn ANYTHING outside of washing dishes. That's all I ever did. And this is coming from someone who already had some prep cooking experience from other restaurants. There was always too many dishes and not enough people to clean them up quickly enough to allow me to be able to learn anything new. Even when there was two people in the dish pit.

Through it all, I did manage to forge a few friendships;especially with the other dishwasher. I also managed to get along very well with one of the other servers and most of the cooks. I also did manage to get along well with the store managers. What few times I was able to have a lunch (eaten in the dish pit, of course, while I was trying to catch up), I was allowed to make my own meal. Either that, or the cooks would customize something for me. 

All-in-all, this was a miserable experience. One that I do not ever wish to repeat. The stress of the place became so great that it started taking a physical toll on my body. I breathe a lot easier now that I have left. My advice for someone who decides to work there as a dishwasher is this -- get in, take the money, and get out as soon as you can.

I absolutely LOVE and ENJOY being a server at chilis. I have learned that I’m actually a great server! I’m a people person and genuinely, sincerely care for my guests, coworkers and management. I have a manager who makes me feel comfortable to go to if I have any issues! Her and I have a lot in common and a connection. And my GM is caring, helpful and hears me when I need to speak to him! The environment is so much better than my previous job. I have had a few issues with other front of house coworkers. We tip share food runners and bussers. I do my best to help them when I can but gets hard when I get busy. I also want to focus on my guests and their experience while in my care. Sometimes they seem upset if they feel I haven’t done enough. But I’m the kind of person who wants to help others when I can. I am one of the few older employees that work there so I’m a “different breed” diff. generation.  So I was confused about that part. I was taught to do my best no matter what my job may be. To take pride in my work no matter what I may be doing Also to respect and be kind to all. I am sensitive and get my feelings hurt easily especially for my age but that’s who I am. I just want to be treated how I treat others. I realize not all are like me. I have an excellent work ethic. I have asked to be trained to do other job titles, as I feel I will be with chilis for the long haul!! But I have yet to start cross training. I know I would be a great food runner as well. I have seen others cross train and new hires. It kinda hurts my feelings to see when I’ve asked and been eager to learn more. Granted i’m still learning more about serving. The more I do it the better I get! I’m so eager to learn and in the future I’d like to move up. I know I’m a great asset to the company and restaurant! I want to learn!!                       Other than that, and no place or person is perfect, I love my job! I LOVE working at chilis and being a “chilihead” I love our guests also! Im genuine and sincere and believe our guests can sense that and it makes me a better server! Most guests are friendly, and understanding.  I feel like I’m apart of something special working there! I care for ALL of my young coworkers and hope they truly know this!! Chilis is a great place to work and I recommend it to everyone who wants to take pride in their work! Most of the time I feel a part of a team (family!) totally recommend to all!!

Former Prep Chef; recently released via UNRULY ULTIMATUM; excellent Kitchen and Service Staff with hard-working albeit non-empathetic Managers. Overall (AT ITS CURRENT LEVEL) a 4.5/10 to work for; and that rating is SOLELY due to Hourly-Staff Wage Rate, and fellow Co-workers overall performance, personalities, and Willingness to execute a true and proper 'Teamwork makes the Dream work' and 'I'll give my blood, sweat, and tears to help make this place always ebb and flo 100%; but never my last breath!' kinds of POSITIVE Work Mentalities.

As a Former Prep Chef (On-Site, 20+ years in the Restaurant Industry total) for as busy as this specific location is, running 1-2 Prep Chefs Friday through Sunday AND typically 1 Prep Chef MAXIMUM Monday through Thursday IS NOT plausible when you 'schedule one from 8a.m. until 3p.m.' YET inform them 30 minutes to their LEGALLY MARKED SHIFT END that "that's just for store alloted payable shift hours and not a practical proper shift-end time for Storewide Prep, for that evening and the following (hopefully still enough ingredients prepped for, hah...*sarcastic retort*...) afternoon/evening; given the Store doesn't open/begin service UNTIL 11a.m. as it is; to leave for the day even if they have exceedingly important obligations (MADE MONTHS/YEARS in advance AND INFORMED OF PRIOR TO OFFICIAL HIRING) and absolutely CANNOT miss said obligations; and /should/ be able to easily work until 6-8p.m. EVERY scheduled shift NO MATTER WHAT. 

Personally; loved every clocked-in moment EXCEPT for that specific hour-long ultimatum and saddening-finally made self-choice to leave employment at this location as opposed to Management acting AS TRUE AND PROPER Management //SHOULD// by working with whatever Team Member/Chilihead to create an effective and efficient possibly/hopefully Set Schedule THUS setting up BOTH: A hard-working and "Death-Do-I-Part" mentalitied Staff/Chilihead Team Member AND a wonderful and excellent Chili's store location for 350% Success!! (I ALWAYS give 250% of my dedication and commitment to a place of Employment/Leadership that believes in and follows a 'Lead By Example//Asks of their Staff ONLY DO What I am WILLING to DO Alongside YOU!' Leadership Mentality 100% dedicated and committed to taking care of (i.e. wage, benefits, tip-loss compensation, etc.) ALL of their Staff/Team/Work-Family!!

I've been working for this company for about three years now. I was hired as a server, but have ended up in the hostess position. On my first day, they put me in the lounge/bar side during the busiest hours of the day rather than starting me at a slower time. The trainer did not have time to teach me anything, and when I did get a chance to help, the General Manager yelled at me for doing what I had been instructed to do. I was sent home that night, and the next day I was placed at the host stand instead, where I have been ever since.

I have enjoyed my position as a hostess for the most part in terms of the people I've met, the friends I've made, and the relationships I've built. This job got me out of a slump I was in after having to leave college. However, with the current standings and times, it is no longer viable and cannot fulfill the needs of the average person. The shifts are between 4 to 5 hours on a "normal" day if you are a Host/Hostess or ToGo, but if you are a server, it can be anywhere from 6-10 hours depending on location and busy-ness. Often times, one will have to pull double shifts multiple days in a row and you are paid below minimum (because you earn tips). 

At my location, team members will help one another but that is not the case elsewhere. The management is typically comprised of 4 different managers: General Manager and three others beneath. You will typically see 2 or 3 of them at a time during a shift based on the day and time. The three managers at my location have always been kind and understanding, very helpful even and supportive. But the GM is often the problem and why we lose people. He can be helpful, but he is a bully and will not take your needs into consideration during the shift. He will back you up if a customer is giving you a hard time, but he will not stand up for his employees when they need something beyond that. You are not guaranteed a break, even if you worked a double. If someone walks out on you and does not pay their bill, YOU are responsible for it.

It is a good starting job at the end of the day, but unless you are willing to devote your time, sanity, and physical ability to this job, I would highly not suggest it. Do your research before applying. If you do come in, be prepared for anything and everything to happen all at once. You will be mostly on your own.

Top Job Titles	Average Salary
Server 1181 salaries reported	$22.71 per hour
Line cook 1142 salaries reported	$15.28 per hour
To-go specialist 1028 salaries reported	$14.55 per hour
Host/hostess 947 salaries reported	$12.94 per hour
Restaurant manager 1023 salaries reported	$65,803 per year

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