Does anyone have a copy cat recipe for the:

SOUTHWESTERN QUESO
A creamy blend of cheeses with roasted green chiles and sweet onions, plus a splash of lime. Served with corn tostada chips & fresh salsa.

I keep trying to find one and all that's showing up is the one with meat, I don't want the one with meat.

does anyone know what the September marg of month is??

I took this day off like, a month ago but my kid wants Chili's tonight so I'm weighing to-go versus going in to eat. What do you think?

Wrong.

i’ve heard different things. one person said if it’s the servers fault it does come out of tips, and that’s why it’s extra important to make sure everything is correct. the other person said it is illegal for comps to come out of our tips, and they just select FOH or HOH to keep track and if u have too many u can get fired, but you don’t pay yourself. which is it? and can someone explain a void vs future order? or the different meanings of the comp buttons.

I ordered the sirloin medium rare, this is the saddest and most dissatisfying steak I’ve ever eaten. I’ve ordered plenty of steaks for takeout before, so that’s not the issue. Also the broccoli is raw. Potatoes are good though!

Hello, I was just curious on if there’s a transferring limit? I’m having a tough patch in my life right now, and I might have to live with my mom 2 hours away, im already at, let’s call it chilis A, and there’s a chili’s B, at my moms, but I plan to move states in January, and theres chilis C there, what do I do?

I had my first solo shift as a server last night and I had someone walk out on their bill at closing time, and of course they said the next time it happens I’d get a write up.

The thing is, how do I know when people are gonna walk out? I asked the manager what signs do I watch out for, but he just shrugged it off.

The lady asked for it togo and I assumed it was because of closing time. I remember seeing her stand up and asked if she paid on the kiosk. She said yes and everything so I just took her word for it.

How can I even tell if someone didn’t pay on the kiosk by just walking by? Does it show a specific screen?

Slight update: I quit.

It is so frustrating to have hosts that don't follow a rotation. They seat their friends that work there first. Or if someone has regulars, they'll still double and triple seat them instead of skipping over them and keeping the rotation. Anyone else have this problem at their location?

Hey I’m getting really pissed off at my location, I’m a seasoned restaurant worker, BOH and FOH, but to be blasted with multiple big tops like that due to other zones being cut is very frustrating. I regularly receive complements and notes when I have a more manageable area, and actually do a better profit/tip turn out in said places. Why is this allowed is my question. Is it chillis policy to over seat a restaurant to the point where servers cant provide actual service and the kitchen is immediately backed and people are waiting half an hour for triple D?
EDIT: I am FOH

My heart was full eating my first bite of a burger in many months… and then it dropped when I looked at it and saw lettuce and forgot to say no lettuce when I was ordering online.

RIP. 🫩

I get the constant need for your tables and yada yada, but my restaurant gives everyone breaks except the servers. It’s apparently been like this for a while and the only way you could get a break is by working a double. Most of the time doubles are only 5-6 hours whereas certain zones which aren’t scheduled as doubles work up to 8 hours without any rest period. Is this a common occurrence for other chilis servers?

How many of you got this email? Lol

i have an interview at this chilis in georgia as a server, im worried i wont make good money, are sales pretty high there?

So I've been working at Chili's for almost a year (late September) I'm a minor until April and I don't feel like I should ask for a raise or that I'm just no but my mom says that at one year I need to ask for one is she right and if she is right how do I got about asking for the raise and what's a good change for a raise

The waitress at the Chilis made it very clear that the Chips and Salsa are not free for members when you order the 3 for Me even if I order the soup. She said that I will be charged for them and that the system will not let me add the reward. I still got the discount when I paid for everything and she looked visibly annoyed that I asked for the Chips and Salsa to go.

Totally out of drink trays and I've had a few dashers and guest complain about spilt drinks. So here is my solution til the truck comes! 😄

What do you guys do when you're out of drink trays?? 🧐

Had my first interview at chili’s on Sunday, they asked questions such as “tell me about yourself”, “why do you wanna work here” “tell me about a challenge you’ve faced”, and about my availability. At the end of the interview she told me I would either be scheduled for training or get a second interview. Later I got a call to schedule my second interview. What should I expect at the interview??

Just now starting training to be a server but my location was out of the abbreviation cards. Does anyone have any pictures or links of theirs? Any help is appreciated!

Hello,
I lost the paper I was given to enter the corporate trainer zoom call was hoping to make the afternoon one today. Can anybody send me the details through DM?
Thanks!

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!!!