Job is about par unless you were a dishwasher.
As a dishwasher you will need to deal with.
1) Considerable turnover. To be fair, turnover was not insurmountably high, but there was about a 4:1 ratio turnover. None memorable got fired, they either simply quit mid-shift, or stopped showing up to work after about 1 or 2 days.
2) Jailing: If you prove to be somewhat dependable as a dishwasher, you are more likely to stay there at least part time regardless of if you have several job codes, especially if you started there.
Anecdotally, out of all of the dishwashers including myself over the span of two years, only 3 were able to work outside of dish, part time and NONE of those 3 completely left dish altogether
3) Low pay compared to peers: I started at about 8 dollars an hour, and needed to be among the best (negotiate higher wages), and work for about a year-plus (standard pay increase) to be payed on par with other positions at their absolute entry wage.
To be fair this may have changed, and it may be worth at least asking the pay rate.
4) Effort/Work experience: during my employment I would personally say that dishwashing in itself was not hard, or demanding, but factors outside of one's control made it more difficult than it needed to be. (uncooperative staff, poor scheduling choices by some members of management, unmotivated coworkers) That being said, the general consensus among both dishwashers, and other job positions, was that dish was the hardest job, or at lea
Prosfood discount
ConsDishwashing, not viable to take breaks as a dishwasher.
Sacramento Cracker Barrel needs a lot of work done.
This place expects so much more from you than what you can give them.
First of all, when I started this position I was working a good amount of days (about 4-5) that is until 2 weeks later I’ve gotten a cut that sent me to the ER because I wouldn’t stop bleeding. If you get hurt on the job you have to get a drug test done, and if it comes back negative the manager will give you a talk. As always I am clean. Due to doctor’s order I wasn’t able to work for two weeks or so. I filed for workers compensation and my general manger was heated. The downside was that the place they provided me to go for a drug test wasn’t a place to stop my bleeding, only to do the drug test. So I left to an ER nearby and had to fill out another workers comp. After I was healed and ready to go back to work, they cut my hours short, I was working 2 days about 11-15hrs per week. It was difficult because it took 2months for everyone else to learn what to do as a Prep Cook/Pantry Cook/Backup Cook. Therefore, with the 2weeks I’ve only learned half of the things. And working two days a week did not help me learn easily. Everyday was a difficult day because everyday that I came into work was a new day. So it always felt like my first time doing everything. I’ve never really had someone to train me but luckily I was able to handle it the best I can.
Secondly, as weeks went by (and still working 2 days a week) I started to realize that it was so much better just working 2 days because everyone was always
ProsGood pay
ConsTerrible communications, poor management, breaks, favoritism, stress, hard to get restroom breaks
I work at the store in Grapevine, TX. The company is wonderful however this particular store is a disaster. I am a server there and my typical day is unmanageable. My job is to insure prop service to the guest however though we are so short handed with dish washers and cooks that my drinks and food come out late so my tip goes down. Don't expect to get out after thirty minutes you get cut because your going have to sort and wash your silver ware so you can roll four bends. A bend consist of four rows with fifteen in each row. That is the management solution instead of making sure everyone rolls so you will have five people who will actually sort and wash and roll and the rest claims they did. When I first worked at this store I would be able to come out with hundred dollars or close to it and now I barely fifty dollars if I am lucky. I have to wash my own dishes to give to our guest because we are always out of the little plates and frozen mugs and glasses (which we advertise in our menu that is how we serve it). I always end up having to tell my guest after they waited for ten minutes on there food that we are out of the product and it could be our dinner special. I understand it can happen every once in a while but this is everyday. The reason why we run out of food products is either the back up cook didn't put it in (in their defense they are new and they were not trained properly) or the management did not order enough supplies because they want to make food cost. The r
Prosyou get 50 percent off for your employee meal
Consno breaks as a server only if you work 12 to 15 hours, the health care is horrible
Excellent culture, training, benefits and opportunity.
I began my career as a cashier/gift shop employee with Cracker Barrel's newly opened Johnson City store. We set up the store from scratch stocking all merchandise and assembling displays. I was soon selected as a Lead Trainer for the store earning 4 stars in all areas of the store. As Lead Trainer, I was responsible for training new cashiers and gift shop employees. I worked alongside trainees ensuring that they adhered to company policy, had knowledge of all products including food items, and were trained properly on our register system. Since employees must study and pass exams to earn higher par levels, it was my job to help ensure that new hires accomplished this goal through education and knowledge of all product and policies of the store. In addition to my training duties, I also cashiered, stocked and priced new merchandise, built displays, handled customer service and gift wrap, and answered the store telephone. One important aspect of the gift shop was monitoring sales and taking all possible steps to meet daily sales goals. Occasionally, I evaluated cashier and gift shop employee performance as one of my duties. My workday often began at 6 am. or ended around midnight, depending on my shift. It was not unusual to help hostess or work in other areas when needed. There were many days that were fast paced, making the job challenging and exciting.
There is not enough room on this form to tell you all of the things that I learned from my job. I think leadershi
ProsExcellent training program, competitive pay, and advancement opportunity.
I worked at Cracker Barrel Old Country Store in Mount Laurel, NJ. I worked there from August 2008 to June 2013. I quit because I could no longer handle two jobs at once, also the hours were getting cut short and it really wasn't worth it anymore. I left on good terms and could go back if needed. I was a waitress there. I had to wear a uniform to start work everyday. I would arrive, clock in.. Check to see where my station was and also check on what side work I had to do when my shift was over. I would check to see if my station was complete with sugar caddies filled, salt and pepper filled. I would make sure the tables and surrounding floor was clean and ready to start my shift. While waiting for my first guest of the day or evening.. I would check to see if there was any food sitting in our heat window waiting to be served. If there was any food sitting, I would get it together and bring it out to a co-worker's guest to help out. We always helped at this job, no one just stood around without doing something. If it was slow.. We would clean up our kitchen, stock anything that needed to be, make juice, make coffee, fill up ice bins. When I finally got my first guest at one of my tables in my station.. I would go up to the guest and greet them with a smile and say my hello, tell them who I was, tell them any special we had that night and they would tell me their drink orders. Than I would go back into the kitchen, get their drinks together. By the time I came out to deliver the
CB recruited me, and I have to say I drank the koolaid for the duration of the management training period. My first day in my actual store,#251 I realized that the bonus structure wasn’t nearly as lucrative as I was led to believe during the recruitment and hiring phase. I trudged on anyways, and it was a challenge. They have great systems in place until you add the human element. They(home office) claim to have the best restaurant systems in the world and that is sort of true, if you have an amazing staff at every position(all underpaid). Recruitment is a joke for hourly/skill positions and then they wonder why it’s so hard to staff a restaurant. The pay scale is downright insulting when you consider the volume until you make GM or above, especially for BOH employees which will weigh heavily on how your day as a manager goes. They have developed a restaurant system that runs great, like a formula 1 car when everything is perfect. But take that formula 1 car slightly off road(1 call out, or big group on an off time) or over a speed bump and the wheels fall right the “country fresh word”off.
The schedule guidelines were not followed at all, I ended up with several 11-15 day stretches(home office says no more than 6 in a row), although the one weekend a month off was a nice touch in our manager schedule. I would have forfeited that to have some semblance of consistency though, a lot of the time your day off was really just so you could change your sleep schedule. An open was
Starts out with excellent hours/days, then the constant hiring of new employees renders less days/hours for you.
you go from 35 hours one week down to 10.
management is very immature and shows nothing but favoritism.
especially to the minorities as they are very afraid of racial conflict.
they give the young and inexperienced servers a better section and more tables they cant handle, and your expected to help them.
so your job is to run their food out while they play tic toc on their phones or hide out in the bathroom on their phones or too busy blabbing.
they leave with more tips for less hours than you. management doesnt care. they hire and cater to young and cute vs experienced. so if your adorable and have no skills...this is the job for you!
the job itself (customers, tips) is excellent, but between the 16 year old hosts (who seat their friends 10 times to your one) the managers (one who is too interested in flirting with the girls old enough to be their daughters than actually do their jobs...while the others blab about their personal lives and cant be bothered)
the attitude of the kitchen staff who snaps at you for mistakes they made...(cooks do no wrong in this place)
its impossible to make any decent money here.
be expected to do a ton of side work and roll 100 silverware sets while the other girls dont have to.
What made me leave was I was sched to work till 4 to 8pm...was told at 7 pm im off...so the closers can greedily make their money...did my h
The behind-the-scenes to any business is meant to be a group effort.
The food business is nothing short of this statement. Before you go on thinking that it is just another blue-collared job, understand that not everyone comes from the same place. Man was not created to be equals: there are the wealthy and the poor; the educated and the ignorant; the motivated and the unmotivated; the healthy and the sick; the list continues on and on. The #2 will always be less than the #100, but everything has its foundations so there would be nothing if there was nothing to build upon (the #2 goes into #100 50 times).
How this statement is applicable to my review, you need to understand two key things: 1) everybody eats and 2) nothing is truly free. This is the bread & butter for the hiring process of food industry employment. In a restaurant environment, knowledge is still power. Knowledge of the product specifically. The people who pass through a business imprint on those around them, leaving strings of information and pointers that may be picked up by the newcomers or accepted by the experts. It does not take much to qualify to be a waiter or a host; however, how you go about it can play a huge role.
The most fundamental aspect is optimism. In an industry where the company can legally pay you as much as it wants due to state legislation (simply Google Texas restaurant $2 pay and law permitting it), this leaves much of one's income to the gratuity, or generosity, of the customers
ProsDiscounts on meals and store products; you can make a person's day
ConsPossible strenuous (long) shifts compiled by few/"cheap"/ ill-mannered guests
Its hit or miss, not enough pay and not enough hours.
Lemme start this off with the good stuff. The people I worked with were fantastic, every employee I worked with in retail was kind and always ready to help, they will literally check on you all the time to make sure your doing alright. The discounts on food were also really good, there were plenty of times I'd clock out and then order me some food to go. Now for the cons of this job, it outweighs the good honestly... the uniform was blue/pink/yellow/white collared shirt, khaki pants, and you had to make sure your shirt was tucked in.. i was promised decent hours so I went out and bought 3 pink and blue shirts and 4 pairs of khaki pants. I was only worked about once a week, and it was only 4-5 hours at the most. They also want you to get nonslip black shoes, so I ended up paying 70-80 dollars for a pair of black nonslip shoes to barely even wear them. On the days I did work though, I would clock in and do a mandatory covid screen. Most of the time they wouldn't even have the noncontact thermometer so I couldn't even take my temperature. The job was super fast paced during the busy hours, they required me to run the register, answer the phone, and give people their To-Go orders. You could receive back to back phone calls, and be expected to answer them right away while checking a customer out. I got told because I didn't finish checking the customer out while I was on the phone I was 'holding them hostage'. On the days i wasn't busy though, I would aimlessly wander the sales fl
ProsEmployee discount is good for food, fellow employees are very friendly and helpful
ConsNo breaks, no sense of accomplishment, boring, management is hit or miss, do not recommend someone with a speech impediment working here
I thought I'd start here as my first job in retail as a young adult, because my mom wanted me to get a job before going back to college again. I really think I learned very little, but I learned what I DON'T like in management. The management was terrible though. I worked there from July 2nd until now. I am technically a current employee still . I cannot even communicate with this company to officially quit. The firs thing they did to me? I applied as a hostess, but got put on retail since they didn't seem to want me to be a hostess because I was nervous at my interview. Once I got to orientation, they told me I was to be a cashier instead. I did all that training and accepted it, but on my" first" day of work they changed me to RETAIL again. Ok so did their computer training, and once I got done with that, I worked for a few days. I actually really liked it and it was super fun and super fun, especially when kids were around, and the manager on duty complimented me a lot. I admit, I did have an anxiety attack on my 4th day (truck day) but I did tell them that I specifically wasn't quitting I just was freaking out due to anxiety. They did NOT train me for truck and it caused me to freak out because I had no help , the boxes were heavy, I had a very sharp box cutter in my hand, and overall I just felt really scared. After this they did not contact me for almost a month. I had to nag them every day until I was able to get in contact with someone, then I got in contact with the
Prosnice co-workers, very clean place to work.
Consterrible management, no communication, scheduling is near impossible, horrible pay
Questions And Answers about Cracker Barrel
What is the best part of working at Cracker Barrel?
Asked Nov 30, 2019
There wasn't a huge positive to working there except and few coqorkers
Answered Nov 26, 2020
The discount and the paid weeks vacation
Answered Nov 24, 2020
How long does it take to get hired from start to finish at Cracker Barrel? What are the steps along the way?
Asked Jun 27, 2016
The process of getting hired does not take much time at all. It makes it easier if you apply through indeed, they'll call you anywhere from 1-3 days letter to set up an interview, you attend, and after reviewing they decide to hire or not. My process took about 3 days in total and then I was set to training.
Answered Oct 22, 2020
Did my application through their website and then got an email to schedule an interview by phone next day. I actually went to the Cracker Barrel in person the day after the email just so I can get an answer right away and got hired on the spot after the unplanned interview. All took 3 days total.
Answered Mar 15, 2020
What kinds of shoes are you allowed to wear? I don't want black bulky shoes. Any help on attire?
Asked Jul 11, 2016
I found Sketchers Memory Foam slip resistance and they look and feel great
Answered Jul 11, 2021
Any black slip resistant shoes
Answered Aug 19, 2019
What is the work environment and culture like at Cracker Barrel?
Asked Feb 25, 2016
The environment as an employee is phenomenal, everyone is really nice and understanding. We all understand our boundaries and you get paid very well for the work you do. There are also SEVERAL opportunities for a raise.
Answered Oct 22, 2020
As a hostess you don’t get scheduled much and there is poor management. Servers like to boss you around and I don’t think it’s a good and professional work environment servers will cause scenes and complain in front of guests they are down right rude. And when you are new no one helps you at all you don’t even really get trained but managers will bicker at you for not knowing something when your were never trained.
Answered Jan 4, 2020
How flexible are your working hours at Cracker Barrel?
Asked Mar 15, 2020
Very flexible so far for me. I get my schedule and if I can't work something I get told no problem and they switch me now idk if it's because imma newbie. But I was also told u go on front porch and request the time u need off so idk. Every store is different. My regional is cool and laid back as long as I do what u gotta do and get ur work done it's never a problem
Answered Nov 28, 2021
Not flexible. I tried to give my manager my college schedule so we can work around it and I still won't get home until 11 at night with classes the next day
