crew member

restaurant manager

cashier

cook

shift manager

Raising Canes

I really do wish i could leave a good review about canes, but within the past 6 months i’ve realized just how poor the place is. when i got hired, i didn’t get full training on how to take orders, sauce, window and expo. i got trained for 3 days for an hour on each zone before i was thrown into it with no trainer, however people do help around you which was the only helpful part. 
if you stay here longer than 6 months, no matter how good at your job you are or whether you want to, you will have to solo drive thru or front counter and it doesn’t matter if it’s the middle of a rush or not.  they do not care if you aren’t comfortable doing so, unless you quit and walk out on site you will have to solo. 
luckily most managers will step in and help you out, but of course there’s definitely a lot that just walk around and stand there watching you instead of stepping in to help. but every place has “those” type of managers. 
i also find it very odd that we are expected to act as waiters, but with a no-tip system and a literal fast food restaurant. 
you are not allowed to get any food without paying for it, if you ask they will ask you to pay. doesn’t matter if it’s a 5 hour shift or over 10, you aren’t allowed any food without paying full price. even the scraps at the end of the night that will be thrown away? you cannot make food to take home, it has to be thrown away. 
if you’re thinking about closing, just don’t. most nights the maximum amount of closers is 4, if you’re lucky maybe you’ll get 6. however morning shift is 90% of the time going to send people home for having too many people. as someone who’s worked every type of shift, most people leave at door lock even if they have their schedule set to closing. i’ve left at 4:30-5 am due to the horrible scheduling for closers, and it automatically clocks you out at 5 am. mind you, some of these nights we closed at 1 am. 
i’m not sure if that’s at all Canes, but it’s the usual at mine. 
scheduling is so bad that i’ve been scheduled for a 3 am close, and immediately after a 7 am opening. they really do find a way to make part time the minimum amount of hours, every week. for multiple months i’ve had to pick up over 5 shifts every week just to hit enough hours to pay my bills, even after changing my schedule hoping to get more, discussing it with the manager, just to see i’m only scheduled for 1-2 shifts, adding up to barely 12 hours. why schedule someone a 3 hour shift??? 
although i do love working with all of my coworkers, unless they’ve been there for over a year good luck with seeing them. canes has the highest turnover rate ive ever seen in my life, that ive honestly given up on befriending new hires unless they’ve been there for a few weeks, and even then by the week after they’re gone. 
which is completely understandable why they’d quit, but it makes it very hard to figure out who’s who when there’s 5 new hires a week, and almost always they won’t be there by the end of the month. 
another downside to working here would be the fact it’s more acceptable to have a pack of cigarettes in your pocket, than it is your phone. i don’t ever see people on their phone, yet if your “caught” with your phone on you, it’s an immediate termination. 
i find it very dehumanizing that instead of treating us like humans who have lives, get hungry, get tired or thirsty, they treat us like animals. it’s gotten to the point where i get “redirected” for talking to a friend before i even clock in. no food during or after our shift without paying full price, no tip system yet we should ask tables if they need anything, a refill, to take their trash etc. 
with the no phone policy, many people live on their own, have children in school, have family who could be in the hospital, yet you are not allowed to use your phone as soon as you clock in, to when you clock out. you must ask a manager to use your own phone. 
yet another reason i wouldn’t recommend working here is the breaks. i’ve been on 3 hour shifts, to 14 hour shifts and every single time without fail they assume i’ve been on break because: “i’ve been here for 7 hours” when in fact i have not. typically they do not allow you to go on break after 12 am, and during this shift id been there since 5 pm with no break, yet the person who got there at 8 pm got their break at 9. during another shift, i was supposed to go on break 30 minutes before clocking out for the day, when i asked to go sooner because of obvious reasons, they said if i didn’t go on break then, i wouldn’t get a break at all. 
overall the working conditions suck. they’ll send you outside for hours at a time, during rain or snow or over 100 degree heat, you are not allowed to come back inside unless they say so. 
during rushes, the only hope is your coworkers helping each other. definitely attempt at making friends here, as you will be stranded to solo during rushes and your only hope will be a fellow worker. 
i would not recommend working here at all, matter of fact putting my two weeks in was the best experience i’ve had here other than making the friends i did. 


Raising Cane's is out of focus as a company, but one you could be heavily rewarded compensation wise for letting it dominate your life. 

Your success I learned with the company, heavily depends on your resolve in character as well as the area you are in. You can do very well in this role as long as all the right pieces are in place.

For you to do this role effectively, at least 30% of your staff will need to be veteraned in Cane's business. If you have a majority of rookie crew, you will be forced to let this business dominate your life. 

They tell you that you have five hours to complete your admin throughout the week, yet you have essentially almost all of the responsibilities of a general manager at any other company. You are in charge of staffing essentially as your main role. So, scheduling, recruiting, onboarding, getting people set on growth paths. This can be achievable but only if you have the correct staff to begin with. Raising Cane's labor budget has decreased dramatically to my understanding but they try to lie to you, not with facts, but just by telling you it is not the case. If you take the time to dive into the numbers of your customers per labor hour, unless something changes with company what you will likely find over time is that that the amount of customers you need per labor hour will go up, at least that was my experience. In a world of lies the truth sounds crazy. 

Their budget is achievable but only if your staff know what they are doing. If not, you will be stuck in position doing the Crew's job for hours of the day leaving you with no time to do your actual job unless you do it at home. Instead of trying to actually help you solve this issue the company ultimately decide to put more pressure on you to solve it instead of helping. That's not to say everybody, there are a lot of good people working there and running the grand of the operation, my experience was I was given some assistance but the assistance eventually stopped with the problem still unresolved.

The most frustrating part is that they have resources to solve restaurant cases like this with their new restaurant opening teams that come in and train new crew, but the company is too fixated on growth to the point it leaves the struggling restaurants behind in the dust.

As far as your higher ups there are two factors
Your direct supervisor the restuarant leader, in my case I was paired with a good one that made my time with company last longer. 

and

The Business Unit team which consisted of your area leaders of different roles. This is mainly where the problems are driven from in my case. All of them are good peopleand they posess great leadership in my opinion. A main source of the issues with the company though is they are putting people in these roles that do not actually understand the operational aspect of the business. There are those who have been in operations but never dealt with the same labor budget, or there are those hired directly for their role that just had the minimum of operational training. They can make the food perfectly but they could not run one of these restaurants. They themselves were not the issue it was the misdirection from the company in what they were supposed to be doing that was. 

That is the biggest issue and why this company is out of focus. They have people in charge of the people who run the restaurants, when these people don't even know how to run one of Cane's restaurants in 2025. This leads to a lot of miscommunication and misunderstandings on what the restaurant needs to actually operate. 

I'll give them credit that they work just as many hours. However, they arent dealing the physical strain on top of the mental when doing so.

So when you cant keep up they will tell that you aren't doing enough. 

In summary
My experience with Cane's was rewarding but ultimately too demanding to the point where it was unsustainable, it is sad because these problems can fixed if the company refocuses on the actual operation and not just how to make more money. 

Do not expect to go into 50 hour work weeks even though thats what they tell you expect 55 if your restaurant is fair off, or up to 80 if its struggling.


Raise the bar, hopefully this company will begin to learn from its mistakes because its not just me that has suffered from it. 


Upon starting the job, most crew members will greet you warmly, creating a welcoming atmosphere. However, as you progress through your initial training period (typically lasting five days), you'll begin to realize that the work environment can be challenging.

Management often makes it difficult to enjoy the role. Although you are scheduled to work a specific position, you may be asked to cover multiple areas of the store during your shift. While on duty, managers tend to observe your performance from a distance, often within your line of sight, and constantly assess your work ethic. Some managers, however, may stand very close to you, potentially encroaching on your personal space. Additionally, certain supervisors struggle to manage their emotions and raise their voices over minor mistakes, often in the interest of maintaining efficiency.

Another concern is the favoritism shown towards certain employees. Managers allow their preferred team members to swap shifts with you when they express reluctance to work in their assigned position. Some managers even allow select kitchen crew members to eat the stores "bird" and fries while cooking. Those employees often make their own meals for free bypassing having to pay for a meal. If you find yourself in a conflict with any member of management, be prepared for the possibility of being removed from your scheduled shifts without pay, even if you're performing your tasks efficiently. These cancellations may occur without any prior warning, even on days when no conflicts have arisen.

For those who prefer not to engage with customers and wish to work in the kitchen, be advised that the environment is demanding. Managers frequently use verbal pressure to accelerate your pace and enforce high standards of accuracy, even if you're still learning the role. Additionally, employees are expected to store their phones in shared company-provided lockers (there are no individual lockers), regardless of whether they are being used during the shift.

Hours are inconsistent. Even if you're hired as a full-time or part-time employee, you'll often need to pick up shifts from others to accumulate a satisfactory number of hours. Managers will disapprove your shift pick ups if you've had any words with them. While the hiring manager may initially present the workplace as a positive environment, this experience typically applies only to employees who are willing to accept the "head-down" expectation placed on them.

Regarding employee perks, you will not receive free meals, though a 50% discount is available on orders made on the days you work. However, there are occasions when the discount may not be applied. If you decide to work here, it’s advisable to maintain a low profile, avoid engaging in workplace cliques or gossip, and focus on performing your tasks to the best of your ability.

Raising canes was my first job ever, and it was really good! I learned a lot of useful skills from this company and gained experience in many things that will help me in my future (such as money handling, customer service, ect). The culture there is friendly and loving, and i got to meet a lot of great people who made the experience even better.


A typical day at work could vary depending on where you’re stationed for that day, but if you worked the front counter it would often consist of you taking orders, bagging orders that have been made, and then handing them out. You’re also responsible for cleaning the dining room and bathrooms, and cleaning the dining room might be the most unenjoyable part of the job for most people. As for the most enjoyable part of the job, almost everyone between drive thru and kitchen enjoys working the front counter.


Management at canes isn’t really the best, there were many people I’ve spoken to who have had awfully rude interactions or negative comments made about them by managers, and I’ve also experienced some of these interactions to a degree. There have been many times where managers would accuse employees for something they didn’t do, and there were times where managers would ignore you if you had any important requests. But there are managers there who are always willing to listen to your needs and who were extremely supportive to you throughout your time at work. 


There was always about two or three managers on each shift, and it often made crew members pick which manager to talk to based on how good their relationship was, and there’s a high chance that a problem you need fixed won’t be fixed until a specific manager comes back from their off days. This affects things like schedule changes and time off requests which have their own deadlines to be finalized. But some managers themselves don’t meet the deadline and then they either decline it afterwards, or ignore it. 


Also there’s been countless times where they would tell you to either email them or tell them about your problem in the Workday or Hot Schedules app, then they would proceed to never check it until you get another chance to tell them about it again or another manager sees the issue and fixes it.


Besides that, my time at raising canes has been a positive one, I made a lot of friends working there and I don’t regret my time there. And I strongly believe that if you enjoy working with a friendly crew and like to serve customers then this job could be a good place.

I am delighted to share my positive review of working at Raising Cane's in Round Rock, TX. Throughout my tenure as an employee, I have experienced a supportive and engaging work environment that has made my time at Canes truly enjoyable.

One of the standout aspects of working at Raising Cane's is the team culture. From the moment I joined the team, I was welcomed with open arms by my colleagues and managers. The sense of camaraderie and teamwork is evident in every aspect of our operations. Everyone works together seamlessly, creating a productive and friendly atmosphere where we can all thrive. I feel fortunate to be surrounded by such motivated and hardworking individuals who genuinely care about one another.

Another highlight of working at Raising Cane's is the company's commitment to excellence. The management team consistently emphasizes the importance of delivering high-quality food and exceptional customer service. Through regular training sessions and ongoing feedback, they equip us with the skills and knowledge needed to provide a memorable experience to our guests. This dedication to excellence not only ensures customer satisfaction but also fosters personal and professional growth among the employees.

Moreover, Raising Cane's values its employees and recognizes their contributions. The company provides competitive compensation and benefits packages, creating a sense of stability and appreciation. Additionally, they offer opportunities for advancement and career development, encouraging employees to set and achieve their professional goals within the organization. This commitment to employee growth and empowerment sets Raising Cane's apart as an employer that truly invests in its workforce.

Lastly, I must highlight the positive work-life balance that Raising Cane's promotes. The management team understands the importance of maintaining a healthy equilibrium between work and personal life. They consistently ensure that scheduling is fair and accommodating, enabling employees to pursue their interests outside of work while still fulfilling their responsibilities effectively. This consideration for work-life balance significantly contributes to the overall job satisfaction and well-being of the employees.

In conclusion, my experience working at Raising Cane's in Round Rock, TX has been exceptional. The strong team culture, commitment to excellence, employee recognition, and emphasis on work-life balance make it an ideal place to work. I am grateful for the opportunities I have been given and the supportive environment that has allowed me to grow both personally and professionally. Raising Cane's truly values its employees and creates an atmosphere that fosters success.

A typical day of work consists of helping out with dining room (wiping tables down, sweeping the floors in the lobby, mopping the floors in the lobby, making sure to grab a pitcher of hot water to melt ice if it builds up in the drink dispenser, checking the bathrooms every 15 minutes, restocking toilet tissue and paper towels, restocking straws, lids, and forks, refilling and making tea for the lobby area, cleaning the windows, replacing the trash cans when full, taking trays to the kitchen, wiping down seats, checking outside table area trash and bringing trays in from outside and wiping down the tables outside). It also consists of helping out with Expo (standing at the window grabbing every order from the window, packing the orders in bags and placing napkins in them, putting kids meals in kids bags, making sure that every order is correct, making sure that everything is placed where it's supposed to go in the to-go boxes and on the platters, making sure that the logo is facing the customer when handing them their bags of food, making sure that the chicken is facing the customer when handing them the platters if they're dining in, bumping every order after the customer receives it, putting the receipts from bumping into the receipt box, placing mobile orders in bags, putting bumped receipt on bag after circling the name of the order, restocking and making lemonade and tea, and walking mobile orders down to mobile section). Another thing a day of work consists of is helping out with mobile section (making all drinks for mobile orders and placing mobile orders and drinks on mobile rack, refilling ice chamber, refilling and making lemonade and tea for the dispensers, and making sure every customer receives their mobile order). Lastly, if you are placed on cashier your duties are to take customers orders, call back any special requests, put ice in every cup, make sure every customer receives their receipt, and refill ice bucket. I would say the most difficult part about a day of working at canes is the heavy flow of customers and the constant need for speed! The worst part about a shift at Cane's is the amount of work when we have a flood of customers. Personally I believe the best part of working at Cane's is the pay, and the last hour before my shift is over. Last but not least, the workplace culture at Canes is great, everyone works as a team. 

Raising Cane's likes to push the idea that they care about their employees and want to make work a great place to be, but I have yet to see it in practice after working here for 4 months. I'm unsure whether or not Crewmembers are allowed benefits, but they get very low and mediocre pay, I know that much. And the things Managers are allowed to hand out to Crew to show appreciation are dollar-store quality, like cheap plastic pairs of sunglasses or scrunchies with the Cane's logo on them. Sometimes we're allowed to buy the Crew pizza parties and such but have a strict budget. How are people supposed to enjoy working here if they're making poverty wage and given useless junk, maybe only having cheap pizza to look forward to for the day?
On the management side of things, the constant looking-over-the-shoulder and pressure from corporate to "just be better" is overwhelming. For example, our Area Leader demands an essay emailed to her when a mystery shop is anything less than 100%, or if our average drive-thru speed-of-service time for the day is anything over 2 minutes 45 seconds. I'm already tired from the stress of the job itself, running around like a chicken with my head cut off, leading the shift for a busy drive-thru-based restaurant. But having to do backflips for corporate while doing that is running me ragged. The people above me really have a knack for making me feel like I'm never enough. They also look at me like I'm crazy when I say I want a consistent schedule instead of whiplashing back and forth between opening, midday, and closing shifts every day. My desire for stability in my life is not respected or attempted to be understood.
Meanwhile, my Operations Manager has been incredibly overburdened because of not having a Restaurant Leader. Our Restaurant Leader transferred to a New Restaurant Opening, a transfer that was known about and planned for months by our Area Leader. Yet our Area Leader never put in a replacement for him at our Restaurant, leaving our OM to run 2 salaried positions for the past month while still only getting paid his same original salary. I don't know how our Area Leader still "hasn't found the right person" to be our Restaurant Leader yet. Our OM is being wildly taken advantage of and it's making me very uncomfortable. I don't want to move up in, let alone continue working for, a company that continues to demonstrate that they just don't care, no matter how hard they pretend they do.

I started working for canes long before they decided to change their training and advancement process, and it was great. You got as much as you gave, if you wanted to train up then you would, unfortunately that’s not the case anymore. Towards the end of my tenor there the company decided to switch from advancement through training to advancement through hours. This was a downgrade for the employee in my opinion, but nothing that seemed to awful. Oh how I was wrong, the hours it would take to advance in both position and pay were grueling especially if you only worked part time as a student, as most of us at my location did. They required a certain amount of hours in each area of the restaurant in order for you to be promoted, a certain amount up front in cashier, a certain amount in drive through after you advance from up front cashier, etc etc. Well the only way to log these hours for those who had already been working there was to hope that your manager didn’t just clock you in under some random task and that you were credited for your hours. Nope. Goodluck to those who had been haphazardly clocked in for God knows how long under some random task they they were most likely not even doing. If you worked drive through constantly for months but they clocked you in under front counter, by the time it came to log everyone’s hours for the transition you were screwed and had to start from 0. On top of this you were then required to clock out and back in every time you swapped a task, which to me was ridiculous since it wasn’t like I was getting payed more for making drinks than I was for making toast so why did it matter? Why did I have to clock out 3 to 5 times a shift because we were always operating on a skeleton crew and got tossed around the restaurant like a rag doll? You’d be lucky to get clocked back in on time to not lose money, but if your managers were busy (you need the managers to clock you in and out every single time) you better remember to take a mental note of what time you clocked in and out of where so you can write or text them a note and hope they fixed it before payday. In the end I left the company due to all of this as well as the managers, always dramatic, always at each others throats, always stressed and overworked to the point of burnout and then putting the tasks they couldn’t handle on to their employees. Most of the time if we needed a hotspot or assistance with something that required the manager, we just did it ourselves. Also rotating with high turnover. We weren’t even a manager training restaurant at the time there was no reason to have a constant rotation of managers…

A typical day is maybe having a certain zone to work in for your shift but they always switch it so whatever your working might not be right on the paper so you have to ask a manager who hopefully has a good attitude where you’re going, depending on your zone they might make you go outside to take orders even if it just got done raining or is too cold or too hot, if the managers favor you they might bring you in on time or they’ll let you sit out there, you work your zone take an break hopefully two hours into your 4hr shift or the third hour, you then do lay overs, they send you home and that’s pretty much it unless your an RI or management where you required to do more task. The hardest part about the shifts are getting only getting maybe two days out the week to work if your not favored every since the minimum wage raise went up and constantly having to beg to get hours or to be trained in different areas they’ll tell you they’re gonna train you but always put it off. The continuous hire for new people when they barely give their loyal employees 19hrs. All races are not accepted as they make it seem it is micro aggression in the work place that you’ll see if you ever work there, theirs also a shift leader who is rude, disrespectful, and very distasteful with the customers and with future employees trying to get jobs he will say things about the future employees that belittle and degrade them, it honestly would make you not even wanna call to see if you got the job the way he speaks, most of the managers will not speak up for the employees if something is wrong they’ll just let it happens because they don’t wanna lose their jobs only two managers will speak up at the most we get pushed to the max with little reward are disregard and for the point system if you have no sick pay and no points and no one to pick your shift up unless your in the hospital they will terminate you with no understanding we are replaceable to them, and they also treat the homeless terrible and tell jokes about them behind the counter mostly the hire up managers not too much of the crew. They’ll also have you work up there if you’re terribly sick they don’t care that your sick still touching FOOD, and IN THE CUSTOMERS FACE as long as they have you for that shift they will have you work in no regard of how you physically feel or that the rest of the staff can get sick.

If you are a hard worker you will be blamed for everything that goes wrong. Nothing will be good enough, even when you outperform everyone around you. Lazy workers who know how to parrot their General manager will excel despite not actually being able to pull their own weight on shift. 

The upper management micromanages so much it is incredible. When your superiors completely "mess you over" there is no remorse or action taken to rectify it. And they mess up often because they are typically the worst of their respective stores from their days as normal crew. If you have a good shift manager, you will notice that is the one hated in the GM's eyes. Their shift will run better times, serve better food, and save on labor but they will be trapped eternally as a shift manager and idiots will move up around them. 

I have witnessed countless employees who were good at their work be mistreated, neglected, and passed up for more incompetent peers. The inevitably leave, or (if they speak out too much) are fired through the unreasonably strict attendance system, which is not followed ever, unless the person in question is disliked and the manager wants them out. 

Now, occasionally everything will fall into place at a canes. there will be a ton a great hires. everyone will be happy. Service averages will be good. But this never lasts. It is coincidental. They will promote the people not responsible for it and the GM will get the praise the crew deserves. Eventually, the good people will leave and the place will fall apart for years. The good crew members that remain will be blamed for performances until they too leave. I have seen it a million times. If you are not happy with your job here, so not give up. you can find work elsewhere. if you're a good worker, you will succeed elsewhere. Almost every person I know that left Canes for the reasons above are in better situations now. One is a Pilot (after being told he was an embarrassing crew member and not worthy of a transfer request) One is a nutritionist ( after 7 years of work at canes and being told her would never make manager) One is a personal trainer, one a marine corps officer. Do not let them discourage you here. you are better than they think

Top Job Titles	Average Salary
Crew member 109 salaries reported	$14.83 per hour
Restaurant manager 47 salaries reported	$21.58 per hour
Cashier 43 salaries reported	$15.43 per hour
Cook 65 salaries reported	$15.08 per hour
Shift manager 1 salary reported	$21.00 per hour

Working at Raising Cane's: Company Overview and Reviews

Raising Cane's

Raising Cane's Ratings

Popular jobs at Raising Cane's

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected