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
Okay job—have to do more work than asked with no reward
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 doi
ProsDiscounted meals, flexible hours
ConsNo breaks, overworking, a lot of unfriendly servers, no tips, unprofessional coworkers
My experience with working at chilis as host and line cook.
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 manage
I no longer eat here. I DO NOT recommend that anyone else does either. YOU WILL GET SICK!
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
ProsIt payed a couple bills for a few months.
ConsHORRIBLE FOOD, BOSSES, COWORKERS. Nightmares about how many people were harmed that I was unable to prevent, help, or heal. Wish I never knew about it, but glad I know now too.
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 som
Great place to work, great benefits, and friendly co-workers
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 hand
Pros50% off food, and a card for 25% off the ticket for up to 6 of your friends, They have a program to help families in need
Consone crazy co-worker, corporate goes so overboard on trying to not be corporate, that its too corporate. about a 5% chance for job growth.
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.
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
ProsEmployee discount, good friends, good food
ConsOften not given breaks, bad management, bad pay
I would like to start off by saying the low review on the compensation/benefits is just because I was part time. I'm unsure how good/bad their benefits may or may not be. Chili's was wonderful in the manner that i loved my co-workers but one of the managers was over bearing (there were four in total at the chili's i worked at). He would come up and sit people and not tell me. Then the seating arrangement got messed up and we over sit the waiters. He also wouldn't let me put people on a wait even on Saturday nights when the place was filled to the brim full of parties that just came in at once. I think he's leaving soon though so that's good.
Also this isn't anything against chili's specifically, but it was a huge stressful negative for me. i worked downtown and the people there were extremely rude and some would come in drunk and get mad when i informed them they can't eat here. It's against policy to sit someone who is already intoxicated. Could be a liability. Also as a hostess i only made 10/hr. Not the best pay but for a part time job it was okay. I mean a restaurant hostess isn't the kind of job you should expect to make great money at. Maybe it is if you have worked for the company for a while, and worked up in pay raises.
The work flow was either slow or super fast paced. Week days weren't to bad. Maybe it got hectic during lunch time but it was always manageable. The weekends though were constantly busy except for a few odd hours of the day, but I personally l
I was a hostess at Chili's for 10 months. We were one of the busiest Chili's in FL and got huge rushes even on weeknights. Wait time was typically 1 1/2 hour, longer for large parties. The management was not cohesive at all, nobody worked as a team and everyone was out to help themselves only, so usually the servers would be mad at the hosts, the kitchen would be mad at the servers, the servers would be mad at the kitchen, the kitchen would be mad at the hosts, and the managers would be mad at everyone. Communication was AWFUL, the headsets were only good to overhear everyone yelling at each other.
During my time there I saw at least 3 cooks walk out in the middle of dinner rush because of the clusterfckery that was happening, and the managers breathing down their necks. Because of the manager's immature attitudes antagonizing people into quitting their jobs, the rest of us would be screwed because now we have less people in the kitchen and we're already behind.
I was paid minimum wage and was expected not only to cover host duties but to run food and then bus tables. They laid off or moved all the busers to different stations and expected me to take over for them without getting a portion of the tips. Breaks are unheard of and once I tried to call in for my shift because I was throwing up, and the manager told me I had to come in because their on-call person "didn't really know how to host". If you're a server, you should know how to host! The manager proceeded to make
Questions And Answers about Chili's
What is the best part of working at Chili's?
Asked Nov 30, 2019
Dont get too attached to the people you work with. its a perfect job if youre a young kid that needs a first job for experience on your resume
Answered Jun 29, 2022
Answered May 12, 2022
What is the promotion process like at Chili's?
Asked Nov 21, 2020
Answered Sep 27, 2022
Answered Sep 27, 2022
How often do you get a raise at Chili's?
Asked Oct 22, 2020
Answered Sep 29, 2022
Depends on how many positions you learn within the store
Answered Sep 28, 2022
What is a typical day like for you at Chili's?
Asked Mar 29, 2020
Seating people and bussing most of the time making sure all of the table clean so more people can sit
Answered Sep 28, 2022
Answered Sep 28, 2022
Why did you leave your job at Chili's?
Asked Mar 19, 2017
The managers and employees treat each other like shirt here. Everyone is lazy and don't want to help each other out. So much drama.
Answered Oct 10, 2021
First, management was ineffectual in carrying out their job responsibilities, which in turn cost myself money and patience. I was asked to do their job on top of my job. Wanted me to write up the terms between myself and another. This was a personal conflict brought to management’s attention for over 8 months. Internal investigation through TM relations found me not credible and did not protect my identity. The decision had to be reversed because finally an honest person spoke up and told what had transpired, for it happened to her as well, along with every server that was put in the bar with this server/bartender. Have many, just one. Had to grab a manger, for she was not making my drinks, on purpose. The manager pulled the tickets out of the trash and asked her why these weren’t made. Said she made them. Right on a weekday night.
Co-workers lied and management violates my HIPPA rights.
Manager set an employee for termination by pulling ribs out, to spoil and placing them back after the health inspection. Manager blamed the person set up for the spoiled meat and fired her. I have the pictures of the rotted mea in a tub, that miraculously appeared after being absent for a good count.
The last straw was pulling 4 children, all under the age of 12, out of the dish pit. Cleaning plates, running plates. All a violation of child labor laws.
This was all reported to General Counsel and the top.
I’m still within my 2 years. All the paperwork and evidence that I have will be turned over to OSHA, dept of labor, and any other state and federal agencies that I come across.
This company is just another example of too much too quick with no regard of people. The adverts help whitewash the image. Nothing more than a sweatshop.