What is a typical working day like at Chili's Grill and Bar?

50% discount on food, team shift meals, friendly guests.

The surveys they have guests complete on the table top ziosks negatively impact the server. If you state you had a problem, like a steak over cooked, it reflects poorly on your server and brings their “score” down. Serves are forced to play games with the ziosks (ie changing table numbers or removing the ziosk from the table entirely) to save their scores aka job.

Flexible hours, scheduling and shift swapping can be done through an app, paid every day after shift

Inconsistent pay (comes with the territory), lots of closing duties for servers and bartenders, cheap prices means cheap customers

Good food and discount during shift

Didn’t like the hours I had to work

Tips, structure, food perks, training

Co workers, cleaning up after, night schedule

Good managers, mostly clean environment, good coworkers, free meal with each shift for cooks.

Irregular scheduling, sometimes sent home early when the store is not busy

nice coworkers, comps on meals

management would barely help the servers, would only have 2 servers on a saturday night

- Made good money some nights ! Upwards of $300 on a busy weekend night -Sections can be anywhere from 6 (split sections) to 20 (rotating sections)

- As at all Chili's, you tip out 5% (3% to food runners, 2% to bar) - Managers can be unhelpful/ nowhere to be found - POS system is all on iPads, and they hate when you use the stationary computer - Lots of favoritism and choice repremanding

Free food during your shift

Management is petty and not great

Pros are fairly simple, you leave with cash every night. All of your cash and credit card tips. Closing duties are fairly straight forward and easily accomplished. Requesting time off was always easy and approved. I worked for Chili’s for a very long time and it was good to me until it wasn’t.

Things may be different but at the end of my time working there, the lack of consistent management or experienced management left us feeling like we were on our own. Our kitchen was severely understaffed and our food tickets were taking almost an hour putting the responsibility on the servers and bartenders to explain to guests and take the brunt of the complaints. It was completely unorganized.

Staff is very nice. Extensive training.

As seen in the headline, about 10% of your sales goes to the bussers/food runners every night. Notice I said sales, not tips. So if people are bad tippers, you will be paying much more than 10% of your actual tips.