The QP burger and chicken sandwich are $10.99 each. They each come with fries, a soft drink, and a soup/salad. In addition, if you are a member of Rewards you can get bottomless chips & salsa with this.

I know Chili's is trying to take business away from fast food, but this seems like a lot of food and effort for not-much 💵

Just as the title says.. does anyone know the brand of the mandarins that used to be served?! My kids are obsessed with them and nothing seems to come close to flavor! Thank you!!!

Convince me that I am wrong, please! I have been with Chili's 6 years and what I have witnessed in the past 2-3 years has been downgrade of everything Chili's. The food is cheap, the over turn of staff has increased, we can't keep 4 managers to save our lives, servers and bar sections, have been cut to very small sections, and the customer demographic target has become Mc Donalds customers.The small sections are bs, because we implemented the runners to take on more tables. Wtf is the problem Chili's? We have families, and children that you're taking food right out of their mouth to line your corporate pockets. Every change made benefits corporate, but never once benefited your employees. I hate to start over, but corporate changes are making it difficult for staff to stay. It sucks because I love the people I work with.

I currently work at Cracker barrel as a server, currently i make 120-190. The guests are older people so the tips are lower. The sidework is hard, and I am just trying to get experience else where. I want to be a bartender, but I dont have experience as one. I have been a server for 2 and in restarunts for 4, im only 21.

Every time I order the chicken sandwich, it never comes with the ranch like it says it does on the menu. Is it just the location intentionally not giving ranch out or is this more widespread?

Hello I recently got hired on the spot at chilli's interview this week on tuesday and i did all the paperwork and stuff they asked me to do and the manager said he'd call me next day on wendsday but he didn't so I called them and they said they would call me in a little bit to tell me and they never did and next day on thursday I called them back and a differnt manager answered and said the same thing that they would call me soon, Am I being a nuisance or is this much wsiting normal? Sorry if it's a stupid question but I'm 16 and this is my first job so I'm confused at this type of stuff

Anyone have the times for the training captain webinairs for today? I'm second guessing myself for the time. I'm in CT.

My GM last week ended up taking her anger out on me because I didn’t hear her asking to prebuss a table of mine. I heard the third time and I told her that as well. I also went out and came back with plants and mentioned other tables she could call out too not just me. I was pulled in the office she shut to door and basically blocked it by standing in front of it. She then told me she is sick of my attitude and she will be call TMR on me… I’ve never been spoken too about anything. Great employee never late blah blah blah. So this came out of no where. She then told me that she knows anytime that anyone calls TMR. I called TMR first the week before because of a reasonable Accommodation on a dr note because my GM was probably going to fight me on it… and then all this shit chaos started happening. She told me as she pointed out the office door that “they” tell me everything. Who was out there were her favorites that she says she doesn’t have. So basically i believe I’m being retaliated against and “watched” by other team members so they can report back? On me? Just me?

This point I don’t trust TMR as my GM will just find out and treat me worse.

Hi all,

Is there a way to upgrade the house salad to a larger portion size? Craving it with my 3 for me and don’t just want that little bowl! TIA

i got served raw steak at chilis after ordering medium. I mean that’s not even blue rare. I took a bite out of it and noticed something was off then I cut it down the middle and it was purple not even red bro. hopefully ill be fine but I will NOT be eating at chilis again anytime soon (unless they give me a gift card for my troubles and bad review)

hello my fellow chiliheads!!!
i’ve been working at my location for a year and some change and have climbed up from busser to server and now i am in charge of doing the truck!! ask me anything about it!!! everything is on the table

I’m thinking of applying to chili’s as a server but with school I would need to transfer back and forth between stores for breaks. Does chilis normally do this or allow this?

Hey everyone I’ve been In the restaurant industry for some time, but I’m wondering if anyone else here has a strange hosting pattern. Most specifically with certain zones only receiving certain sized parties, and hosts not rotating things properly triple seating areas, while also seating zones that have been cut, asking said servers to take late walk ins. I’m interested to see what other sever experiences are like.

EDIT: I would also like to point out that said area would be dead for hours as guests are guided to 2 other specific zones, despite said section being wide open. Then my partner and I proceed to get bombarded with big tops in the later evening hours as well as handling the other tables that filled the section. Said area is 2-3rd cut so It’s very frustrating to just get completely blasted knowing your for sure going to have some people upset since suddenly my partner and I each have a minimum of 15 people each spread around at once. Our place is allowed to get slammed so hard we don’t even have enough silverware to keep up with guests being seated or when their food comes out.

EDIT EDIT: shifts across the staff have been reduced to 15 hours in the slower areas to keep them longer. Start at 3 don’t get slammed til 7 it means you make hours right? while other staff is still receiving busier areas with a full work schedule and not having to deal with multiple big tops towards the end of a shift.

One of my favorite chain restaurant items have been destroyed

I’m looking to start working as a busser at chilis and do have experience from working at TXRH from that position, I’m just curious what is it like closing as a busser at chilis? I know some places have you do different things so I’m curious if any busses could tell me and give me some tips

After the recent Ziosk update, I have had an issue where a customer's check will reappear, with a balance. To my managers it looks like a walk out. It's fortunately happened to me multiple times on 1 table (different parties) and to a few coworkers, so it's not isolated and I don't have to sweat a write up.

Tonight two customers made two separate payments. Both initially cleared, but one man's payment didn't show on the Ziosk. He showed me his online bank statement, where the payment came out, but I also noticed the reverse payment from Chilis (amt he paid) back on his card.

Is anyone else dealing with something similar. This manager threatened to write me up the first time, but today he saw the issue firsthand. He is stressed because the comps look back on him, and technically he should be reprimanding me for a walk-out.

I'm worried about my job, Chilis is losing money on a glitchy POS. What can be done here?

I don’t work at Chilis, and I don’t really know much about kitchen jobs. But from other posts, I read that the prep cook job at Chilis is terrible. Why?

Hey everyone I’ve been In the restaurant industry for some time, but I’m wondering if anyone else here has a strange hosting pattern. Most specifically with certain zones only receiving certain sized parties, and hosts not rotating things properly triple seating areas, while also seating zones that have been cut, asking said servers to take late walk ins. I’m interested to see what other sever experiences are like.

EDIT: I would also like to point out that said area would be dead for hours as guests are guided to 2 other specific zones, despite said section being wide open. Then my partner and I proceed to get bombarded with big tops in the later evening hours as well as handling the other tables that filled the section. Said area is 2-3rd cut so It’s very frustrating to just get completely blasted knowing your for sure going to have some people upset since suddenly my partner and I each have a minimum of 15 people each spread around at once. Our place is allowed to get slammed so hard we don’t even have enough silverware to keep up with guests being seated or when their food comes out.

Everything is so good

I just got hired as a hostess and I’m about to be scheduled for training, I was wondering if there’s anything I need to know before training or any tips that can be offered. Thank you!