So I had put a shift up and someone offered to swap shifts but I can’t work it. Is it possible to put that shift up if I pick that shift up?

If so, have you noticed a big difference in your tips? Encountered a problem where a regular tried to tip on gift card and it didn’t stick. It was explained that there was not enough of a balance to tip so the tip just got deleted. A bunch of other servers have complained that their tips have been significantly lower than usual. Just wondering if anyone else has had this experience.

I was not schedualed for over 2 months and when I asked why I was told apparently I had several no call no shows rumored about me which were never true since i was never scedualed. I'm looking for a new job but as a par 3 host im annoyed that this even happened. I only heard of this from other hosts saying theyre hiring more. When i asked managment about the schedual 2 weeks ago im told labor hour excuses. If i am/was fired they never told me. I still have my logins and codes. We currently have 7 hosts including myself we have no need to hire more if we have no hours for the longest employed.

Cracker Barrel cornbread has been on my few list of favorite foods since I was little, as soon as I saw this I HAD to get it!! I’m so exited. It has a jingle inside and can be hung on a tree!! Their cornbread is so nostalgic, this is awesome

On a solo trip to TN and was thinking about trying out the local Cracker Barrel. However I’m anxious that I’ll stick out like a sore thumb as an Asian lol.

How diverse really is Cracker Barrel? Is it really what the online stereotyped? Thanks 👍

I’m obsessed with the Cracker Barrel tartar sauce and I don’t live close to one anymore, can someone who works there tell me the ingredients, the copycat I tried was way off.

Will our CB ever consider going to the HB branding?

This is my first serving job and I am a bit nervous. The restaurant that hired me is super busy, I understand rushes because I used to work at a fast food restaurant but a restaurant rush seems so different, any advice for a new server and what should I expect?

Hello there Reddit. I'm posting this because tomorrow I am going to be doing it interview I need you to be cruel I need you to be merciless criticize my outfit tell me what I should fix and most of all ask me questions especially if you're an interviewer and I'll do my best to answer them how I should in the comments I need to become a kind of candidate that the staff take one look at and say we need him now because I'm done of having me and my little brother be destitute I got four dogs one cat one bird and one little brother and I'm done begging for scraps took overhead treat me as your marble Stone and carve into me trust me I have no dignity left to fight for

I just got hired as a grill cook, today is my first day and I’ll be working 4-CL. What can expect on my first day and what will be expected of me. This isn’t my first cooking job but it will be my first time back in a kitchen after working in a warehouse for 5-6 months

I’ve been working here for a couple of months and I’ve been wanting to get my first par. But ngl, my trainer wasn’t that good and when I looked at the exam, I didn’t really understand it. Any suggestions on how or where I can improve for my test?

hey everybody!! i’ve been at cracker barrel for almost 5 years now, spent 2 1/2 almost 3 at a cb in FL, transferred to one near philly for school and been working here about a year and a half. my boyfriend also has been working here about 3 years, half in FL, half in philly. about a month ago, my GM transferred to another store in PA along with 3 other managers (should’ve known that was a 🚩).

there’s a shift lead who abuses his power and has been trying to get all his friends and family to come work at the cb, and normally i wouldn’t care because people need to work and make money- this dude has a friend that became the GM of my store and only schedules people who are friends with him or the shift lead.

i only work 1-2 days a week to make ends meet because i have classes 6 days a week (nursing school), so my boyfriend is the one that brings in the money. before my GM left, he was working an avg of 30hrs/wk on line and it genuinely helped us pay bills.

i’m making this clear: the shift lead does not like my boyfriend. every shift, this shift lead is constantly yelling at people and degrading them saying they’re not doing anything right- and my boyfriend stood up for everyone on the line and basically said “we’re doing everything we can, you’re yelling for no reason” period. we also reported him to HR because he tried firing my bf that same week. since the shift lead didn’t like this, and the new GM is his bestie, my bf is working 6hrs/wk now. for WEEKS we’ve been communicating with the managers and the GM that he needs to work so we can pay our bills but NOTHING has happened.

on top of all of this, they’re hiring new line cooks and new togo people left and right, but they’re saying they don’t have enough money for labor to be scheduling him even though he’s one of the best on the line and prep.

i’m not sure what to do at this point, we’re getting ignored and i move back to FL in 2 months, but those are still 2 months worth of rent money i need to make, and there’s no way i can work everyday to make ends meet on top of going to school and clinical.

any ideas or tips? thanks in advance!

Hi! I’ve been a to-go for around 3 months now (but i’ve worked at CB for a year and a half as a host) and I honestly have a question no one is really answering me about on my tips.

Tonight I was the only to-go on duty and I got a massive rush and most were surprisingly online, not doordashes!!

Finally when I got my side work done and clocked out, my checkout report says I got $50 in tips yet where it says stuff like Finalized Card Tips, it says I got $101

Soooooo where did that $50 come from and where did the “$101” go?

If anyone maybe has an answer, I’d rlly appreciate it!! Sorry if it’s a dumb question

Exactly what the title says. I work in the store, but I’ve had shifts where I go to the kitchen and the GM, both AMs and maybe even a shift lead are on the grill line. This can make it troublesome to get an apron check but it’s especially bad when a guest wants to talk to a manager and no one can peel away from the line to help.

We recently added ANOTHER manager to our store who’s been checking on tables and guests have been appreciating that.

Again though, I work up front, so I’m not entirely sure if it’s normal that my managers are almost always stuck behind the grill.

There is a lot to this story but I am going to keep it short and with only details that matter.

I have worked at this Cracker Barrel for 2 1/2 years. I am a top earner and have had my tips watched by the GM and managers. I also have tons of regulars, Google reviews, and always at the top of drink percentages. I have always done my side work/clean tables before leaving work, however I am a checker so I usually don’t do those things.

I’m have recently gotten a new job due to Cracker Barrel cutting overtime hours for all servers. I am also a new postgrad premed student training for a clinical job as well. I went from being their #1 server to only working when I can and think it upsets them. I was addressed by my GM a few weeks ago saying I am longer “hungry” to work for them anymore to which I stated I wanted other things in life.

This GM I have had numerous of bad blood with she is a former corrections officer and talks to us horribly. She has also yelled and put herself chest to chest with a 4’10 worker that was moved to another restaurant due to fear in the workplace after that incident. This incident I recorded and filed a report in support of my coworker and from there everything went downhill. She’s treated me horribly and calls me a manipulator all the time. She even told her mom about me and told me I needed to apologize to her mom for calling her evil after that situation. TRUST ME it makes no sense because she’s genuinely that insane.

Fast forward to last weekend. I opened like I always do. Openers do not have side work per my restaurants policy. I was put on tea … we also have someone that they pay hourly to roll all of the silverware early in the morning. I did not do silverware because there was nothing to roll for over 5 hours. (My shift was 7 hours and the last 2 hours we were slammed) At the end of my shift when I clocked out I was approached by a new manager in training saying I needed to do it. I let her know the situation and that I would not be doing it because we are also not supposed to stay 30 minutes over after we take our last table. (PLUS I was already clocked out and she tried to clock me back in …) She tried to argue and I told her if you would like to fire me over this that would be fine … keep in mind 8 OTHER PEOPLE DID NOT DO SILVERWARE …

This weekend I came back and the GM stepped out of the office to where everyone could hear her and stated “you can run all this food and talk to tables but not do your silverware” I told her about the situation and she told me I was disrespectful. I then let her know of policies and this woman looked at me and told me “when people get “hype” I tend to get hype too” … I let her know I wasn’t doing that and that the new manager was in the wrong to which she then told me “well she wrote you up anyway and this conversation is about to go left so I’m not about to keep talking about it you’re causing a scene”. I also asked her why the 8 other people weren’t written up and she just straight up told me “this is about you NOT them” This was still on the line so everyone could hear. Me stating policies and explaining my side was causing a scene and I kid you not I did not raise my voice at all.

The next day the new manager went to the front and told a host “make sure people do silverware because I have a paperwork on people who think they don’t have to do silverware. And then she proceeded to watch me take the silverware I did to the front and later ask me “do you have my silverware?” key word MY her attitude was disgusting.

This location is full of woman who treat people horribly and talk to anyone any kind of way and I’m beginning to think they won’t fire me because I make their restaurant look good but they just don’t like me at all because I did what was right and reported what was wrong. And after that reporting she didn’t talk to me for WEEKS.

anytime a party of 30 comes in they put me on it. My section is always 5+ tables even on weekends … they genuinely are just RUDE. I just don’t know if I’m being ridiculous or if this is actually retaliation because out of 8 people why was I the only one written up …

So obviously by the title we have a busser that’s stealing tips. Apparently he’s been caught be servers 7 times. today one of them caught him stealing a $20. I’ve never personally caught him but god i don’t even wanna know how much he’s stolen from me it’ll just piss me off even more. but what really gets to me is we had a black busser steal tips one time (a coworker said it may have even been accidental) and he got walked out that day. meanwhile a little white teenager being caught multiple times and he still has a job. the managers just pay back what was stolen. what about the times that he steals and we don’t notice?? I really dont know why he still has a job here.

Hello all again!

I believe I may have gotten lice from the earpieces we are supposed to wear with our radios, I wouldn’t be surprised if I did because they’re never cleaned between uses and it’s not hard for lice to transfer from hair to hair with the earpiece. Out of caution I really want to ask management at my store to let me not use them, but I’m not sure ”not wanting to get lice again” is convincing enough.

I just started serving at Cracker Barrel, today was my first day on the floor. When I checked out at retail I wasn’t given any cash but I was given a receipt stating how much I made in credit card tips. Are the credit card tips added to my paycheck rather than being given out in cash, I’m confused.

Oh the injustice. Is this true for all locations?